Sweet Cream Ice Cream

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette- Kelly Brant

Categories: Frozen Desserts

Ingredients

  • 2 2/3 cups whole milk, divided use
  • 1 Tbsp. PLUS 2 tsp. cornstarch
  • 4 Tbsp. cream cheese, softened
  • 1/8 tsp. fine salt
  • 1 1/2 cups heavy cream
  • 3/4 cup granulated sugar
  • 1/4 cup light corn syrup

Directions

  1. In a small bowl, mix about 2 Tbsp. milk with the cornstarch to make a smooth slurry.
  2. In a medium bowl, whisk the cream cheese and salt until smooth.
  3. Fill a large bowl with ice and water.
  4. In a 4-quart saucepan, combine the remaining milk, heavy cream, sugar and corn syrup; heat to a boil over medium-high heat. Boil 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Return mixture to medium-high heat and bring to a boil; cook, stirring with a heat-safe spatula, until slightly thickened, about 1 minute. Remove from heat.
  5. 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, at least 30 minutes.
  6. Transfer mixture to the canister of an ice cream maker and process until thick and creamy, according to manufacturer’s instructions. Pack the ice cream into storage container. Press a sheet of parchment directly against the surface; seal with an airtight lid. Freeze until firm, at least 4 hours.

  7. makes 1 quart

  8. Chocolate: Combine 1/2 cup unsweetened cocoa powder, 1/2 cup brewed coffee and 1/2 cup sugar in a small saucepan; heat to a boil over medium heat, stirring to dissolve the sugar. Boil 30 seconds. Remove from heat; add 1 1/2 oz. bittersweet chocolate (55 to 70% 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. Then proceed as written.

  9. Roasted Cherries: Toss 1 1/2 pints fresh sweet or tart cherries, pitted, with 1/3 cup sugar and 1 tsp. 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 Tbsp. 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. Proceed with recipe. Serve the remaining cherries with the finished ice cream as a mix-in, topping or both.

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