SHOP VENTRAY

Seasonal

Ultimate Vanilla Ice Cream Recipe

Ultimate Vanilla Ice Cream Recipe banner

Ultimate Vanilla Ice Cream Recipe

Indulge in the velvety goodness of our Ultimate Vanilla Ice Cream! 

With fresh vanilla beans, creamy milk, and a touch of sweetness, this timeless dessert will satisfy your cravings.

For more vanilla ice cream recipes, view more.

Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• 3/4 cup granulated sugar

• 4 large egg yolks

• 1 vanilla bean, split lengthwise and scraped

Directions

1. In Ventray Indoor Grill, heat the cream, milk, and half of the sugar over medium heat until hot, but not boiling.

2. In Ventray Stand Mixer, whisk the egg yolks with the remaining sugar until pale yellow and creamy.

3. Slowly pour the hot cream mixture into the egg yolks while whisking continuously.

4. Return the mixture to the Ventray Indoor Grill and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.

5. Remove from heat, add the scraped vanilla seeds and pod, and let the mixture cool. Once chilled, remove the vanilla pod, freeze in an ice cream maker, and enjoy!

Make This Recipe With

Our Recipes

Tres Leches Cake

Tres Leches Cake

Indulge in the decadent and moist Tres Leches Cake, a classic Mexican dessert soaked in three types of milk, topped with tangy cream cheese frosting, and fresh seasonal berries.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt,
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 5 eggs, separated
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 cup heavy cream
  • Fresh berries, for garnish

Directions

  1. Preheat the Ventray Oven to 350°F. Grease a baking dish with butter or cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In your Ventray Stand Mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the flour mixture to the butter mixture, alternating with the whole milk, and mix until just combined.
  5. In a separate bowl, using the whisk attachment on the stand mixer, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
  6. Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. In a large bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream. Once the cake has cooled, poke several holes all over the top of the cake using a fork or toothpick. Slowly pour the milk mixture over the cake, allowing it to soak in. Refrigerate for at least 2 hours or overnight.
  8. Top the cake with freshly whipped cream and fresh berries for garnish.
  9. Enjoy!

Lemon Poppy Seed Sponge Cake

Lemon Poppy Seed Sponge Cake

This Lemon Poppy Seed Sponge Cake is a light and fluffy dessert that’s bursting with fresh lemon flavor. The addition of poppy seeds adds a subtle crunch to each bite.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • 2 tbsp poppy seeds
  • Powdered sugar, for dusting

Directions

  1. Preheat the Ventray Oven to 350°F. Grease a cake pan with butter or cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In Ventray Stand Mixer, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
  6. Add the fresh lemon juice and poppy seeds, and mix until well combined.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
  10. Dust the top of the cake with powdered sugar.
  11. Enjoy!

Homemade Pizza Dough

Homemade Pizza Dough

This easy-to-make Homemade Pizza Dough yields a crispy and chewy crust that’s perfect for your favorite toppings. With just a few simple ingredients and a stand mixer, you’ll have delicious pizza in no time.

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 tbsp active dry yeast
  • 1 1/4 cups warm water
  • 2 tbsp olive oil

Directions

  1. In Ventray Stand Mixer, combine the flour, salt, sugar, and yeast.
  2. Gradually add the warm water and olive oil to the flour mixture, and mix on low speed until the dough comes together.
  3. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
  4. Remove the dough from the mixer and form it into a ball.
  5. Place the dough ball into a greased bowl and cover it with a damp towel. Let the dough rise in a warm place for 1-2 hours or until it has doubled in size.
  6. Once the dough has risen, punch it down and knead it for a few minutes to remove any air bubbles.
  7. Divide the dough into 2-3 equal portions and roll each portion out into a round shape.
  8. Place the pizza dough onto a greased baking sheet or pizza stone and add your desired toppings.
  9. Bake the pizza in a preheated oven at 400°F for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  10. Enjoy!

Fruit Tart with Cream Cheese Filling

Fruit Tart with Cream Cheese Filling

This beautiful Fruit Tart with Cream Cheese Filling is bursting with the flavors of fresh seasonal fruit and a tangy cream cheese filling, all nestled in a buttery, flaky crust.

Ingredients

For the crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 2 tbsp ice water

For the filling:

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream

For the topping:

  • Assorted fresh fruit, such as strawberries, blueberries, raspberries, and kiwi
  • 1/4 cup apricot preserves
  • 1 tbsp water

Directions

  1. Preheat the oven to 350°F. Grease a tart pan with a removable bottom.
  2. In Ventray Stand Mixer fitted with the paddle attachment, mix together the flour, butter, and granulated sugar until the mixture resembles coarse sand. Add the egg yolk and ice water, and mix until the dough comes together.
  3. Press the dough into the prepared tart pan, making sure to press it evenly up the sides. Use a fork to prick the bottom of the crust. Bake for 20-25 minutes or until lightly golden. Let cool completely.
  4. In Ventray Stand Mixer fitted with the whisk attachment, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Add the heavy cream and continue to beat until the mixture is thick and creamy.
  5. Spread the cream cheese filling into the cooled crust, making sure to spread it evenly.
  6. Arrange the fruit on top of the filling in a decorative pattern.
  7. In a small saucepan, heat the apricot preserves and water over low heat until melted and smooth. Brush the glaze over the fruit.
  8. Chill the tart in the refrigerator for at least 1 hour.
  9. Enjoy!

