*** 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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*** 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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*** 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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*** 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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*** 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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