THYME ICE CREAM RECIPES

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EASY ICE CREAM (FOR ELECTRIC ICE CREAM MAKER) RECIPE ...



Easy Ice Cream (For Electric Ice Cream Maker) Recipe ... image

This is a quick, easy treat my family's always made. Chocolate chips, pineapple, strawberries can be added to the mix the last 5 minutes.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 4

1 quart milk
1 tablespoon vanilla
3/4 cup sugar
1/8 teaspoon salt

Steps:

  • Mix the milk and sugar until well mixed.
  • Add vanilla & salt.
  • Pour into electric ice cream maker and follow instructions as stated.

Nutrition Facts : Calories 207.1, FatContent 6, SaturatedFatContent 3.7, CholesterolContent 22.8, SodiumContent 128.3, CarbohydrateContent 32.8, FiberContent 0, SugarContent 25.2, ProteinContent 5.3

PISTACHIO ICE CREAM RECIPE - FOOD NETWORK



Pistachio Ice Cream Recipe - Food Network image

Provided by Food Network

Categories     dessert

Total Time 3 hours 40 minutes

Prep Time 3 hours 20 minutes

Cook Time 20 minutes

Yield about 2 quarts

Number Of Ingredients 8

1 cup unsalted shelled pistachios
1 cup sugar
2 cups milk (do not use low-fat or nonfat)
3 cups heavy cream
12 large egg yolks
1/2 teaspoon almond extract
1 cup whipped cream, for garnish
1 cup unsalted shelled pistachios, toasted, coarsely chopped, for garnish

Steps:

  • Finely grind 1 cup of the pistachios and 1/2 cup of the sugar in a food processor, being careful not to turn the mixture into butter. Bring the milk and cream to a boil in heavy large saucepan. Remove from heat.
  • Combine the egg yolks and remaining 1/2-cup sugar in a mixing bowl and whisk to blend. Gradually whisk 1 cup of the hot milk mixture into the eggs. Gradually add the egg mixture in a slow, steady stream into the hot cream in the saucepan. Cook over low heat, stirring occasionally, until the custard thickens enough to coat the back of a spoon and reaches 170 degrees on an instant-read thermometer, about 6 minutes.
  • Remove from the heat and strain into a large bowl. Add pistachio mixture and almond extract. Cover with plastic wrap, pressing down against the surface to keep a skin from forming, and chill in the refrigerator for at least 2 hours.
  • Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container and freeze until ready to serve.
  • Garnish with whipped cream and toasted pistachios.

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