Exceptionally Creamy Vanilla Bean Ice Cream

I have made many tried and true dinners and desserts during this quarantine period- more than usual. I was surprised to realize that I’ve never posted our gold standard and absolute favorite ice cream. This is it. 🙂

The recipe is from Food and Wine, contributed by Jeni Britton. I have made it for years! According to the recipe, the ice cream is exceptionally creamy from the inclusion of cornstarch to help thicken the base and cream cheese to make it more scoop-able. I confirm the results. Fabulous.

Yield: 3 1/2 cups

• 2 cups whole milk
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 1/2 ounces cream cheese, softened (3 tablespoons)
• 1 1/4 cups heavy cream
• 2/3 cup granulated sugar
• 1 1/2 tablespoons light corn syrup
• 1 vanilla bean, split and seeds scraped
• 1/8 teaspoon kosher salt

1. Fill a large bowl with ice water.
2. In a small bowl, mix 2 tablespoons of the milk with the cornstarch.
3. In another large bowl, whisk the cream cheese until smooth.  (I use a stainless steel bowl.)
4. In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds.
5. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes.
6. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
7. Gradually whisk the hot milk mixture into the cream cheese until smooth.
8. Whisk in the salt.
9. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
10. Strain the ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. (I churn it in the ice cream maker for 25 to 30 minutes.)
11. Pack the ice cream into a plastic container or loaf pan.
12. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid or with additional plastic wrap.
13. Freeze the vanilla ice cream until firm, about 4 hours.

Note: 1 tablespoon of Nielsen-Massey vanilla bean paste can be substituted for the split vanilla bean.

Fresh Strawberry Gelato

I am always a little apprehensive to make strawberry ice cream. In the past, I’ve tried various strategies to keep the berries from becoming icy and hard in the finished product. Pureeing the berries in this gelato was the perfect solution. My beautiful freshly picked berries may have helped too. 🙂

This recipe was adapted from Katrina and Carmelo Turillo, owners of La Divina Gelateria in New Orleans, via Bon Appetit. I didn’t strain the puree, chilled the base overnight in the refrigerator, and churned the gelato for 25 minutes in my ice cream maker. I may add some vanilla extract next time. It was excellent!

Yield: Makes about 4 cups

• 3/4 cup sugar (preferably organic)
• 1 tablespoon cornstarch
• 1 cup whole milk
• 3/4 cup heavy whipping cream
• 2 1/4 cups sliced hulled strawberries
• 2 tablespoons pomegranate juice
• 1 tsp pure vanilla extract, optional

1. Prepare a large bowl of ice water.
2. Stir sugar and cornstarch in heavy medium saucepan. Whisk in milk and cream.
3. Whisk over medium heat until gelato base thickens and begins to bubble, about 5 minutes. Pour into bowl.
4. Immerse bowl in prepared ice water to cool, stirring occasionally.
5. Puree strawberries in processor. Stir into gelato base.
6. Mix in pomegranate juice and vanilla, if using.
7. Chill 3 hours or overnight.
8. Process in ice cream maker according to manufacturer’s instructions, about 25 to 30 minutes.
9. Transfer to container. Cover surface directly with plastic wrap and the container lid; freeze until firm, at least 3 hours and up to 2 days.

One Year Ago:

• Milk Bar Sugar Cookie-Cake Squares

Two Years Ago:

• Strawberry Cornmeal Griddle Cakes
• Lemony Butter Cookies

Three Years Ago:

• Oven-Baked Blueberry Pancake
• Mini “M&M” Cookies

Four Years Ago:

• Whole-Wheat Raspberry Ricotta Scones
• Pretzel-Shortbread Bars