Ugandan Vanilla Bean Ice Cream

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4.5 by 3 people

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  • Prep: 25 mins
  • Cool: 30 mins
  • Freeze: At least 4 hrs

Ugandan Vanilla Bean Ice Cream

Reviews (0)

4.5 by 3 people

Rate This!

Directions

Prep:

  1. 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.

Cook:

  1. 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.

Chill:

  1. 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.

Freeze:

  1. 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.
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Nutrition Facts (Ugandan Vanilla Bean Ice Cream)

  • Per serving:
  • 264 kcal ,
  • 18 g fat
  • (11 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 63 mg chol. ,
  • 83 mg sodium ,
  • 24 g carb. ,
  • 21 g sugar ,
  • 3 g pro.
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