Ingredients:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1½ ounces (3 tablespoons) cream cheese, softened
1/8 teaspoon fine sea salt
1¼ cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1 vanilla bean, split, seeds scraped out, seeds and bean reserved
Procedure:
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
Combine the remaining milk, the cream, sugar, corn starch, and vanilla seeds and bean in a 4-quart saucepan, bring to a rolling boil over medium-high heat and 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 the heat.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in an ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
Remove the vanilla bean. Pour the ice cream base into a 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 an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Recipe Type: Authentic2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1½ ounces (3 tablespoons) cream cheese, softened
1/8 teaspoon fine sea salt
1¼ cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1 vanilla bean, split, seeds scraped out, seeds and bean reserved
Procedure:
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
Combine the remaining milk, the cream, sugar, corn starch, and vanilla seeds and bean in a 4-quart saucepan, bring to a rolling boil over medium-high heat and 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 the heat.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in an ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
Remove the vanilla bean. Pour the ice cream base into a 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 an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Submitted By: Chef Jeni Britton Bauer
Recipe Author: Chef Jeni Britton Bauer
Restaurant: Jeni's Splendid Ice Creams, 714 N High St, Columbus, OH
Source: http://wosu.org/2012/wp-content/uploads/Chefs2011_recipes_v01.pdf