Sweet Cream Ice Cream
Ice cream distills some of the most complex culinary science into cold, creamy magic, but it's actually simple to make yourself. Here's everything you need to know to get churning.
Gather Your Ingredients
Key Equipment
Before You Begin
This recipe can be used to make sweet cream ice cream or used as a base for making other flavors (see related recipes at the bottom of the page). If using a canister-style ice cream maker, be sure to freeze the empty canister for at least 24 hours (or preferably 48 hours) before churning. For self-refrigerating ice cream makers, prechill the canister by running the maker for 5 to 10 minutes before pouring in the base. We prefer Carnation Instant Nonfat Dry Milk. Some base may stick to the bottom of the saucepan when pouring it into the strainer in step 3; simply scrape it into the strainer with the rest of the base and press it through with a spatula. This ice cream can be frozen for up to five days.
Instructions
1.
Whisk milk powder, sugar, and salt together in small bowl. Whisk 1¼ cups milk, cream, corn syrup, and sugar mixture together in large saucepan. Cook over medium-high heat, whisking frequently to dissolve sugar and break up any clumps, until tiny bubbles form around edge of saucepan and mixture registers 190 degrees, 5 to 7 minutes.
2.
Meanwhile, whisk cornstarch and remaining ¼ cup milk together in small bowl.
3.
Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into milk mixture in saucepan. Cook, constantly scraping bottom of saucepan with rubber spatula, until mixture thickens, about 30 seconds. Immediately pour ice cream base through fine-mesh strainer into large bowl; let cool until no longer steaming, about 20 minutes. Cover bowl, transfer to refrigerator, and chill until base registers 40 degrees, at least 6 hours. (Base can be chilled overnight. Alternatively, base can be chilled to 40 degrees in about 1½ hours by placing bowl in ice bath of 6 cups ice, ½ cup water, and ⅓ cup table salt.)
4.
Churn base in ice cream maker until mixture resembles thick soft serve and registers 21 degrees, about 30 minutes. Transfer ice cream to airtight container, pressing firmly to remove air pockets; freeze until firm, at least 2 hours. Serve.
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