Best Old Fashioned Vanilla Ice Cream Recipes

OLD FASHIONED VANILLA ICE CREAM

Steps:

• Beat egg yolks and sugar until well blended. Pour mixture into the top of a double boiler over simmering water, and stir in half-and-half. Cook until thickened; if necessary, microwave for 1 minute or until mixture thickens. Remove from heat and cool. Stir in whipping cream and vanilla, and then pour into the bowl of an ice cream freezer. Process according to manufacturer's instructions until firm.

OLD FASHIONED HOMEMADE VANILLA ICE CREAM RECIPE

Steps:

• Whisk all ingredients together until sugar dissolves.
• Pour into the bowl of an ice cream machine.
• Freeze according to the ice cream maker's instructions.
• After the ice cream is made, transfer to an airtight container, cover tightly and freeze .
• Serve with your favorite toppings.

OLD-FASHIONED VANILLA ICE CREAM

Steps:

• In a large bowl, whisk together all ingredients. Transfer to an ice-cream maker, and freeze following manufacturer's instructions. Store in an airtight container.

OLD-FASHIONED HAND-CHURNED VANILLA ICE CREAM

Steps:

• In a medium heatproof bowl, whisk to combine the sugar, salt, yolks and vanilla seeds until completely smooth. In a large saucepan set over medium-high heat, combine the cream and milk and cook until small bubbles start to form around the edges of the pan and the mixture is hot. Slowly drizzle the eggs into the hot cream mixture, whisking constantly. Reduce the heat to medium-low and cook, stirring constantly, until thickened and the mixture coats the back of a spoon, 5 to 7 minutes. Remove from the heat and strain into a large bowl. Place the bowl in an ice bath and cool the custard, stirring occasionally. Store the custard into the refrigerator until ready to churn.
• Place the custard in an ice cream maker and process until smooth and thick, about 20 minutes.
• Transfer the ice cream to a quart container or 1 1/4-quart dish and freeze for 2 hours.
• Serve the ice cream topped with some Wet Walnuts.
• In a medium saucepan, combine the maple syrup, corn syrup, light brown sugar, vanilla and salt, and bring to a boil. Pour over the walnut halves and cool. Store refrigerated in an airtight container for up to 1 month.

OLD FASHIONED VANILLA ICE CREAM

Steps:

• Add the first 3 ingredients to a saucepan.
• Over low heat, cook and stir constantly for 25-30 minutes or until the mixture gets thickened and will coat a spoon; cover and chill.
• Add in half-and-half and the remaining ingredients to the chilled mixture; stir to combine.
• Pour mixture into the container of an 5-quart electric ice cream maker (or hand-crank freezer for you die-hards).
• Freeze following the manufacturer's directions.
• Serve right away or transfer to an airtight container and freeze until firm.

OLD FASHIONED HOMEMADE VANILLA ICE CREAM

Steps:

• Combine sugar, salt and milk in saucepan and cook over medium heat, stirring occasionally until mixture almost boils.
• Reduce to low.
• Gradually stir about 1/2 cup of hot mil into the beaten eggs.
• Add eggs to remaining hot mixture.
• Cook over low heat, stirring constantly until slightly thickened, about 5 minute.
• Remove from heat and refrigerate at least 2 hours.
• Combine whipping cream, vanilla and chilled mixture, stirring with a wire whisk to combine.
• Pour into canister and churn.

MOM'S OLD FASHIONED HOMEMADE VANILLA ICE CREAM

Steps:

• 1. In a large mixing bowl, beat eggs until light and fluffy, about 2 minutes.
• 2. Add sugar and beat another 2 minutes.
• 3. Add milk and beat until well blended.
• 4. Place in a 2 quart saucepan and heat until lukewarm. Watch closely; do not overheat or scotch!
• 5. This is a box of Junket Rennet Tablets. I don't know if your grocer carries this product but if not, you can order it on-line.
• 6. This is 4 foil wrapped Junket Rennet Tablets.
• 7. Break the Junket Rennet tablets and place in a small measuring cup.
• 8. Add a small amount of warm water and allow tablets to dissolve.
• 9. Add Vanilla and dissolved tablets to warmed ice cream mixture and stir until well blended.
• 10. Pour mixture immediately into freezing container of your choice and insert the churn blade. Let ice cream mixture set undisturbed for a few minutes. Take a spoon and scoop out a small amount of the mixture. Check to see if it has set to a soft custard like consistency.
• 11. When mixture is set, place container into the ice cream freezer of your choice and follow manufacturer's instructions. Begin churning until it is frozen.
• 12. Yum; doesn't this look good?
• 13. This delicious ice cream is best if eaten immediately. It is similar in texture to a Frosty Ice Cream Cone. Enjoy!
• 14. Add the sauce of your choice. It is wonderful with chocolate sauce!
• 15. Or sweetened crushed strawberries!
• 16. Or Mrs. Richardson's Butterscotch Caramel Sauce.

OLD-FASHIONED VANILLA ICE CREAM

Steps:

• Whisk yolks in a large bowl.
• Heat cream, milk, and sugar in saucepan over medium-low until steaming, stirring occasionally, about 4 minutes. Temper 1/2 cup cream mixture into yolks, then whisk yolks into remaining cream mixture.
• Cook custard over medium-low stirring occasionally until thickened, about 3 minutes; add vanilla and salt. The custard is done when a path can be drawn on the back of a spoon.
• Return mixture to a bowl and cool in an ice bath for 8 minutes. Remove bowl from ice bath, cover with plastic wrap, and chill custard at least 4 hours or overnight.
• Churn in an ice cream maker according to manufacturer's instructions.

OLD-FASHIONED VANILLA ICE CREAM

Steps:

• Place sugar and vanilla beans in medium heatproof bowl; pour milk over; set bowl into a pan of simmering water, but make sure it doesn’t touch water; stir milk mixture until simmering.
• Remove milk from heat; place yolks in heatproof bowl; gradually add milk to the egg yolks and whisk through thoroughly.
• Return mixture to heat over simmering water; stir constantly over low heat until mixture coats back of spoon.
• Remove from heat, set aside to cool; place plastic wrap directly onto surface of custard to prevent a skin from forming; cool; once cool, stir cream into custard and chill in refrigerator for atleast 4 hours, preferably overnight.
• Remove vanilla beans from custard and scrape the seeds from the beans into the mixture; discard pods; pour the custard into an ice cream maker and follow manufacturer’s instructions to make ice cream.