Ugandan Vanilla Ice Cream

1. 1

   Mix about 2 T. of the milk with the cornstarch. Make a smooth slurry. Whisk in cream cheese and salt in a separate bowl until smooth. Fill a large bowl with ice water.

2. 2

   Combine remaining milk, cream, sugar, corn syrup and vanilla seeds and bean in a 4 qt. saucepan, bring to a rolling boil over medium high heat. Boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.

3. 3

   Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixutre into a 1 gallon Ziplock freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold (about 30 minutes).

4. 4

   Remove the vanilla bean. Pour the ice cream base into frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.