This ice cream base makes 1 qt.Tapioca starch and syrup can be used in place of corn starch and syrup.
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon of cornstarch
- 1.5 oz (3 tablespoons) cream cheese softened(Organic Valley or full-fat cream cheese)
- 1/8 teaspoon salt
- 1.5 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup (avoid high fructose corn syrup)
Prep 3 stainless steel bowls, small, medium, and large.
In a small bowl, mix about 2 tablespoons of milk with the cornstarch to make a slurry.
In a medium bowl, add the salt and room-temperature cream cheese and whip all the bumps out.
In a large bowl, make an ice bath (heavy on the ice) and set aside.
Pour the milk, cream, sugar, and corn syrup into a saucepan. Bring to a boil and set a timer for precisely 4 minutes—the timing is critical.
Turn off the heat and whisk in the cornstarch slurry. Return to a boil to slightly thicken.
Whisk the hot milk mixture into the cream cheese. Do this a little bit at a time so that you can whip out any lumps of cream cheese.
Pour the hot ice cream base into a Ziploc bag and seal. Submerge in the ice bath until very cold.
Cut the corner off the bag, pour the chilled base into the ice cream machine, and turn on the machine.
The ice cream is finished at the exact moment when the machine isn’t freezing the ice cream anymore; the ice cream will begin to pull away from the sides (about 25 minutes).
When finished, transfer to a storage container, place parchment or wax paper on top of the ice cream and freeze until firm, about 4 hours.
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