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  • 7/23 Nat'l V.I.C. Day -

    From Dave Drum@1:18/200 to All on Sunday, July 23, 2023 04:17:40
    *** National Vanilla Ice Cream Day ***

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: French Vanilla Ice Cream
    Categories: I scream, Puddings, Dairy
    Yield: 4 Servings

    2 lg Eggs
    3/4 c Sugar
    pn Salt
    1 3/4 c Milk
    1 1/2 c Half & half
    1 1/4 ts Vanilla extract
    4 1/2 tb Inst vanilla pudding powder

    Beat eggs in mixing bowl until fluffy. Add remaining
    ingredients and continue beating until sugar and vanilla
    pudding dissolve. Chill thoroughly then pour into ice
    cream maker.

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  • From Dave Drum@1:18/200 to All on Sunday, July 23, 2023 04:17:42
    *** National Vanilla Ice Cream Day ***

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Easiest Vanilla Ice Cream
    Categories: Five, I scream, Dairy
    Yield: 1 servings

    2 c Heavy cream
    2 c Half-and-half
    +=OR=+
    1 c Additional heavy cream
    +=PLUS=+
    1 c Whole milk
    1/2 Vanilla bean; split
    - lengthwise, seeds scraped
    - out
    +=OR=+
    3 tb (about 8 bags) loose Earl
    - Grey tea
    +=PLUS=+
    1 ts Pure vanilla extract
    1 c Granulated sugar
    1/2 ts Salt

    In a saucepan or a microwave-safe container, combine
    cream, half-and-half and vanilla bean and seeds (or tea
    and vanilla extract). On the stove or in the microwave,
    bring mixture to a simmer. Immediately turn off heat.

    Add sugar or corn syrup and salt and mix until sugar
    dissolves, about 1 minute. Taste and add more sugar and
    salt as needed to balance the flavors. The mixture
    should taste slightly too sweet when warm; the sweetness
    will be muted when the ice cream is frozen.

    Strain mixture into a container and refrigerate until
    very cold, at least 4 hours and preferably overnight.

    Churn mixture in an ice cream maker according to

    manufacturer's instructions. Serve immediately or
    transfer to an airtight container and let freeze until
    hard.

    by Julia Moskin

    Yield: About 1 quart

    RECIPE FROM: https://cooking.nytimes.com

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  • From Dave Drum@1:18/200 to All on Sunday, July 23, 2023 04:17:44
    *** National Vanilla Ice Cream Day ***

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Strawberries In Prosecco w/Vanilla Ice Cream
    Categories: Five, Fruits, I scream, Wine
    Yield: 8 servings

    2 1/2 lb Strawberries; sliced
    1/4 c Sugar
    750 ml Bottle chilled Prosecco
    2 pt Vanilla ice cream

    In a bowl, toss the strawberries with the sugar and let
    stand until the sugar is dissolved, about 30 minutes.
    Spoon the berries and any syrup into glasses and top
    with the Prosecco and a scoop of ice cream. Serve right
    away.

    By Ethan Stowell

    RECIPE FROM: https://www.foodandwine.com

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  • From Dave Drum@1:18/200 to All on Sunday, July 23, 2023 04:17:46
    *** National Vanilla Ice Cream Day ***

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Smoked Vanilla Ice Cream
    Categories: I scream, Dairy, Desserts
    Yield: 4 servings

    2 1/4 c Heavy cream
    1 1/4 c Whole milk
    1 1/4 c Sugar
    2 tb Smoked sea salt; more for
    - sprinkling
    1 Vanilla bean; split, seeds
    - scraped with tip of paring
    - knife
    1 c Pecan wood chips

    In a medium bowl, whisk together the heavy cream, milk,
    and sugar. Pour into a wide heatproof dish and set
    aside.

    Line a small cast-iron skillet with foil and add the
    wood chips. Set the oven to broil, place the skillet on
    the top most shelf and close the door. Cook, checking
    every 10-15 seconds, just until the chips are evenly
    burning; turn off the broiler and cover the skillet with
    a lid or a baking sheet to snuff out the flame, then
    carefully move the smouldering skillet to the bottom
    shelf; place the dish of ice cream base on the top
    shelf, close the oven, and smoke undisturbed for 10
    minutes. Open the oven door and remove the ice cream
    base, it will have a light yellow film on top and will
    taste of smoke; stir well, cover, refrigerate until
    completely chilled, at least 2 hours or overnight.

    Once cold, whisk the ice cream base well, transfer to an
    ice cream maker, and churn according to manufacturer

    instructions until frozen and smooth, 15-20 minutes.
    Transfer to an airtight container and place in the
    freezer until firm, at least 6 hours and up to 3 days.
    Scoop ice cream into small dishes, garnish with a pinch
    of smoked salt, and serve immediately.

    BY Nathan Brand

    Yield: serves 4

    RECIPE FROM: https://www.saveur.com

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  • From Dave Drum@1:18/200 to All on Sunday, July 23, 2023 04:17:48
    *** National Vanilla Ice Cream Day ***

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Balsamic Blueberries w/Vanilla Ice Cream
    Categories: Five, I scream, Fruits
    Yield: 2 Servings

    125 g (4.5 oz) Blueberries
    1 tb Caster sugar
    1 ts Balsamic vinegar
    4 Scoops good-quality vanilla
    - ice cream
    Crisp biscuits; to serve

    Tip the blueberries into a pan with the sugar, vinegar
    and 1 tbsp water. Heat very gently for 1-2 mins until
    the berries soften, but don’t burst. Set aside until
    ready to serve. Spoon over the ice cream and eat with
    crisp biscuits.

    By: Sara Buenfeld

    RECIPE FROM: https://www.bbcgoodfood.com

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