This recipe was inspired by Jeni’s Splendid Ice Creams at Home, by Ohio-based ice cream maker Jeni Britton Bauer.

Recipe by Oxmoor House October 2013

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Oxmoor House

Recipe Summary

total:
5 hrs 6 mins
Yield:
Serves 8 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 tablespoons milk and cornstarch in a small bowl, stirring until smooth. Combine cream cheese and salt in a large bowl, stirring with a whisk.

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  • Combine remaining milk, half-and-half, and next 3 ingredients (through corn syrup) in a medium saucepan. Scrape seeds from vanilla bean; stir seeds into milk mixture in pan, reserving bean for another use. Bring to a boil; boil 4 minutes, stirring occasionally.

  • Add cornstarch mixture; stir with a whisk. Cook, stirring constantly, 2 minutes or until slightly thick. Gradually add milk mixture to cream cheese mixture, stirring until smooth. Return milk mixture to saucepan. Place pan in a large ice-filled bowl until mixture cools to room temperature (about 10 minutes), stirring occasionally.

  • Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

  • While ice cream freezes, combine strawberries and 1/4 cup sugar in a small saucepan. Bring to a boil over medium-high heat; cook 5 minutes or until fruit is soft and juice is syrupy. Place pan in a large ice-filled bowl until fruit is cold (about 10 minutes), stirring occasionally.

  • When ice cream is finished churning, transfer to a container suitable for the freezer, alternating spoonfuls of the ice cream with dollops of the fruit. Press a piece of parchment or wax paper directly on the surface of the ice cream, and freeze until firm, about 4 hours. Remove from freezer to soften before serving.

Source

Cooking Light Lighten Up, America!

Nutrition Facts

233 calories; fat 9.4g; saturated fat 5.8g; mono fat 2.6g; poly fat 0.4g; protein 3.5g; carbohydrates 35.4g; fiber 0.4g; cholesterol 31mg; iron 0.1mg; sodium 81mg; calcium 113mg.
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