Brown Sugar Ice Cream

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    I’ve been looking for an ice cream recipe that comes out smooth and creamy, but doesn’t use an ice cream freezer. It isn’t that I don’t have one, I have 3, but I hate all of them for various reasons. I also didn’t want to have to fool around with it too much, beating it when it was partially frozen and such. After trying dozens of recipes, I couldn’t find a recipe that gave me what I wanted, so I started experimenting and finally came up with one that works well and isn’t icy or grainy.

    Brown Sugar Ice Cream

    1/4 cup cornstarch
    2 cups light brown sugar
    6 cups milk
    1/4 t. salt
    2 t. vanilla extract
    1 quart (4 cups) heavy cream (whipping cream)

    Combine cornstarch and brown sugar in a large saucepan.
    Gradually stir in milk and salt. Bring to a boil over medium heat, whisking frequently. Boil 1 minute. Remove from heat and stir in vanilla extract. Cool, whisking occasionally. Cover and refrigerate overnight (or up to 4 days)

    In very large bowl, whip heavy cream until stiff peaks form, but do not overbeat or you’ll end up with butter. Beat the chilled pudding mixture, too, to lighten it up a little. Using a whisk, stir 1/4 of the whipped cream into the chilled pudding base. Then pour the pudding mixture into the whipped cream and fold until thoroughly mixed. I use a whisk to fold it in, but a rubber spatula would work, too.

    Pour mixture into a large container (I use a bucket like ice cream comes in from the store) and cover tightly. Freeze until solid.

    Makes 1 gallon.


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