OLD-TIME CUSTARD ICE CREAM RECIPE: HOW TO MAKE IT
I think my most memorable summertime dessert for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and the perfect indulgence on a hot summer afternoon. —Martha Self, Montgomery, Texas
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 55 minutes
Cook Time 20 minutes
Yield 2-3/4 quarts.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, combine sugar, flour and salt. Gradually add milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir cream and vanilla into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
Nutrition Facts : Calories 252 calories, FatContent 18g fat (11g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 98mg sodium, CarbohydrateContent 18g carbohydrate (17g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
OLD-FASHIONED HAND-CHURNED VANILLA ICE CREAM RECIPE ...
Provided by Nancy Fuller
Categories dessert
Total Time 2 hours 35 minutes
Cook Time 35 minutes
Yield 2 pints
Number Of Ingredients 14
Steps:
- In a medium heatproof bowl, whisk to combine the sugar, salt, yolks and vanilla seeds until completely smooth. In a large saucepan set over medium-high heat, combine the cream and milk and cook until small bubbles start to form around the edges of the pan and the mixture is hot. Slowly drizzle the eggs into the hot cream mixture, whisking constantly. Reduce the heat to medium-low and cook, stirring constantly, until thickened and the mixture coats the back of a spoon, 5 to 7 minutes. Remove from the heat and strain into a large bowl. Place the bowl in an ice bath and cool the custard, stirring occasionally. Store the custard into the refrigerator until ready to churn.
- Place the custard in an ice cream maker and process until smooth and thick, about 20 minutes.
- Transfer the ice cream to a quart container or 1 1/4-quart dish and freeze for 2 hours.
- Serve the ice cream topped with some Wet Walnuts.
- In a medium saucepan, combine the maple syrup, corn syrup, light brown sugar, vanilla and salt, and bring to a boil. Pour over the walnut halves and cool. Store refrigerated in an airtight container for up to 1 month.
More about "old fashioned ice cream recipe recipes"
OLD-TIME CUSTARD ICE CREAM RECIPE: HOW TO MAKE IT
I think my most memorable summertime dessert for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and the perfect indulgence on a hot summer afternoon. —Martha Self, Montgomery, Texas
From tasteofhome.com
Reviews 4.2
Total Time 01 hours 15 minutes
Category Desserts
Calories 252 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 01 hours 15 minutes
Category Desserts
Calories 252 calories per serving
- In a large heavy saucepan, combine sugar, flour and salt. Gradually add milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir cream and vanilla into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
See details
OLD-FASHIONED HAND-CHURNED VANILLA ICE CREAM RECIPE ...
From foodnetwork.com
Reviews 5
Total Time 2 hours 35 minutes
Category dessert
Reviews 5
Total Time 2 hours 35 minutes
Category dessert
- In a medium saucepan, combine the maple syrup, corn syrup, light brown sugar, vanilla and salt, and bring to a boil. Pour over the walnut halves and cool. Store refrigerated in an airtight container for up to 1 month.
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OLD FASHIONED VANILLA ICE CREAM RECIPE - ADD A PINCH
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I used 1 1/2 cups of half and half and 1 1/2 cups of canned coconut milk. I also used 1/3 cup of cornstarch instead of flour. Last, I used the recipe on this website for the "whipped cream" by paula. I just gives it the Old Fashioned taste and not the cool whip taste. I will never use another recipe for a coconut cream …
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Was limited for time so choose this recipe to make. So easy. Used half of a vanilla bean in place of vanilla extract but suggest extract be used because even though vanilla bean added a lot of …
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OLD FASHIONED VANILLA ICE CREAM RECIPE - ADD A PINCH
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OLD FASHIONED COCONUT CREAM PIE RECIPE | ALLRECIPES
I used 1 1/2 cups of half and half and 1 1/2 cups of canned coconut milk. I also used 1/3 cup of cornstarch instead of flour. Last, I used the recipe on this website for the "whipped cream" by paula. I just gives it the Old Fashioned taste and not the cool whip taste. I will never use another recipe for a coconut cream …
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