Looking for some different versions of vanilla ice cream? The following are three completely different recipes to use with your ice cream maker.
Traditional Vanilla Ice Cream
- 4 egg yolks
- 65 g (21⁄3 oz.) castor sugar
- 5 g (1⁄6 oz.) vanilla sugar
- 200 cc (7 fl. oz.) full cream milk
- 125 cc (4Z|x oz.) cream
Put the egg yolks, sugar and vanilla sugar into a bowl. Beat with the mixer until the egg yolks are almost white. Gently heat the milk. Beat the cream through the egg yolk mixture and then add it gradually to the hot milk. When the ingredients are thoroughly mixed, pour the cream into a pan. Heat the mixture at a moderate temperature for about 2 minutes, stirring constantly. Make sure the mixture does not boil. Allow the mixture to cool to refrigerator temperature. Preparation time: 40 – 45 minutes
French Vanilla Bean Ice Cream
This is an extremely rich custard ice cream in the best French tradition and flavored with real vanilla beans.
In a large mixing bowl, whisk three eggs, add 1 can Eagle Brand sweetened condensed milk, 1/4 cup brown sugar, 1 pint whipping cream, 1 pint Half and Half, and 1/8 tsp salt. Mix thoroughly and transfer to large saucepan.
Take one long vanilla bean, split lengthwise and chop into 1/4″ lengths, then add them to the saucepan. Heat the mix while stirring constantly to a low simmer and continue to simmer for about 15 minutes.
Strain into a large bowl, straining out the larger pieces of vanilla bean. Allow to cool and age in the refrigerator for about four hours and then freeze in an ice cream freezer according to the manufacturer’s directions.
Honey Vanilla Ice Cream
A big hit at the Highland Games in Kansas City it’s a honey/oatmeal flavor.
Prepare a 2 qt batch of the Old Time Vanilla mix and then add 1 cup of honey. Mix thoroughly and set in the refrigerator to age the mix. While the mix is aging, take 1/2 cup oatmeal and boil for about fifteen minutes in 1 1/2 cups of water.
Strain the water through a fine strainer and save the water. The cooked oatmeal can be eaten or discarded. Add the water to the ice cream mix and let it chill in the refrigerator for three hours. Freeze in an ice cream freezer according to the manufacturer’s directions.