A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Vanilla Bean Ice Cream
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- #66408
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 1/2 cups whole milk
1 1/2 cup sugar
1/4 teaspoon salt
1 1/2 vanilla beans, split lengthwise
3 cups heavy whipping cream
1/4 cup light corn syrup
directions
Mix 1 1/2 cups milk, sugar, and salt in a large pan. Scrape in seeds from vanilla beans. Add beans. Stir over low heat until mixture is warm and sugar dissolves. Do not boil.
Remove from heat. Chill until very cold, about 2 hours.
Discard vanilla beans. Mix cream, corn syrup, and 1 cup milk into milk mixture.
Process in an ice cream maker according to manufacturer's instructions. Transfer to a bowl. Cover tightly and freeze.
Can be made 3 days ahead. Keep frozen.
added by
Mattie
nutrition data
Nutritional data has not been calculated yet.
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