Easy Homemade Ice Cream

Preparation

1. Step 1

   Prepare the ice cream base: Cut the cream cheese into ½-inch pieces and set aside in a medium bowl. (This bowl will be used to refrigerate the ice cream base before churning.)

2. Step 2

   Place a 9-by-5-inch metal loaf pan in the freezer. (This pan is for holding the ice cream after churning.)

3. Step 3

   Choose a large bowl that will contain the medium bowl with some room to spare around the edges. Fill the large bowl halfway with ice and add about a cup of cold water.

4. Step 4

   In a medium saucepan, combine the milk, cream, sugar, corn syrup and salt. Set over medium heat and cook for about 6 minutes, whisking often, until the mixture steams and bubbles start breaking through the surface. Remove from the heat.

5. Step 5

   Using a measuring cup or ladle, scoop about ¼ cup of the hot milk and pour it over the cream cheese. Let sit, undisturbed, for 1 minute, then whisk vigorously until smooth. (If it looks lumpy at first, keep going: It’s essential to make it smooth at this stage.) Gradually stream in the remaining hot milk, whisking constantly until smooth. (If there are any clumps remaining, pass the mixture through a fine-mesh sieve.)

6. Step 6

   Set the bowl over the ice bath and whisk occasionally until the mixture cools completely. Add the vanilla extract and whisk to incorporate.

7. Step 7

   Remove the bowl from the ice bath. Cover and refrigerate for at least 4 hours or, preferably, overnight.

8. Step 8

   Make the ice cream: Pour the chilled ice cream base into an ice cream maker and churn according to machine instructions.

9. Step 9

   Once the ice cream has reached a thick, soft-serve consistency, remove from the machine and transfer to the chilled loaf pan. If adding mix-ins, spread half the ice cream in the pan and top with about half of your mix-ins. Swirl with a butter knife or chopstick to evenly distribute them. Top with the remaining ice cream and mix-ins, and swirl once more to distribute.

10. Step 10

    Press a piece of parchment paper directly against the top of the ice cream and cover the pan with plastic wrap. Freeze until solid, at least 4 hours. The ice cream will keep for a long time in the freezer, but tastes best within 2 weeks. When ready to serve, allow to sit at room temperature for a few minutes before scooping, if needed.