Tuesday, June 4, 2013

Splendid Vanilla Ice Cream

A recipe you will NEED this summer! Here is a treasured little gem that I have found.  Homemade Ice Cream: and it is PERFECT! This recipe has been such a lifesaver for us having a nut and egg allergy in our house.  I've already posted a simple vanilla ice cream which is easy-cheesy to make and this recipe today has already come up in one form on my blog posted last summer in Golden Oreo ice cream. This base recipe comes from the book Jeni's Splendid Ice Creams at Home. 

I've had so much fun creating my own homemade ice cream using this base recipe of hers.  The ice creams in her books are a little more... unique that what I would typically consider (goat cheese?)  I tend to do things more like this: add regular chocolate Oreos chopped up = cookies and cream.  Add bits of cookie dough= cookie dough ice cream.  Add a little ground cinnamon= Cinnabun ice cream. Add chunks of cookies or brownies or candy or fruit or whatever you can possibly think of!  Or keep is simple and use in smoothies or on top of pies, cobblers or brownies.  So here's the blank slate:  The base vanilla ice cream!


Splendid Vanilla Ice Cream
From Jeni's Splendid Ice Creams at Home, method slightly adapted by Egg Free Bakery

2 cups whole milk
4 tsp cornstarch
3 ounces cream cheese softened/room temperature
1/8 tsp fine salt
1-1/4 cup heavy cream
2/3 cups sugar
2 tbsp light corn syrup
1 tbsp vanilla extract

In a small bowl, stir together 2 tbsp milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, and corn syrup. Bring to a boil over medium-high heat. Cook for 4 minutes; remove from heat and stir in slurry. Return to burner and bring to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a large bowl and mix with salt. Gradually pour in the hot milk mixture, whisking until smooth. Then either place ice cream mixture in the fridge to chill for 24 hours or place in a gallon sized ziploc bag and submerge in a large bowl of ice water until completely chilled.  Once ice cream is completely chilled, stir in vanilla and pour mixture into an ice cream maker; process according to manufacturer's instructions. Transfer ice cream to a storage container (I use a freezer safe tupperware) press a sheet of parchment or wax paper on the top of the ice cream and freeze until set. Yields 1 Quart

*If using any mix-ins- add during the last few minutes of churning in ice cream maker.


2 comments:

  1. I'm going to try this, but I can't have corn so I will replace the corn syrup with honey. I want to add fruit (peaches). How much should I add? Is a cup per quart too much?

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    1. Honey works in this recipe. Are you going to purée the fruit or just chop it in chunks? If you are going to purée, I'd do 1-1/2 to 2 cups of peach purée. If your just doing chunks one cup sounds like a good starting point. I guess it just depends on how "peachy" you want it. Good luck!

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