the first dessert I baked for my then-fiance was red velvet cake, and he was hooked...I love to cook, and my 3 daughters are following in my footsteps. This is a collection of recipes that we love. Feel free to comment - good, bad, indifferent - if you try any, let me know how they turn out.

Monday, May 16, 2011

An Eggless Ice Cream Recipe -

We are going to an ice cream party today, and we have to bring homemade ice cream. I didn't want to deal with eggs today, so I started researching alternatives- who knew you could do the same with cornstarch? I found this article from the NY Times, and went with it.

Time: 20 minutes, plus chilling

2 1/2 cups light cream, half-and-half or milk (whole or skim), or a combination
1/2 cup sugar
Pinch of salt
1 vanilla bean or 1 teaspoon vanilla extract
3 tablespoons cornstarch

1. Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam.
2. In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using.
3. If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer’s instructions.
Yield: 1 generous pint.

*Notes: I used a combination of skim milk and half-and-half, because that's what I had on hand. We made mint chocolate chip - with 1 teaspoon peppermint extract and 1/2 cup chopped semi-sweet chocolate chips.

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