VANILLA GINGER PECAN
This is a great flavorful ice cream that combines three characteristic flavors of Ginger, Candied Pecans, and Vanilla.
Prepare a batch of Old Time Vanilla (see recipe) ice cream adding 2 tsp Ginger spice. While the ice cream is freezing, take one cup of chopped pecans, and add three tablespoons melted butter and 1/2 cup brown sugar and mix completely.. When the ice cream is nearly frozen, stir in the pecans.
VANILLA LIMEADE SHERBET
We used to walk downtown to get a vanilla limeade at the local drugstore soda fountain.
In a large mixing bowl, lightly whisk one egg*, and then whisk in 1 can Eagle Brand sweetened condensed milk. Add one 2 litre bottle of 7-up (which has been shaken to remove the "fizz"), 1/2 cup whipping cream, and 1 ½ tbsp vanilla extract. Freeze in your ice cream freezer. *If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.
VANILLA version 1
2 eggs
3/4 cup sugar
1 cup milk
1 cup table cream
1 cup whipping cream
1 tbl vanilla
Beat egg. Beat in sugar.
Mix milk and table cream in a sauce pan and bring almost to a boil.
Beat heated cream into eggs.
Cool. Add whipping cream, vanilla. Make in ice cream machine.
VANILLA version 2
4 cups table cream (18% milk fat)
2/3 cup sugar
2 tbl vanilla
Heat cream and sugar together until sugar is dissolved.
Add vanilla. Cool. Make in ice cream machine.
Variations: Cinnamon Ice Cream
Reduce vanilla to 1 tablespoon and add 1 tablespoon of cinnamon.
VANILLA VELVET
6 Egg yolks
3/4 c Sugar
1 1/4 c Milk
1 1/4 c Heavy cream
1 1/2 lg Vanilla beans
1/2 ts Vanilla extract
1 pn Salt
Cream the egg yolks and sugar together in a mixing bowl until thick and light. Combine the milk and cream in a 2- quart microwave-safe casserole. Cut the vanilla beans in half lengthwise, and scrape the seeds into the bowl. Add the beans, extract, and salt. Cook, uncovered, at full power (650 to 700 watts) for 3 minutes. Remove the vanilla beans. With a mixer running on low speed, slowly add the milk mixture to the egg yolk mixture, stirring until smooth. Return the mixture to the casserole. Whisking once a minute, cook until the custard is thick and coats the back of a spoon, 3 1/2 minutes. Do not overcook it. Allow the custard to cool to room temperature. Then refrigerate it, loosely covered, until chilled, a minimum of 3 hours. Freeze in an ice cream maker according to manufacturer's directions. Makes 5 cups.
FRENCH VANILLA BEAN
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.Ooh-la-la!