The last weekend before I attended the "Big Summer Potluck" I like to call "summer Camp Blogger. "It took place in the most beautiful area in Pennsylvania and was full of friendly chatter, delicious food, and inspiration expenses. One of my favorite parts of the weekend was learning to hear a speech by Jeni Britton Bauer genius behind Splendid Ice Creams Jeni and my new favorite cookbook, Splendid Ice Creams Jeni home 
She spoke about her journey to success, including several failures along the way. speaking of flavors of ice cream, I remember telling him that salty caramel was the most popular flavor constantly over the years, and given my obsession with everything that combines "salty" and "caramel "I'm not much time giving it a try. I mean, I had to know what all the fuss !!
I did several pints of homemade ice cream in my day, but I must tell you that this lot was nothing like I've ever done at home. The process is so different, the ingredients are completely unlike most creamy ice cream I did, and the result was breathtaking. Straight out of the freezer when normally I would be dealing with the rock hard ice cream that needed 10 minutes to soften, this stuff was clumping and creamy as can be! Also- the recipe is egg-free and gets its creamy texture from the addition of cream cheese and a boiling process that something magical in milk.
No cooling step is required during the night in the recipe, and instead, an ice bath is used to quickly get the mixture to a temperature cold enough for churning. I was a little unsure of how it would work since I usually swear by the cooling step overnight, but it worked fine! Overall- I am totally sold by the method of Jeni and I am so excited to try several fun and creative recipes from her book!
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 1½ ounces (3 tablespoons) of cheese, softened cream
- ½ teaspoon sea of salt
- 1¼ cup heavy cream
- light corn syrup 2 tablespoons
- ⅔ cup sugar
- 2 teaspoons vanilla extract
- Mix about 2 tablespoons of milk with the cornstarch in a small bowl until smooth.
- Whisk the cream cheese and salt in a medium bowl until smooth.
- Mix the cream with the corn syrup in a measuring cup with a spout.
- Fill a large bowl with ice and water.
- in a pan 4 pints medium heat, sprinkle about a tablespoon of sugar in the bottom of the pan. Shake the pan to the heat, lifting slightly until it is melted. Sprinkle another tablespoon or sugar and continue this process, swirl until melted, raise the heat, add more sugar, repeat. You want all the sugar to melt uniformly, but you must make sure it is not too hot and burn. (You can also just add ¼ cup of water to all the sugar and make your caramel in this way if you are afraid of dry sugar technique, but I do not find it too hard!)
- When the sugar is melted and a dark amber color, remove from heat and, stirring constantly, slowly add a little corn syrup mixture with cream and caramel: It will bubble and pop, so be careful. Mix well, then add a little and stir. Continue adding the cream a little at a time until it is all incorporated.
- Return the pan to medium high heat and add milk. Bring to a boil and boil for 4 minutes. Remove from heat and gradually stir in the mixture of corn / starch milk.
- Bring to boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from fire.
- Gradually whisk hot milk mixture into the cream cheese until smooth and stir in the vanilla extract. Pour the mixture into a 1 gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
- Churn in your ice cream maker according to instructions. When thick and creamy, spoon into an airtight container and freeze in the coldest part of your freezer until firm, at least 4 hours.
supplies used for this recipe:
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(J 'currently uses KitchenAid attachment, but in previous years I loved my dear Hamilton Beach one)
Note: this post contains affiliate links- which means that when I link to products I like on Amazon, if you happen to buy them I make enough money for a cup of coffee. :) The views are still always 100% my own.