Wednesday, August 6, 2008

Best Basic Vanilla Ice Cream Base

We've been experimenting with all different ice cream base recipes & so far for texture, consistency, taste, and ability to stay fresh in the freezer, but certainly NOT calories!, the cooked egg recipes are superior. I did find an easier one in that you toss everything in the saucepan & heat to 160 degrees instead of tempering and doing alot of other steps. This Taste of Home recipe was the perfect base for Kristine's Strawberry Pretzel Dessert ice cream she posted!

Creamy Vanilla Ice Cream

2 eggs
1 cup sugar
1/4 teaspoon salt
2-1/2 cups heavy whipping cream
2 cups half-and-half cream
2-1/4 teaspoons vanilla extract
Directions: In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160°. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions. Yield: about 1-1/2 quarts.

Health Nut Blueberry Muffins

You can never go wrong at! These muffins were really tasty & surprisingly I had everything I needed to make them in the pantry. I think they do need super sweet blueberries though, as the base itself isn't super sweet. We made 'em and froze 'em right away & they were perfect warmed up!

3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup white sugar
1/4 cup oat bran
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1/2 cup chopped walnuts
1 banana, mashed
1 cup buttermilk
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.