Homemade Vanilla Ice Cream

 


Recipe from Family Circle Mini Cookbooks - Kids' Snacks & Lunches 
Ingredients 
1 tsp gelatine 
1 tbsp hot water 
2 tbsp sugar 
1 cup low-fat milk 
1 tsp vanilla essence 

Method 
1. Mix gelatine with water in bowl. Stand bowl in hot water; stir until gelatine dissolves. 

2. Put sugar and milk in medium heavy-based pan. Stir over medium heat without boiling until sugar has dissolved. Add gelatine mixture and essence, stir until well combined. Remove from heat. Pour into 18 X 27 cm shallow, oblong tin. Freeze. 

3. Scoop frozen mixture into large mixing bowl. Using electric beaters, beat until mixture is white and creamy and doubled in volume. Pour mixture into airtight container. Freeze until firm. Serve with fresh fruit. 

Note: Add 1/2 cup low-fat flavoured yoghurt in Step 3 if desired.

Billy's Vanilla, Vanilla Cupcakes

(Makes about 30 cupcakes)

Ingredients:
1 3/4 cups cake flour, not self-rising

1 1/4 cups unbleached all-purpose flour (I use Top Flour)

2 cups sugar (I add 1 2/3 cup)

1 tablespoon baking powder

3/4 teaspoon salt

1 cup (2 sticks = 250g) unsalted butter, cut into 1-inch cubes

4 large eggs

1 cup whole milk

1 teaspoon

pure vanilla extract

Method:
1. Preheat oven to 165°C. Line cupcake pans with paper liners; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not over-beat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Billy's Vanilla Buttercream

Colored sprinkles, for decorating (optional)

(Makes enough for 30 cupcakes)

Ingredients:
1 cup (2 sticks = 250g) unsalted butter, room temperature

6 to 8 cups confectioners' sugar (icing sugar)

1/2 cup milk

1 teaspoon pure vanilla extract

Method:

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

by jthorge (http://jthorge.blogspot.com/2008/08/cupcakes-for-teachers-day.html)

VANILLA FROSTING

Ingredients 

250g/9oz icing sugar, sifted
80g/30z unsalted butter, at room temperature
25ml/0.8fl oz whole milk
A couple of drops of vanilla extract 

Method (my lazy way)

Use a food processor - beat icing sugar for 30 seconds (no need to sift then!). Add butter and beat until mixture comes together. Add milk and vanilla extact through the funnel and continue beating for 2-3 minutes. If you want lemon frosting, replace milk and vanilla extract with 25ml lemon juice.

Or if you want the "proper" way:

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Turn the mixer down to slow speed and then, in a separate bowl, begin to combine the milk and vanilla extract. When you have done this add it to the butter mixture a couple of tablespoons at a time.
Once all the milk has been incorporated, turn the mixer up to high speed.
Continue beating until the frosting is light and fluffy, at least five minutes. 

The longer the frosting is beaten, the fluffier and lighter it will become. 


by Imelda