Fior Di Latte Ice Cream with corn starch

You didn't expect to be left without corn starch ice cream, did you?
For all the ice cream enthusiasts out there, let me share a secret: corn starch, known as corn flour in some places, is a versatile starch often used for thickening sauces. It works wonders in creating a smooth, stable texture for ice cream. By using corn starch, you can significantly reduce the amount of heavy cream in your ice cream without compromising its creaminess or fluffiness upon churning. This ice cream freezes well, maintaining its texture over time, and melts evenly, making it the perfect treat for summer.

The method shown in the video eliminates the need for constant stovetop stirring to thicken the mixture. By pouring boiling milk over the corn starch mixture, the high temperature instantly activates the corn starch at around 72°C / 161°F. Bring the milk to a full boil, quickly pour it over the corn starch mixture, stir, and you're all set. Enjoy your homemade ice cream!

Link to the recipe (English only):
https://asktheicecreamqueen.com/recip...

Other ways without corn starch to make Fior di Latte Ice Cream:
• Philadelphia - style [with just milk, heavy cream, and sugar] (with lots of heavy cream to create body due to the lack of using thickeners)    • THE BEST ICE CREAM RECIPE EVER - Super Eas...  
• with xanthan gum [with milk, heavy cream, sugar, and xanthan gum] (with less heavy cream than Philadelphia-style, but more than the corn starch version, because it cannot create enough body when used alone)
   • ICE CREAM | WITH XANTHAN GUM - No eggs, pe...  

Or if you like this recipe, check our collection of corn starch ice cream recipes:
https://biterkin.com/corn-starch-ice-...

Ingredients:
25 g corn starch (a.k.a. cornflour) (1 oz; 4 tablespoons)
650 g whole milk (23 oz; 2¾ cups; 650 ml)
200 g sugar (7 oz; 15 tablespoons)
300 g heavy cream 35-40% fat (11 oz; 1¼ cup; 300 ml)

The steps at a glance:
[00:00] Intro
[00:08] Step 1 | Make the ice cream mixture
[01:48] Step 2 | Chill in the fridge
[02:23] Step 3 | Churn the ice cream
[02:55] Step 4 | Put in the freezer to set
[03:25] Serve or store

Troubleshooting for step 1: if the milk doesn’t thicken as described in the video, return it to the saucepan and onto medium-high heat, constantly stirring so that it doesn’t stick to the bottom of the pan. When it starts to thicken (or when the first bubbles appear on its surface), immediately remove it from the heat and pour it back into the bowl. Note that we do not need the milk to thicken much, just a tad to be noticeable, as the ice cream mixture will continue to thicken as it cools.

Equipment used in the recipe:
✓ ice cream maker
✓ kitchen scale

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Music - license by Epidemicsound: https://share.epidemicsound.com/p3b1jj
• Plenty Of Time (Instrumental Version) - Ray