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Bottome line, I love Vanilla Ice Cream. I love ice cream so much i decided to dedicate a village to Ice Cream.
!!!!! :-p
Here, all us vanilla (and non vanilla) ice cream lovers can get together.
*sahtain*
*enjoy ur ice cream*
Recent Village Updates
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has added a new journalIts been almost 9 months of no activity in this village.
Just wanted to share that with all of you.
Hopefully there will be a revival soon!!!!!!!!!!!
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has added a new journalThe most absolute best ice-cream is GODIVA!!!
Godiva chocolate ice-cream (the plain one and the one with dark chocolate hearts) is absolutely yuuuuumy!!!
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has added a new journalI found this recipe on Martha Stewart Living website. If anyone has enough time on their hands, that is when they arent naseebing away, may want try it. The rest can opt to walk down to the local creamery/grocery store. As for me I'll get my ice cream delivered! Like my chinese food, my dry cleaning, my contacts, my vitamins.....
Vanilla Ice Cream
Makes 1 1/2 quarts
2 vanilla beans
2 cups milk
6 large egg yolks
3/4 cup plus 2 tablespoons sugar
2 cups very cold heavy cream
1 teaspoon pure vanilla extract
1. Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds.
2. Place vanilla-bean scrapings and pods in a medium saucepan with milk. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes.
3. Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Alternatively, whisk together in a medium bowl.
4. Return milk to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, whisking constantly on low speed until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.
5. Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
6. Fill a large bowl with ice and water. Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled. (Discard vanilla-bean pod and strained seeds.) Stir vanilla extract into cooled custard. Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes or overnight.
7. Pour custard into an ice-cream maker, following the manufacturer?s instructions. Churn until the ice cream is just set, but not hard.
8. Transfer soft ice cream to an airtight plastic container; freeze at least 4 hours and up to 1 week.
beanie-muslimah
wow!! thats a lotta steps to make ice-cream!!
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has added a new journalIce Cream Cake!!!!!!!!!!!!!!
i love ice cream cake from Dairy Queen (DQ)
.. i should get back to work coz i have a deadline to meet,,
but mmmmmmm
eemmm
mmmm.,
yummie.
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has added a new journalI love Icecream when I'm Happy
I love Icecream when I'm Sad
I love Icecream when I'm Good
I love Icecream when I'm Bad
I love Icecream staying In
I love Icecream going Out
I love Icecream when I Whisper
I love Icecream when I Shout
I love Icecream when I Stand
I love Icecream when I Lay
I love Icecream all the time
Icecream Icecream EVERYDAY!!!!!
