Fleur de Lait - Flower of milk.
I must say that it was a really nice surprise...I wasn't quite sure what to expect from an ice cream made without eggs but with cornstarch and milk. First I though it would go in the frozen yogurt category but it doesn't at all, it's not as tangy as frozen yogurt. The best way to describe this ice cream is simply sweet milk.
It's amazing how creamy it is just by the magic of cornstarch, the ice cream is simple and clean but definitely not plain. It's amazing on it's own but I had some frozen raspberries that I thought would go great with it, they did! If you add the swirl make sure you don't skip the vodka in the recipe, it is crucial for the swirl not to freeze too hard.
Fleur de Lait:
2 cups (500 ml) whole milk
¾ cup (150 gr) sugar
pinch of salt
3 tbsp (25 gr) cornstarch
1 cup (250 ml) heavy cream
1 ½ cups raspberry, fresh or frozen
3 tbsp sugar
1 tbsp vodka
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 heat and scrape it into a bowl. Chill thoroughly in the refrigerator, stirring the mixture occasionally as it cools.
An hour or so before churning the ice cream, make the raspberry swirl by mashing the raspberries together with the sugar and vodka with a fork(if using frozen raspberries, let them thaw a bit first) until they're juicy but but with nice-sized chunks of raspberries remaining. Chill until ready to use.
Once well-chilled, whisk to remove any lumps, freeze the ice cream custard in your ice cream maker according to manufacturer's instructions. As you remove it from the machine , layer it in the container with spoonfuls of chilled raspberry swirl mixture.
Original from: The Perfect Scoop by David Lebovitz