8½ x 4½ inch loaf pan or shallow, freezerproof container with a capacity of at least 4-5 cups
Ingredients
2cups(480 mls) whole milk
1cup(240 mls) heavy cream
1cup(200 grams) white granulated sugar
3tablespoonscornstarch(See Note 1)
3teaspoons(15 mls) light corn syrup(optional but See Note 2 )
¼teaspoonsalt
3teaspoons(15 mls) vanilla extract
1cup(250 grams) mascarpone cheese
Instructions
In a small bowl, whisk ½ cup (120ml) full-fat milk, and cornstarch together.
In a medium saucepan, pour in the remaining full-fat milk, heavy cream, granulated white sugar, corn syrup (or glucose syrup), and salt.
Place the pan over medium heat and stir to dissolve the sugar.
Heat until the mixture is steaming but not boiling.
Take the saucepan off the heat and whisk in the cornstarch mixture.
Return the saucepan to medium heat, and whisk constantly until the mixture comes to a boil and thickens. The mixture needs to boil to thicken but as soon as it does take the saucepan off the heat.
Remove the saucepan from the heat and allow it to cool to lukewarm. Whisk the mixture regularly to keep the mixture smooth and free from lumps. To cool the mixture rapidly, I fill the sink with a bit of water and set the saucepan in the water.
Meanwhile, scrape the mascarpone cheese into a large bowl. Stir with a spoon to soften and loosen the cheese.
When the milk and cream mixture is lukewarm, stir in the vanilla extract.
Then slowly whisk the mixture into the mascarpone cheese until the mixture is smooth and liquid.
Cover with plastic wrap, pressing it down onto the mixture. This will prevent a skin from forming. Allow to cool to room temperature
Refrigerate overnight or until cold enough to use in an ice cream maker. The mixture will thicken to a pudding-like consistency.
Churn in an ice cream maker according to the manufacturer’s directions. I churn mine for 20-30 minutes.
If you wish to enjoy soft serve ice cream, serve immediately in chilled dessert glasses.
Alternatively, transfer churned ice cream to a chilled loaf pan or shallow, freezer-proof container. Press plastic wrap onto the surface of the ice cream and freeze for at least 1 hour or until frozen to your desired firmness.
For longer storage, wrap well in plastic for up to two weeks.
Notes
Cornstarch is also known as "cornflour" in some countries. This is a fine, white powder, derived from corn or sometimes wheat that is used to thicken puddings, etc.
This is regular corn syrup from the grocery store not high fructose corn syrup used commercially. Corn syrup is labeled "glucose syrup" in some countries. It is optional but desirable for a creamy, scoopable frozen dessert.
Tips for Success
Start with the best quality ingredients.
Blend the cornstarch with milk until completely smooth.
Once the ice cream base has thickened, don't keep boiling it. Cornstarch can break down if overcooked.
Use a wire whisk to whisk the thickened mixture regularly while cooling so that a skin doesn't form.
Chill the ice cream base very well before churning.
If the weather is very hot, be sure to keep everything cold. Turn on the air conditioning, freeze the loaf pan, and use ice to keep everything cold.
Press plastic wrap onto the surface of the ice cream to prevent ice crystals from forming.