Vanilla Ice Cream
Ice Cream & Sherbet
There's nothing better than homemade ice cream in summer. Pack it between the cocoa sandwich cookies, or make it anytime to serve with fresh berries.
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.