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 recipesview more.


• 2 cups heavy cream

• 1 cup whole milk

• 3/4 cup granulated sugar

• 4 large egg yolks

• 1 vanilla bean, split lengthwise and scraped


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

Easy Cheesy Corn Dip

Easy Cheesy Corn Dip

Easy Cheesy Corn Dip

This delicious corn dip recipe is perfect for parties or as an appetizer before dinner. 

With just a few simple ingredients, you can whip up this creamy and flavorful dip in no time. 

For other corn dip recipesview more


• 1 can of sweet corn, drained

• 1 can of diced green chilies, drained

• 1 cup of shredded cheddar cheese

• 1/2 cup of mayonnaise

• 1/2 cup of sour cream

• 2 tablespoons of diced jalapeños (optional)

• Salt and pepper to taste


1. Preheat your Ventray oven to 375°F (190°C).

2. Mix together drained sweet corn, diced green chilies, shredded cheddar cheese, mayonnaise, sour cream, diced jalapeños (optional), salt, and pepper in Ventray Stand Mixer.

3. Transfer the mixture to a baking dish and bake in the preheated Ventray oven for 20-25 minutes or until cheese is melted and bubbly. 

4. Serve with tortilla chips, crackers, or fresh vegetables for dipping.

Make This Recipe With

Gluten-free Spritz Cookies

Gluten-free Spritz Cookies

Spritz cookies are the perfect addition to any holiday gathering. This gluten-free version is great for those who have various dietary restrictions, allowing them to join in on the festivities without having to miss out.


• 2 sticks unsalted butter (room temp)

• 1 cup sugar

• 1 egg

• 2 1/2 tsp vanilla extract

• 1/2 tsp salt

• 2.5 cups gluten-free 1-1 baking flour

• sprinkles



1. In Ventray stand mixer, beat sugar and butter until smooth.

2. Add egg, vanilla, and salt and mix until combined.

3. Gradually add flour and mix until combined.

4. Place dough in the cookie press. Add sprinkles.

5. Preheat Ventray Oven to 375°F.

6. Bake for 10 min.

7. Let cookies cool completely before serving. Enjoy!


Make This Recipe With

Cheddar Muffin Bites

Cheddar Muffin Bites

Prep Time: 10 mins. Cook Time: 10 mins. Total Time: 20 mins.


• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 5 tablespoons cold unsalted butter grated

• 1 cup Cracker Barrel Extra Sharp Cheddar Cheese grated

• 1/2 cup Cracker Barrel Mediterranean Herb cheddar cheese grated

• 1 1/2 cups cold buttermilk

• Melted butter and parsley flakes to brush on hot muffins



1. Preheat VENTRAY Oven to 400 F.

2. Using VENTRAY Stand Mixer, whisk together flour, baking powder, salt, butter, cheeses, buttermilk.

3. Brush grease on a mini muffin tin.

4. Drop the batter into the muffin tin.

5. Back for 8-10 minutes.

6.  Remove from the oven and brush with melted butter and toss with parsley. 

7. Enjoy.

Make This Recipe With

Warm Cheddar Corn Dip

Warm Cheddar Corn Dip

Yield: 4 servings. Prep Time: 5 mins. Cook Time: 10 mins. Total Time: 15 mins.


• 4 oz. cream cheese, softened

• 1 c. frozen corn, thawed

• 3/4 c. Spicy Chipotle Ranch

• 1 c. shredded Mexican-blend cheese

• Chips (tortilla chips or other chips you desired)



1. In the bowl of VENTRAY Stand Mixer, blend cream cheese, corn, Spicy Chipotle Ranch, and Mexican-blend cheese.

2. Transfer to an ovenproof baking dish and top with Mexican-blend cheese. Bake at 375°F for 10 minutes.

3. Serve with tortilla chips or other chips you desired.


Make This Recipe With

Parmesan-Chive Chips

Parmesan-Chive Chips

Yield: 5 servings. Total Time: 15 mins.


