Frozen Custard Recipe Ingredients
- 4 cups milk
- 1-1/4 cups sugar
- 1/3 cup cornstarch
- 1/8 teaspoon salt
- 4 eggs
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons vanilla extract
How to make Homemade Frozen Custard
- In a large saucepan, heat milk to 175°; stir in sugar, cornstarch and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in condensed milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
- Yield: 1-1/2 quarts.
Servings: 12
Prep: 20 min. including freezingt ime
Vanilla Biscuits Recipe
Vanilla Biscuits Ingredients:
- 1 egg
- 2 tsp milk
- 125g butter
- 1/4 tsp salt
- 1 cup sugar
- 1 tsp vanilla
- 1/2 cup plain flour
- 1 1/2 cups self raising flour
How to make Vanilla Biscuits
- In a bowl sift the plain flour and set aside.
- In another bowl sift the self raising flour and salt.
- Cream butter and add sugar gradually and beat until light and fluffy.
- Then add the well beaten egg, vanilla and milk.
- Add sifted dry ingredients except the plain flour then gradually work in the plain flour until dough is firm enough to handle.
- Refrigerate the dough for at least 1 hour.
- Roll out dough to 3mm thickness on lightly floured board and cut with floured 5cm biscuit cutter. Put the Vanilla Biscuits on lightly greased oven trays and sprinkle with sugar or hundreds and thousands.
- Bake the Vanilla Biscuits in moderate oven over 10 minutes.
- Enjoy your freshly made Vanilla Biscuits!
Vanilla Milkshake picture
Ingredients
- 2 cups vanilla ice cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
How to make Easy Vanilla Milkshake
- In a blender, combine ice cream, milk and vanilla extract. Blend until smooth. Pour into glasses and serve.
Prep Time: 3 Min
Ready In: 3 Min
Servings: 4
Kiwi Fruit & yogurt Milk Shake
Ingredients
- 1 cup vanilla low fat yogurt
- 4 medium size kiwi, peeled, chopped
- 1/2 cup unsweetened orange juice
- 1/2 cup Equal
- 2 cups unsweetened frozen strawberries
how to make Kiwi Fruit Yogurt Milk Shake
- Place all ingredients except strawberries in blender container; cover. Puree until smooth. Add strawberries and puree until smooth. Serve chill.
French Vanilla Ice Cream Recipe
Ingredients:
- 2 1/2 cups heavy cream
- 1 1/2 cups whole milk (separated into 1 cup and 1/2 cup)
- 2 vanilla beans, halved lengthwise
- 8 large egg yolks
- 3/4 cup sugar
- 1/4 teaspoon salt
How to make French Vanilla Ice Cream Recipe:
- In a medium bowl, beat together the yolks and half of the sugar. You can beat by hand using a whisk or using a hand mixer or egg beater. Beat until thoroughly smooth and creamy. (A couple of minutes by hand.)
- Put cream, 1 cup of the milk, the remaining half of the sugar, and the salt into a medium saucepan over medium heat. Scrape vanilla seeds from beans with the tip of a small knife into pan; add beans. Heat the mixture until just before it starts to simmer (do not let simmer). Remove mixture from heat and let stand 10 minutes.
- While the mixture is standing, prepare an ice water bath in a bowl large enough to set another bowl easily inside of it. Set aside.
- Whisk in 1 cup of the cream mixture in a slow stream into the yolk mixture to temper it. Add another cup of the cream mixture; continue to whisk. Transfer the egg yolk mixture back to the saucepan with the remaining cream, milk and vanilla. Cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180°, 5 to 7 minutes. (You can run your finger in a line over the back of the coated spoon. If the mixture doesn’t run, but stays in place on the spoon, it should be thick enough.) Remove from heat and mix in the remaining 1/2 cup of milk to stop the mixture from overcooking.
- Pour custard through a medium-mesh sieve into a stainless steel bowl set in the ice-water bath. Let cool completely, stirring until completely chilled.
- Freeze custard in an ice cream maker according to manufacturer’s instructions. (Take care not to over churn the ice cream or it will get a grainy texture.) If you serve the ice cream immediately, it will probably be pretty soft. Freeze it for at least an hour in an airtight plastic container to have a firmer texture. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften before serving it.
- Makes 1 1/2 quarts.
