{"id":2070,"date":"2010-07-13T00:49:37","date_gmt":"2010-07-13T05:49:37","guid":{"rendered":"http:\/\/k-line.org\/9\/?p=2070"},"modified":"2010-07-07T08:21:54","modified_gmt":"2010-07-07T13:21:54","slug":"country-style-vanilla-ice-cream-requires-cooking","status":"publish","type":"post","link":"http:\/\/k-line.org\/9\/2010\/07\/13\/country-style-vanilla-ice-cream-requires-cooking\/","title":{"rendered":"Country Style Vanilla Ice Cream (requires cooking)"},"content":{"rendered":"<div class=\"ag-colorbox info\"><p>Smooth custardy recipe.  Requires cooking.  See the <a href=\"http:\/\/k-line.org\/9\/2010\/07\/06\/home-made-ice-cream-how-to-make-it\/\">general instructions<\/a>  on making home made ice cream, previously posted on K_Line Christian Online<\/p><\/div><fieldset class=\"hrecipe\">\n<legend class=\"fn\">Recipe: Country Style Vanilla Ice Cream<\/legend>\n<p class=\"summary\"><strong>Summary: <\/strong><em>Home made vanilla ice cream, printed years ago in the <i>Ft. Lauderdale Sun-Sentinel.<\/i>  Requires cooking.  Note, this is a 5 quart recipe.  See variation for 6 quart recipe.  This ice cream is very creamy, and has a custard texture.  It is a little more work, but worth it, in my opinion.<\/em><\/p>\n<div class=\"ingredients\">\n<h4>Ingredients<\/h4>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">5 eggs (6 eggs for 6 quart recipe)<br \/>\n3 1\/4 cup sugar (4 cups for 6 quart recipe)<br \/>\n5 cups whipping cream (6 cups for 6 quart recipe)\n<\/li>\n<li class=\"ingredient\"> Approx. 6 1\/2 cups milk (8 cups for 6 quart recipe).  NOTE:  Only 4 cups is cooked\n<\/li>\n<li class=\"ingredient\"> 2 1\/2 tablespoons vanilla extract (3 tablespoons for 6 quart recipe).  ADDED AFTER COOKING\n<\/li>\n<li class=\"ingredient\"> about 3 bags of ice\n<\/li>\n<li class=\"ingredient\"> Rock Salt\n<\/li>\n<\/ul>\n<\/div>\n<div class=\"instructions\">\n<h4>Instructions<\/h4>\n<ol class=\"instructions\">\n<li>Combine eggs (beaten), sugar, cream and 4 cups of milk<\/li>\n<figure id=\"attachment_2077\" aria-describedby=\"caption-attachment-2077\" style=\"width: 300px\" class=\"wp-caption alignright\"><img loading=\"lazy\" src=\"http:\/\/k-line.org\/9\/wp-content\/uploads\/2010\/07\/Ice-cream_cooking-300x248.jpg\" alt=\"Cooking the ice cream ingredients\" title=\"Ice-cream_cooking\" width=\"300\" height=\"248\" class=\"size-medium wp-image-2077\" srcset=\"http:\/\/k-line.org\/9\/wp-content\/uploads\/2010\/07\/Ice-cream_cooking-300x248.jpg 300w, http:\/\/k-line.org\/9\/wp-content\/uploads\/2010\/07\/Ice-cream_cooking-150x124.jpg 150w, http:\/\/k-line.org\/9\/wp-content\/uploads\/2010\/07\/Ice-cream_cooking.jpg 500w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><figcaption id=\"caption-attachment-2077\" class=\"wp-caption-text\">Cooking the ice cream ingredients<\/figcaption><\/figure>\n<li>Cook mixture until 160-165 degrees F.  The recipe in the <i>Sun-Sentinel<\/i> says, <em>&#8220;lightly coats spoon and finger leaves a path when drawn across back of spoon.&#8221;<\/em>  Frankly, this method of checking  the temperature never works for me.  However, there are two important reasons to achieve this temperature&#8211;which is pretty hot but NOT boiling&#8211;so it is probably best to use a thermometer.  First of all, cooking the mixture fundamentally changes the taste and texture of the final product.  Secondly this temperature is what is needed to kill any salmonella bacteria.<sup class='footnote'><a href='#fn-2070-1' id='fnref-2070-1' onclick='return fdfootnote_show(2070)'>1<\/a><\/sup><\/li>\n<li>Chill <u>completely<\/u> in fridge or ice bath.  If warm, you may churn flakes of butter.  I put the can in the ice cream freezer, and add the ice, but DON&#8217;T start the motor\/cranking, for about an hour until the mixture in the can is cool to the touch.<\/li>\n<li>Add the additional ingredients.  Note the milk is added last, and the amount listed is only an estimate.  Add until the fill line.<\/li>\n<li>Crank the ice cream per the <a href=\"http:\/\/k-line.org\/9\/2010\/07\/06\/home-made-ice-cream-how-to-make-it\/\">general instructions.