By Anders@icecreamnation.org
• 700 ml (about 3 cups) whole milk (OR 350 ml (1.5 cups) cream and 350 ml (1.5 cups) milk)
• 125 ml (a full ½ cup) sugar
• 3-4 tablespoons of corn starch [or other suitable starch, like Arrowroot]
• pinch of salt
• 1 vanilla bean (split lengthwise)
Instructions
1. Whisk together 200 ml (about 0.8 cup) of the cold milk with the corn starch, making sure that there are no remaining lumps. Set aside for now.
2. Blend the remaining 500 ml (about 2.1 cup) of the milk/cream, the sugar, the salt and the vanilla bean (with seeds scraped out and added) in a saucepan. Warm until steaming hot (not boiling!) on medium heat.
3. Blend the cornstarch mixture with the rest of the ingredients in the saucepan. While barely reaching a boil, cook and stir for about four-five minutes, or until the mixture has begun to thicken and any possible "floury" taste (from the starch) has disappeared [and don't overcook: that would reduce the thickening powers of the starch].
4. Take the ice cream base from the heat and let the mixture cool down.
5. Refrigerate for a couple of hours, discard the vanilla bean, and freeze according to the instructions of your ice cream machine.
6. In case you have no ice cream machine, still freeze the base in your freezer (see the link below the box!) - this base is perfect for still freezing, by the way!
7. After the churning, place the ice cream in a freezer-safe container, cover it with plastic film and a lid, and store it in the freezer.
Please note that you may want to adjust the amount of cornstarch used to find the consistency you prefer. For instance, if using a relatively high proportion of cream, you may want to use less cornstarch (
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