Ice Cream
Ingredients: Milk, Cream, Vanilla bean, Sugar, Corn syrup · 240 min cook time · 300kcal · ₩8,200
Ingredients
250ml Milk, 250ml Cream, 1ea Vanilla bean, 100g Sugar, 50ml Corn syrup, 10g Cornstarch, 20g Non-fat dry milk powder
Instructions
1. Blend milk with vanilla bean to extract flavor. You can strain it out later.
2. Add sugar and corn syrup to a pot. Corn syrup is thick and will increase the viscosity of the mix, which is good. It's also less sweet than sugar, which is great because a lot of homemade ice cream can be too sweet.
3. Add cornstarch to increase viscosity and non-fat dry milk powder to displace water, reducing the chance of large ice crystals.
4. Heat the mixture until the cornstarch gels, increasing viscosity.
5. Strain the mixture to remove vanilla bean pieces.
6. Chill the base in the fridge until it's at about 40 degrees Fahrenheit.
7. Churn the chilled base in an ice cream maker until it reaches 21 degrees Fahrenheit and looks like soft-serve ice cream.
8. Transfer the soft-serve ice cream to another container and place it in the freezer until it hardens. This usually takes about 4 hours, but overnight is great.
9. Scoop the hardened ice cream into a bowl and top with peanut butter cups.
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