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Kansas City Vanilla Ice Cream

Time 1 hour
Yields Makes 7 cups
Kansas City Vanilla Ice Cream
1

Mix the cornstarch with 1/4 cup milk until smooth. Add 3/4 cup of milk and cook in the top of a double boiler set over, but not touching, simmering water until thick and smooth, about 10 minutes, beating constantly to avoid lumps.

2

Blend the sugar, eggs, salt and evaporated milk in an electric mixer. Add the hot cornstarch mixture and beat well. Add the whipping cream, remaining milk and vanilla extract.

3

Freeze in an ice cream maker according to manufacturer’s instructions. You may have to do this in 2 batches.


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