Almond Cake with Sweet Blueberries

Almond Cake with Sweet Blueberries

This gluten-free Almond Cake with Sweet Blueberries is a heavenly dessert for spring. The nutty and sweet flavor of the cake complements the juicy burst of blueberries, creating a delicious and moist treat.

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1/2 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 large eggs
  • 1/4 cup unsalted butter, melted and cooled
  • 1/4 cup plain yogurt
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh blueberries
  • Powdered sugar, for dusting

Directions

  1. Preheat the Ventray Oven to 350°F. Grease a cake pan with butter or cooking spray.
  2. In a medium bowl, whisk together the almond flour, tapioca flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
  3. In Ventray Stand Mixer fitted with the paddle attachment, beat the eggs until light and frothy, about 2-3 minutes. Add the melted butter, yogurt, and vanilla extract, and mix until well combined.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Gently fold 1 cup of blueberries into the batter.
  6. Pour the batter into the prepared cake pan and smooth the top. Sprinkle the remaining blueberries on top.
  7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
  9. Dust the top of the cake with powdered sugar before serving.

Homemade Bagels Recipe

Homemade Bagels Recipe

Homemade Bagels Recipe

Make delicious, fresh homemade bagels with this easy recipe!

Ingredients

• 3 1/2 cups all-purpose flour

• 2 1/4 tsp active dry yeast

• 2 tbsp sugar

• 1 1/2 tsp salt

• 1 1/3 cups warm water

Directions

1. In a Ventray Stand Mixer bowl, combine flour, yeast, sugar, and salt. Mix well.

2. Gradually add warm water to the dry mixture while stirring. Knead with Ventray Stand Mixer until dough forms.

3. Shape the dough into balls and poke a hole in the center. Boil the bagels for 2 minutes each side. Bake for 20-25 minutes in the preheated Ventray oven at 375°F.

4. Remove from the oven and let cool for a few minutes. Slice, serve, and enjoy!

New York-Style Bagel Recipe

New York-Style Bagel Recipe

New York-Style Bagel Recipe

Nothing beats the taste of a fresh New York-style bagel! 

With a crispy exterior and chewy interior, these bagels are perfect for any occasion.

Ingredients

• 4 cups bread flour

• 2 tsp instant yeast

• 1 1/2 tsp salt

• 1 tbsp malt syrup

• 1 1/2 cups warm water

Directions

1. In the bowl of a Ventray Stand Mixer, combine flour, yeast, salt, malt syrup, and warm water. Mix with a dough hook until a smooth dough forms.

2. Cover the dough and let it rest for 10 minutes. Then, divide it into 8 pieces and shape them into balls. Cover and let them rest for an additional 10 minutes.

3. Using your thumb, poke a hole in the center of each ball and stretch the dough to form a bagel shape. Let them rest for 10 minutes.

4. Preheat Ventray Oven to 375°F (190°C). Bring a large pot of water to a boil and add the bagels. 

5. Boil for 2 minutes on each side, then bake at 425°F for 20 minutes or until golden brown. Enjoy!

Chocolate Peanut Butter Buckeye Cookies

Chocolate Peanut Butter Buckeye Cookies

Chocolate Peanut Butter Buckeye Cookies

Satisfy your sweet tooth with our Chocolate Peanut Butter Buckeye Cookies. 

These irresistible treats feature a rich peanut butter filling and are coated in chocolate, making them the perfect indulgence for any dessert lover.

For more buckeye cookies recipes, view more.

Ingredients

• 1 cup flour

• 1/2 cup cocoa powder

• 1/2 cup sugar

• 1/2 cup unsalted butter, softened

• 1/2 cup creamy peanut butter

• 1 egg

• 1 tsp vanilla extract

• 1/4 tsp salt

• 1 cup chocolate chips

Directions

1. Preheat Ventray oven to 350°F. In the Ventray Stand Mixer, cream butter, peanut butter, and sugar until smooth.

2. Mix in egg and vanilla extract until well combined. Add flour, cocoa powder, and salt, mix on low until the dough comes together.

3. Fold in chocolate chips. Roll dough into 1-inch balls and place on a baking sheet lined with parchment paper.

4. Bake for 12-15 minutes or until edges are set. Let cool before enjoying the deliciousness of these chocolate peanut butter buckeye cookies.

Our Recipes

Crumbl Buckeye Brownie Cookies Copycat

Crumbl Buckeye Brownie Cookies Copycat

Crumbl Buckeye Brownie Cookies Copycat

Recreate the crumbl buckeye cookies at home with our copycat recipe. Rich chocolate and peanut butter come together in a soft, fudgy cookie that’s sure to impress.

For more buckeye cookies recipes, view more.

Ingredients

• 1/2 cup unsalted butter, softened

• 1/2 cup brown sugar

• 1/2 cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 1/2 cups all-purpose flour

• 1/2 cup cocoa powder

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 cup semi-sweet chocolate chips

• 1/2 cup creamy peanut butter

Directions

1. Preheat your Ventray oven to 350°F. In the Ventray Stand Mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.

2. Mix in the egg and vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the mixer and mix until just combined.

3. Fold in the chocolate chips and peanut butter until evenly distributed. Roll the dough into balls and place on a baking sheet lined with parchment paper.

4. Bake for 10-12 minutes or until the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. 

5. Enjoy the rich, chocolatey goodness with a hint of peanut butter!

Our Recipes

Follow Us @ventraykitchen