Corn Starch Ice-Cream

I hope you don't think I forgot about the summer of ice-cream. A few weeks ago the Times published an article about making corn starch ice-cream. As soon as it was post my ice-cream correspondent, Mr. Yummy-Baguette himself, Yannick, and I began a feverish correspondence on the subject.

Unfortunately, Yannick, is currently on the other side of the world, and thus, far from his ice-cream maker. So the burden of trying out this recipe has fallen to me.

I made this batch for my parents. You may recall that my parents are the owners of the ice-cream maker currently in my possession. I feel it is in my best interest to periodically provide them with home made ice-cream in the hopes that they let me keep the ice-cream maker. Sadly, my father tactfully said that he had enjoyed other ice-creams I had made more. I think it might be in my best interest to make up another batch for them pronto.

We ate this ice-cream with peaches, and the flavour was good. But texture of the ice-cream on it's on was off: a bit chewy and gritty.

Buttermilk Ice-Cream
adapted from the Minimalist, Mark Bittman

2 cups buttermilk
1.5 cups whipping cream
4 tbsp corn starch
3/4 cup sugar
pinch of salt
1 tsp vanilla

1. Heat buttermilk, 1 cup cream, sugar and salt until steaming, stirring occasionally.
2. Meanwhile, mix remaining 1/2 cup cream and corn starch until smooth and lump free.
3. Bring to a slight boil, and cook about another 5 mins until thick. (You don't have to be too precise here, because, well, it's going to be frozen.)
4. Freeze according to your ice-cream maker's directions.