Caramel Ice Cream With Cornstarch..eggless!!

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READY IN: 20mins
SERVES: 4-6
YIELD: 1 pint
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk 3 tablespoons cornstarch with 1/2 cup of the milk until all lumps are gone. Set aside.
  • Put 1/2 cup sugar with 3 tablespoons water in a medium saucepan over medium-low heat. Stir until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat and add 1 cup half and half and one cup milk. Add the cornstarch/milk mixture. Return to heat and cook, stirring until mixture thickens and barely reaches a boil, about 5 minutes or so.
  • Reduce heat to very low and cook 5 more minutes until thick. Stir in vanilla extract.
  • If mixture develops lumps, strain into a bowl. Cover and chill overnight or chill over an ice bath if you don't want to wait.
  • Pour mixture into your ice cream machine and freeze accordingly.
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