Cold Stone Creamery Sweet Cream Ice Cream – Make It at Home!

Ingredients

• 1/2 cup granulated sugar
• 2 Tbsp cornstarch
• 2 cups heavy cream
• 1 cup whole milk
• 1/4 cup light corn syrup
• Crushed oreos
• Cookie dough bites, chopped
• Crushed graham cracker or graham pie crust
• Berries
• Diced brownies
• Sprinkles
• Chopped chopped candy bars
• Caramel, chocolate or berry sauce
• Crushed sugar cones or waffle cones
• Chocolate chips
• Chopped nuts
• Basically whatever you feel like =

Directions

1. In a large saucepan, whisk the sugar and cornstarch together until they are evenly combined. Add the cream, milk and corn syrup, then whisk again until the mixture looks smooth and well blended.
2. Set the pan over medium heat, or medium high if you want to move things along, and cook while stirring the whole time. When the mixture just reaches a gentle boil, lower the heat and let it bubble gently for 30 seconds, still stirring constantly.
3. Pour the base through a fine mesh sieve into a large bowl. Press saran wrap or wax paper directly onto the surface so a skin does not form, then refrigerate until completely chilled. Move the chilled mixture to the freezer for 1 hour – 1 1/2 hours.
4. Pour the extra-cold base into an ice cream maker and freeze according to manufacturers directions. Transfer the ice cream to an airtight container and freeze until it is almost firm, or freeze until firm and soften it in the microwave for about 5-10 seconds, just until workable.
5. Fold in whatever mix-ins you want. To do it in the Cold Stone style, freeze a marble slab and use 2 large spoons to work the mix-ins into the ice cream on the chilled surface, or add them during the last 5 minutes of churning in the ice cream maker.