This recipe will blow you away with its simplicity
By MICHAELLA IRLBECK
Now that we are into the hot months of the year, everyone is looking for ways to cool off. One of my favorite ways is by eating ice cream. Sure, you can buy your ice cream at the store, but why not impress the visiting family by making some at home. This recipe for Sweet Cream Ice Cream will blow you away with its simplicity. You’ll need just five ingredients and an ice cream maker.
- 4 cups whole milk
- 2 cups heavy cream
- 1 1/2 cups sugar
- 1/4 cups cornstarch
- 1 1/2 tsp. vanilla
Mix 3 1/2 cups of the milk, all of the heavy cream and 1 1/4 cups of the sugar together in a saucepan. Bring to a boil. While the cream mixture is heating up, mix the remaining 1/4 cup of sugar and the cornstarch together. Add the remaining 1/2 cup of milk to the cornstarch. Once the milk mixture has boiled, remove from the heat. Slowly mix about 1 cup of the hot cream mixture to the cornstarch mixture. Pour the cornstarch mixture back into the saucepan with the rest of the cream mixture. Place back on the heat, and bring to a boil. Once the mixture has boiled, removed from the heat and mix in the vanilla extract. Place in an ice bath, and let chill. Place the ice cream base in the refrigerator overnight to get the best flavor. Churn the ice cream using your ice cream maker’s directions. Eat this ice cream with any topping you would like. Peaches and raspberries are one of my favorites. If you are feeling adventurous, you can make espresso ice cream off of this base.
For Espresso Ice Cream
Steep 3/4 cups of crushed coffee beans in 3 1/2 cups of milk. Bring to a slight boil, let sit for 15 minutes and strain out the coffee beans. Use this milk as the beginning of the cream mixture.
Michaella Irlbeck is an instructional assistant at the The Culinary Institute of Montana at Flathead Valley Community College. For more information about the program, visitwww.culinaryinstituteofmt.com.