Homemade Ice Cream, Updated

Homemade Ice Cream

Try to use real vanilla bean in you can - it makes a huge difference in the taste.

Blackberry Ice Cream

makes about one quart

2 cups milk

4 teaspoons cornstarch

1¼ cups heavy cream

⅔ cup sugar

2 tablespoons light corn syrup

¼ teaspoon kosher salt

½ of a vanilla bean, seeds scraped and pod retained (or 1 teaspoon vanilla extract)

1 cup blackberries, pureed (makes about ½ cup of puree)

In a measuring cup, stir together ¼ cup of the milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, salt, vanilla bean seeds and vanilla bean pod. Bring to a boil over medium-high heat and cook for 4 minutes, whisking the mixture so the vanilla beans seeds evenly disperse. Whisk in the slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Remove from heat. Remove vanilla bean pod and whisk in blackberry puree. Pour into a 4-cup glass Pyrex and refrigerate for several hours (or overnight) until very cold.

Pour mixture into an ice cream maker and process according to manufacturer's instructions (in my Cuisinart ice cream maker, it takes about 25 - 30 minutes). Transfer ice cream to a storage container and freeze until set.

Vanilla Honey Ice Cream

makes about one quart

2 cups milk

4 teaspoons cornstarch

1¼ cups heavy cream

⅔ cup sugar

2 tablespoons light corn syrup

¼ teaspoon kosher salt

½ of a vanilla bean, seeds scraped and pod retained (or 1 teaspoon vanilla extract)

¼ cup good quality honey

In a measuring cup, stir together ¼ cup of the milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, salt, vanilla bean seeds and vanilla bean pod. Bring to a boil over medium-high heat and cook for 4 minutes, whisking the mixture so the vanilla beans seeds evenly disperse. Whisk in the slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Remove from heat. Remove vanilla bean pod and whisk in honey. Pour into a 4-cup glass Pyrex and refrigerate for several hours (or overnight) until very cold.

Pour mixture into an ice cream maker and process according to manufacturer's instructions (in my Cuisinart ice cream maker, it takes about 25 - 30 minutes). Transfer ice cream to a storage container and freeze until set.

The Italian Dish

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