FRENCH VANILLA ICE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 5 cups
Number Of Ingredients 7
Steps:
- In a medium bowl, lightly whisk together the yolks and half of the sugar.
- In a non-reactive saucepan combine the cream, 1 cup of the milk, the remaining sugar, and the salt.
- Split the vanilla bean in half, lengthwise, to expose the tar-like seeds inside the pod. Scrape the seeds loose with a knife; add the bean and the seeds to the cream mixture.
- Heat the cream over medium-high heat until just at a boil. Remove from the heat. Gradually pour the hot liquid into the yolks, while whisking constantly. Return the cream-egg mixture to the saucepan. Cook over medium-low heat, stirring the mixture constantly, with a wooden spoon in a figure-8 motion, until thickened, about 10 minutes. When the ice cream mixture is properly cooked it should coat the back of a spoon, be satiny thick, and be free of any bubbles on the surface. (If you taste the ice cream base it should have a slight egg-y taste.) When thickened, pour in the reserved milk to prevent the mixture from overcooking. Strain into a medium bowl. Add the cognac if desired.
- Fill another bowl with ice. Set the bowl of ice cream base in the ice and stir until thoroughly chilled. Freeze the base in an ice cream machine according to the manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.) Transfer the ice cream to the freezer to set up for at least 1 hour. Serve.
FRENCH VANILLA ICE CREAM RECIPE
Learn how to make the best silky French Vanilla Ice Cream at home! You will need only 6 simple ingredients to make a luscious custard, churning it in an Ice Cream Maker for a classic Summer dessert!
Provided by Veronika's Kitchen
Categories Dessert
Time 3h30m
Number Of Ingredients 6
Steps:
- Before we start making the ice cream, we need to make sure that the ice cream bowl for the machine is completely frozen. Put it in the freezer the night before you plan to make the dessert.
- Pour the 1 1/2 cups milk and 1 1/2 cups heavy cream in a sauce pan. Cut a vanilla bean lengthwise and scrape the seeds. Put the seeds and the bean to the milk mixture, together with a pinch of salt.
- Bring the mixture to simmer over the medium heat (It will take about 10 minutes).
- While the milk mixture is warming up, we can work on the egg yolks.
- Put 4 egg yolks and 2/3 cup sugar in a mixing bowl and beat them very well. Mix them for a few minutes, until it becomes pale in color and will have a smooth and airy texture.
- When the milk mixture is starting to simmer and the egg yolks are whisked, we can start tempering.
- Using a ladle, slowly and gradually pour the hot milk mixture into the egg/sugar mixture, while constantly whisking the egg yolks.
- After you add a couple of ladles of hot liquid to the beaten eggs, and they are warmed up, you can add the rest of the milk mixture to the bowl and mix very well.
- Pour the tempered mixture back to the saucepan and put it on a low heat. Cook it for about 10 minutes, or until the mixture start to thicken and the internal temperature reaches 170-175°F.
- Pour the mixture to a clean mixing bowl through a fine-mesh strainer. That will help to remove any cooked egg pieces and the vanilla bean.
- Let the mixture cool on the counter for 30-40 minutes. Then cover with a plastic wrap and refrigerate for at least 2 hours or until it's completely cold.
- Churn the ice cream according to manufacturer's instructions
- When done, transfer it to an air tight container and freeze overnight before serving.
Nutrition Facts : ServingSize 1 scoop, Calories 221 kcal, Carbohydrate 16 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 131 mg, Sodium 62 mg, Sugar 15 g
FRENCH VANILLA (ICE CAP.)
Make and share this French Vanilla (Ice Cap.) recipe from Food.com.
Provided by Sweetie
Categories Beverages
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place ice cubes and milk in a electric blender and mix for 1 min or until smooth.
- Add Instant coffee powder, Vanilla, Sugar and mix until foamy (approximately 1 minute) Pour in a tall glass.
ICE CAP
well i was prity much just messing around and found this. plz try and respond/ make it better as this is my first recipy
Provided by ryanbrod
Categories Shakes
Time 3m
Yield 1-3 serving(s)
Number Of Ingredients 4
Steps:
- put all ingredients in a blender and blend till smooth.
Nutrition Facts : Calories 449.8, Fat 19, SaturatedFat 11.8, Cholesterol 68.6, Sodium 388.5, Carbohydrate 50.6, Fiber 1, Sugar 20.2, Protein 19.2
FRENCH VANILLA ICE CREAM
Soft, fluffy French vanilla ice cream can be served with amaretti cookies or rainbow nonpareils. It's also the perfect base for a variety of mix-ins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Put cream and milk into a medium saucepan over medium-high heat. Scrape vanilla seeds from beans with the tip of a small knife into pan; add beans. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
- Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
- Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes.
- Pour custard through a medium-mesh sieve into a bowl set in ice-water bath. Let cool completely, stirring often.
- Freeze custard in an ice cream maker according to manufacturer's instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love