Easy Vanilla Ice Cream

Tasty, quick and easy Vanilla Ice Cream recipe.

Ingredients:

1. 5 Eggs
2. Pinch of Salt
3. 2 cups Sugar
4. 2 packet Instant vanilla pudding mix
5. 1 Can Evaporated milk
6. 2 Quart Milk

Method:

Beat eggs well. add salt. blend in sugar and pudding mix. add milks. stir well. Pour in container,
(plastic works best), store in freezer at least over night.

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Homemade Vanilla Ice Cream Recipe

This is the easiest Vanilla Ice Cream Recipe you'll ever make. You can add fresh fruit or chocolate if you like flavored ice cream! This recipe uses raw eggs. It is not recommended for pregnant women, young children, the elderly and the infirm do not consume raw eggs. Be sure to use only fresh eggs for this Homemade Vanilla Ice Cream Recipe. Pls review this recipe below. Thank you.

Ingredients for Homemade Vanilla Ice Cream Recipe (Version 1)

1. 1 cup granulated sugar
2. 1 cup Karo light corn syrup
3. 4 eggs
4. 1½ to 2 quarts Half-n-Half (Half and half is a mixture of half cream and half whole milk)

Method:

• Mix the sugar and Karo syrup with an electric or hand rotary beater. Add one egg at a time, mixing completely after each one. 
• Add 1 quart of Half-n-Half and mix thoroughly.
• Optional: At this point you can add fresh fruit or chocolate if you like flavored ice cream. 
• Pour into the metal can from the ice cream maker, also put in the paddle thing. 
• Add enough of the 2nd quart of Half-n-Half to the fill line mark. Put the can into the outside bucket, pack chunks of ice and rock salt (do in layers of about 2" inches of ice then 2-3 handfuls of salt). Turn on the ice cream maker and let it go until done. 
• After it is done, remove the paddle and scrap off the ice cream, put the lid back on and pack more ice and salt up over the top and let it sit for 2-3 hours

Strawberry Ice Cream Recipe (Version 2)

This is the second version of the Strawberry Ice cream Recipe. Makes about 3 ½ cups. This version is egg-free. Related recipe - Strawberry Ice Cream (Version 1).

Ingredients for Strawberry Ice Cream (Version 2)

1. 2 pints strawberries, washed and hulled
2. ½ cup plus 2 tablespoons superfine sugar
3. 3 tablespoons fresh lemon juice
4. 1 ½ cups heavy cream

Method:

• Purée the strawberries in a food processor. Stir in the remaining ingredients.
• Pour the mixture into the bowl of the machine and freeze.
• Makes about 3 ½ cups.

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Easy Lemon Vanilla Ice Cream

Lemon Vanilla Ice Cream Recipe. Exquisite lemon flavor blended with a hefty vanilla.

Method:

Clean three ripe lemons, squeeze out the juice saving 1/2 cup of strained juice.

Grate the zest from the squeezed lemons and add it to the juice. Mix a two quart batch of the Old Time Vanilla (see recipe) Ice Cream omitting the brown sugar.

Before freezing the ice cream, add the strained lemon juice and add 1cup of granulated sugar.

Mix thoroughly and then age (chill in the refrigerator) for four hours. Now freeze in an ice cream freezer according the the manufacturer’s directions. Enjoy!

Honey Vanilla Ice Cream

Dessert recipe for Honey Vanilla Ice Cream. Homemade ice cream - honey/oatmeal flavor.

Method:

Prepare a 2 qt batch of the Old Time Vanilla mix and then add 1 cup of honey.

Mix thoroughly and set in the refrigerator to age the mix.

While the mix is aging, take 1/2 cup oatmeal and boil for about fifteen minutes in 1 ½ cups of water. Strain the water through a fine strainer and save the water.

The cooked oatmeal can be eaten or discarded.

Add the water to the ice cream mix and let it chill in the refrigerator for three hours.

