0 (0)

Categories: Desserts, Vegetarian

Kansas City Vanilla Ice Cream

Kansas City Vanilla Ice Cream
Los Angeles Times

Dear SOS: Could you please print the recipe for Kansas City Ice Cream? I was going to make some for the Fourth of July but found I had lost the recipe. Everyone was really disappointed. I have been making it ... Read more

Total time: 1 hour | Makes 7 cups
  • 1 1/2 tablespoons cornstarch
  • 3 cups milk, divided
  • 1 1/3 cups sugar
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 cup evaporated milk
  • 1 cup whipping cream
  • 1 1/2 tablespoons vanilla extract

Step 1Mix the cornstarch with 1/4 cup milk until smooth. Add 3/4 cup of milk and cook in the top of a double boiler set over, but not touching, simmering water until thick and smooth, about 10 minutes, beating constantly to avoid lumps.

Step 2Blend the sugar, eggs, salt and evaporated milk in an electric mixer. Add the hot cornstarch mixture and beat well. Add the whipping cream, remaining milk and vanilla extract.

Step 3Freeze in an ice cream maker according to manufacturer's instructions. You may have to do this in 2 batches.

Each 1/2 cup:
165 calories; 132 mg sodium; 51 mg cholesterol; 6 grams fat; 4 grams saturated fat; 24 grams carbohydrates; 3 grams protein; 0.01 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Asian pear tart
Pomegranate tapioca
Spiced plum ice cream