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Sweet Cream Ice Cream Recipe

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This recipe for Sweet Cream Ice Cream is from America's Test Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
¼ cup plus ⅓ cup non fat dry milk powder
⅓ cup sugar
¼ tsp. kosher salt
1¼ cups whole milk
1½ cups heavy cream
¼ cup white corn syrup
5 tsps. cornstarch
¼ cup milk

Directions:
Directions:
Blend together milk powder, sugar and salt in a bowl. Place milk, cream and corn syrup over medium high heat. Whisk in sugar, salt and milk powder and bring to 190º (about 5-7 minutes). In small bowl mix cornstarch and ¼ cup milk. Once mixture reaches 190º add cornstarch slurry and cook for 30 seconds scaping bottom till mixture thickens. Turn off heat and strain immediately. Cool on counter till no longer hot then place in refrigerators for at least 6 hours (down to 40º). Fast freezing equals small ice crystals. Ensure ice cream maker is well chilled (24-48 hours). Turn on ice cream maker and pour in mixure and let mix for about 30 minutes (21º and soft syrup consistency). Remove from ice cream maker into container and remove as many air pockets as you can. Place in freezer or at least 2 hours before serving. Keeps in freezer up to 5 days.

 

 

 

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