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Philadelphia Style Vanilla Bean Ice Cream

Philadelphia-Style Vanilla Bean Ice Cream (Eggless)

Yield makes 1/2 litre

The cornflour and milk slurry must be added to the mixture right at the end and stirred up on a medium-low flame for a maximum of a minute. This does not lead to a cooked ice cream taste. Replace the corn syrup with an equal amount of sugar if you like.

Ingredients

Cream 200g (use a cream like Amul’s with 25% fat or Amul Whipping Cream with 30% fat, in which case you’re going to have to reduce the sugar in the recipe)

Milk 200g (use a milk like Amul Gold with 4.5% fat)

Milk powder 1 1/2 tbsp  (10g)

Corn syrup 25g (2 tablespoons)

Sugar 75g (1/4 cup, plus 1 1/2 tbsp)

Vanilla bean paste 1/2 tsp

A pinch of salt

Cornflour 5g (1/2 tablespoon), mixed with 1 tablespoon (10g) cold milk to form a slurry

Instructions

Mix together the milk powder and sugar together in a bowl.

In a saucepan, Heat the milk, cream, corn syrup, vanilla bean paste and a pinch of salt together over over medium heat stirring it every now and then to stop the milk from catching at the base. Bring this mixture up to an almost-boil, then add in the milk powder and sugar and continue to whisk, turning the heat down to low and cooking for 2 minutes.

Finally, add the cornflour and milk slurry and continue whisking for 60 seconds more. Take the mixture off the heat and strain the mixture into a bowl.

Let the custard cool to room temperature. Alternately you can chill it in an ice bath. Once the custard has come to room temperature, transfer the bowl to the refrigerator to chill overnight covered with clingfilm.

Follow the manufacturer’s instructions to churn the ice cream the next day. In the case of the KitchenIf Ice Cream Maker, the canister must be freezing cold and the liquid coolant inside must be solid, i.e. if you shake it, you should not be able to hear the coolant move around. Also, the mixture should be very cold, preferably chilled overnight in the refrigerator and transferred to the freezer for a final hour before churning. Churn the ice cream ideally for 20 minutes, or until the beater is slower than before, the mixture is lusciously thick and reminds you of a soft serve ice cream.

Transfer the ice cream to a metal mould-I find that the smaller loaf cake tins work well for 1/2 litre ice creams and bigger ones for double the quantity. Clingfilm the ice cream pressing it onto the surface and freeze the ice creams for anything between 4 to 8 hours depending on how quickly your freezer will set the ice cream. Serve.

Recipe by Belly Over Mind at http://bellyovermind.com/2018/06/01/the-great-ice-cream-meltdown/