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Sunday, March 07, 2010

Good old cornstarch - ice cream?


Does any one even make good old cornstarch pudding any more? It was certainly a staple of my childhood , but I barely remember making it for my own family.

What brought me back to it was reading Mark Bittman's suggestion that it could easily pinch hit as an ice cream





base -as a substitute for the richer, more traditional egg yolk base.

What a revelation!





It works perfectly. I used the Joy of Cooking recipe for vanilla pudding using 1/2 half and half and 1/2 "skim plus" milk.

Freezing it in these little individual cups was my own idea. Easy portion control.





- Posted using BlogPress from my iPhone

4 Comments:

Anonymous Beecher said...

That Bittman always has some great idea! We've been having the ginger fried rice and the sausage and polenta dishes he wrote about recently a LOT. I'll have to try this.

7:28 PM  
Blogger sixty-five said...

I actually made it once before using Bittman's own recipe in his vegetarian cookbook. It had an enormous amt of sugar -maybe a misprint? But the consistency was amazing.

9:34 PM  
Blogger sukipoet said...

you are so clever to post from your phone. No, never had cornstarch pudding, I dont think. So you put cornstarch in the ice cream???? Wild goings on in NJ

10:34 AM  
Blogger sixty-five said...

I'll bet you had it when you were a child -before the advent of boxed pudding mixes, which are essentially the same thing. People just stopped making it from scratch.

10:39 AM  

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