Makes 1 quart
INGREDIENTS
2 cups heavy cream
1 cup whole milk
3/4 cup superfine sugar
1 vanilla bean or 1 teaspoon vanilla extract
1 tablespoon cornstarch dissolved in two tablespoons water
DIRECTIONS
1. In a medium saucepan over medium-high heat, bring cream, milk, sugar and vanilla to a boil. Reduce heat to low, add cornstarch, and simmer, stirring occasionally, until thick enough to coat the back of a wooden spoon, about 5-7 minutes. If using vanilla bean, remove from mixture at this point. Set pot into a large bowl of ice water to cool.
2. Pour cooled mixture into a shallow, freezer-safe dish and place in freezer. Vigorously stir every half hour until frozen, about 2-4 hours.
Written by and starring: Jess Hulett
Produced and directed by: Mike Stickle
Photgraphy by: Anita Aguilar
©2010 Jessica Hulett. All rights reserved.