Looking for a frozen dessert? Then check out this delicious vanilla ice cream recipe that's made in just 10 minutes – a delightful treat!
large egg yolks, slightly beaten
cups whipping (heavy) cream
In 2-quart saucepan, stir egg yolks, sugar, milk and salt until well mixed. Cook just to boiling over medium heat, stirring constantly (do not boil).
Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe if desired.
Stir whipping cream and vanilla into milk mixture. Pour into 1-quart ice-cream freezer and freeze according to manufacturer's directions.
Increase sugar to 1 cup. Beat 2 oz unsweetened baking chocolate, melted and cooled, into milk mixture before cooking. Decrease vanilla to 1 teaspoon.
Decrease vanilla to 1 teaspoon. Mash 4 or 5 peaches with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups; stir into milk mixture after adding vanilla.
Decrease vanilla to 1 teaspoon. Mash 1 pint (2 cups) strawberries and an additional 1/2 cup sugar with potato masher or in food processor until slightly chunky (not pureed); stir into milk mixture after adding vanilla. Stir in a few drops of red food color if desired.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (1/2 cup)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.