VANILLA CREAM RECIPE RECIPES

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HOMEMADE VANILLA ICE CREAM RECIPE - HOW TO MAKE VANILLA ...



Homemade Vanilla Ice Cream Recipe - How to Make Vanilla ... image

Put that ice-cream maker to work, and try out this simple homemade vanilla ice-cream recipe. It's ready for toppings!

Provided by Serena Thompson and Teri Edwards

Categories     baby shower    birthday    bridal shower    dinner party    Father's Day    feed a crowd    Fourth of July    Mother's Day    picnic    romantic meals    Summer    dessert

Total Time 4 hours 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 16

Number Of Ingredients 7

2 c. whole milk
1 c. sugar
4 egg yolks
Pinch of salt
2 c. half-and-half
2 c. whipping cream
2 tsp. vanilla extract

Steps:

  • VARIATIONS

Nutrition Facts : Calories 225 calories

QUICK VANILLA BUTTERCREAM FROSTING RECIPE | FOOD NETWORK



Quick Vanilla Buttercream Frosting Recipe | Food Network image

Whip up this fan-favorite Quick Vanilla Buttercream Frosting recipe. It's fluffy, light and the perfect professional finish to any cake or cookie.

Provided by Food Network

Categories     dessert

Total Time 12 minutes

Prep Time 2 minutes

Cook Time 10 minutes

Yield 10 to 12 servings

Number Of Ingredients 4

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

Steps:

  • In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  • Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

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BEST EVER VANILLA ICE CREAM RECIPE: HOW TO MAKE IT
This ice cream is technically a custard since it contains eggs. After lots of testing (and tasting), I've found that eggs are the key to making a smooth and creamy treat that rivals what you can get at a premium ice cream shop. —Peggy Woodward, Taste of Home Senior Food Editor
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Reviews 5
Total Time 40 minutes
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Calories 310 calories per serving
  • In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.
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Vanilla is frequently used to flavor ice cream, especially in North America, Asia, and Europe. Vanilla ice cream, like other flavors of ice cream, was originally created by cooling a mixture made of cream, sugar, and vanilla above a container of ice and salt. The type of vanilla used to flavor ice cream …
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