Dessert - Pioneer woman ice cream recipe

How to cook:

1. Heat half-and-half and 2 cups sugar in a saucepan over low heat, adding vanilla “caviar” to the mixture. (You can also drop in the scraped vanilla bean, just to extract all the flavor. Make sure to discard the bean before moving to the next step.) Turn off heat when mixture is totally heated. Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into a bowl with the heavy cream. Stir to combine.Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for at least eight hours. Serve with something chocolate. Enjoy!

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How to cook:

1. Put half-and-half and sugar in a saucepan and cook over low heat. Add vanilla bean extract to the mixture. Turn off heat when mixture is completely heated. (If you have used the vanilla pod, remove it).
2. Beat egg yolks with an electric mixer or with hand until it turns pale yellow. Add slowly 1 1/2 cups of hot half-and-half mixture, whisking constantly.
3. Now add egg mixture to the saucepan containing the half-and-half mixture. Cook over low-medium heat until gets thicker. Then pour it into heavy cream bowl. Stir to combine.
4. Let it cool, and then freeze in ice cream maker until thick. Place the container in the freezer for 6 to 8 hours until gets harder.
5. Serve it with chocolate, biscuits and waffles. Enjoy!

Notes: Pioneer Woman’s Vanilla Ice Cream, Put half-and-half and sugar in a saucepan and cook over low heat. Add vanilla bean extract to the mixture. Turn off heat when the mixture is completely heated. (If you have used the vanilla pod, reBeat egg yolks with the electric mixer or with hand until it turns pale yellow. Add slowly 1 1/2 cups of hot half-and-half mixture, whisking constantly. Put half-and-half and sugar in a saucepan and cook over low heat. Add vanilla bean extract to the mixture. Turn off heat when the mixture is completely heated. (If you have used the vanilla pod, reBeat egg yolks with the electric mixer or with hand until it turns pale yellow. Add slowly 1 1/2 cups of hot half-and-half mixture, whisking constantly.Now add egg mixture to the saucepan containing the half-and-half mixture. Cook over low-medium heat until gets thicker. Then pour it into the heavy cream bowl. Stir to combine.Let it cool, and then freeze in an ice cream maker until thick. Place the container in the freezer for 6 to 8 hours until gets harder.

How to cook:

1. Chill a 9-inch loaf pan or glass container in the freezer.
2. Add the heavy cream, powdered sugar and vanilla extract to the bowl of an electric mixer. Using a whisk attachment, whip until stiff. Fold in the condensed milk. Divide the mixture between 2 large bowls.
3. To one of the bowls, add the cocoa powder, melted semisweet chocolate and chocolate chips, then fold into the whipped cream.
4. To the second bowl of whipped cream, add the melted white chocolate and chopped white chocolate, then fold in.
5. Layer the different cream bases into the chilled loaf pan a couple spoonfuls at a time. (There is no rhyme or reason when layering; you want it to be imperfect.) Once all of the base has been added to the pan, swirl the two using a skewer or butter knife. Sprinkle an assortment of sprinkles over the top and wrap lightly with plastic wrap. Freeze overnight.
6. When ready to serve, scoop into individual glasses and top with additional sprinkles.

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How to cook:

1. Heat half-and-half and 2 cups sugar in a saucepan over low heat, adding vanilla “caviar” to the mixture. (You can also drop in the scraped vanilla bean, just to extract all the flavor. Make sure to discard the bean before moving to the next step.) Turn off heat when mixture is totally heated.
2. Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, slowly pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into a bowl with the heavy cream. Stir to combine.
3. Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for at least eight hours.
4. Serve with something chocolate. Enjoy!
5. For the chocolate ice cream:
6. Melt the dark chocolate chips with the heavy cream over a double boiler. When the chocolate and cream mixture is smooth and melted, add 1 cup of the reserved custard and combine. Return this mixture back to the pitcher. (This step is to ease the mixing process to make it easier to pour back into the custard and could therefore be omitted.) Whisk the cocoa into the pitcher. Pour into an ice cream maker and churn as per the manufacturer's instructions. (This will take approximately 1 hour.)
7. For the strawberry ice cream layer:
8. Combine the strawberries, sugar and red food coloring in a blender and puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the final third of the chilled custard mixtures and stir. Pour into the ice cream maker and churn.
9. To make Neapolitan Ice Cream, equally divide the vanilla custard into 3 bowls - one to use as the vanilla layer, one to use as the chocolate layer and one to use as the strawberry layer.
10. Line a 6-cup loaf pan with plastic wrap. Scoop the chocolate ice cream into the pan. Smooth over and place in the freezer for at least 1 hour.
11. For the vanilla ice-cream layer, add the vanilla custard to the ice cream maker and churn according to the instructions. Spread over chocolate ice cream layer and put in freezer for an hour.
12. For the strawberry ice cream layer, pour the strawberry mixture into the ice cream maker and churn according to instructions. Spread over the vanilla ice cream layer and put in freezer for at least an hour.
13. To serve:
14. Remove the loaf pan from the freezer, turn upside down onto a serving plate and remove the plastic wrap. Slice neatly with a knife that has been dipped in very hot water. Serve immediately.

Notes: Vanilla Bean Ice Cream, Heat half-and-half and 2 cups sugar in a saucepan over low heat, adding vanilla “caviar” to the mixture. (You can also drop in the scraped vanilla …