Jeni's Ice Cream Base
Jeni's Splendid Ice Creams in Columbus, OH has some of the most amazing flavors around, but they all start with this simple base. This recipe first appeared in SAVEUR Issue #140 along with Molly O'Neill's story Here's the Scoop.
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Credit: Todd Coleman
INGREDIENTS
2 cups milk4 tsp. cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp. light corn syrup
1/4 tsp. kosher salt
3 tbsp. cream cheese, softened
INSTRUCTIONS
In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer's instructions. Transfer ice cream to a storage container and freeze until set.VARIATIONS
1. Sweet Corn and Black Raspberry Ice Cream2. Blackstrap Praline Ice Cream
3. The Darkest Chocolate Ice Cream in the World
4. Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds
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Now I want to use this base for a nectarine ice cream - any suggestions???
Thanks
Tony
Ev