Vanilla Bean Ice Cream {Recipe}

Homemade Vanilla Bean Ice Cream

adapted from Jeni Britton
makes around 1 quart

Ingredients

2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened (I use whipped)
1 1/4 cups heavy cream
2/3 cup sugar (organic cane juice sugar)
1 1/2 tablespoons brown rice syrup
1 vanilla bean, split and seeds scraped
pinch of salt

Directions

1. In a small bowl, mix 2 tablespoons of the milk with the cornstarch (adorable mini whisk optional for this step). In another large glass bowl, whisk the cream cheese until smooth (this is really easy with whipped cream cheese).

2. In a large saucepan, combine the remaining milk with the cream, sugar, brown rice syrup and vanilla bean and seeds. Bring the milk to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes. Take off the heat and whisk in the cornstarch mixture gradually. Return to a boil and cook over moderately high heat until the mixture is thickened, about 1 minute.

3. Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in an ice water bath (a larger bowl with ice water) and let stand or refrigerate until cold.

4. Strain (optional) the ice cream base into an ice cream maker and freeze according to manufacturer’s directions. Pack into container and freeze until firm (about 4 hours or so). Go ahead and lick the spoon, because it’s darn good!