Basic Vanilla Ice Cream

  • Serves: Makes about 3 1/2 - 4 cups or about 1 quart (2 pints)
  • Views: 5473
  • Comments: 43

Variations: Cherry Ice Cream; Chocolate Chip Cookie Dough Ice Cream; Dark Chocolate Ice Cream; Mint Ice Cream; Pistachio Ice Cream


KELLY SAYS: "This is my go-to recipe for ice cream. I have adapted it from Jeni Britton Bauer, of Jeni's Splendid Ice Creams in Columbus, Ohio
I add all sorts of mix-ins after it comes out of the ice cream machine.
Sometimes I make mint chip, by adding some peppermint extract and chopped chocolate.
Sometimes I make s'mores ice cream by adding chopped graham crackers, chocolate and mini marshmallows.
It's a great blank canvas and the texture is great for an ice cream with no eggs added (egg free). It also happens to be gluten-free (gluten free)."
FROZEN RECIPE HELP

Sarah's
Secrets

24 hours and no later than the night before: Freeze the ice cream maker freezer bowl / canister or prepare according to the manufacturer's instructions.

INGREDIENTS
Ice cream:
2 cups whole milk or low fat milk, divided
1 tablespoon plus 1 teaspoon cornstarch; used as a thickener
1 1/2 ounces (3 tablespoons) cream cheese, preferably Philadelphia Brand  
1 1/4 cups heavy cream or whole milk
2/3 cup sugar
1 1/2 tablespoons light corn syrup
1 vanilla bean and its seeds, split and seeds scraped or 2 teaspoons vanilla extract or vanilla paste - NOTE: if using extract, add it after the ice cream base is cooked
1/8 teaspoon salt

INSTRUCTIONS
Prepare the ice cream base:
1. Fill a large bowl with ice water. Set aside.

2. In a small bowl, place the cornstarch. Add in the 2 tablespoons of the milk, and combine. Set aside.


3. In a large bowl, whisk the cream cheese until softened and smooth.

4. In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup, vanilla bean and its seeds, and salt.


5. Bring the milk mixture to a low boil and cook over moderate heat until the sugar dissolves and the scraped vanilla bean pod flavors the milk, about 4 minutes.
Take the pot from the heat.
Remove the vanilla bean pod and discard.
NOTE: If you are using vanilla extract, instead, added later in Step 7, you only need to heat the mixture until the sugar dissolves and it reaches a low boil. Cooking over moderate heat for 4 minutes
allows the vanilla bean's flavor to infuse into the milk.

6. Gradually whisk in the cornstarch mixture.

Place pan back on the stove and under medium high heat, return the mixture to a boil, whisking constantly.
Cook until the mixture is slightly thickened, about 1 minute.

7. When done, and while it is still hot, gradually whisk the thickened milk mixture into the softened cream cheese. Mix until smooth.

Make sure you hold the mixing bowl with pot holders, as it may become hot.
NOTE: Whisk in the vanilla extract here, if not using a vanilla bean pod and seeds in Step 4, above.


8. Set the bowl in the ice water bath and let stand, stirring the milk / cream cheese mixture, also known as your ice cream base, occasionally, until cold, about 20-30 minutes.

Freeze the ice cream base. Make the ice cream:
1. When the ice cream base feels cold to the touch, strain it and pour into an ice cream maker.

2. Process the mixture according to the ice maker's instructions.

3. When the ice cream is done, pack it into a 6 cup plastic container with a tight-fitting lid.

4. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid.
Freeze the vanilla ice cream until firm, about 4 hours.

STORAGE
Ice cream can be kept frozen for a month or more.

VARIATIONS
Cherry Ice Cream
INGREDIENTS

Add:
For the sauce:
1 pound tart or sour red cherries
1 to 1 1/2 cups sugar (see NOTE*)

*NOTE: Early-season sour cherries may be less juicy than ones at the height of the season; if they have less moisture, they will need the lesser amount of sugar. Otherwise, the sauce may become too thick.

INSTRUCTIONS
For the sauce: Stem and wash the cherries. Pit them, reserving the pits in a resealable plastic food storage bag. Use a hammer or meat mallet to smash the pits so they open.

Place the pitted cherries in a large (4-quart) saucepan. Sprinkle the sugar over them and bring to a boil over medium heat, stirring constantly. Once they have come to a boil, reduce the heat to a medium-low; cook until the cherries register 220 degrees on a candy thermometer or instant-read digital thermometer; this may take as long as 2 hours. Remove from the heat and let cool.

Press the cooled cherries through a sieve for a smooth sauce, if desired; discard the solids. Refrigerate in an airtight container for up to 3 weeks. (If you use the sauce after it has been refrigerated, microwave in a microwave-safe bowl in 30-second intervals just until pliable enough to spread.)

Freeze the ice cream base. Make the ice cream.:
STEP #3. When the ice cream is done, pack it into a 6 cup plastic container with a tight-fitting lid.
>>>Pack it alternating it with layers of the cherry sauce and ending with a spoonful of sauce; do not stir. Press a sheet of parchment directly against the surface, and seal with an airtight lid.

Chocolate Chip Cookie Dough Ice Cream

Dark Chocolate Ice Cream 


Mint Ice Cream
Add:
INGREDIENTS
1/2 to 1 cup coarsely chopped mint leaves
INSTRUCTIONS
Prepare the ice cream base:
STEP #7. When done, and while it is still hot, gradually whisk the thickened milk mixture into the softened cream cheese. Mix until smooth.
>>>Whisk in the 1 cup coarsely chopped mint leaves

Freeze the ice cream base:
STEP #1. When the ice cream base feels cold to the touch, strain it and pour into an ice cream maker.
>>>> With the back of a spoon, press the trapped mint leaves against the inside of the strainer to extract all the flavor. Do NOT add them to the recipe; simply discard.

Pistachio Ice Cream
INGREDIENTS
Add:
1/2 cup toasted pistachios, very finely ground
1/4 teaspoon pure almond extract

1/2 cup toasted pistachios, roughly chopped
INSTRUCTIONS
Prepare the ice cream base:
STEP #7. When done, and while it is still hot, gradually whisk the thickened milk mixture into the softened cream cheese. Mix until smooth.
>>>Whisk in the 1/2 cup toasted pistachios, very finely ground and almond extract

Freeze the ice cream base:
STEP #1. When the ice cream base feels cold to the touch, strain it and pour into an ice cream maker.
>>>> With the back of a spoon, press the trapped pistachio pieces against the inside of the strainer to extract all the flavor. Do NOT add the pieces to the recipe; simply discard.

2. Process the mixture according to the ice maker's instructions. >>>> 5 to 10 minutes before done, add in 1/2 cup toasted pistachios, roughly chopped.

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