Jeni Britton Bauer's Ice Cream Base
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Cook time: 
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Serves: 8
  • 2 cups milk
  • 1 tbsp. plus 1 tsp. of cornstarch
  • 1¼ cups heavy cream
  • ⅔ cup sugar
  • 2 tbsp. light corn syrup
  • ⅛ tsp. kosher salt
  • 3 tbsp. (1.5 ounces) cream cheese, softened (10 seconds in a microwave will do it.)
  • 1 Heavy duty 1 gallon ziploc freezer bag. Or a flat heatproof tupperware or rubbermaid style container that seals tightly and can hold a quart of liquid. The freezer bag works the fastest but can be a little messy when emptying.
  • A large bowl with a tray or two worth of ice and water in it.
  1. In a small bowl, stir together a few tablespoons of milk and the cornstarch to make a slurry. Set aside.
  2. Place the cream cheese and salt in heat proof bowl or pitcher big enough to handle the full quart of mixture. Ideally this would have a pouring spout and and handle to make your life easier and would be non metallic so you can microwave the cream cheese for 10 seconds to soften it.
  3. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a rolling boil over medium-high heat.
  4. Boil for 4 minutes; give the corn starch slurry a remix and stir it into the pot.
  5. Return to a boil and cook, stirring, until thickened, about a minute. Coat the back of a spoon with the mixture and run a finger through it. If the track left by your finger doesn't immediately fill back with the mixture it is thick enough.
  6. Pour in ¼ cup hot milk mixture into your cream cheese bowl whisk until smooth. Whisk in remaining milk mixture.
  7. Pour mixture into the ziploc bag or container. Seal, and submerge it in a bowl of ice and water until chilled. This takes about 30 minutes.
  8. Pour mixture into an ice cream maker. It is a little less messy if you cut off one of the bottom corners of the bag and pour the mix out through that.
  9. Process according to manufacturer's instructions.
  10. Transfer ice cream to a storage container and freeze until set. At least a few hours. This step is essential to fully lock in the perfect texture Jeni as conjured into this recipe.
Recipe by l love ice at