Vanilla ice cream is an easy and delicious dessert that can be made at home with just a few ingredients. Using basic kitchen supplies and a little time, you can take your vanilla ice cream from boring to sensational. This recipe makes enough for one batch of homemade vanilla ice cream, or two small desserts.

Ingredients: 1 cup milk 2 cups heavy cream 2 eggs 1/4 cup sugar 1 teaspoon vanilla extract 1 pinch salt

Instructions:

1. Boil the milk in a pot on the stove until it reaches 180 degrees F. This will be very hot, so allow the milk to cool slightly before handling it.

2. Pour the cooled milk and cream into a bowl and beat with a mixer until thickened.

3. Add the sugar, eggs, vanilla and salt and stir until well incorporated.

4. Pour into the container of an ice cream maker according to manufacturer’s instructions and freeze for 30 to 40 minutes or until the mixture is frozen through.*

*The final texture of your homemade vanilla ice cream will depend on how long you leave it in the ice cream maker, but any texture can be achieved through freezing times that range from 30 minutes to four hours.’

Vanilla ice cream is a simple dessert to make at home and it can be made with just a few ingredients. You can even make your own vanilla extract at home! http://www.ehow.com/how_4908734_make-vanilla-extract.html

Mix together one quart of heavy whipping cream, vanilla extract, sugar, and salt to taste. Put the mixture in an ice cream maker and process until it reaches the consistency of soft-serve ice cream. Add chocolate chips, fruit or nuts to the mixture right before freezing for added flavor and texture.

The number of servings you will get will vary depending on the size of your serving containers and how much you fill them. Ice cream is best eaten as soon as possible after making it so it doesn’t melt too much. http://cookeasyparty.com/vanillaicecreamrecipe.html

Vanilla ice cream is one of the most popular flavors. However, it is not easy to find good vanilla ice cream in supermarkets and stores. The taste of store-bought vanilla ice cream is often “off” or artificial tasting. For example, I made a purchase at the local supermarket and took home a half-gallon container of Breyer’s French Vanilla ice cream. I was less than impressed by the taste.

It was difficult to describe the taste of this product other than it was bland and reminiscent of chemicals rather than real vanilla. This reaction is not uncommon among people who realize that quality food products are available and make an effort to seek them out.

Taste is subjective but most people with refined palates prefer homemade products over mass produced ones. The same applies to vanilla ice cream. It is easy enough for anyone to make their own homemade vanilla ice cream and have a superior product compared to what you can find in most stores. This article will show you how to make your own vanilla ice cream at home from ingredients you probably already have in your kitchen.}

In a bowl, mix one cup of heavy cream with one cup of milk.

Add two and a half teaspoons of sugar.

Put the bowl in the freezer and leave it there until hardened, about four hours.

When you’re ready to eat your homemade vanilla ice cream, mix the contents of the bowl with one teaspoon vanilla extract.

The easiest way to make vanilla ice cream is by using a mix. These are available at supermarkets and stores specializing in gourmet food. For convenience, you can also use ready-made custard from the supermarket or homemade custard from your favorite recipe.

The following steps show you how to make vanilla ice cream with egg yolks and milk by hand:

1. In a large bowl, stir together the sugar, cornstarch and salt until well blended.

2. Put the egg yolks in a pan and beat until thickened; about 5 minutes. Gradually add the sugar mixture, beating constantly for about 10 minutes more, until it is very thick and pale yellow.

3. Add the milk gradually while stirring constantly with a whisk. Place on medium heat and cook until it boils and thickens, stirring frequently with a whisk to prevent burning at the bottom of the pan. Remove from heat immediately after boiling point is reached or it will stick or scorch on the bottom of the pan.

4. Cool slightly before freezing as per your ice cream maker’s instructions. (If you’re using an old fashioned machine that requires rock salt, be sure to chill it down overnight.)

5. Stir in vanilla extract after freezing but before serving

Vanilla Ice Cream

1. Put all the ingredients into a pot.

2. Stir for about 2-3 minutes.

3. Take the pot off the stove and let cool for 20 minutes.

4. Put the mix into a mixer and mix until it is creamy – about 1-2 minutes with a hand mixer, more if you have an electric one.

5. Put it in the fridge to set – ideally overnight, but at least 3 hours.”