Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

In 'Scoop' by Ellen Brown; adapted from Bassetts Ice Cream, Philadelphia, PA

Ingredients Nutrition

Directions

  1. Combine the cream, 1/2 cup milk, sugar, corn syrup, and salt in a saucepan.
  2. Split vanilla beans in half lengthwise and scrape the seeds into the cream mixture.
  3. Add the pods to the pan.
  4. Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
  5. While the mixture heats, combine the remaining milk, milk powder, cornstarch, and vanilla extract in a small bowl, and stir until smooth and both of the powders are dissolved.
  6. Add the cornstarch mixture to the pan and bring to a boil over low heat, stirring constantly.
  7. Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly , for 2 minutes or until thickened.
  8. Remove and discard the vanilla bean pods.
  9. If mixture is lumpy, strain it through a sieve.
  10. Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming.
  11. Refrigerate the mixture uncovered until it is completely chilled (below 40°).
  12. Stir the chopped cherries into the chilled custard.
  13. Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
  14. Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard.
  15. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.