Description[]
Source: MALAI - POOJA BAVISHI
Look, I don’t play favorites with my Malai ice cream babies. They’re all wonderful, and I love each one equally. But if I could eat only one for a year, this just might be my choice. It’s refreshing, it’s unexpected, and it’s zesty and warm. It was also one of the first ice cream flavors I created, so it has a special place in my heart. Just don’t tell the other flavors, okay?
Ingredients[]
- 2 cups whole milk
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 1 ¼ cups heavy cream
- ⅔ cup granulated cane sugar
- 2 tablespoons light corn syrup
- 1 ½ tablespoons fennel seeds
- Grated zest of 1 orange
Directions[]
- In a small bowl, mix 2 tablespoons of the milk with the cornstarch and salt to make a slurry.
- Set aside.
- In a saucepan, combine the remaining milk, the cream, sugar, corn syrup, fennel seeds, and orange zest and bring to a boil over medium heat, whisking constantly to dissolve the sugar.
- Continue to boil, whisking constantly, until everything is well incorporated, about 3 minutes.
- Reduce the heat to low and whisk in the cornstarch slurry, mixing well.
- Raise the heat to medium, bring to a boil, and boil, stirring, until slightly thickened, about 1 minute.
- Remove from the heat and let cool to room temperature.
- Strain the cooled based through a fine-mesh sieve into a container, cover tightly, and refrigerate for at least 4 hours. (If you have the time, letting it sit in the refrigerator overnight is ideal.)
- Remove the chilled based from the refrigerator and stir to recombine.
- Transfer the base to your ice cream maker and churn according to the manufacturer’s instructions.
- Serve the soft ice cream right away, or place in the freezer to freeze completely.
YIELD: MAKES 1 1/2 QUARTS