Vanilla Ice Cream
User Reviews
5
Vanilla Ice Cream
Description
The recipe begins by blending a small amount of milk with cornstarch to create a slurry. Cream cheese is whisked to smoothness separately. Meanwhile, a mixture of whole milk, heavy cream, sugar, corn syrup, salt, and vanilla bean (or paste) is heated until sugar dissolves and flavors meld. The cornstarch mixture is gradually whisked in and boiled gently until the mixture thickens slightly, creating a custard-like base.
Adding the hot custard gradually to the cream cheese smooths the mixture further. If using vanilla extract or paste instead of bean, it's stirred in after combining with cream cheese. The custard is then cooled quickly over an ice bath before churning, yielding ice cream with a rich and creamy mouthfeel and pronounced vanilla flavor from the bean or paste.
Ingredients
- 1 ⅔ cups plus 2 tablespoons whole milk divided
- 1 tablespoon plus 1 teaspoon cornstarch
- 2 oz (4 tablespoons) cream cheese softened
- 1 ½ cups heavy cream
- ⅔ cup granulated sugar
- 3 tablespoons light corn syrup
- cant 1/8 teaspoon salt
- 1 vanilla bean split and seeds scraped (or 2 teaspoons vanilla bean paste or extract
Instructions
- In a small bowl, mix 2 tablespoons of the milk with the cornstarch.
- In a large bowl, whisk the cream cheese until smooth. Set aside.
- In a large saucepan, combine the remaining 1⅔ cups milk, the heavy cream, sugar, corn syrup, salt, and vanilla bean and seeds (if using vanilla bean paste or extract, don’t add it yet). Bring to a boil over medium heat. Lower the heat to medium-low and cook, stirring occasionally, until the sugar dissolves and the vanilla bean flavors the mixture, about 4 minutes. Gradually whisk in the cornstarch mixture. Return to a gentle boil and cook over medium heat until the mixture is slightly thickened, 1 to 2 minutes.
- Gradually whisk the hot milk mixture into the cream cheese until smooth. If using vanilla bean paste or vanilla extract, stir it in now.
- To prepare an ice bath, fill a very large bowl with ice cubes and add cold water until the ice is slightly submerged. Nestle the bowl with your hot ice cream mixture into the ice bath, ensuring it makes good contact with the ice and is stable. Whisk the mixture occasionally while it cools, about 30 minutes, or until thoroughly chilled.
- If you’ve used a vanilla pod, remove it. Freeze the ice cream in an ice cream machine according to the manufacturer's instructions. Transfer the ice cream into a container and seal with an airtight lid. Freeze until the ice cream is firm, about 4 hours.
Notes
- This recipe is adapted from Jeni's Splendid Ice Creams At Home by Jeni Britton Bauer.
- Using a vanilla bean offers a deeper vanilla flavor but vanilla bean paste or extract are suitable alternatives.
- Chilling the mixture thoroughly before churning helps improve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 84mg | 28% |
| Sodium | 204mg | 9% |
| Sugar | 37g | 74% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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