These are ice cream base mixes in order to make Ice Cream you will need a
ice cream maker of some sort.
Easy Vanilla Ice Cream Recipe
2 cups of light cream
1 cup of sweetened condensed milk
2 teaspoons of vanilla extract or 1/4 teaspoon of Pasti Enak Vanilla Caviar +
1/2 teaspoon vanilla extract.
Whisk the light cream and the sweetened condensed milk together in a bowl until
blended.
Easy Homemade Vanilla Ice Cream Recipe
2 cups of heavy or whipping cream
2/3 cup half and half
3/4 cup of white sugar
2 teaspoons of vanilla extract or 1/4 teaspoon of Pasti Enak Vanilla Caviar +1/2
teaspoon vanilla extract.
Pour the cream into a bowl and whisk in the sugar a little at a time until all
of the sugar is incorporated into the cream. Add in half and half and whisk
until fully mixed.
Traditional Egg Base Vanilla Ice Cream Recipe
2 large eggs
2 cups of heavy or whipping cream
3/4 cup white sugar
1 cup milk
2 teaspoons of vanilla extract or 1/4 teaspoon of Pasti Enak Vanilla Caviar +
1/2 teaspoon vanilla extract.
Some people are concerned with raw egg in ice cream because approximately 1 in
every 20,000 eggs are contaminated by Salmonella. In order to destroy the
Salmonella Bacteria (non spore forming bacteria) a food product must be heated
to a temperature of 75 C (167 F). If you feel comfortable heat treating your egg
mixture then follow the directions below called raw egg pasteurization. If you
prefer you may also purchase pasteurized eggs at your local supermarket (where
available)
Raw Egg Pasteurization Method
Place your two eggs and milk out at room temperature for an hour. (this is
optional but it will bring the time that is required in the steps below to be
quicker)
Place a large pot of filled to a third with water and bring to a boil.
Crack eggs into a metal bowl with milk and whisk together.
Place bowl over boiling pot of water and whisk as the milk/egg mixture heats to
a temperature of 75 C (167 F). Slowly add your sugar into the egg mixture. As
the mixture heats it will thicken. If you temperature gets to high and your eggs
start to "scramble" remove from heat and whisk in your heavy cream. Mix in your
vanilla. Cool the mixture in the refrigerator for 30 minutes or until cool.
Whisk in vanilla and try to integrate as much air as possible into the mix.
Place mixture in Ice Cream maker.
Raw egg or Pre-Pasteurized Egg Method
Whisk eggs in a bowl 1-2 minutes or until fluffy. Whisk in sugar a little at a
time until it is all integrated into the eggs. Whisk in milk and cream until
completely blended. When mixing in the cream and milk try to integrate as much
air as your can into the mixture.