Syrup-Based Ice Cream
2 Cups Granulated Sugar
1 Cup Water
1/2 Teaspoon Essential Oil, Candy Flavoring Oil, or 2 - 3 Tablespoons Baking Extract of Choice
Basic Ice Cream Formula:
2 1/2 Cups Plain Non-Dairy Milk
3/4 Cup Super-Saturated Simple Syrup
1 Tablespoon Cornstarch
1 Tablespoon Arrowroot
1/4 Teaspoon Salt
The procedure here really couldn't be any easier. First, to make the syrup, combine the sugar and water in a small saucepan and stir briefly to combine. Set over medium heat and cook just until the sugar crystals have all dissolved. Remove the pan from the stove, add your flavor and color of choice, and let cool completely before storing in an air-tight bottle or using in your ice cream
Moving right along to the ice cream, in a medium saucepan, combine all of the ingredients and whisk thoroughly to break up any lumps of starch. Once smooth, set over medium heat. Stir periodically and allow the mixture to come up to a full boil, at which point the liquid should have thickened significantly. Turn off the heat, let cool, and then stash in the fridge to chill for at least three hours before churning.
When nice and cold all the way through, churn in your ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream into an airtight container and let rest in the freezer for at least 3 hours before serving, until solid enough to scoop.
Makes 1 Scant Quart
©Hannah Kaminsky http://www.BitterSweetBlog.com