Best Vanilla Cream Recipes

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HOMEMADE VANILLA ICE CREAM



Homemade Vanilla Ice Cream image

We don't want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand. It's the perfect base for our best ice cream sundae ideas, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 1-1/4 quarts.

Number Of Ingredients 4

2 cups heavy whipping cream
2 cups half-and-half cream
1 cup sugar
2 teaspoons vanilla extract

Steps:

  • Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.

Nutrition Facts : Calories 308 calories, Fat 22g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 37mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.

EASY HOMEMADE VANILLA ICE CREAM



Easy Homemade Vanilla Ice Cream image

Use this easy recipe to make vanilla ice cream, or add your favorite flavors to it.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Yield 12

Number Of Ingredients 3

4 cups half-and-half or light cream
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 tablespoons vanilla extract

Steps:

  • In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 14.2 g, Cholesterol 41.5 mg, Fat 12.8 g, Protein 3.8 g, SaturatedFat 8.1 g, Sodium 79.9 mg, Sugar 10.9 g

ULTIMATE VANILLA ICE CREAM



Ultimate vanilla ice cream image

Is Angela Nilsen's vanilla ice cream the smoothest, creamiest homemade ice cream in history?

Provided by Angela Nilsen

Categories     Dessert, Dinner, Lunch, Treat

Time 2h

Yield 8 big scoops

Number Of Ingredients 6

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

Steps:

  • 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 sharp knife and scoop out as many of the tiny black seeds as you can into the cream 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 for 30 minutes so the vanilla can infuse.
  • Put the egg yolks into a bowl with the rest of the sugar and beat with an electric 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 jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the 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 spoon. 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 mixture doesn't curdle.
  • Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably 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 your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don't take it out, then refreeze.) Remove from the freezer 15 minutes before serving.
  • To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without 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 custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.

Nutrition Facts : Calories 269 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

HOMEMADE VANILLA ICE CREAM



Homemade Vanilla Ice Cream image

This vanilla ice cream is everything you would want in a classic-rich and creamy with a pure, balanced flavor that can hold its own whether you serve it in a cone, with pie or as a base for candy or cookie mix-ins.

Provided by Food Network Kitchen

Time 4h35m

Yield 1 generous quart

Number Of Ingredients 6

3 cups heavy cream
1 cup whole milk
3/4 cup sugar
1 tablespoon pure vanilla extract
Kosher salt
5 large egg yolks

Steps:

  • Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
  • Freeze the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.) Place the ice cream in the freezer to set up for at least 1 hour. Serve.

SIMPLE BERRY AND VANILLA CREAM TRIFLE



Simple Berry and Vanilla Cream Trifle image

It only takes 30 minutes to create this beautiful and delicious arrangement of fresh berries, butter loaf cake and whipped topping.

Provided by By Arlene Cummings

Categories     Dessert

Time 30m

Yield 12

Number Of Ingredients 8

1 purchased butter loaf cake (11.5 oz), sliced
1 box (6-serving size)vanilla instant pudding and pie filling mix
1 teaspoon vanilla
2 cups whole milk
1/2 cup sour cream
1 container (8 oz) Cool Whip frozen whipped topping, thawed
1 lb fresh strawberries, stems removed, sliced
1 pint (2 cups) fresh blueberries

Steps:

  • In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
  • In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
  • Cover with plastic wrap; refrigerate until ready to serve.

Nutrition Facts : Calories 290, Carbohydrate 37 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 24 g, TransFat 0 g

VANILLA ICE CREAM V



Vanilla Ice Cream V image

No-cook, no eggs, made with half-and-half and cream. Great, simple, classic vanilla ice cream! This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.

Provided by JKINFLA

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Vanilla Ice Cream Recipes

Time 55m

Yield 32

Number Of Ingredients 5

2 quarts half-and-half cream
½ pint heavy cream
1 ½ cups white sugar
4 teaspoons vanilla extract
1 pinch salt

Steps:

  • Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.

