Simplest Vanilla Ice Cream

Makes: About 1 quart

Time: About 30 minutes, plus time to chill and churn

Classic vanilla ice cream usually calls for a custard base. I like this version better. Not only does cornstarch achieve the same velvety texture that you get from a custard, but the vanilla (or other flavors; see page 314) shines through even more without the egg.

• 2 tablespoons cornstarch
• 2 cups half-and-half
• 1 cup cream
• ½ cup sugar
• ¼ teaspoon salt
• 2 teaspoons vanilla extract

1. Whisk the cornstarch with 2 tablespoons of the half-and-half to make a smooth slurry.

2. Put the remaining half-and-half, the cream, sugar, and salt in a medium saucepan and whisk to combine. Cook over medium-low heat, stirring occasionally, until the mixture nearly comes to a simmer. Whisk in the slurry and vanilla and continue to cook, whisking frequently until the mixture thickens a bit, 2 or 3 minutes.

3. Strain the mixture into a bowl. Cover and refrigerate until it is completely cool, at least 2 hours and preferably overnight. Transfer to an ice cream maker and churn according to the manufacturer’s directions.

How to Make Ice Cream Without a Machine

Jerry-rigged ice cream is not quite as good as that made in a machine, but it’s worth the effort. Having said that, it’s real effort, which is why I encourage enthusiasts to buy a machine. But if you need convincing. . .

Find the largest and second-largest mixing bowls that you have; ideally, when you put the smaller one in the larger one, there will be about an inch of space around the perimeter. After nesting the smaller bowl inside the larger, weight the smaller bowl down with something heavy, like a brick, a rock, or a bag of rice. Pour water into the space between the two bowls until it reaches just below the rim of the smaller bowl. Freeze until the water turns to solid ice.

Pour the chilled ice cream base into the smaller bowl and beat with a hand mixer on high speed until the mixture is very cold and has some air beaten into it, 10 minutes or so. At this point it will still be very runny; don’t worry. Cover with plastic wrap and freeze for 1 hour, or until the mixture is pudding-like. Remove the bowls from the freezer and beat again for 5 minutes. Cover again, pressing the plastic wrap directly onto the surface of the ice cream, and freeze until the ice cream is firm all the way through (the very middle will be the last to harden), anywhere from 4 hours to overnight.