Freeze in an ice cream freezer according to the manufacturer’s directions.

Easy Chocolate Espresso Ice Cream

Love Chocolate? Love Espresso? Bold, intense, and not particularly sweet. It packs a powerful dose of caffeine, this is an ice cream for those who adore dark chocolate and coffee.

Chocolate Espresso Ice Cream Recipe

2 C heavy cream, whipped stiff
1/4 tsp salt
3/4 C chocolate syrup (ie Nestles)
1 whole fresh egg, slightly beaten
1 serving of instant coffee powder, your choice of international flavor (mocha, vienna, etc)

Directions

Add the salt and egg to the whipped cream.
Beat until well blended.
Add, folding gently, but thoroughly, the chocolate syrup and instant coffee.
Freeze for at least 4 hours to firm up.

NOTE: For best flavor, always remove ice cream from the freezer 20 minutes before serving, or place it in the microwave for 15–20 seconds.

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Easy Cofee Icream Recipe

Easy Cofee Icream Recipe. Mix the ingredients together and just leave it in a wide tupperware dish in the freezer until frozen, without the extra beating and it will be fine. This ice cream is one of my favorites. It has a smooth texture and you can vary the intensity of the flavor by how strong you make the coffee. Personally, I like it strong and will make the coffee by mixing 1 cup of a good quality, freshly ground coffee with 1 cup of hot water and letting it steep for a few minutes. Then I strain out the coffee grounds with cheese cloth or a coffee filter.

Ingredients:

1 can sweetened condensed milk
1 cup very strong coffee liquid
1/8 tsp salt
1 tsp vanilla
1 cup heavy cream, whipped stiff
1 egg white, stiffly beaten

Method:

• Mix the ingredients together in the order listed above and stir well. 
• Freeze in a refrigerator tray until mushy or about 1 short hour. Scrape bottom and sides, and beat mixture until smooth.
• Return to refrigerator and freeze until firm, about 3 hours.

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Cinnamon Ice Cream

A delicious treat, rich and creamy Cinnamon Ice Cream. Great spice mouth feel.

Cinnamon Ice Cream Recipe

• 3 cups heavy cream
• 1 1/2 cups whole milk
• 2 vanilla beans, split lengthwise
• 1 cup plus 2 tablespoons sugar
• 6 egg yolks
• 2 1/2 teaspoon ground cinnamon

Method:

1. In a saucepan, combine heavy cream and milk.
2. Scrape in seeds from vanilla beans; add beans. Bring just to simmer.
3. Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture.
4. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 min. (do not boil).
5. Strain into large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours.
6. Transfer custard to ice cream maker and process according to manufacturer's instructions.
7. Transfer ice cream to a covered container and freeze until firm. (Can be made 3 days ahead. Keep frozen).

No ice-cream machine? Pour the cooked custard into a bowl, then put the bowl in the freezer for about one and a half hrs until it starts to freeze around the edges. Stir well, repeat process twice more until the mix is smooth. Freeze until needed in a suitable container.

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Mocha Mousse Ice Cream Recipe

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This Mocha Mousse Ice Cream is super smooth and delicious. It was originally a recipe for chocolate mousse ice cream with a generous 3/4 C chocolate sauce, but added the instant coffee (mocha flavor) instead to intensify the flavor.

Mocha Mousse Ice Cream Recipe
Yield: 5 cups

2 Cups heavy cream, whipped stiff
1/4 tsp salt
3/4 Cups chocolate syrup
1 whole fresh egg
1 individual serving International Coffee instant powder

Preparation

• To the heavy cream whipped with the salt, add the slightly beaten whole fresh egg and beat until well dissolve.
• Add, folding gently, but thoroughly, the chocolate and instant coffee.
• Pack freezer with additional ice and rock salt, and let stand 1 hour. Serve ice cream with cookies, if desired.

Notes: Add salt only after the cream has been whipped stiff.

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