Best Cornstarch Ice Cream Recipes

CARAMEL ICE CREAM WITH CORNSTARCH..EGGLESS!!

Caramel Ice Cream With Cornstarch..eggless!! image

Although the idea of cornstarch in your ice cream may not sound tasty, it creates a creamy textured ice cream without the extra fat from eggs and no eggy taste! You may also use lower fat milk and cream, if you prefer. I made it caramel because it is my favorite flavor, but you can make it whatever flavor you like. Don't be intimidated by the caramel, just make sure you keep your eye on it and be read for the next step after it turns to a dark amber. Enjoy!!

Provided by elizmartin

Categories Frozen Desserts

Time 20m

Yield 1 pint, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup sugar
3 tablespoons water
1 1/2 cups whole milk, divided
1 cup half-and-half
1 pinch salt
1 teaspoon real vanilla extract
3 tablespoons cornstarch

Steps:

Whisk 3 tablespoons cornstarch with 1/2 cup of the milk until all lumps are gone. Set aside.
Put 1/2 cup sugar with 3 tablespoons water in a medium saucepan over medium-low heat. Stir until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat and add 1 cup half and half and one cup milk. Add the cornstarch/milk mixture. Return to heat and cook, stirring until mixture thickens and barely reaches a boil, about 5 minutes or so.
Reduce heat to very low and cook 5 more minutes until thick. Stir in vanilla extract.
If mixture develops lumps, strain into a bowl. Cover and chill overnight or chill over an ice bath if you don't want to wait.
Pour mixture into your ice cream machine and freeze accordingly.

Nutrition Facts :

CORNSTARCH ICE CREAM

Cornstarch Ice Cream image

Provided by Food Network

Time 2h20m

Yield 1 generous pint

Number Of Ingredients 5

Ingredients

2 1/2 cups light cream, half-and-half or milk (whole or skim), or a combination
1/2 cup sugar
Pinch of salt
1 vanilla bean or 1 teaspoon vanilla extract
3 tablespoons cornstarch

Steps:

Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam.
In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using.
If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer's instructions.
Honey-Jam Variation: Substitute honey for half the sugar. Add 1/2 cup good jam to mixture before freezing.
Buttermilk or Yogurt: Substitute buttermilk or yogurt for half the cream or milk.
Cherry-Vanilla: Add 1 cup halved, pitted cherries just before freezing.
Strawberry, Blueberry or Peach: Add 1 cup hulled, sliced strawberries, blueberries, or peeled and chopped peaches before freezing.
Coffee: Substitute 1/2 cup very strong coffee for 1/2 cup cream or milk.
Coconut: Substitute 1 cup coconut milk for 1 cup cream or milk; add 1/2 cup toasted dried coconut if you like.
Mint Chocolate Chip: Add 1/2 cup minced mint and 1/2 cup chopped dark chocolate just before freezing.