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Ingredients
- 2 cups (500 ml) whole milk
- 3/4 cup (150 g) sugar
- Pinch of salt
- 3 tablespoons (25 g) cornstarch
- 1 cup (250 ml) heavy cream
Method
- Warm the milk with the sugar and salt in a medium saucepan.
- Whisk together the cornstarch and cold heavy cream until dissolved, and stir it into the milk.
- Heat the mixture, stirring constantly, until it begins to boil and bubble up.
- Reduce the heat and simmer for 2 minutes, continuing to stir.
- Remove from the heat and scrape it into a bowl.
- Chill thoroughly in the refrigerator, stirring the mixture occasionally as it cools.
- Once well-chilled, whisk to remove any lumps, then freeze the mixture in your ice cream maker according to the manufacturers instructions.
- Try sandwiching Fleur de Lait between Oatmeal Ice Cream Sandwich Cookies (page 226).
