The BLT that I made yesterday with our Manchester-Farms Berkshire bacon and Left Bower Farms garden fresh organic tomatoes was over the top!
Also the salsa I made with the tomatoes & jalapenos was the best we have had in a very long time!
It is almost the 4th of July and nice hot weather! Time to make Ice Cream with our Manchester-Farms milk!
This recipe is a favorite of my family’s!
Enjoy the holiday!
Vanilla Bean Ice Cream
(Adapted from “Jeni’s Splendid Ice Creams at Home”)
Makes 1 Quart
2 cups Manchester-Farms Local Organic Grass-Fed Whole Milk
1 tbsp. plus 1 tsp. organic cornstarch
1 ½ oz. organic cream cheese, softened
1/8 tsp. fine sea salt
1 ¼ cups organic heavy cream
2/3 cup organic sugar
2 tbsp. light corn syrup (I use Tapioca Syrup from www.barryfarm.com)
1 vanilla bean, split, seeds scraped out, seeds & bean reserved
Mix about 2 tbsp. of milk with the cornstarch in a small bowl to make smooth slurry.
Whisk the cream cheese & salt in a medium bowl until smooth.
Combine the remaining milk, the cream, sugar, corn syrup, & vanilla seeds & bean in a 4-quart saucepan, bring to a rolling boil over medium-high heat, & boil for 4 minutes. Remove from the heat & gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat & cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour into a bowl and place in the refrigerator for 4 hours or until chilled.
Remove the vanilla bean. Pour the ice cream base into the frozen canister & spin until thick & creamy. Pack the ice cream into a storage container, press a sheet of parchment paper directly against the surface, & seal with an airtight lid. Freeze for 4 hours.