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Recipe Summary

prep:
25 mins
cool:
30 mins
freeze:
4 hrs
total:
4 hrs 55 mins
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Ingredients

Ingredient Checklist

Directions

Prep:
  • 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.

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Cook:
  • 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:
  • 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:
  • 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; fat 18g; cholesterol 63mg; saturated fat 11g; carbohydrates 24g; mono fat 5g; poly fat 1g; sugars 21g; protein 3g; vitamin a 680.3IU; riboflavin 0.2mg; folate 4mcg; vitamin b12 0.4mcg; sodium 83mg; potassium 124mg; calcium 101mg.
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