Sweet Cream Ice Cream
Prep: 50 minutes
Cook: 7-8 minutes
Chill: 30 minutes
Freeze: 4 hours
Makes: 1 quart, 8 servings
From “Jeni’s Splendid Ice Cream Desserts“ by Jeni Britton Bauer (Artisan, $23.95). Make sure to freeze the canister from your ice cream machine overnight. This base can be flavored with the variations below.
• 2 2/3 cups whole milk
• 1 tablespoon plus 2 teaspoons cornstarch
• 2 ounces (4tablespoons) cream cheese, softened
• 1/8 teaspoon fine sea salt
• 1 1/2 cups heavy cream
• 3/4 cup sugar
• 1/4 cup light corn syrup
Mix about 2 tablespoons milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
Combine the remaining milk, cream, sugar and corn syrup in a 4-quart saucepan; heat to a boil over medium-high heat. Boil, 4 minutes. Remove from heat; gradually whisk in the cornstarch slurry. Heat the mixture back to a boil over medium-high heat; cook, stirring with a spatula, until slightly thickened, about 1 minute. Remove from heat.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon zip-close freezer bag; submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
Turn on the ice cream machine. Pour the ice cream base into the canister; spin until thick and creamy. Pack the ice cream into a storage container. Press a sheet of parchment directly against the surface; seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Nutrition information per 1/2 cup serving: 340 calories, 22 g fat, 13 g saturated fat, 78 mg cholesterol, 34 g carbohydrates, 4 g protein, 126 mg sodium, 0 g fiber
Chocolate: Combine 1/2 cup unsweetened cocoa powder, 1/2 cup brewed coffee and 1/2 cup sugar in a small sacucepan; heat to a boil over medium heat, stirring to dissolve the sugar. Boil, 30 seconds. Remove from the heat; add 1 1/2 ounces bittersweet chocolate (55 to 70 percent cacao), finely chopped; let stand, 5 minutes. Stir until smooth. To make the chocolate ice cream, whisk the syrup with the cream cheese and salt in Step 1. Then proceed as written.
Roasted cherries: Toss 1 1/2 pints fresh sweet or tart cherries, pitted, with 1/3 cup sugar and about 1 teaspoon cornstarch on a rimmed baking sheet; roast at 375 degrees until cherries release some juice and it begins to thicken, about 12 minutes. Transfer to a bowl, add 2 tablespoons fresh lemon juice and crush with a fork or potato masher. To make cherry ice cream, add 1/2 cup crushed cherries to warm cream once it is removed from heat (end of step 2). Proceed with recipe. Serve the remaining cherries with the finished ice cream as a mix-in, topping or both.