Jeni's Maple Ice Cream

 

 

Step 1: Mix 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

 

 

Step 2: Whisk the cream cheese and salt in a medium bowl until smooth.

 

 

Step 3: Fill a large bowl with ice and water

 

Step 4: Combine the 1-1/4 cups heavy cream with the corn syrup, set aside.

 

Step 5: Bring 1-1/2 cups maple syrup to boil over medium heat and continue to boil for 8 minutes, or until the maple syrup is reduced by half and is darkened around the edges.

 

 

    

 

Step 6: Remove the syrup from the heat and slowly add then cream mixture, then add the remaining milk, whisking until combined. Bring to a boil over medium-high heat and cook for 4 minutes.  Don't worry if the mixture looks curdled (from the acid in the syrup).

 

Step 7: Remove from the heat, and gradually whisk in the cornstarch slurry.  Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.

 

 

Step 8: Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. 

 

Step 9:  Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

 

Step 10:  Pour the ice cream base into the frozen canister and begin to spin the ice cream.  If you don't have a stand alone electric ice cream maker, an ice cream Kitchen Aid attachment works really well. Churn on the lowest speed for 30 minutes.

 

Step 11: Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.

 

Step 12 Freeze in the coldest part of the freezer until firm, at least 4 hours.