Eggless Vanilla Ice Cream

Preparation

• • In a saucepan off the heat, combine the sugar and cornstarch. Whisk in the cream, vanilla pod and seeds. Mix thoroughly.
  • Bring to a boil over medium heat, whisking constantly and scraping the sides and bottom of the saucepan. Let simmer over low heat for 1 minute. Remove from the heat. Strain. Pour into a bowl and let cool.
  • Cover with plastic wrap directly on the surface of the cream. Refrigerate for about 2 hours or until the cream is completely chilled. If desired, place the bowl over an ice bath for faster chilling.
  • Pour the cream into an ice cream maker. Churn the cream following the manufacturer’s instructions, until it becomes thick. Transfer to an airtight container and freeze for 2 hours.
  • If the ice cream is too firm, allow to sit at room temperature for a few minutes before serving. The ice cream will keep for about 2 weeks in the freezer.