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Ingredient Checklist


  • Mix about 2 tablespoons of the 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, the cream, sugar, corn syrup, and vanilla seeds and bean in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat. Stir the cornstarch slurry and gradually whisk into the milk mixture. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. Makes about 1 quart.

Instructions Checklist
Instructions Checklist
  • Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a heat-proof 4-cup glass measure or bowl and place in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes, stirring occasionally.

  • Remove the vanilla bean pieces. Pour the ice cream base into the frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Nutrition Facts

264 calories; 18 g total fat; 11 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 63 mg cholesterol; 83 mg sodium. 124 mg potassium; 24 g carbohydrates; 0 g fiber; 21 g sugar; 3 g protein; 0 g trans fatty acid; 680 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 0 mg iron;


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