Ingredients
Ugandan Vanilla Bean ice cream:
2 cups whole milk
1 T. plus 1 t. cornstarch
1 1/2 ounces (3 T.) cream cheese, softened
1 1/4 heavy cream
2/3 c. sugar
2 T. light corn syrup
1 vanilla bean, split, seeds scraped from bean, seeds and bean reserved
Preparation
Mix about 2 T. of the milk with the cornstarch. Make a smooth slurry. Whisk in cream cheese and salt in a separate bowl until smooth. Fill a large bowl with ice water.
Combine remaining milk, cream, sugar, corn syrup and vanilla seeds and bean in a 4 qt. saucepan, bring to a rolling boil over medium high heat. Boil for 4 minutes. 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.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixutre into a 1 gallon Ziplock freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold (about 30 minutes).
Remove the vanilla bean. Pour the ice cream base into frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
