Corn Starch Ice Cream - adapted from Jeni Brittan's Salty Caramel recipe
2 cups 1 % milk
1/2 teaspoon vanilla
splash of light cream [ to reconstitute whole milk]
pinch of salt
1/3 cup + 2 tablespoons sugar
1 tablespoon corn syrup
heat sugar first with corn syrup until light brown then add mild boiled a few minutes [ 4 min exactly per food and wine magazine]
1 tablespoon cornstarch in a slurry
pour into
1 tablespoon cream cheese
Freeze in Ice Cream machine after overnight rest in refrigerator
2 cups 1 % milk
1/2 teaspoon vanilla
splash of light cream [ to reconstitute whole milk]
pinch of salt
1/3 cup + 2 tablespoons sugar
1 tablespoon corn syrup
heat sugar first with corn syrup until light brown then add mild boiled a few minutes [ 4 min exactly per food and wine magazine]
1 tablespoon cornstarch in a slurry
pour into
1 tablespoon cream cheese
Freeze in Ice Cream machine after overnight rest in refrigerator