This lighter approach to ice cream uses less cream and more milk than most. This makes it ideal for pairing with other desserts, especially my Honey Almond Caramel sauce. The sugar content is fairly low as well, making this ice cream the perfect complement to any sauce or fruit cobbler you serve it with.
2 1/2 cups milk
1 1/2 cups cream
2/3 cup sugar
1/4 cup Clabber Girl Corn Starch
1 1/2 tbsp vanilla
In a heavy bottomed medium saucepan, gradually whisk one cup of the milk into the Clabber Girl Corn Starch until the cornstarch is dissolved. Whisk in the remaining milk, cream and sugar. Cook over medium low heat, stirring constantly, until the mixture is simmering and slightly thickened, about 8 to 10 minutes. Transfer to a medium bowl set in a larger bowl of iced water. Stir in the vanilla. Let sit, stirring frequently, until completely chilled. Pour the mixture into the container of an ice cream maker and freeze according to the manufacturers instructions. Transfer the frozen ice cream to a large, airtight container. Cover and freeze until firm and set, about 4 hours. Serve frozen.
2 1/2 cups milk
1 1/2 cups cream
2/3 cup sugar
1/4 cup Clabber Girl Corn Starch
1 1/2 tbsp vanilla
In a heavy bottomed medium saucepan, gradually whisk one cup of the milk into the Clabber Girl Corn Starch until the cornstarch is dissolved. Whisk in the remaining milk, cream and sugar. Cook over medium low heat, stirring constantly, until the mixture is simmering and slightly thickened, about 8 to 10 minutes. Transfer to a medium bowl set in a larger bowl of iced water. Stir in the vanilla. Let sit, stirring frequently, until completely chilled. Pour the mixture into the container of an ice cream maker and freeze according to the manufacturers instructions. Transfer the frozen ice cream to a large, airtight container. Cover and freeze until firm and set, about 4 hours. Serve frozen.