Fried Milk Ice Cream Pint To-go Recipe
salted fudge, toasted blondie, dulcey chocolate, cornflakes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ice Cream Base
Method
Ice Cream Preparation
- 1
Make the Ice Cream Base
In a saucepan, combine the whole milk, heavy cream, sugar, and salt. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling. Remove from heat.
- 2
Thicken the Ice Cream Base
In a small bowl, mix the cornstarch with a few tablespoons of the warm milk mixture to create a slurry. Add this slurry back into the saucepan, whisking continuously. Return the pan to medium heat and cook until the mixture thickens, about 5 minutes.
- 3
Chill the Base
Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
- 4
Churn the Ice Cream
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a pint container.
