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Full Online Book HomeLearning KitchenDairy - Vanilla Ice Cream
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Dairy - Vanilla Ice Cream Post by :fmoyers Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1857

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Dairy - Vanilla Ice Cream

Egg substitute is the key to a smooth and velvety, low cholesterol dessert.

12 ounce can nonfat or lowfat evaporated milk
1/2 cup sugar
1 (8 oz) carton egg substitute, thawed
2 tea. vanilla extract
3/4 cup lowfat milk or half and half

In medium saucepan, combine evap. milk, egg sub. and sugar. Cook and stir over med. heat until mixture is very thick. Remove from heat; stir in vanilla and lowfat milk or half and half. Cool.

Pour into ice-cream canister. Freeze according to ice cream makers instructions. Makes about 1 quart

117 calories; 1 gram fat;4 mg chol. 166mg calcium per serving. (8 servings per quart on the nutritional info.)

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Dairy - Vanilla Vanilla Ice Cream Dairy - Vanilla Vanilla Ice Cream

Dairy - Vanilla Vanilla Ice Cream
6 egg yolks 3/4 Cup sugar 1 1/4 Cups milk 1 1/4 Cups heavy cream 1 1/2 Large vanilla beans 1/2 Teaspoon vanilla extract 1 Pinch 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

Dairy - Ice Cream -  Vanilla Bean Ice Cream Dairy - Ice Cream - Vanilla Bean Ice Cream

Dairy - Ice Cream -  Vanilla Bean Ice Cream
16 fl oz/500 ml milk 1 vanilla bean* (split and seeds scraped into milk)/ 1tsp vanilla essence 6-8 egg yolks 4 oz/ 125 gm caster sugar (fine sugar- not confectioner's sugar). To add later: 8 fl oz/250 ml double cream, lightly whipped (pouring cream works fine). Make the custard and chill until it is very cold (preferably overnight). Freeze in an ice cream churn or freezer until slushy. Add the whipped cream, making sure to combine thoroughly, and continue freezing until the mixture is firm. Remove paddle from the churn. Pack ice cream into a chilled container, cover tightly and