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Community Recipe
from [kitchenwitchCO]

Cornstarch Ice Cream

recipe by Mark Bittman New York Times Published: August 1, 2007

  • Yield: 4 servings ( Serving Size: 1/2 cup )

Ingredients

  • 2 1/2 cup(s) light cream, half-and-half or milk (whole or skim)
  • 1/2 cup(s) sugar
  • 1/16 teaspoon(s) salt
  • 1 teaspoon(s) vanilla
  • 3 tablespoon(s) cornstarch

Preparation

1. Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam.

2. In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using.

3. If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer’s instructions.

Yield: 1 generous pint.

Honey-Jam Variation Substitute honey for half the sugar. Add 1/2 cup good jam to mixture before freezing.

Buttermilk or Yogurt Substitute buttermilk or yogurt for half the cream or milk.

Cherry-Vanilla Add 1 cup halved, pitted cherries just before freezing.

Strawberry, Blueberry or Peach Add 1 cup hulled, sliced strawberries, blueberries, or peeled and chopped peaches before freezing.

Coffee Substitute 1/2 cup very strong coffee for 1/2 cup cream or milk.

Coconut Substitute 1 cup coconut milk for 1 cup cream or milk; add 1/2 cup toasted dried coconut if you like.

Mint Chocolate Chip Add 1/2 cup minced mint and 1/2 cup chopped dark chocolate just before freezing.

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Cornstarch Ice Cream recipe

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