Jeni’s Ice Cream Base

Name: Jeni's Ice Cream Base
Total time: PT0D0H0M
Yield: makes About 1 Quart
Ingredients: 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

Serves
makes About 1 Quart

TODD COLEMAN

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.

Equipment

Ingredients

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

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Instructions

Step 1

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.