Have you been looking for a perfect ice cream to top summer fruit crisps, pies, and other desserts? Are you tired of plain old vanilla? Then look no further! Vanilla Clove ice cream is here to solve your dessert conundrum.
I first thought about adding clove to my vanilla ice cream base when I, too, wanted an ice cream that was a little different than vanilla. True vanilla bean ice cream is great, but why not step it up a notch? Vanilla and clove are both earthy, floral flavors and they pair really well together. The clove stands up to many fruits so it adds an extra spice element to any dessert. Perfect! Enjoy!
Vanilla Clove Ice Cream
Makes 1 quart
1 ½ cups whole milk
1 Tablespoon cornstarch
1 ¾ cups heavy cream
2/3 cups sugar
½ vanilla bean, split and seeds scraped (I prefer Madagascar vanilla)
1/8 teaspoon salt
Fill a large bowl with ice water. In a small bowl, make a slurry by mixing 2 Tablespoons of the milk with the cornstarch. Set aside.
Combine the remaining milk with heavy cream, sugar, vanilla bean & seeds and clove in a large saucepan. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves, 3 minutes.
Remove from heat and off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened (draw a line on a spoon), about 1 minute. Carefully remove the vanilla bean. Gradually pour the hot milk mixture into a medium bowl. Whisk in salt. Set the bowl in the ice water bath, and let stand, stirring occasionally, until cold, about 20 minutes. Chill overnight.
Once chilled, remove cloves and pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the ice cream into a plastic container. Freeze until firm, at least 4 hours.