Categories: Ice Cream
Ingredients
- 2 1/2 cups whole milk
- 2 tbsp. plus 2 tsp cornstarch
- 3/4 cup heavy cream
- 2/3 cup cane sugar
- 1/4 tsp salt
- 4 tsp pure vanilla extract
Directions
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Combine 1/2 cup milk and the cornstarch in a medium bowl; whisk until smooth. Combine the remaining 2 cups milk, the heavy cream, sugar and salt in a medium high-sided saucepan. Cook over medium heat, stirring to dissolve the sugar, until steaming, 3 to 5 minutes. Slowly pour the hot milk mixture into the cornstarch mixture, whisking constantly, the pour the mixture back into the saucepan.
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Cook over medium-low heat, stirring frequently, until the mixture thickens and comes to a boil, about 5 minutes. Boil, stirring constantly, about 30 seconds, then remove from the heat.
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Pour the mixture into a medium heatproof bowl. Stir in the vanilla. Let stand at room temp, stirring occasionally, until the mixture stops steaming, 45 minutes to 1 hour. Cover and refrigerate until cold, 2 to 3 hours.
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Stir the mixture, then strain it if it looks lumpy. Transfer to an ice cream maker and churn as directed until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.