GinaR
LIF Adult
Member since 9/08 1976 total posts
Name:
Gina
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Re: Ice Cream Recipes
I love making the french vanilla ice cream from the kitchen aide stand mixer book. lol. I use mexican vanilla, but any good quality vanilla should do. I also use this as a base and add in things like crushed oreos or frozen or fresh berries. Its really awesome.
here is the link to the book and the recipe copy and pasted.
http://webapps.easy2.com/MYO_hosted_content/kiai/kiai100016/KICA%20UC.pdf
French Vanilla Ice Cream
21/2 cups half-and-half
8 egg yolks
1 cup sugar
21/2 cups whipping cream
4 teaspoons vanilla
1/8 teaspoon salt
In medium saucepan over medium heat, heat
half-and-half until very hot but not boiling, stirring
often. Remove from heat; set aside.
Place egg yolks and sugar in mixer bowl. Attach
bowl and wire whip to mixer. Turn to Speed 2 and
mix about 30 seconds, or until well blended and
slightly thickened. Continuing on Speed 2, very
gradually add half-and-half; mix until blended.
Return half-and-half mixture to medium saucepan;
cook over medium heat until small bubbles form
around edge and mixture is steamy, stirring
constantly. Do not boil. Transfer half-and-half
mixture into large bowl; stir in whipping cream,
vanilla, and salt. Cover and chill thoroughly, at least
8 hours.
Assemble and engage freeze bowl, dasher, and
drive-body interface as directed in attachment
instructions. Turn to STIR Speed (Speed 1). Using a
container with a spout, pour mixture into freeze
bowl. Continue on STIR (Speed 1) for 15 to 20
minutes or until desired consistency. Immediately
transfer ice cream into serving dishes, or freeze in
an airtight container.
Yield: 16 servings (1/2 cup per serving).
Per Serving: About 260 cal, 3 g pro, 16 g carb, 20 g
total fat, 12 g sat fat, 165 mg chol, 50 mg sod.
VARIATIONS
Fresh Strawberry Ice Cream
In medium bowl, combine 2 cups chopped, fresh
strawberries (or other fresh fruit) and 2 to 3
teaspoons sugar, if desired. Let stand while ice
cream is processing. Add during last 3 to 5 minutes
of freeze time.
Yield: 20 servings (1/2 cup per serving).
Per Serving: About 210 cal, 3 g pro, 14 g carb, 16 g
total fat, 10 g sat fat, 135 mg chol, 40 mg sod.
Cookies ’n Cream Ice Cream
Add 11/2 cups chopped, cream-filled chocolate
sandwich cookies (or other cookies, nuts, or candy)
during last 1 to 2 minutes of freeze time.
Yield: 19 servings (1/2 cup per serving).
Per Serving: About 230 cal, 3 g pro, 16 g carb, 18 g
total fat, 10 g sat fat, 140 mg chol, 70 mg sod.
Message edited 6/6/2011 4:29:18 PM.
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