Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Jeni’s Sweet Cream Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 8 servings

Description

Jeni’s Sweet Cream Ice Cream is a rich and creamy homemade ice cream recipe that uses a careful balance of whole milk, cream cheese, and cornstarch to achieve a smooth, velvety texture. The base is cooked on the stovetop and thickened with a cornstarch slurry before chilling and churning into a luscious, soft-serve style ice cream with an unmistakably smooth mouthfeel. This recipe yields eight servings of indulgent, silky ice cream perfect for warm days or dessert anytime.

Ingredients

Milk and Cream

  • 2 2/3 cups Whole Milk
  • 1 1/2 cups Heavy Cream

Thickening Agents

  • 1 Tablespoon + 2 teaspoons Cornstarch
  • 2 ounces Cream Cheese (softened)

Sweeteners

  • 3/4 cup Sugar
  • 1/4 cup Light Karo Syrup

Seasoning

  • 1/8 teaspoon Fine Sea Salt

Instructions

  1. Make the Cornstarch Slurry: Whisk together a couple tablespoons of the whole milk with the cornstarch in a small bowl until the mixture is completely smooth and lump-free. Set aside for later use to thicken the ice cream base.
  2. Prepare the Cream Cheese: In a large bowl, beat the softened cream cheese with the fine sea salt using a spatula or hand mixer until smooth and creamy. Make sure the cream cheese is fully at room temperature to prevent lumps. Set aside and prepare an ice bath in a separate large bowl.
  3. Cook the Ice Cream Base: In a large heavy-bottomed saucepan, combine the remaining whole milk, heavy cream, sugar, and light corn syrup. Heat over medium-high, stirring occasionally until the mixture comes to a rolling boil. Allow it to boil for about 4 minutes to develop flavor and proper consistency.
  4. Thicken with the Cornstarch Slurry: Remove the saucepan from heat and gradually whisk in the cornstarch slurry. Return the pan to medium heat and bring the mixture back to a boil, stirring constantly, until it thickens slightly, about 1 to 2 minutes.
  5. Add the Cream Cheese: Slowly pour the hot milk mixture into the prepared bowl with cream cheese, whisking continuously until fully combined, smooth, and silky without any lumps.
  6. Chill the Base: Transfer the ice cream base into a large ziplock freezer bag, seal tightly, and submerge it in the prepared ice bath. Chill until completely cold, about 30 minutes, replenishing ice as needed. The base must be fully chilled before churning for best texture.
  7. Churn: Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, thick and creamy.
  8. Freeze: Transfer the churned ice cream into a freezer-safe container. Press parchment paper directly onto the surface to prevent ice crystals and freeze for at least 4 hours or until firm before serving.

Notes

  • Ensure the cream cheese is fully softened and at room temperature to avoid lumps in the ice cream base.
  • Do not skip the boiling step for 4 minutes; it is essential for flavor development and texture.
  • Use an ice bath to rapidly chill the base for optimal churning results.
  • Press parchment paper on the ice cream surface to prevent ice crystal formation during freezing.
  • For best results, consume the ice cream within one week.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/jenis-sweet-cream-ice-cream-recipe/