• 5 oz. package potato chips

• 1/4 c. finely grated Parmesan

• 1/4 c. chopped chives



1. Place potato chips on the baking tray of VENTRAY Oven and bake at 350°F just until warm.

2. Sprinkle with finely grated Parmesan and chopped chives.

Smoked Salmon and Goat Cheese Toasts

Smoked Salmon and Goat Cheese Toasts

Servings: 40 pieces. Prep Time: 10 mins. Cook Time: 20 mins. Total Time: 30 mins


• 8 oz soft fresh goat cheese

• 1 tablespoon chopped fresh rosemary

• 1 tablespoon chopped fresh thyme

• 2 teaspoons of grated lemon peel

• 1/2 teaspoon coarsely ground black pepper

• 2 1/2 tablespoons extra virgin olive oil

• 30 thin slices French-bread baguette

• 12 oz thinly sliced smoked salmon

• Thinly peeled lemon peel strips from one lemon, cut into tiny


1. Preheat VENTRAY Oven to 350°F.

2. Blend cheese, herbs, lemon zest, and black pepper in a bowl. Set aside.

3. Brush oil over both sides of bread slices.

4. Place bread on the baking tray of VENTRAY Oven. Bake for about 5 minutes on each side.

5. Spread cheese mixture over toasts.

6. Top with salmon.

7. Garnish with lemon peel strips.

8. Enjoy.



Yield: 4 servings. Total Time: 35 mins.


• 2 lb. frozen potato tots

• 1 tsp. chili powder

• 1/2 tsp. ground cumin

• 1/2 tsp. ground coriander

• 1/8 tsp. cayenne

• 1 1/2 c. finely grated extra-sharp Cheddar cheese



1. Stir tots with chili powder, cumin, coriander, and cayenne.

2. Heat VENTRAY Oven to 400°F.

3. Place tots in a single layer in the fry basket of the oven and cook for 20 minutes.

4. Transfer half of the tots to a small platter and sprinkle with half of Cheddar.

5. Top with remaining tots and cheese.

6. Cover with aluminum foil for about 30 seconds to melt the cheese.

7. Enjoy.

Hawaiian Teriyaki Chicken Kabob

Hawaiian Teriyaki Chicken Kabob

Yield: 4 servings. Prep Time: 1 hr. Cook Time: 8 minutes.


• 1 lbs boneless skinless chicken 

breast cut into 1-inch cubes 

• ½ cup brown sugar 

• ½ cup soy sauce 

• ¼ cup pineapple juice 

• 2 garlic cloves minced 

• ¼ tsp pepper 

• ½ tsp salt 

• 1 tbsp cornstarch 

• 1 tbsp water 

• 1 red bell pepper 

• 1 yellow bell pepper 

• 1 green bell pepper 

• 1 red onion

• 2 cups of pineapple

Green onions for garnish


1. Add brown sugar, soy sauce, pineapple juice, garlic, salt, and pepper into the saucepan. Whisk together water and cornstarch, then add into saucepan, whisk over medium high heat until boiling and sauce thickens. 

2. Remove from heat and set aside ¼ cup of the sauce for later use. 

3. Once the sauce is cool, marinate the chicken for at least 1 hr, soak wooden skewers in water for at least 30 mins prior to use. 

4. Cut vegetables all into 1-inch cube, thread chicken and vegetables. 

5. Spray cooking spray on Ventray Grill, turn Ventray Grill on medium-high heat, grill for 4 mins on each side until meat is done. Garnish with green onions.

Make This Recipe With

Grilled Chicken Kabob

Grilled Chicken Kabob

Yield: 4 servings. Prep Time: 1 hr. Cook Time: 8 minutes.


• 1 lb boneless skinless chicken breast 

• ¼ cup olive oil 

• ⅓ cup soy sauce 

• ¼ cup honey 

• 1 tsp minced garlic 

Salt and pepper to taste 

• 1 red bell pepper

• 1 yellow bell pepper

• 2 small zucchinis

• 1 red onion 

• 1 tbsp chopped parsley


1. Cut chicken and all vegetables into 1-inch pieces. 

2. Place olive oil, soy sauce, honey, garlic, salt, and pepper in a large bowl, whisk together. 

3. Add in chicken, and vegetables, toss to coat and marinate for at least 1 hr. 

4. Soak wooden skewers in water for at least 30 mins, thread chicken and vegetables onto the skewer. 

5. Turn on Ventray Grill to medium-high heat, spray with cooking spray. 

6. Arrange skewer in a single layer, cook for about 4 mins on each side and turn over. 

7. Sprinkle with parsley and serve.

Make This Recipe With