VANILLA ICE CREAM DESSERT IDEAS RECIPES

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VANILLA ICE CREAM RECIPE RECIPE | MYRECIPES



Vanilla Ice Cream Recipe Recipe | MyRecipes image

Provided by MyRecipes

Total Time 10 minutes

Prep Time 10 minutes

Yield About 1 1/2 quarts

Number Of Ingredients 3

4 cups (2 pts.) half-and-half or light cream
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 tablespoons vanilla extract

Steps:

  • COMBINE all ingredients in container of ice cream maker; mix well.
  • FREEZE according to manufacturer’s instructions. Freeze leftovers.
  • REFRIGERATOR-FREEZER METHOD
  • OMIT half and half. Combine sweetened condensed milk and vanilla in large bowl. Fold in 2 cups (1 pint) heavy cream, whipped (DO NOT use non-dairy whipped topping). Pour into 9 x 5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or until firm.
  • VARIATIONS
  • PEACH ICE CREAM: REDUCE vanilla to 1 tablespoon; add 1 teaspoon almond extract and 4 drops yellow and 2 drops red food coloring, if desired. Add 2 cups mashed fresh or frozen peaches, thawed or 1 (16 oz.) can peaches, drained and mashed. Proceed as above.
  • BANANA ICE CREAM: REDUCE vanilla to 1 tablespoon; add 2 cups mashed bananas (4 medium). Proceed as above.
  • .
  • .
  • .

PUMPKIN FRITTERS WITH VANILLA ICE CREAM - DESSERT RECIPES



Pumpkin Fritters with Vanilla Ice Cream - Dessert Recipes image

These crunchy little fritters are marvelously tempting, delightfully crisp, and just a little bit fragile.

Provided by Colin Cowie

Categories     dinner party    feed a crowd    Thanksgiving    dessert    snack

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 1

Number Of Ingredients 10

1/2 c. all-purpose flour
3 1/2 tbsp. granulated sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
2 large eggs
1 can 100 percent pure pumpkin
canola or vegetable oil
cinnamon sugar
vanilla ice cream

Steps:

  • Line a baking sheet with paper toweling and set aside. In a small bowl, stir together flour, sugar, baking powder, cinnamon, and salt. In a medium bowl, whisk eggs until blended. Whisk in pumpkin until combined. Frying 4 at a time, drop batter by heaping (measuring) tablespoonfuls into pan. Fry until golden brown, turning occasionally, about 4 minutes. Using slotted spoon, transfer fritters to paper towels to drain. Repeat with remaining batter. Fritters will puff up, then deflate slightly when removed from pan. To test for doneness, press lightly on fritters; they should spring back. To serve, arrange fritters (2 each) on small dessert plates. Sprinkle each with slightly rounded teaspoon cinnamon sugar and serve with ice cream. To make cinnamon sugar: In a small dish, stir together 3 tablespoons sugar and 1 tablespoon cinnamon until combined.

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