2 cups local organic grass-fed whole milk

1TBSP + 1 tsp. organic cornstarch

1 ½ oz. organic cream cheese, softened

1/8 tsp. fine sea salt

1 ¼ cups organic heavy cream

2/3 cup organic sugar

2 TBSP light corn syrup or tapioca syrup

1 vanilla bean split, seeds removed, and seeds & beans reserved

1 basic ice cream maker

1 storage container


  1. Mix 2 TBSP of milk with cornstarch in a small bowl to make smooth slurry.
  2. Whisk the cream cheese and salt in a medium bowl until smooth.
  3. Combine the remaining milk, cream, sugar, corn syrup, and vanilla seeds & beans in a 4-quart saucepan.
  4. Bring mixture to a rolling boil over medium-high heat for about 4 minutes.
  5. Remove from heat and gradually whisk in the cornstarch slurry.
  6. Bring the mixture back to a boil over medium-high heat.
  7. Cook while stirring with a heatproof spatula, until mixture is slightly thickened (about 1 minute)
  8. Remove from heat and gradually whisk the hot milk mixture into the cream cheese until smooth.
  9. Pour into a bowl and place in the refrigerator for 4 hours or until chilled.
  10. Remove the vanilla bean.
  11. Pour the ice cream base into the frozen canister of the ice cream maker and spin until thick and creamy.
  12. Pack the ice cream in a storage container.
  13. Press a sheet of parchment paper directly against the surface and seal with an airtight lid.
  14. Freeze for 4 hours and serve. 

Serving Size:

1 quart

*Recipe from Manchester Farms at Farm to Table Pittsburgh 2012 Convention

*Vanilla bean image from Photo Dictionary

*Vanilla ice cream image from Gourmantine’s Blog

*Vanilla ice cream in mixer image from Food Migration