![]() ![]() I've made many batches of this recipe for consistently smooth, creamy, delicious results every time. Jeni uses these same base ingredients in every ice cream recipe in her book, even her frozen yogurt. Another surprise is achieving such rich flavor without eggs this is not a custard-based recipe. At least they're uncommon to me-I'd never made ice cream that included those ingredients. What's unique about Jeni's approach is some uncommon homemade ice cream ingredients (small amounts of cream cheese, corn starch, and corn syrup) that lead to an uncommonly smooth and creamy texture and rich flavor. Uncommon ingredients, uncommonly delicious results You can check out my recipe for Mango Ice Cream that begins with Jeni's vanilla base. Instructions are provided for using Jeni's techniques for creating ice cream flavor combinations of your own. Jeni's ice creams are simply the best, and in her cookbook she shares how we can replicate them at home. Later they expanded to other states, and we are lucky to have one of her shops in St. Jeni originally had several hugely popular ice cream shops in Ohio the mothership is in Columbus. ![]() I adapted this recipe from my favorite ice cream cookbook, Jeni's Splendid Ice Creams at Home. Vanilla ice cream is also the perfect complement to so many desserts, especially pies and cobblers "a la mode". With this basic recipe, you can enjoy the simplicity of plain (yet fabulous!) vanilla ice cream or add whatever toppings or mix-ins that appeal to you. Good vanilla ice cream is a versatile classic. Skip the photo tutorial - Jump straight to the recipe If it's frozen too hard to scoop, let ice cream soften at room temperature for 5-10 minutes before scooping and serving. Cover and freeze for at least 4 hours until firm. For 1 quart ice cream freezers, make in 2 batches.) When finished, transfer frozen ice cream to a plastic container and press a sheet of parchment paper on top. TO FREEZE ICE CREAM: Pour chilled mixture into ice cream freezer and freeze according to instruction of your ice cream maker. Pour hot milk mixture into 1 gallon freezer Ziploc bag, seal and immerse in bowl of ice water for at least 30 minutes until mixture is completely chilled add more ice as needed. *TO QUICK CHILL mixture for making ice cream right away: Fill large bowl 3/4 full with ice cubes and add water. Cover and refrigerate at least 8 hours until completely chilled.* May be made ahead to this point and refrigerated for up to 3 days. Gradually add and stir in remaining hot mixture whisking until smooth after each addition. Add 1/2 cup hot ice cream base liquid to cream cheese & whisk until smooth. Add cream cheese to a large mixing bowl and stir with a rubber spatula, pressing cream cheese against sides and bottom of bowl until it is smooth. Return to heat and continue to stir for 1-2 minutes it will thicken slightly. Remove from heat and whisk in the corn starch/milk slurry. Boil for 4 minutes, stirring occasionally. On medium-high heat bring mixture to rolling boil. In 5 quart pan, combine remaining 2-3/4 cups milk, cream, sugar, salt, corn syrup, and vanilla (paste, bean, or extract). In small bowl, mix 1/4 cup milk with cornstarch set aside. ![]()
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