Nutrition Facts : Calories 141.7 calories, Carbohydrate 12.2 g, Cholesterol 32.4 mg, Fat 9.7 g, Protein 1.9 g, SaturatedFat 6 g, Sodium 27.5 mg, Sugar 9.5 g

NO-CHURN VANILLA ICE CREAM



No-Churn Vanilla Ice Cream image

No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of our fun suggested stir-ins.

Provided by Food Network Kitchen

Categories     dessert

Time 5h15m

Yield 12 servings (6 cups total)

Number Of Ingredients 7

One 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract or vanilla bean paste
Pinch fine salt
2 cups heavy cream, cold
Cookies and Cream: 12 chocolate sandwich cookies, crushed
Crunchy Cereal: 1 1/2 cups cinnamon crunch cereal, crushed
Cookies and Lemon: 1/2 cup jarred lemon curd and 1 cup shortbread cookies, crushed

Steps:

  • For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
  • Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

HOW TO MAKE VANILLA ICE CREAM



How to Make Vanilla Ice Cream image

Vanilla is the king of ice cream flavors. This version without eggs ('American' or 'Philadelphia-style') has a brighter, more pronounced vanilla flavor.

Provided by Chef John

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Vanilla Ice Cream Recipes

Time 2h35m

Yield 4

Number Of Ingredients 4

¾ cup white sugar
1 cup heavy whipping cream
2 ¼ cups milk
2 teaspoons vanilla extract

Steps:

  • Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.
  • Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)
  • Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
  • When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 45.8 g, Cholesterol 92.5 mg, Fat 24.7 g, Protein 5.8 g, SaturatedFat 15.4 g, Sodium 79.1 mg, Sugar 44.2 g

VANILLA CREAM CHEESE POUND CAKE



Vanilla Cream Cheese Pound Cake image

Provided by Ina Garten

Categories     dessert

Time 2h10m

Yield 2 loaves

Number Of Ingredients 10

Baking spray with flour, such as Baker's Joy
3 tablespoons demerara or turbinado sugar, such as Sugar in the Raw
3/4 pound (3 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 1/2 cups granulated sugar
6 extra-large eggs, at room temperature
1 tablespoon pure vanilla extract
Seeds scraped from 1 vanilla bean
3 cups sifted cake flour (measured after sifting)
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
  • Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
  • Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
  • Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.

GRILLED PINEAPPLE WITH VANILLA ICE CREAM AND RUM SAUCE



Grilled Pineapple with Vanilla Ice Cream And Rum Sauce image

Provided by Ellie Krieger

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 6

1 (3 to 4 pound) pineapple
Nonstick cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

Steps:

  • Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
  • Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
  • While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
  • Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.

CREAMY VANILLA ICE CREAM



Creamy Vanilla Ice Cream image

A traditional cooked custard base is the key to this creamy ice cream with rich vanilla flavor. "It is a family favorite that has been handed down and enjoyed for generations," writes Mary Thompson of Minneapolis, Minnesota. "Whenever we serve it, we get lots of requests for the recipe."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 1-1/2 quarts.

Number Of Ingredients 6

2 eggs
1 cup sugar
1/4 teaspoon salt
2-1/2 cups heavy whipping cream
2 cups half-and-half cream
2-1/4 teaspoons vanilla extract

Steps:

  • In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160°. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. , Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions.

Nutrition Facts : Calories 303 calories, Fat 23g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 99mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.

VANILLA CREAM OR SAUCE



Vanilla Cream or Sauce image

This is really delicious on its own, but I use it mainly to serve alongside brownies, bread pudding, apple pie, berries, or poached pears. You can either make this as a thicker cream or as a sauce. I love it as a cream for berries, poached pears or brownies and as a sauce over apple pie or bread pudding. Serve chilled over warm or cool desserts or just eat it on its own as a custard.

