Try this Master Recipe for Vanilla Ice Cream recipe, or contribute your own.

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

bettie cooper vgxb82a
1 4-inch piece vanilla bean
1 c Heavy cream
3/4 c Sugar
2 c Whole Milk

Servings

INSTRUCTIONS

Bring milk, 1/4 sugar and vanilla seeds and pod to 175 degrees in heavy saucepan over medium heat. Stir occasionally to dissolve sugar & break up vanilla seeds. Meanwhile, beat remaining sugar with yolks until mixture turns pale yellow and thickens so that it falls in ribbons, about 2 minutes with an electric mixer or 4 minutes with a whisk. Remove 1/2 cup hot milk from pan and slowly whisk it into beaten yolks. Then gradually whisk yolk mixture into saucepan and, stirring constantly, heat this mixture over med-low heat to 180 degrees, 8-10 minutes. Remove saucepan from heat. Strain custard into a plastic or nonreactive metal bowl and stir in cream. Retrieve vanilla pods from strainer and add them to the mixture. Place bowl in a larger bowl of ice water to bring custard to room temperature. Seal container and refrigerate until custard is no more than 40 degrees, 4-8 hours. (This is unnecessary with self-contained electric model). Remove vanilla pods (or add extract) and pour custard into an ice cream machine. Churn until frozen. For Chocolate Ice Cream: Follow Master recipe, omitting vanilla bean and adding 2 tablespoons sugar to the original 1/4 cup in first step. When the egg mixture has reached the ribbon stage, beat in 1/3 cup unsweetened cocoa powder until mixture is smooth. Add 1 teaspoon vanilla extract before freezing. Comments: This is something I would make on a special occasion such as a family get-together. Id make it without the yolks, though, and use egg substitute instead; and Id use low-fat evaporated milk for the heavy cream. (And Id make it chocolate! ) Best, Bettie MM Format Norma Wrenn Posted to MC-Recipe Digest by "M. Hicks" on Feb 15, 1998

NOTES

Alert editor

Master Recipe for Vanilla Ice Cream

bettie cooper vgxb82a 
1 4-inch piece vanilla bean 
1 c Heavy cream 
3/4 c Sugar 
2 c Whole Milk

Bring milk, 1/4 sugar and vanilla seeds and pod to 175 degrees in heavy  saucepan over medium heat. Stir occasionally to dissolve sugar & break up  vanilla seeds. Meanwhile, beat remaining sugar with yolks until mixture  turns pale yellow and thickens so that it falls in ribbons, about 2 minutes  with an electric mixer or 4 minutes with a whisk. Remove 1/2 cup hot milk  from pan and slowly whisk it into beaten yolks. Then gradually whisk yolk  mixture into saucepan and, stirring constantly, heat this mixture over  med-low heat to 180 degrees, 8-10 minutes. Remove saucepan from heat.  Strain custard into a plastic or nonreactive metal bowl and stir in cream.  Retrieve vanilla pods from strainer and add them to the mixture. Place bowl  in a larger bowl of ice water to bring custard to room temperature. Seal  container and refrigerate until custard is no more than 40 degrees, 4-8  hours. (This is unnecessary with self-contained electric model). Remove  vanilla pods (or add extract) and pour custard into an ice cream machine.  Churn until frozen. For Chocolate Ice Cream: Follow Master recipe, omitting  vanilla bean and adding 2 tablespoons sugar to the original 1/4 cup in  first step. When the egg mixture has reached the ribbon stage, beat in 1/3  cup unsweetened cocoa powder until mixture is smooth. Add 1 teaspoon  vanilla extract before freezing. Comments: This is something I would make  on a special occasion such as a family get-together. Id make it without  the yolks, though, and use egg substitute instead; and Id use low-fat  evaporated milk for the heavy cream. (And Id make it chocolate!<g> ) Best,  Bettie MM Format Norma Wrenn  Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb  15, 1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (691g)
Recipe Makes: 1

Calories: 2225
Calories from Fat: 432 (19%)

Amt Per Serving		% DV

	Total Fat 48g	64 %
	Saturated Fat 29.7g	148 %
	Monounsaturated Fat 13.7g
	Polyunsanturated Fat 1.9g
Cholesterol 175.2mg		54 %
Sodium 94mg		3 %
Potassium 272.7mg		7 %
Total Carbohydrate 458.7g		135 %
	Dietary Fiber 0g	0 %
	Sugars, other 458.7g
Protein 6.4g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2225

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe