Old Fashioned Vanilla Ice Cream Recipe (2024)

FAQs

How to make ice cream the old fashion way? ›

Unlike a French custard, this ice cream doesn't contain any eggs, and doesn't require cooking. Simply whisk together cream, milk, sugar, vanilla, and a pinch of salt. Use an ice cream maker to churn, or hand churn using our easy method.

Previously it was made in a pewter pot kept in a bucket of ice and salt and had to be regularly hand stirred and scraped from the side of the pewter pots with a 'spaddle' which is a sort of miniature spade on a long handle. The key factor in the manufacture of ice cream was ice.

The main difference between vanilla and French vanilla ice cream is the addition of egg yolks in French vanilla ice cream. This gives French vanilla ice cream a richer, creamier texture and more complex vanilla flavor. Vanilla ice cream, on the other hand, has a simpler flavor and a lighter texture.

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

Around the central pewter jar the cook would put a mix of ice and salt. The salt lowers the temperature of the ice, and depending on how much salt is added, it can get to as low as -20 degrees centigrade – sometimes even lower. When the mixture is churned, it quickly freezes and can be put into a mould.

Smith's Old-Fashioned Vanilla is our original recipe for creamy vanilla flavored ice cream that's been enjoyed for generations. MILK, CREAM, SUGAR, CORN SYRUP, NONFAT MILK, VANILLA, STABILIZER (CELLULOSE GUM, MONO AND DIGLYCERIDES, GUAR GUM, CALCIUM SULFATE, POLYSORBATE 80, CARRAGEENAN), ANNATTO FOR COLOR.

Ice cream is a colloidal emulsion made with water, ice, milk fat, milk protein, sugar and air. Water and fat have the highest proportions by weight creating an emulsion that has dispersed phase as fat globules. The emulsion is turned into foam by incorporating air cells which are frozen to form dispersed ice cells.

A device called a sorbetière took the place of the modern ice and salt ice cream machine, but it worked much in the same way. Ice was placed in a container, then the liquid was placed in the sorbetière, the sorbetière was put in the ice bucket, and someone stirred it until it froze.

Time-consuming and costly, the old-fashioned way was to place the ingredients into a thin drum, which was then sunk into a larger container which held a mixture of ice and salt. Although water freezes at 32F (0C), milk and cream will not freeze until they are down to 20F (-6.7C).

Breyers® Natural Vanilla is made with fresh cream, sugar, milk, and Rainforest Alliance Certified vanilla beans. Made with non-GMO sourced ingredients.

What makes Tillamook ice cream different? ›

real ingredients

We never use artificial flavors or preservatives, leaving more room for the good stuff like extra cream and high-quality milk.

New York style vanilla is very rich, both in vanilla flavour and in egg. It's typically flavoured not only with vanilla extract, but also with the scrapings from several vanilla beans, so the vanilla flavour is intense.

Whole milk's higher fat content ensures that the homemade ice cream comes out creamy, not icy. Cane sugar – For sweetness. Vanilla extract – For warm vanilla flavor. If you happen to have vanilla bean paste on hand, it's a fun alternative.

Here are some tips for making creamy, non-icy homemade ice cream: Use plenty of fat - A good ice cream base should contain ample fat, usually from dairy like cream, whole milk, or egg yolks. More fat means a smoother texture. Cook the base - Heating the ice cream base deactivates enzymes that can make ice cream icy.

It was frozen using an ice cream machine, a cylindrical tin container surrounded with a mixture of ice and salt inside a wooden outer container. The mixture had to be continually stirred using the machine's handle so it started to freeze evenly before being moulded.

By mixing ice with saltpeter (or indeed common salt) and placing a container of water or wine in the ice, one could freeze the contents of the container. By rotating the container, one could stir the liquid and keep its texture even without freezing it solid.