Provided by Northstar

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 1h10m

Yield 6

Number Of Ingredients 5

2 ½ cups whole milk, divided
1 tablespoon cornstarch, or more as desired
⅓ cup white sugar
2 egg yolks
1 teaspoon vanilla extract

Steps:

  • Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
  • Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
  • Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
  • Move sauce to refrigerator and chill completely cold, at least 30 minutes.

Nutrition Facts : Calories 128.7 calories, Carbohydrate 17.2 g, Cholesterol 78.4 mg, Fat 4.8 g, Protein 4.2 g, SaturatedFat 2.4 g, Sodium 43.5 mg, Sugar 15.8 g

VANILLA-CUSTARD ICE CREAM BASE



Vanilla-Custard Ice Cream Base image

Use this base to make Fresh-Fig and Chocolate-Chunk Ice Cream, Caramelized Peach Ice Cream, and Black Plum, Port, and Cinnamon Ice Cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h20m

Yield Makes about 1 1/2 pints

Number Of Ingredients 6

1 cup whole milk
1 1/2 cups heavy cream
1 vanilla bean, split and scraped
6 large egg yolks
3/4 cup sugar
1/4 teaspoon coarse salt

Steps:

  • Combine milk and cream in a medium saucepan. Add vanilla seeds and pod. Bring mixture to a simmer over medium-high heat, stirring occasionally; remove from heat.
  • Whisk together egg yolks, sugar, and salt in a large bowl. Gradually whisk in half of milk mixture. Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
  • Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Cover and refrigerate until cold, at least 1 hour; custard base can be refrigerated up to 2 days ahead.

VANILLA PASTRY CREAM



Vanilla Pastry Cream image

The classic version of vanilla pudding. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat.

Provided by Kevin Ryan

Categories     Desserts     Frostings and Icings

Yield 12

Number Of Ingredients 7

2 cups milk
½ cup white sugar
1 vanilla bean, halved lengthwise
6 egg yolks
4 tablespoons all-purpose flour
4 tablespoons unsalted butter
1 pinch salt

Steps:

  • Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
  • Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
  • When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
  • Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

Nutrition Facts : Calories 126.9 calories, Carbohydrate 13.7 g, Cholesterol 115.9 mg, Fat 6.9 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 34.1 mg, Sugar 11.4 g

VANILLA ICE CREAM



Vanilla Ice Cream image

Provided by Alton Brown

Categories     dessert

Time 8h18m

Yield 1 1/2 quarts

Number Of Ingredients 5

3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar
2 teaspoons pure vanilla extract

Steps:

  • Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
  • In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
  • Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

BEST EVER CREAM PUFFS WITH VANILLA FILLING



Best Ever Cream Puffs With Vanilla Filling image

These cream puffs are simple and the filling is to die for. I hope you enjoy my grandma's famous cream puffs. The serving size is probably a little off it's easy to eat a whole batch with 2 people. You can make these any size you want so the yield could be a little different for you.

Provided by ashleyvonrock

Categories     Dessert

Time 55m

Yield 24 cream puffs, 4-6 serving(s)

Number Of Ingredients 8

1 cup water
1/2 cup butter or 1/2 cup margarine
1/4 teaspoon salt
1 cup flour
4 eggs
5 ounces instant pudding mix (1 large box, flavor of your choice, I use vanilla)
8 ounces milk (1 cup)
8 ounces Cool Whip (1 regular container)

Steps:

  • preheat oven to 450 degrees.
  • bring butter/margarine and water to a boil in medium saucepan.
  • take off heat
  • stir in all flour and salt until it balls up.
  • let cool 10 minutes
  • beat in eggs, one at a time.
  • drop by spoonfuls onto greased cookie sheet.
  • bake for 15 minutes.
  • reduce heat to 325 degrees.
  • bake for 25 minutes.
  • Do Not Open The Oven during this time.
  • Start the cream filling during cooking.
  • mix instant pudding with milk.
  • add cool whip
  • blend until smooth.
  • slice open shells and fill with filling.
  • sprinkle with powdered sugar.

