ISO: Vanilla bean ice cream/fozen yogurt recipe

[dmcgreevey]

Help! Giving the new ice cream maker another whirl and would love any recipes (CL or other) that you love for vanilla bean ice cream. I've found a few on epicurious and a couple on here, would love to find one that tastes great and is light, but anything good will work! Thanks!

[Svadhisthana]

This is the basic one from Mark Bittman's "How to Cook Everything"

Basic Philadelphia Vanilla Ice Cream


1 vanilla bean
4 cups heavy cream
3/4 cups sugar (superfine works best)
pinch salt

Split vanilla bean in half and scrape out seeds. Combine with all other ingredients until the sugar is disolved. Churn in an ice cream maker according to the manufacturers dirrections. Enjoy!



I would also reccomend www.foodtv.com and www.gourmet.com for more recipes. :)

[dmcgreevey]

Thanks!

Does anyone have one they have made amd liked?

[Jewel]

I'm also interested in recipes, because I plan on buying my ice cream freezer this weekend! I won't use any recipes that call for an abundance of heavy cream, simply because the main reason I'm buying this freezer is so I can have more variety and flavor in lowfat healthy frozen treats! I'm sick of only two or three varieties of lowfat ice creams out there, and want to take control! I know I'll basically be making ice milk, but that's OK with me!

Frozen yogurt, gelato and sorbet recipes also welcome! I don't want to buy a book if I've got reviews and recipes from this BB that I trust! :D

[browneye]

Originally posted by Jewel
I'm also interested in recipes, because I plan on buying my ice cream freezer this weekend! I won't use any recipes that call for an abundance of heavy cream, simply because the main reason I'm buying this freezer is so I can have more variety and flavor in lowfat healthy frozen treats! I'm sick of only two or three varieties of lowfat ice creams out there, and want to take control! I know I'll basically be making ice milk, but that's OK with me!

Frozen yogurt, gelato and sorbet recipes also welcome! I don't want to buy a book if I've got reviews and recipes from this BB that I trust! :D

Jewel- I have used recipes that call for cream, and just substitute milk for most or all of the cream. I have had great results with that every time. Of course, not having tasted the "original" version I don't know what I am missing except a lot of fat and stuff. What I do, is I put the recipe in my Mastercook, then I play with the cream ingredients, trying out different milks instead until the nutritional information is acceptable to me. I have never had a failure.
Here is a wesite that I have used many recipes from:http://www.dsuper.net/~zaz/icecream/frame.html
This site has gelato, granita, frozen yogurts... I made the fresh strawberry ice cream with milk instead and it was FABULOUS!

[munchies]

This is the vanilla recipe that came with my cuisinart -- I've made some substitutions for the original, but it works for me. Easy, no cook.

2 cups half and half
1 cup milk
3/4 cup sugar
1 tsp vanilla (or the vanilla bean equivalent)

Combine and freeze according to manufacturer's instructions.

Top with fresh berries ... mmmm.....and enjoy!

Heather

[Grace]

Here are two old ones from CL:

CookWare(tm) from Cooking Light(r)

Vanilla Frozen Yogurt

SOURCE: Cooking Light YEAR: July/Aug 1991 PAGE: 58

INGREDIENTS FOR 8 SERVINGS:
1/2 large vanilla bean
2-1/4 cups skim milk
1/2 cup sugar
1 envelope unflavored gelatin
dash of salt
1-1/2 cups plain low-fat yogurt
1/4 cup light-colored corn syrup

INSTRUCTIONS:
Scrape seeds from bean. Combine seeds, bean and milk in a saucepan. Bring to
a boil, remove from heat, and let stand 30 minutes. Discard bean.

Add sugar, gelatin, and salt. Let stand 1 minute. Cook over low heat 5
minutes or until gelatin dissolves, stirring occasionally. Cool completely.
Stir in yogurt and corn syrup. Pour into a bowl; cover and chill 8 hours.

Pour into a freezer can of a 1/2 gallon electric freezer. Freeze according to
manufacturer's instructions. Allow to ripen 1 hour in freezer can.

Yield: 8 (1/2 cup) servings

NUTRITIONAL INFORMATION:
Calories 132 / fat 0.8

CookWare(tm) from Cooking Light(r)

Vanilla Ice Milk

SOURCE: Cooking Light YEAR: Jan/Feb 1994 PAGE: 60

INGREDIENTS FOR 14 SERVINGS:
2 cups 2% low-fat milk, divided
1 vanilla bean, split lengthwise
1 cup evaporated skimmed milk
3/4 cup sugar
3/4 cup frozen egg substitute, thawed

INSTRUCTIONS:
Pour 1 cup milk into a small saucepan. Scrape seeds from vanilla bean; add
seeds and bean to milk. Cook over low heat 20 minutes. Remove from heat;
discard vanilla bean. Pour milk mixture into a bowl; cover and chill.

Combine evaporated milk, sugar, egg substitue, remaining 1 cup 2% milk and
chilled milk mixture in a bowl. Stir with a wire whisk until well blended.

Pour mixture into the freezer can of a 2-quart hand-turned or electric
freezer, and freeze according to the manufacturer's instructions. Spoon
frozen mixture into a freezer-safe container, cover and freeze for at least 1
hour. Yield: 7 cups (serving size: 1/2 cup)

NUTRITIONAL INFORMATION:
Calories 80 (8% from fat) Fat 0.7g

Please post a review if anyone tries either of these recipes! Thanks!