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.
- 2 cups milk
- 4 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
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.