Summer Vanilla Ice Cream
Ice Cream & Sherbet
This lighter approach to ice cream uses less cream and more milk than most. This makes it ideal for pairing with other desserts, especially my Honey Almond Caramel sauce. The sugar content is fairly low as well, making this ice cream the perfect complement to any sauce or fruit cobbler you serve it with.
In a heavy bottomed medium saucepan, gradually whisk one cup of the milk into the Clabber Girl Cornstarch until the cornstarch is dissolved. Whisk in the remaining milk, cream and sugar. Cook over medium low heat, stirring constantly, until the mixture is simmering and slightly thickened, about 8 to 10 minutes.
Transfer to a medium bowl set in a larger bowl of iced water. Stir in the vanilla. Let sit, stirring frequently, until completely chilled.
Pour the mixture into the container of an ice cream maker and freeze according to the manufacturers instructions. Transfer the frozen ice cream to a large, airtight container. Cover and freeze until firm and set, about 4 hours. Serve frozen.
Almond Brickle Ice Cream
For an extra special treat, make a batch of the Honey Almond Caramel and allow it to cool completely. When packing the finished ice cream for the freezer, spoon about 1 1/2 cups of the caramel over the ice cream as you go, creating veins of rich, gooey caramel. (The honey prevents the caramel from freezing completely. When the ice cream sets up in the freezer, the caramel remains like veins of edible gold).