OLD FASHIONED VANILLA ICE CREAM



Old Fashioned Vanilla Ice Cream image

Provided by Food Network

Categories     dessert

Time 45m

Yield 1 quart

Number Of Ingredients 5

5 egg yolks
2/3 cup sugar
1 cup half-and-half
1 cup whipping cream
2 teaspoons vanilla extract

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.

CHOCOLATE SANDWICH COOKIES WITH VANILLA-CREAM FILLING



Chocolate Sandwich Cookies with Vanilla-Cream Filling image

Provided by Food Network

Categories     dessert

Time 19m

Yield 36 sandwich cookies

Number Of Ingredients 12

1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa (recommended: Dutch-processed)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter at room temperature
1 large egg
4 tablespoons (1/2 stick) unsalted butter at room temperature
1/4 cup vegetable shortening
2 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
  • Vanilla-Cream Filling: Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended. Turn the mixer up to high and beat for 2 or 3 minutes more, until fluffy.
  • With a pastry bag fitted with a 1/2-inch tip, pipe teaspoon size blobs of filling onto the tops of half the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.

VANILLA CREAM PIE/CHOCOLATE/COCONUT/BANANA CREAM PUDDING



Vanilla Cream Pie/Chocolate/Coconut/Banana Cream Pudding image

This recipe came from a Betty Crocker Cookbook, 1972. I have since lost that book, however, I have always made my pudding, pies including the best banana pudding you will ever taste! I have altered the recipe to cook in the microwave, and have included stove top directions also. Every time I take this to a potluck, I have to give out recipes--so I thought I would just refer them here! I use this crust Recipe #174625 Enjoy!

Provided by Big Sis

Categories     Pie

Time 28m

Yield 10 Inch Pie

Number Of Ingredients 9

3/4 cup sugar
1/4 cup cornstarch
2 tablespoons cornstarch
1 teaspoon salt
4 cups milk
5 egg yolks, slightly beaten
3 tablespoons butter, softened
1 tablespoon vanilla
2 teaspoons vanilla

Steps:

  • Cooking on stovetop.
  • Bake pie shell. Stir together sugar, cornstarch (Cornstarch is 1/4 C PLUS 2 T - I was unable to enter that amount as one ingredient)and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
  • Microwave.
  • Bake pie shell. Stir together sugar, cornstarch and salt in microwave glass mixing bowl. Blend milk and egg yolks; Whip with whisk well. Cook on high for 2 minutes at a time, take out and use wire whip to blend well and return to microwave for 2 more minutes. Continue this until mixture is of pudding consistency. Blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
  • Variations:.
  • Chocolate Cream Pie:.
  • Follow recipe for 9-inch pie except-increase sugar to 1 1/2 cups and cornstarch to 1/3 cup. Omit butter and stir in 2 ounces melted unsweetened chocolate with the vanilla.
  • Coconut Cream Pie:.
  • Decrease Vanilla to 2 teaspoons and stir in 1°C flaked coconut. Sprinkle flaked coconut over whipped cream on pie.
  • Banana Pudding:.
  • Make Vanilla Cream. Cool for 15-20 minutes. While cooling, line bottom of pan with vanilla wafers and top with sliced bananas.
  • Cover with cooled pudding. Top with heavy cream (for every 8 oz of heavy cream add 4 t of sugar -- whip cream until stiff. Crush a few wafers and sprinkle on top.

Nutrition Facts : Calories 200.1, Fat 9.1, SaturatedFat 5.1, Cholesterol 105.8, Sodium 315.2, Carbohydrate 24.5, Sugar 15.3, Protein 4.5

OLD FASHIONED HOMEMADE VANILLA ICE CREAM RECIPE



Old Fashioned Homemade Vanilla Ice Cream Recipe image

Provided by Six Sisters Stuff

Yield 8

Number Of Ingredients 5

2 cups heavy cream
1 cup whole milk
3/4 cup sugar
2 teaspoons vanilla
Pinch salt

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.

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