Vanilla Ice Cream Recipes

Grandma's Vanilla Ice Cream Recipes Are Outstanding And Easy To Make

Grandma's vanilla ice cream recipes call for all-natural ingredients so the old-fashioned vanilla ice cream tastes extremely good, and it's good for you too.

Countless polls show that vanilla is still the world's favorite flavor for ice cream. Folks never seem to grow tired of eating it.

Whether you are searching for an electric ice cream maker recipe, or you choose to make ice cream in your refrigerator freezer, or in an old-fashioned churn, these homemade vanilla ice cream recipes make deliciously smooth, flavorful ice creams that will leave you begging for more. Make yourself an old-fashioned treat today.

President Thomas Jefferson's Ice Cream Recipe

Ingredients: 6 cups of milk; 4 eggs, whites and yolks separated; 3/4 cup of sugar, 2 small teaspoons vanilla, 2 tablespoons of cornstarch, a little salt.

Method: Heat milk. Mix egg yolks and add sugar, mix cornstarch to sugar and egg, then add to hot milk, then add salt and flavoring, add beat egg whites last. Freeze. This makes a freezer full.

Philadelphia is a name generally applied in America to all ice creams made with pure cream and no eggs. There are three ways of making this ice cream.

Ingredients: One quart cream, 1 scant cup sugar, flavor to taste.

Methods: 1. Mix the sugar and flavoring with the cream, and when the sugar is dissolved strain it into the freezer. This is the quickest and easiest method; the cream increases in bulk considerably and is of a light snowy texture.

2. Whip the cream until you have taken off a quart of the froth, mix the sugar and flavoring with the unwhipped cream, strain into the freezer, and when partly frozen add the whipped cream and freeze again until stiff. This gives a very light delicate texture to the cream.

3. Heat the cream in a double boiler until scalding hot, melt the sugar in it, and when cold add the flavoring. This is considered by many the best method, as the cream has a rich body and flavor, and a peculiarly smooth, velvety appearance. It also prevents the cream from turning sour. The cream may be whipped first, and the froth removed until you have a pint, then scald the remainder of the cream with sugar, and when cold add the whipped cream.

Vanilla Flavoring:

The simplest way is just before freezing flavor with 1 or 2 tablespoonfuls of the extract of vanilla; the amount will depend upon the strength and purity of the extract.

Vanilla Sugar Flavoring:

Use 1/4 less than the sugar given in the vanilla ice cream recipe; just before freezing add from 1 to 2 tablespoonfuls of vanilla sugar, or enough to give the flavor desired.

To make Vanilla Sugar:

Split 1 ounce Mexican vanilla beans, remove the fine seeds and soft part; put them in a mortar with 1/2 pound sugar and bruise them till the seeds are separated and thoroughly mixed with the flour; sift through a fine strainer, letting all the fine seeds go through with the sugar; cut the outer part of the bean into small pieces, bruise with another 1/2 lb of sugar; sift and pound again until all is fine.

The sugar that has the seeds may be kept for French vanilla ice cream recipes, as the presence of the seeds is very desirable in genuine vanilla [bean] ice cream. The second portion may be used for flavoring custards, etc.