Ingredients for French Vanilla Ice Cream Recipe 8 3 8 4 8 large eggs cups sugar cups Whipping cream cups

Milk teaspoons Vanilla extract

Recipe makes 4 qts of French Vanilla Ice Cream French Vanilla Ice Cream Directions Homemade French Vanilla Ice Cream Easy to make French Vanilla Ice Cream Recipe 1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. 2. Whisk in the sugar, a little at a time, then continue whisking until complete ly blended, about 1 minute more. 3. Pour in the cream, milk, and vanilla and whisk to blend. 4. Transfer the mixture to an ice cream maker and freeze following the manufactu rer's instructions.

Ingredients 284ml carton double cream 300ml full fat milk 115g golden caster sugar 1 vanilla pod 3 large free-range egg yolks have lots of ice cubes at the ready Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small s harp knife and scoop out as many of the tiny black seeds as you can into the cre am mixture. Cut the pod into three and drop it into the pan. Heat the cream and milk over a low heat, stirring occasionally, until it almost boils - you'll see a few bubbles at the edge. Take off the heat and set aside fo r 30 minutes so the vanilla can infuse. Put the egg yolks into a bowl with the rest of the sugar and beat with an electr ic hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring j ug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolk s to slacken them. Reheat the cream until it just comes to the boil, take off th e heat and stir in the egg yolk mixture. Return the pan to a low heat and cook, stirring all the time with a wooden spoon , for 8-10 minutes, until the custard is thick enough to coat the back of the sp oon. Watch that it doesn't boil - as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the m ixture doesn't curdle. Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third f ull of iced water to cool (this takes about 20 minutes). Stir occasionally to st op a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferab ly overnight, so it gets really cold. Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on you r machine). When it stops, it is probably too soft to eat, so spoon into a plast ic container, cover with cling film, then a lid, and freeze for a minimum of 3 h ours. (It will keep in the freezer for 3 months but don't take it out, then refr

eeze.) Remove from the freezer 15 minutes before serving. To make it by hand: in step 1, heat the milk, vanilla, and half the sugar withou t the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it's light and floppy, not too stiff, and fold it into the cold cu stard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then fre eze as above.

Ingredients 2 cups half-and-half 1 cup whipping cream 1 cup minus 2 tablespoons sugar 2 tablespoons peach preserves (not jelly) 1 vanilla bean, split and scraped Directions Combine all ingredients (including the bean and its pulp) in a large saucepan an d place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Rem ove from heat and allow to cool slightly. Remove the hull of the vanilla bean, p our mixture into lidded container and refrigerate mixture overnight to mellow fl avors and texture. Freeze mixture in ice cream freezer according to unit's instructions. The mixtur e will not freeze hard in the machine. Once the volume has increased by 1/2 to 3 /4 times, and reached a soft serve consistency, spoon the mixture back into a li dded container and harden in the freezer at least 1 hour before serving. NOTE: If you do not have a thermometer, bring the mixture just barely to a simme r. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil

Ingredients 1 12 ounce can evaporated milk (refrigerated so it is ice cold) 1 cup of granulated sugar 1 large egg, very well beaten* 1 teaspoon vanilla Dash of salt One large Dutch oven of fresh fluffy snow

Preparation In a large chilled mixing bowl, whisk the evaporated milk, sugar, egg, vanilla, and salt, until well mixed and frothy. Set aside. From a pristine part of your yard, patio, etc. use a large Dutch oven to scoop u p a lot of fresh dry snow. It is essential that the snow is free of ice crystal s and lumps (as well as other debris) so freshly fallen snow is usually best. Using a large mixing spoon, spoon the snow into the milk mixture a couple of spo

onfuls at a time. Do not stir! Instead, with the spoon, gently press the snow into the milk mixture so that it is incorporated. Keep spooning more and more sn ow into the milk until it begins to become solid and very firm. You may need to go back for more snow. You will know you have added enough snow when it starts to become difficult for new snow to absorb milk. Serve immediately in chilled bowls. This ice cream cannot be frozen and served again later, so you will just have to force yourself to eat it all! This recipe will serve between 4-6 people.

Ingredients: 6 cups of milk; 4 eggs, whites and yolks separated; 3/4 cup of suga r, 2 small teaspoons vanilla, 2 tablespoons of cornstarch, a little salt. Method: Heat milk. Mix egg yolks and add sugar, mix cornstarch to sugar and egg, then add to hot milk, then add salt and flavoring, add beat egg whites last. Fr eeze. This makes a freezer full.

Ingredients:

4 egg yolks 100 gm caster sugar 750 ml whole milk 300 ml whipped cream Few drops vanilla essence Procedure: 1. Take a sauce pan, pour the milk into the pan and let it boil. 2. While the milk is boiling, in a mixing bowl beat egg yolks using beater or wh isk until it become smooth. 3. Now add caster sugar in the yolks and beat so that it becomes thick. 4. Add the yolk mixture into the boiled milk and stir continuously while adding so that lumps would not form. 5. Cook the batter until it become thick like custard, it would take 10-15 minut es. 6. After that remove the pan from the stove and cool it at room temperature. 7. Then add whipped cream and vanilla essence in the custard and mix well using whisk. Place the bowl in the fridge for a while to chill. 8. After that pour the mixture into the ice cream maker and follow the steps acc ording to it. Serving: Delicious Vanilla ice cream is ready to serve. You can also serve it with strawb erry puree or other flavor.