It’s been what, a month since I last posted about ice cream? Well that is 1 month too long in my books. I know I already made a recipe for vanilla bean ice cream but stay with me here, this is vanilla ice milk – totally different thing. It is healthier too. Are you listening now?
The vanilla ice milk recipe is based off of Mark Bittman’s cornstarch ice cream. I know cornstarch is not the first ingredient you think of when making frozen desserts but it acts to thicken the base instead of using eggs and making a custard. Not only does it eliminate the possibility of scrambled eggs, it is also ready in half the time. You don’t get any chalky, starchy taste either because by bringing everything to a boil it cooks it out. Plus the cornstarch helps prevent the ice milk from freezing solid, which is hard to do with homemade ice cream products.
I think this can also be attributed to the alcohol in the Lagrima vanilla I used. They are a little company based out of Seattle making wicked pure vanilla extract. Sometimes the simplest things are the hardest to get right but this stuff tastes as good as using a fresh vanilla bean. They even keep the bean in the bottle which is both functional and aesthetically pretty cute! For my first time trying Lagrima vanilla, I wanted to utilize it in a recipe that would allow its flavour to come through as the primary thing you taste, hence why I went for vanilla ice milk. The vanilla came through all right. As much as I love my chocolate, I always choose vanilla ice cream, or in this case, ice milk. Are you with me?
- 3 cups milk (1%, 2% or whole)
- 2 tbsp. cornstarch, mixed with 2 tbsp. water (a cornstarch slurry)
- ½ cup white sugar
- 2 tbsp. agave syrup
- 1 tbsp. Lagrima vanilla extract
- In a pot, heat the milk, sugar and agave. Once the sugar is dissolved, gradually whisk in the cornstarch slurry. Bring the mixture to a boil, stirring constantly. The cornstarch will thicken the mix slightly. After it boils, remove it from the heat. Pour it into a bowl and whisk in the vanilla. Chill thoroughly.
- When the ice milk base has chilled all the way through, churn in an ice cream maker according to the manufacturers instructions, about 25-30 minutes. It should be the consistency of soft serve. Put it into a container and freeze until solid, 1-2 hours. Enjoy!