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.
Provided by PAMPEREDCHEF.COM
Yield 8 servings
Number Of Ingredients 4
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.
STRAWBERRY ICE CREAM RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories dessert
Total Time 7 hours 5 minutes
Cook Time 35 minutes
Yield 16 servings
Number Of Ingredients 6
Steps:
- Stir together the half-and-half and 2 cups of the sugar in a medium saucepan over medium-low heat. Split the vanilla bean, scrape out the caviar and add it to the mixture (or add the vanilla extract). Heat the mixture until it's hot but not simmering or boiling.
- In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.
- Next, grab a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. (The purpose of this is to temper the egg yolks and bring them to a good temperature before adding them to the pan.) Repeat with a second ladle of hot half-and-half mixture, making sure to whisk the whole time.
- Pour the tempered yolks into the saucepan with the rest of the half-and-half mixture and stir gently with a wooden spoon, cooking it slowly, until it's thick enough to coat the spoon, 2 to 4 minutes.
- Set a fine-mesh strainer over a clean bowl. Pour the thick half-and-half liquid through the strainer into the bowl. Add the heavy cream and stir gently to combine. Refrigerate this mixture until chilled, about 2 hours.
- Meanwhile, combine the strawberries and remaining 2 tablespoons sugar in a blender. Puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the chilled custard mixture and stir.
- Now pour this mixture into your ice cream maker and freeze it according to the manufacturer's directions. Depending on the size of your machine, you may need to do this in 2 batches. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 4 hours.
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