ICE N EASY ICE MAKER RECIPES

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BASIC VANILLA ICE CREAM - RECIPES | PAMPERED CHEF US SI…



Basic Vanilla Ice Cream - Recipes | Pampered Chef US Si… image

Seriously easy to make. Just four ingredients and ready in about 20 minutes for soft-serve consistency. For scoopable ice cream, place in the freezer.

Provided by PAMPEREDCHEF.COM

Yield 8 servings

Number Of Ingredients 4

2 cups (500 mL) heavy whipping cream
1 cup (250 mL) whole milk
½ cup (125 mL) sugar
1 tsp (5 mL) vanilla extract

Steps:

  • Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.Combine ingredients in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved. Place bowl in refrigerator for 30 minutes, or until mixture reaches 45F (7C). Remove the bowl from the freezer and attach the assembled clear lid to the bowl.Set the timer for 20 minutes. Once the paddle starts rotating, pour the cream mixture into the bowl.When the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.

HOMEMADE COOKIES-AND-CREAM ICE CREAM RECIPE - FOO…



Homemade Cookies-and-Cream Ice Cream Recipe - Foo… image

Vanilla ice cream is the base that launched 1,000 variations, but it often plays second fiddle to the mix-ins. We think vanilla ice cream should be able to stand alone; this one can. We keep things simple by mixing in store-bought chocolate wafers. Using a square baking pan makes it easy to fold in the crumbled cookies, and you can freeze the ice cream right in the pan.

Provided by Food Network Kitchen

Categories     dessert

Total Time 7 hours 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 1 generous quart

Number Of Ingredients 7

3 cups heavy cream
1 cup whole milk
3/4 cup sugar
1 tablespoon pure vanilla extract
Kosher salt
5 large egg yolks
4 ounces chocolate wafer cookies, such as Famous Chocolate Wafers (about 20)

Steps:

  • Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
  • Place an 8-inch square metal pan in the freezer to chill then freeze the cold custard in an ice cream maker according to the manufacturer's directions. Put the cookies into a resealable plastic bag and lightly crush with the smooth side of a meat mallet or the bottom of a measuring cup.
  • Remove chilled pan and sprinkle in half of the crumbled cookies. Top with half of the ice cream, then repeat with remaining cookies and ice cream. Working quickly, use a spoon to incorporate the cookies into the ice cream mixing from bottom to the top. Cover with plastic wrap and freeze until firm, 2 to 3 hours.

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BASIC VANILLA ICE CREAM - RECIPES | PAMPERED CHEF US SI…
Seriously easy to make. Just four ingredients and ready in about 20 minutes for soft-serve consistency. For scoopable ice cream, place in the freezer.
From pamperedchef.com
Reviews 4.2
  • Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.Combine ingredients in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved. Place bowl in refrigerator for 30 minutes, or until mixture reaches 45F (7C). Remove the bowl from the freezer and attach the assembled clear lid to the bowl.Set the timer for 20 minutes. Once the paddle starts rotating, pour the cream mixture into the bowl.When the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.
See details


HOMEMADE COOKIES-AND-CREAM ICE CREAM RECIPE - FOO…
Vanilla ice cream is the base that launched 1,000 variations, but it often plays second fiddle to the mix-ins. We think vanilla ice cream should be able to stand alone; this one can. We keep things simple by mixing in store-bought chocolate wafers. Using a square baking pan makes it easy to fold in the crumbled cookies, and you can freeze the ice cream right in the pan.
From foodnetwork.com
Reviews 5
Total Time 7 hours 45 minutes
Category dessert
  • Remove chilled pan and sprinkle in half of the crumbled cookies. Top with half of the ice cream, then repeat with remaining cookies and ice cream. Working quickly, use a spoon to incorporate the cookies into the ice cream mixing from bottom to the top. Cover with plastic wrap and freeze until firm, 2 to 3 hours.
See details


BASIC VANILLA ICE CREAM - RECIPES | PAMPERED CHEF US SI…
Seriously easy to make. Just four ingredients and ready in about 20 minutes for soft-serve consistency. For scoopable ice cream, place in the freezer.
From pamperedchef.com
Reviews 4.2
  • Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.Combine ingredients in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved. Place bowl in refrigerator for 30 minutes, or until mixture reaches 45F (7C). Remove the bowl from the freezer and attach the assembled clear lid to the bowl.Set the timer for 20 minutes. Once the paddle starts rotating, pour the cream mixture into the bowl.When the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.
See details


HOMEMADE COOKIES-AND-CREAM ICE CREAM RECIPE - FOO…
Vanilla ice cream is the base that launched 1,000 variations, but it often plays second fiddle to the mix-ins. We think vanilla ice cream should be able to stand alone; this one can. We keep things simple by mixing in store-bought chocolate wafers. Using a square baking pan makes it easy to fold in the crumbled cookies, and you can freeze the ice cream right in the pan.
From foodnetwork.com
Reviews 5
Total Time 7 hours 45 minutes
Category dessert
  • Remove chilled pan and sprinkle in half of the crumbled cookies. Top with half of the ice cream, then repeat with remaining cookies and ice cream. Working quickly, use a spoon to incorporate the cookies into the ice cream mixing from bottom to the top. Cover with plastic wrap and freeze until firm, 2 to 3 hours.
See details


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