This awesome summer ice cream recipe comes courtesy of our friend Lindsay at Scoop Adventures, who has been featured on The Huffington Post, Redbook Magazine and Gourmet Live. In line with our Memphis spice box, we are very excited to showcase Lindsay’s new cookbook, Scoop Adventures- The Best Ice Cream of the 50 States, that was published last year.
Fill a large bowl with ice water. In a small bowl, make a slurry by mixing 3 tbsp of the milk with the cornstarch. Set aside.
Combine the remaining milk with heavy cream, sugar, and RawSpiceBar’s Ice Cream Spices in a large saucepan. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves, 3 minutes.
Remove from heat and off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened (draw a line on a spoon), about 1 minute. Gradually pour the hot milk mixture into a medium bowl. Whisk in salt. Set the bowl in the ice water bath, and let stand, stirring occasionally, until cold, about 20 minutes.
Once chilled, pour ice cream base into an ice cream maker and freeze according to manufacturer’s instructions.