This recipe has actually been around for decades. If any of you use Junket (a tablet form of rennet), the recipe is in the box. The basic idea is that the Junket/Rennet partially curdles the milk, making a custard base without the eggs or much cooking. Unlike liquid rennet, you can usually find Junket in the pudding section at most grocery stores. I haven't tried it, but liquid animal rennet would probably leave a little bitterness. Junket does not.
This makes about 2 Quarts
1 Cup Sugar 3 Cups Whole Milk 2 Cups Heavy Whipping Cream 4 tsp. Vanilla Flavoring 3 Junket Tablets (disolved in 2 tbsp cold water)
Combine all of the ingredients except for the Junket in a saucepan.
Heat to 110 F while stirring constantly.
Want "French" Vanilla? Just add a few drops of Annato (yellow cheese coloring). Doesn't change the flavor, but it looks fabulous.
Remove from heat
Stir in the disolved Junket.
Let sit UNDISTURBED for 10 minutes. (This is the magic part. Just like making cheese)
Check for a "clean break". NO, NO. Just kidding.
You now have a thick yogurt-like custard.
Chill and make ice cream like you normally would.
We stick ours (covered) in the freezer until it just starts to harden just a bit. That way it freezes quicker in the ice cream maker.
Of course you can add chocolate, fruit or lots of other things to taste.
You can actually just stick this in your freezer without using an ice cream maker. Still great, but it's not as creamy.
This is the creamiest ice cream I have ever tasted. Be careful. It's addictive.