Ice Cream Base

Name: How to cook Ice Cream Base - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 Quart of Ice Cream
Cuisine: Us

Introduce

Chef :

nitzer51

Ice Cream Base

This ice cream base makes 1 qt. Tapioca starch and syrup can be used in place of corn starch and syrup.

Ingredient

Food ration :

1 Quart of Ice Cream

2 cups

whole milk

1 tablespoon

plus 1 teaspoon of cornstarch

1.5 oz (3 tablespoons)

cream cheese softened(Organic Valley or full-fat cream cheese)

1/8 teaspoon

salt

1.5 cups

heavy cream

2/3 cup

sugar

2 tablespoons

light corn syrup (avoid high fructose corn syrup)

Cooking instructions

* Step 1

Prep 3 stainless steel bowls, small, medium, and large.

* Step 2

In a small bowl, mix about 2 tablespoons of milk with the cornstarch to make a slurry.

* Step 3

In a medium bowl, add the salt and room-temperature cream cheese and whip all the bumps out.

* Step 4

In a large bowl, make an ice bath (heavy on the ice) and set aside.

* Step 5

Pour the milk, cream, sugar, and corn syrup into a saucepan. Bring to a boil and set a timer for precisely 4 minutes—the timing is critical.

* Step 6

Turn off the heat and whisk in the cornstarch slurry. Return to a boil to slightly thicken.

* Step 7

Whisk the hot milk mixture into the cream cheese. Do this a little bit at a time so that you can whip out any lumps of cream cheese.

* Step 8

Pour the hot ice cream base into a Ziploc bag and seal. Submerge in the ice bath until very cold.

* Step 9

Cut the corner off the bag, pour the chilled base into the ice cream machine, and turn on the machine.

* Step 10

The ice cream is finished at the exact moment when the machine isn’t freezing the ice cream anymore; the ice cream will begin to pull away from the sides (about 25 minutes).