Ingredients

The following ingredients have 8 Servings
  • 2 cups whole milk
  • 4 teaspoons corn starch
  • 1 1/4 cups clotted cream
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon salt
  • 3 tablespoons cream cheese (room temperature)
  • 1 1/2 tablespoons vanilla bean paste (you can substitute vanilla extract)

Instruction

  • In a small bowl, whisk together 1/2 cup of the milk and the corn starch to form a slurry. Set aside.
  • In a medium-sized saucepan, whisk together the remaining 1 3/4 cups milk, clotted cream, sugar, corn syrup, and salt.
  • Bring to a boil over medium-high heat. Boil for four minutes.
  • Whisk in slurry and continue to whisk until thickened, about two minutes.
  • Place cream cheese in a large bowl and pour a small amount (about 1/4 cup) of the hot liquid over the cream cheese. Whisk to combine.
  • Pour the remaining liquid over the cream cheese and continue to whisk until smooth.
  • Whisk in vanilla bean paste.
  • Cool to room temperature.
  • Cover tightly with plastic wrap - pressing the plastic wrap directly onto the liquid. Refrigerate until cold (at least three hours).
  • Churn following your ice cream maker's instructions.