Friday, May 6, 2011

Corn Starch Ice Cream

     I mentioned last week that I sometimes make ice cream at home. There is just something special about homemade ice cream. It's so much more creamy and rich. And, it's not loaded with preservatives or other weird things they put into some foods at the store.
     I was searching the internet a few weeks ago for an ice cream recipe that didn't use a ton of eggs since we didn't have that many when I felt like making it. I found this on that uses cornstarch in place of the eggs.  I loved the way it turned out. This picture was taken just out of the ice cream maker with a little homemade fudge sauce (agave + cocoa powder). I just can't wait for that first taste! After making in the ice cream maker, freeze in a freezer safe container to get firm ice cream we are all used to.
     Below the recipe are many variations. I haven't tried any but the vanilla as we keep finding sales on Blue Bell ice cream, which is my very favorite. 

Mark Bittman's Cornstarch Ice Cream: makes 1 pint
2 1/2 cups light cream, half-and-half or milk (whole or skim), or a combination
1/2 cup sugar
Pinch of salt
1 vanilla bean or 1 teaspoon vanilla extract
3 tablespoons cornstarch.
  • Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam.
  • In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using.
  • If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer’s instructions.


Honey-Jam Variation Substitute honey for half the sugar. Add 1/2 cup good jam to mixture before freezing. 

Buttermilk or Yogurt Substitute buttermilk or yogurt for half the cream or milk. 

Cherry-Vanilla Add 1 cup halved, pitted cherries just before freezing. 

Strawberry, Blueberry or Peach Add 1 cup hulled, sliced strawberries, blueberries, or peeled and chopped peaches before freezing. 

Coffee Substitute 1/2 cup very strong coffee for 1/2 cup cream or milk. 

Coconut Substitute 1 cup coconut milk for 1 cup cream or milk; add 1/2 cup toasted dried coconut if you like. 

Mint Chocolate Chip Add 1/2 cup minced mint and 1/2 cup chopped dark chocolate just before freezing. 


Linked up to 





SweetasSugarCookies

Sweet Tooth Friday

2 comments:

  1. I stopped by from Sweets for a Saturday. This recipe caught my eye since I don't like to use eggs whenever possible. I think I will try this recipe.

    Thanks for sharing. I'm a new follower. Please stop by when you have a chance.

    Joanne
    http://wineladycooks.blogspot.com

    ReplyDelete
  2. Thanks! You won't be disappointed:)

    ReplyDelete

Special Note

For the present, anonymous comments are not allowed at Robin, Restored due to the large number of spam comments that make it through Blogger's spam filter. I'm sorry about those of you who comment as Anonymous and sign your names. I'll try later to enable the function again.
Related Posts Plugin for WordPress, Blogger...

sharing

Follow Me on Pinterest Pin It