Food recipes
Unknownchef86's Basic Vanilla Ice Cream (With Variations)
Unknownchef86's Basic Vanilla Ice Cream (With Variations) Ingredients: cream, fluid, heavy whipping cream, whipped, cream topping, pressurized sugars, granulated vanilla extract salt, table Directions: Stir basic ingr...
Unknownchef86's Basic Vanilla Ice Cream (With Variations)
Ingredients:
cream, fluid, heavy whipping
cream, whipped, cream topping, pressurized
sugars, granulated
vanilla extract
salt, table
Directions:
Stir basic ingredients together until the sugar dissolves.
For best results, pre-chill the mixture before processing according to your ice-cream maker specifications or preferred no-machine technique.
Variations on vanilla: Using the basic vanilla recipe and the following variations, you can create many favorite ice-cream parlor flavors.
Unless otherwise stated, flavorings should be added before pre-chilling or freezing.
Foods such as raisins and nuts should be stirred in after processing in your ice cream maker.
Chocolate: Add 1/4 cup chocolate syrup or 3 tablespoons unsweetened cocoa.
For an added zest, ad 1/8 teaspoon cinnamon.
Banana: Mash or puree 1 medium-sized banana.
Add to vanilla mixture.
Coffee: Add 2 tablespoons instant coffee.
Maple Walnut: Reduce sugar to 1/4 cup.
Add 1/4 cup maple syrup and 1/2 cup chopped walnuts.
Peanut butter: Add 1/2 cup smooth or chunky style peanut butter.
Chocolate chip: After processing, stir in 1/4 cup mini chocolate chips.
Peanut fudge: Follow recipe for chocolate ice cream.
Omit cinnamon.
Add 1/2 cup peanut butter.
Mocha: Follow recipe for chocolate ice cream.
Omit cinnamon.
Add 2 tablespoons of instant coffee.
Pumpkin: Add 1/2 cup canned pumpkin, 1/4 teaspoon pumpkin pie spice, 1/8 teaspoon allspice, and a dash of nutmeg.
Eggnog: Substitute 1 cup commercial eggnog for the 1 cup light cream.
Add 1 teaspoon rum and a dash of vanilla.
If desired, add 1/4 cup raisins or 1/4 cup chopped candied fruit.
Pistachio: Substitute almond extract for the vanilla extract.
Add a drop or two of green food coloring and 1/2 cup chopped unsalted pistachio nuts.
Orange: Add 1/4 cup thawed frozen orange juice concentrate, undiluted.
Peppermint stick: Substitute peppermint extract for vanilla extract.
After freezing, stir in 1/4 cup crushed peppermint stick candy.
Rum raisin: Omit vanilla extract.
Add 1 teaspoon rum extract or 2 tablespoons rum.
After freezing, stir in 1/4 cup seedless raisins.
Dutch apple: Add 1/4 cup applesauce, 1/8 teaspoon cinnamon and a dash of nutmeg.
Pineapple coconut: Add 1/4 cup flaked or toasted coconut and 1/2 cup crushed pineapple.
Vanilla fudge: After basic vanilla ice cream is completed, use a spoon to swirl 1/4 to 1/2 cup of unheated hot fudge sauce through mixture.
Allow mixture to harden before serving.
Tutti-frutti: Add 1/4 cup chopped candied fruit.
Chocolate almond: Follow the recipe for chocolate ice cream.
Substitute 1 teaspoon almond extract for vanilla extract.
Omit cinnamon.
After freezing, add 1/4 cup toasted sliced or slivered almonds.
Butter pecan: Substitute 1/2 cup brown sugar for 1/2 cup sugar.
Toast 1/2 cup chopped pecans in 2 tablespoons butter over low heat for five minutes.
Cool.
Stir butter-nut mixture into ice cream mix before freezing.
Chocolate marshmallow: Follow recipe for chocolate ice cream.
After freezing, add 1/2 cup miniature marshmallows or stire in 1/2 cup marshmallow cream.
Ingredients:
cream, fluid, heavy whipping
cream, whipped, cream topping, pressurized
sugars, granulated
vanilla extract
salt, table
Directions:
Stir basic ingredients together until the sugar dissolves.
For best results, pre-chill the mixture before processing according to your ice-cream maker specifications or preferred no-machine technique.
Variations on vanilla: Using the basic vanilla recipe and the following variations, you can create many favorite ice-cream parlor flavors.
Unless otherwise stated, flavorings should be added before pre-chilling or freezing.
Foods such as raisins and nuts should be stirred in after processing in your ice cream maker.
Chocolate: Add 1/4 cup chocolate syrup or 3 tablespoons unsweetened cocoa.
For an added zest, ad 1/8 teaspoon cinnamon.
Banana: Mash or puree 1 medium-sized banana.
Add to vanilla mixture.
Coffee: Add 2 tablespoons instant coffee.
Maple Walnut: Reduce sugar to 1/4 cup.
Add 1/4 cup maple syrup and 1/2 cup chopped walnuts.
Peanut butter: Add 1/2 cup smooth or chunky style peanut butter.
Chocolate chip: After processing, stir in 1/4 cup mini chocolate chips.
Peanut fudge: Follow recipe for chocolate ice cream.
Omit cinnamon.
Add 1/2 cup peanut butter.
Mocha: Follow recipe for chocolate ice cream.
Omit cinnamon.
Add 2 tablespoons of instant coffee.
Pumpkin: Add 1/2 cup canned pumpkin, 1/4 teaspoon pumpkin pie spice, 1/8 teaspoon allspice, and a dash of nutmeg.
Eggnog: Substitute 1 cup commercial eggnog for the 1 cup light cream.
Add 1 teaspoon rum and a dash of vanilla.
If desired, add 1/4 cup raisins or 1/4 cup chopped candied fruit.
Pistachio: Substitute almond extract for the vanilla extract.
Add a drop or two of green food coloring and 1/2 cup chopped unsalted pistachio nuts.
Orange: Add 1/4 cup thawed frozen orange juice concentrate, undiluted.
Peppermint stick: Substitute peppermint extract for vanilla extract.
After freezing, stir in 1/4 cup crushed peppermint stick candy.
Rum raisin: Omit vanilla extract.
Add 1 teaspoon rum extract or 2 tablespoons rum.
After freezing, stir in 1/4 cup seedless raisins.
Dutch apple: Add 1/4 cup applesauce, 1/8 teaspoon cinnamon and a dash of nutmeg.
Pineapple coconut: Add 1/4 cup flaked or toasted coconut and 1/2 cup crushed pineapple.
Vanilla fudge: After basic vanilla ice cream is completed, use a spoon to swirl 1/4 to 1/2 cup of unheated hot fudge sauce through mixture.
Allow mixture to harden before serving.
Tutti-frutti: Add 1/4 cup chopped candied fruit.
Chocolate almond: Follow the recipe for chocolate ice cream.
Substitute 1 teaspoon almond extract for vanilla extract.
Omit cinnamon.
After freezing, add 1/4 cup toasted sliced or slivered almonds.
Butter pecan: Substitute 1/2 cup brown sugar for 1/2 cup sugar.
Toast 1/2 cup chopped pecans in 2 tablespoons butter over low heat for five minutes.
Cool.
Stir butter-nut mixture into ice cream mix before freezing.
Chocolate marshmallow: Follow recipe for chocolate ice cream.
After freezing, add 1/2 cup miniature marshmallows or stire in 1/2 cup marshmallow cream.