I've been searching for the perfect ice cream recipe for years.. and have consistently failed. Too hard, Too Icy, Too much cream/eggs to be affordable, etc. Finally I found "Jeni's Splended Ice Creams at Home" by Jeni Britton Bauer (I recommend it! It's really an awesome book!!) and made several of her recipes with great success. However her recipes weren't exactly what I was looking for - unique hard to find supplies and cumbersome measurements... so with several more batches of ice cream I've come up with a fantastic recipe!!
Yield: 2 quarts of ice cream
4c Whole Milk, (preferably Organic Grass-fed Raw Milk, shaken well)
2c Heavy Cream, (preferably Organic Grass-fed Raw Heavy Cream)
1/3c Organic Brown Rice Syrup
1-1/3c Organic Sugar (I use 2/3c cane sugar and 2/3c coconut sugar)
2 Vanilla Beans (split & scraped)
1/2c Whole Milk (preferably Organic Grass-fed Raw Milk, shaken well)
3T Organic Tapioca Starch (same as Tapioca Flour)
3oz Organic Cultured Cream Cheese
1/4t Celtic Sea Salt
In a small bowl or measuring cup wisk together milk/tapioca starch...
Place cream cheese and sea salt in your blender or food processor (with 2 quart capacity)
In a large pot, combine milk, cream, syrup, sugar and scraped vanilla bean pods/seeds.... bring to a boil over medium/high heat, stirring occasionally... Boil for 4 minutes then remove from heat and wisk in the milk/tapioca starch then over medium/high heat bring back to a boil for 1 minute stirring constantly, remove from heat.... remove vanilla bean pods
Pouring through a fine mesh strainer (to remove vanilla bean pods) add 1/4 of your cooked mixture to your blender/cream cheese/salt and mix gently until combined - add the rest and gently blend for 2 minutes... Remember to be really careful since when you blend hot stuff, the steam can cause a mini-explosion (I did it with tomato soup) so make sure not to fill your blender over 3/4 full and be mindful of the lid!! Our Vitamix has a steam lid so that it won't explode :)
Completely chill the mixture.. I've done it 2 ways - putting the whole blender container in the fridge over night or to chill quickly... Pour your ice cream base into a gallon ziploc bag and sandwich in layers of ice in a big bowl it will be chilled in about 30 min...
Add your chilled base to your 2 quart automatic ice cream maker, I have a Cuisinart ICE_30BC and love it!! Mine is frozen in about 20 min, then transfer to a freezer container, pressing to remove any air. Freeze until firm, about 4 hours!
