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Jeni’s Sweet Cream Ice Cream Recipe

★★★★★

5 from 52 reviews
  • Author: Lila
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x

Description

Jeni’s Sweet Cream Ice Cream is a rich and creamy homemade ice cream featuring a smooth base made with whole milk, cream cheese, and heavy cream. This recipe uses a cornstarch slurry to thicken the base, resulting in a luscious texture with a slightly tangy undertone from the cream cheese. The addition of light corn syrup ensures a perfect balance of sweetness and softness, making it an irresistible treat perfect for any occasion.

Ingredients

Scale

Base Ingredients

  • 2 2/3 cups Whole Milk
  • 1 Tablespoon + 2 teaspoons Cornstarch
  • 2 ounces Cream Cheese (softened)
  • 1/8 teaspoon Fine Sea Salt
  • 1 1/2 cups Heavy Cream
  • 3/4 cup Sugar
  • 1/4 cup Light Karo Syrup

Instructions

  1. Make the Cornstarch Slurry: Whisk together a couple of tablespoons of whole milk with the cornstarch in a small bowl until completely smooth and lump-free. Set this slurry aside to be added later for thickening the ice cream base.
  2. Prepare the Cream Cheese: In a large bowl, beat the softened cream cheese with fine sea salt using a spatula or hand mixer until fully smooth and creamy, ensuring no lumps remain. Keep at room temperature while you prepare the ice bath.
  3. Cook the Ice Cream Base: In a large heavy-bottomed saucepan, combine the remaining whole milk, heavy cream, sugar, and light corn syrup. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally. Allow it to boil for about 4 minutes to develop flavor and achieve the right consistency.
  4. Thicken with the Cornstarch Slurry: Remove the pan from heat and gradually whisk in the reserved cornstarch slurry. Return the pan to the heat and bring back to a boil, stirring constantly for 1-2 minutes until the mixture thickens slightly.
  5. Add the Cream Cheese: Slowly pour the hot milk mixture into the cream cheese bowl while whisking continuously, ensuring a smooth, silky, and lump-free mixture.
  6. Chill the Base: Transfer the ice cream base into a large zip-lock freezer bag and seal tightly. Submerge the bag in a prepared ice bath, replacing ice as needed, and chill until completely cold, about 30 minutes. The fully chilled base is essential for optimal churning results.
  7. Churn: Once chilled, pour the base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency that is thick and creamy.
  8. Freeze: Transfer the churned ice cream to a freezer-safe container, pressing a piece of parchment paper directly on the surface to prevent ice crystals. Freeze for at least 4 hours until firm before serving.

Notes

  • Ensure cream cheese is fully softened and at room temperature to avoid lumps.
  • Boiling the base for 4 minutes is crucial for flavor development.
  • Use an ice bath to chill the base quickly to preserve texture and quality.
  • Pressing parchment paper on the ice cream surface prevents ice crystals from forming during freezing.
  • If you don’t have light corn syrup, you can substitute with an equal amount of glucose syrup or honey for a similar texture.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Keywords: Jeni's Ice Cream, Sweet Cream Ice Cream, Homemade Ice Cream, Cream Cheese Ice Cream, Easy Ice Cream Recipe, No Eggs Ice Cream

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