THE ONLY ICE CREAM RECIPE YOU'LL EVER NEED
This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don't go below three. Then flavor it any way you like. See the chart here for more than 16 flavor ideas. Or invent your own.
Provided by Melissa Clark
Time 20m
Yield About 1 1/2 pints
Number Of Ingredients 6
Steps:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
EASY NO-CHURN HOMEMADE ICE CREAM
This simple way to make homemade ice cream calls for just 3 ingredients plus any mix-ins you desire and is ready to eat in just a few hours.
Provided by Heidi
Categories Dessert
Time 4h10m
Number Of Ingredients 3
Steps:
- In a large bowl, use a hand mixer or a stand mixer to whip the cream until stiff peaks occur, be careful not to over whip. The cream will be done when you pull the beaters out and the cream stands at attention.
- In another large bowl, whisk the vanilla into the sweetened condensed milk. Gently fold in the whipped cream with a spatula, slowly incorporating the two mixtures together so it stays light and aerated.
- If making individual flavors, scoop the cream mixture into smaller bowls and gently fold in your desired mix-ins, or if making just one flavor, mix the ingredients directly into the cream mixture.
- Transfer the mixture to an insulated tub or paper containers and freeze for 4-6 hours.
Nutrition Facts : ServingSize 1 g, Calories 293 kcal, Carbohydrate 23 g, Protein 4 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 79 mg, Sodium 69 mg, Sugar 22 g
NORWEGIAN KRUMKAKE
If you like a mildly flavorful and crispy wafer-like cookie, this is it! Other flavorings can be added in addition to or instead of vanilla. You can even use this recipe to make your own ice cream cones. Easy and quick! Pipe them with whipped cream or dip in melted chocolate.
Provided by SUCCESSB440
Categories World Cuisine Recipes European Scandinavian
Time 35m
Yield 50
Number Of Ingredients 7
Steps:
- Heat krumkake iron on stove over medium heat. You can also use an electric krumkake or pizzelle iron.
- Cream together the butter and sugar in a bowl. Add the eggs, one at a time, and mix well using a spoon. Pour in the milk, flour, vanilla, and butter flavoring; mix well.
- Place a teaspoon of the batter on the preheated iron, and press together. Cook until browned, about 30 seconds per side, depending on the heat. Remove from the iron and quickly roll up around a stick or around a cone before they harden.
Nutrition Facts : Calories 50.8 calories, Carbohydrate 7.1 g, Cholesterol 12.7 mg, Fat 2.2 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 5.1 mg, Sugar 4.3 g
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