Prep 45 mins
Cook 20 mins
In 'Scoop' by Ellen Brown; adapted from Bassetts Ice Cream, Philadelphia, PA
- 1 1⁄2 cups heavy whipping cream
- 1 1⁄4 cups whole milk, divided
- 1⁄2 cup sugar
- 1⁄4 cup light corn syrup
- 1⁄8 teaspoon kosher salt
- 2 vanilla beans
- 3 tablespoons nonfat dry milk powder
- 2 tablespoons cornstarch
- 1⁄4 teaspoon pure vanilla extract
- 3⁄4 cup chopped fresh black cherries
- Combine the cream, 1/2 cup milk, sugar, corn syrup, and salt in a saucepan.
- Split vanilla beans in half lengthwise and scrape the seeds into the cream mixture.
- Add the pods to the pan.
- 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.
- 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.
- Add the cornstarch mixture to the pan and bring to a boil over low heat, stirring constantly.
- Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly , for 2 minutes or until thickened.
- Remove and discard the vanilla bean pods.
- If mixture is lumpy, strain it through a sieve.
- 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.
- Refrigerate the mixture uncovered until it is completely chilled (below 40°).
- Stir the chopped cherries into the chilled custard.
- Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
- Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard.
- Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.