VANILLA AND CREAM RECIPES

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VANILLA ICE CREAM RECIPE | ALLRECIPES



Vanilla Ice Cream Recipe | Allrecipes image

No cooking involved in this recipe for homemade ice cream using just cream, sugar, and vanilla with your ice cream maker.

Provided by Ginger

Categories     Desserts    Frozen Dessert Recipes    Ice Cream    Vanilla Ice Cream Recipes

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Yield 5 cups

Number Of Ingredients 4

2 cups heavy whipping cream
2 cups half-and-half cream
¾ cup white sugar
1 tablespoon vanilla extract

Steps:

  • In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
  • Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
  • Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

Nutrition Facts : Calories 361.2 calories, CarbohydrateContent 23.2 g, CholesterolContent 103.9 mg, FatContent 29 g, ProteinContent 3 g, SaturatedFatContent 18 g, SodiumContent 47.6 mg, SugarContent 19.1 g

VANILLA CREAM PIE | BETTER HOMES & GARDENS



Vanilla Cream Pie | Better Homes & Gardens image

Change-up this classic vanilla cream pie recipe with our variations for dark chocolate cream pie, banana cream pie, and coconut cream pie. Not a fan of meringue? Top with whipped cream instead!

Provided by Better Homes & Gardens

Prep Time 50 minutes

Yield 8 slices

Number Of Ingredients 8

1 Baked Pastry Shell
4 eggs
1 Meringue for Pie
¾ cup sugar
3 tablespoons cornstarch
2?½ cups half-and-half or milk
1 tablespoon butter
1?½ teaspoons vanilla or vanilla bean paste

Steps:

  • Prepare Baked Pastry Shell. Separate egg yolks from egg whites. Set aside yolks for filling and whites for meringue.
  • Preheat oven to 325°F. Prepare Meringue for Pie before preparing filling; set aside meringue.
  • For filling, in a medium saucepan stir together sugar and cornstarch. Gradually stir in half-and-half. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir 2 minutes more. Remove from heat.
  • Gradually stir about 1 cup of the hot mixture into egg yolks; return to remaining hot mixture in saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla.
  • Pour hot filling into baked pastry shell. Immediately spread meringue over filling, sealing to edge of pastry. Using the back of a spoon, swirl meringue to form high, decorative peaks. Bake 20 to 25 minutes or until golden and a thermometer registers 160°F.* Cool on a wire rack 1 1/2 hours. Chill 3 to 6 hours before serving; cover pie or longer storage.

Nutrition Facts : Calories 483 calories, CarbohydrateContent 57 g, CholesterolContent 139 mg, FatContent 24 g, FiberContent 1 g, ProteinContent 10 g, SaturatedFatContent 12 g, SodiumContent 314 mg, SugarContent 35 g

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