Mark Bittman's World's Simplest Ice Cream Base
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Serves: 4
 
Corn Starch Ice Cream Base Makes 1 Pint
Ingredients
  • 2½ cups light cream, half-and-half or milk (whole or skim), or a combination. You can also substitute buttermilk or yogurt for half (1¼ cups) the mixture.
  • ½ cup sugar
  • Pinch of salt
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch.
Instructions
  1. In a small bowl blend ½ cup of milk mixture with cornstarch so there are no lumps.
  2. Add the remaining 2 cups of the milk/cream mixture, the sugar and salt to a saucepan. If using a vanilla bean, split it and scrape in the seeds and then add the pod to the pan, if not don't add the vanilla extract now. Cook over a medium low heat until mixture begins to steam.
  3. Remove the vanilla pods and add the cornstarch mixture to the pot. Cook, stirring until it starts to thicken and just begins to boil. Reduce the heat to very low and stir for another 5 minutes or so until thick.
  4. Take off the heat, stir in vanilla extract if using instead of a bean.
  5. If the mixture has any noticeable lumps, strain it through a fine mesh sieve. If you are not using an ice cream machine with a built in freezing condenser, pour custard into a bowl and refrigerate until cold. This will usually take a couple of hours but here are some options.
  6. Freeze according to the manufacturer’s instructions.
Recipe by l love ice cream.net at http://www.iloveicecream.net/recipes/ice-cream/mark-bittmans-worlds-simplest-ice-cream-base/