Recently, I shared how I used to work in an ice cream shop, well I miss that place, both the people and the ice cream. At the "shop" I used to make milkshakes all the time, I used to dread making them because it was no fun when they decided to explode on you. They would always explode at the worst times, too. When I worked at the shop, not only did I not like making milkshakes, but I did not like consuming them either. About two months ago, I randomly started liking milkshakes!
Now, I can't get enough milkshakes and regret turning down all the milkshake "extras". I would house those shakes if I still worked there! This post is not milkshake, but it is for ice cream and well, you need ice cream to make milkshakes!
Vanilla Ice Cream
2 cups whole milk
1 Tablespoon + 1 teaspoon cornstarch
1 ½ ounces cream cheese, softened
1/8 teaspoon salt
1 ¼ cup heavy cream
2/3 cup sugar
2 Tablespoons maple syrup
1 vanilla bean, scraped
1. Wash, dry and freeze ice cream canister according to manufacturer’s directions 24 hours in advance.
2. Gather three small bowls, one small, one medium and one large. In the large bowl, make an ice bath, be heavy on the ice. In the small bowl, combine cornstarch with about 2 tablespoons of milk, mixing into a smooth slurry. In medium bowl, beat softened cream cheese and salt until smooth.
3. In a medium saucepan (about 4 quart capacity) combine cream, sugar, maple syrup and remaining milk. Bring mixture to a boil, then boil for EXACTLY 4 minutes, set a timer to do so. After 4 minutes, immediately remove saucepan from heat and whisk in the milk and cornstarch slurry. Return mixture to heat, and bring to boil, stir until thickened about 1 minute. Remove saucepan from heat.
4. Slowly whisk hot cream mixture into cream cheese until mixture is smooth with no lumps. Whisk in scraped vanilla bean. Pour mixture into a large gallon freezer bag, seal bag and then place in ice bath. Chill mixture for 45 minutes.
5. Once mixture has chilled, remove ice cream canister from freezer. Cut the corner of plastic bag, pour ice cream base into ice cream machine, and freeze according to manufacturer’s directions. Remove ice cream from ice cream machine, transfer to sealable container. Press parchment over the surface of ice cream, and freeze for at least 4 hours or until firm.
6. Prior to serving, let ice cream stand at room temperature for 5 to 10 minutes.
Print Recipe Here
Recipe Adapted from Jeni's via Food52
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