<\/a><\/li>\n<\/ol>\n<\/div>\n<p class=\"culinarytradition\"><strong>CulinaryTradition: <\/strong><em>USA (Traditional)<\/em><\/p>\n<p class=\"myrating\">My rating: <span class=\"rating\">5.0<\/span> stars<br \/><img loading=\"lazy\" class=\"hrecipe_image\" width=\"20\" height=\"20\" src=\"http:\/\/k-line.org\/9\/wp-content\/plugins\/hrecipe-plugin-for-wordpress\/starfull.gif\" alt=\"*\" \/><img loading=\"lazy\" class=\"hrecipe_image\" width=\"20\" height=\"20\" src=\"http:\/\/k-line.org\/9\/wp-content\/plugins\/hrecipe-plugin-for-wordpress\/starfull.gif\" alt=\"*\" \/><img loading=\"lazy\" class=\"hrecipe_image\" width=\"20\" height=\"20\" src=\"http:\/\/k-line.org\/9\/wp-content\/plugins\/hrecipe-plugin-for-wordpress\/starfull.gif\" alt=\"*\" \/><img loading=\"lazy\" class=\"hrecipe_image\" width=\"20\" height=\"20\" src=\"http:\/\/k-line.org\/9\/wp-content\/plugins\/hrecipe-plugin-for-wordpress\/starfull.gif\" alt=\"*\" \/><img loading=\"lazy\" class=\"hrecipe_image\" width=\"20\" height=\"20\" src=\"http:\/\/k-line.org\/9\/wp-content\/plugins\/hrecipe-plugin-for-wordpress\/starfull.gif\" alt=\"*\" \/><\/p>\n<\/fieldset>\n<div class='footnotes' id='footnotes-2070'>\n<div class='footnotedivider'><\/div>\n<ol>\n<li id='fn-2070-1'>  Apparently the risk of contracting salmonella is small.  However, this factor is why I personally recommend skipping the &#8220;raw egg&#8221; ice cream recipes, unless you use an &#8220;egg substitute.&#8221;  There is an excellent article on point at <a href=\"http:\/\/missourifamilies.org\/features\/foodsafetyarticles\/fdsftyfeature10.htm\">MissouriFamilies.ORG<\/a> <span class='footnotereverse'><a href='#fnref-2070-1'>&#8617;<\/a><\/span><\/li>\n<\/ol>\n<\/div>\n<div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-bottom-right\"><a href=\"http:\/\/k-line.org\/9\/wp-json\/wp\/v2\/posts\/2070?print=pdf\" class=\"pdfprnt-button pdfprnt-button-pdf\" target=\"_blank\"><img src=\"http:\/\/k-line.org\/9\/wp-content\/plugins\/pdf-print\/images\/pdf.png\" alt=\"image_pdf\" title=\"View PDF\" \/><\/a><a href=\"http:\/\/k-line.org\/9\/wp-json\/wp\/v2\/posts\/2070?print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\"><img src=\"http:\/\/k-line.org\/9\/wp-content\/plugins\/pdf-print\/images\/print.png\" alt=\"image_print\" title=\"Print Content\" \/><\/a><\/div>","protected":false},"excerpt":{"rendered":"<p>Smooth custardy recipe. Requires cooking. See the general instructions on making home made ice cream, previously posted on K_Line Christian Online Recipe: Country Style Vanilla Ice Cream Summary: Home made vanilla ice cream, printed years ago in the Ft. Lauderdale Sun-Sentinel. Requires cooking. Note, this is a 5 quart recipe. See variation for 6 quart &hellip; <\/p>\n<p class=\"link-more\"><a href=\"http:\/\/k-line.org\/9\/2010\/07\/13\/country-style-vanilla-ice-cream-requires-cooking\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Country Style Vanilla Ice Cream (requires cooking)&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_links_to":"","_links_to_target":""},"categories":[46,43],"tags":[253,252,248,108,250],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Country Style Vanilla Ice Cream (requires cooking) - K_Line Christian Online<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/k-line.org\/9\/2010\/07\/13\/country-style-vanilla-ice-cream-requires-cooking\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Country Style Vanilla Ice Cream (requires cooking) - K_Line Christian Online\" \/>\n<meta property=\"og:description\" content=\"Smooth custardy recipe. Requires cooking. See the general instructions on making home made ice cream, previously posted on K_Line Christian Online Recipe: Country Style Vanilla Ice Cream Summary: Home made vanilla ice cream, printed years ago in the Ft. Lauderdale Sun-Sentinel. Requires cooking. Note, this is a 5 quart recipe. 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Requires cooking. See the general instructions on making home made ice cream, previously posted on K_Line Christian Online Recipe: Country Style Vanilla Ice Cream Summary: Home made vanilla ice cream, printed years ago in the Ft. Lauderdale Sun-Sentinel. Requires cooking. Note, this is a 5 quart recipe. 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