A smooth, creamy, and ultra-light summer dessert.
The technique for the ice milk itself is as straightforward as they come: Combine all the dry ingredients in a pot, whisk inthe milk, then cook over medium heat until it comes to a boil. From there, keep whisking for a minute as it bubbles in order to fully activate the cornstarch, preventing any trace of chalkiness in the finished product.
The final step is to doctor the ice milk with a splash of vanilla, although it can easily be flavored with other extracts to taste. Whatever machine you have, don't rush the churning phase. Pulling ice cream off while it has a milkshake-like consistency is a recipe for iciness, and that's doubly true for ice milk.
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