This is a good ice cream. It's slightly more crystallized than other versions I've made. It's still fairly smooth despite the use of no eggs. It's worth making, if for no reason other than to have an excuse to eat ice cream for breakfast with your blueberry muffins.
Blueberry Muffin Ice Cream
1 batch of your favorite blueberry muffins
2 cups whole milk
1 1/2 Tbsp. cornstarch
3 Tbsp. cream cheese, softened to room temperature
1/2 tsp. sea salt
1/2 tsp. cinnamon
1 1/4 cups heavy cream
2/3 cups granulated sugar
2 Tbsp. light corn syrup
1 Tbsp. vanilla extract
2 cups whole milk
1 1/2 Tbsp. cornstarch
3 Tbsp. cream cheese, softened to room temperature
1/2 tsp. sea salt
1/2 tsp. cinnamon
1 1/4 cups heavy cream
2/3 cups granulated sugar
2 Tbsp. light corn syrup
1 Tbsp. vanilla extract
In a small bowl, mix together 2 Tbsp. of the milk with the
cornstarch, and whisk until smooth. Set aside. In another large bowl,
whisk together softened cream cheese with salt and cinnamon until
smooth.
In a large saucepan, add milk, cream, sugar, vanilla extract and corn syrup, whisking together. Bring to a rolling boil. Keep a close eye on the mixture because if it gets too hot, it will boil up and over very quickly. Once it is at a rolling boil, boil for 4 minutes, stirring occasionally.
Remove from heat, and slowly whisk in the cornstarch mixture. Place back on heat, and bring to a rolling boil again, this time stirring with a spatula while the mixture just thickens slightly.
Remove from heat, and very slowly pour a small amount into the large bowl that has the cream cheese in it, whisking constantly until smooth. Gradually pour the rest of the mixture into the bowl while whisking to combine. Chill using an ice bath around the bowl, and then chill overnight in the refrigerator.
The next day, pour the ice cream mixture into ice cream maker and churn according to the directions. When ice cream is nearly frozen, add 2 to 3 crumbled blueberry muffins. Once churned to your desired consistency, place in a freezer-safe container and fold in 2 to 3 more crumbled blueberry muffins using a large spatula. Freeze for at least 8 hours to set.
In a large saucepan, add milk, cream, sugar, vanilla extract and corn syrup, whisking together. Bring to a rolling boil. Keep a close eye on the mixture because if it gets too hot, it will boil up and over very quickly. Once it is at a rolling boil, boil for 4 minutes, stirring occasionally.
Remove from heat, and slowly whisk in the cornstarch mixture. Place back on heat, and bring to a rolling boil again, this time stirring with a spatula while the mixture just thickens slightly.
Remove from heat, and very slowly pour a small amount into the large bowl that has the cream cheese in it, whisking constantly until smooth. Gradually pour the rest of the mixture into the bowl while whisking to combine. Chill using an ice bath around the bowl, and then chill overnight in the refrigerator.
The next day, pour the ice cream mixture into ice cream maker and churn according to the directions. When ice cream is nearly frozen, add 2 to 3 crumbled blueberry muffins. Once churned to your desired consistency, place in a freezer-safe container and fold in 2 to 3 more crumbled blueberry muffins using a large spatula. Freeze for at least 8 hours to set.
No comments:
Post a Comment