Monday, June 7, 2010

Dairy Month

Easy Vanilla Ice Cream
Makes 1 quart

2 cups heavy cream
1 cup whole milk
3/4 cup superfine sugar
1 vanilla bean or 1 teaspoon vanilla extract
1 tablespoon cornstarch dissolved in two tablespoons water

1. In a medium saucepan over medium-high heat, bring cream, milk, sugar and vanilla to a boil. Reduce heat to low, add cornstarch, and simmer, stirring occasionally, until thick enough to coat the back of a wooden spoon, about 5-7 minutes. If using vanilla bean, remove from mixture at this point. Set pot into a large bowl of ice water to cool.

2. Pour cooled mixture into a shallow, freezer-safe dish and place in freezer. Vigorously stir every half hour until frozen, about 2-4 hours.

Printable Recipe


Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.