Jeni's Splendid Ice Cream
Jeni’s Splendid Ice Cream is a decadent, creamy, and smooth homemade treat that brings the indulgence of artisanal ice cream straight to your kitchen. With a unique base of whole milk, heavy cream, cornstarch, and cream cheese, this recipe produces an incredibly rich and scoopable ice cream without the use of eggs. The recipe is versatile and allows for endless flavor variations, from classic vanilla to bold combinations like salted caramel or chocolate swirl. Perfect for summer parties or a cozy dessert night, this ice cream will rival any store-bought brand.
Equipment
- Ice cream maker (e.g., Cuisinart or KitchenAid attachment)
- Medium saucepan (for heating the mixture)
- Large bowl (for mixing the cornstarch slurry)
- Whisk
- Spatula or wooden spoon
- Shallow container (for chilling the ice cream base)
- Airtight storage container (for freezing the ice cream)
Ingredients
- 2 1/2 cups 600 ml Whole milk
- 2 cups 480 ml Heavy cream
- 3/4 cup 150 g Granulated sugar
- 2 tablespoons 30 ml Glucose or corn syrup
- 2 tablespoons 15 g Cornstarch
- 3/4 cup 170 g Cream cheese
- 1/4 cup 60 ml Buttermilk
- 2 teaspoons 10 ml Vanilla extract (or seeds from 1 vanilla bean)
Instructions
Prepare the cornstarch slurry:
- In a small bowl, whisk together 2 tablespoons of cornstarch with about 1/4 cup of the whole milk to create a smooth mixture. Set it aside.
Heat the milk and cream:
- In a medium saucepan, combine the remaining 2 1/4 cups of whole milk, heavy cream, granulated sugar, and glucose. Stir over medium heat until the sugar dissolves completely and the mixture is warm (but not boiling).
Add the cornstarch:
- Once the mixture is warm, add the cornstarch slurry into the saucepan and whisk constantly. Continue cooking for about 5-10 minutes, until the mixture thickens to a custard-like consistency.
Add cream cheese and buttermilk:
- Remove the saucepan from the heat and whisk in the cream cheese and buttermilk until smooth. Stir in the vanilla extract or scraped vanilla bean seeds.
Cool the base:
- Transfer the mixture to a shallow container, pressing plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight for the best results.
Churn the ice cream:
- Once the base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes.
Freeze the ice cream:
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up.
Serve and enjoy:
- After the ice cream has frozen, scoop it into bowls or cones and enjoy!
Notes
- Flavor variations: Feel free to experiment by adding fresh fruit, nuts, or swirl-in ingredients like caramel or chocolate after churning.
- Dairy-free version: Substitute the whole milk and heavy cream with coconut milk or almond milk, and use vegan cream cheese and coconut yogurt for a dairy-free option.
- Ice cream maker required: This recipe requires an ice cream maker to churn the mixture, which gives the ice cream its signature creamy texture. If you don’t have one, you can make a no-churn version, though the texture may differ slightly.
- Freezing time: Allow enough time for the ice cream to freeze after churning. If you plan to serve it later, let it sit at room temperature for 5-10 minutes to soften for easier scooping.