Best 3 French Vanilla Ice Cap Recipes
Indulge in the delectable French Vanilla Ice Cap, a symphony of creamy vanilla flavor, rich coffee, and a touch of sweetness, beautifully layered and crowned with a swirl of whipped cream. This refreshing beverage is perfect for any occasion, whether as an afternoon pick-me-up, a delightful treat after dinner, or a special addition to your brunch menu. Our collection of French Vanilla Ice Cap recipes offers a range of variations to suit your taste preferences and dietary needs, including classic, dairy-free, and sugar-free options. Get ready to embark on a culinary journey that will leave you craving more.
Let's cook with our recipes!
HOMEMADE TIM HORTON'S ICED CAPP
This iced capp recipe is full of chocolaty caramel coffee goodness. The best part? You can make it in your pajamas. No waiting at Tim Horton's involved.
Provided by Jody Brimacombe
Time 5m
Number Of Ingredients 6
Steps:
- Add the coffee (once cooled), milk, maple syrup, chocolate syrup, caramel extract, and ice cubes to a blender.
- Blend on high speed for 30 seconds, or until the ice has become smooth and the drink is frothy.
- Pour into a glass and enjoy.
FRENCH VANILLA ICE CREAM
Soft, fluffy French vanilla ice cream can be served with amaretti cookies or rainbow nonpareils. It's also the perfect base for a variety of mix-ins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Put cream and milk into a medium saucepan over medium-high heat. Scrape vanilla seeds from beans with the tip of a small knife into pan; add beans. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
- Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
- Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes.
- Pour custard through a medium-mesh sieve into a bowl set in ice-water bath. Let cool completely, stirring often.
- Freeze custard in an ice cream maker according to manufacturer's instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.
FRENCH VANILLA ICE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 5 cups
Number Of Ingredients 7
Steps:
- In a medium bowl, lightly whisk together the yolks and half of the sugar.
- In a non-reactive saucepan combine the cream, 1 cup of the milk, the remaining sugar, and the salt.
- Split the vanilla bean in half, lengthwise, to expose the tar-like seeds inside the pod. Scrape the seeds loose with a knife; add the bean and the seeds to the cream mixture.
- Heat the cream over medium-high heat until just at a boil. Remove from the heat. Gradually pour the hot liquid into the yolks, while whisking constantly. Return the cream-egg mixture to the saucepan. Cook over medium-low heat, stirring the mixture constantly, with a wooden spoon in a figure-8 motion, until thickened, about 10 minutes. When the ice cream mixture is properly cooked it should coat the back of a spoon, be satiny thick, and be free of any bubbles on the surface. (If you taste the ice cream base it should have a slight egg-y taste.) When thickened, pour in the reserved milk to prevent the mixture from overcooking. Strain into a medium bowl. Add the cognac if desired.
- Fill another bowl with ice. Set the bowl of ice cream base in the ice and stir until thoroughly chilled. Freeze the base in an ice cream machine according to the manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.) Transfer the ice cream to the freezer to set up for at least 1 hour. Serve.
Tips:
- Use high-quality coffee: The coffee you use will have a big impact on the flavor of your ice cap, so it's important to use a good quality coffee. Look for a coffee that is rich and flavorful, with a smooth finish.
- Brew your coffee strong: You want your coffee to be strong enough to stand up to the milk and ice, so it's important to brew it strong. If you're using a drip coffee maker, use two scoops of coffee for every six cups of water.
- Chill your coffee before using: Before you make your ice cap, chill your coffee in the refrigerator for at least 30 minutes. This will help to ensure that your ice cap is cold and refreshing.
- Use cold milk: Cold milk will help to keep your ice cap cold and refreshing. You can use whole milk, skim milk, or almond milk, depending on your preference.
- Add flavorings to taste: You can add a variety of flavorings to your ice cap, such as vanilla extract, chocolate syrup, or caramel sauce. Start with a small amount and add more to taste.
- Garnish your ice cap with whipped cream and a cherry: This will add a touch of sweetness and elegance to your ice cap.
Conclusion:
French Vanilla Ice Caps are a delicious and refreshing treat that is perfect for any occasion. They are easy to make and can be customized to your liking. So next time you're looking for a cool and creamy treat, give French Vanilla Ice Caps a try!
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