Mantecado Ice Cream with Cornstarch

In a large enough pot, heat the milk, sugar and cream over medium heat. Stir until the sugar is completely dissolved and the mixture is hot but not boiling. In the meantime, we can take advantage of the minutes by mixing the indicated amount of cornstarch with the egg yolks. Ideally, do not forget to mix until no lumps remain.

Now, slowly add the cornstarch mixture to the saucepan, stirring constantly to prevent lumps from forming. Continue cooking the mixture over medium-low heat until slightly thickened, about 5 to 7 minutes. Do not bring to a boil.

Remove the pan from the heat and add the vanilla extract and salt. Mix well to distribute the flavors evenly throughout the ice cream base.

Cover the surface of the mixture with cling film, making sure it touches the surface directly to prevent a film from forming on top. Let the mixture cool at room temperature for about 20 minutes and then refrigerate for at least 4 hours, or preferably overnight.

Before preparing the ice cream, make sure the ice cream maker is properly cooled according to the manufacturer's instructions. At this point, pour the well-chilled ice cream base into the ice cream maker and begin churning according to the manufacturer's directions. This will take about 20-30 minutes to obtain a creamy consistency.

If you want to add a crunchy touch, add chopped walnuts during the last few minutes of churning in the refrigerator. The nuts will add a delicious contrast to the smoothness of the buttercream ice cream. Make sure the nuts are well distributed throughout the mixture.

Once you have added the nuts, remove the ice cream mixture from the refrigerator and transfer it to a freezer-safe container. Cover the container with plastic wrap or an airtight lid to prevent ice crystals from forming on the surface of the ice cream.

Place the container in the freezer and let the ice cream freeze for at least 4 hours or until firm. If you can resist the temptation, it is best to leave it in the freezer overnight for a perfect texture.

Once the cornstarch buttercream ice cream is well frozen, remove it from the freezer and let it sit at room temperature for a few minutes to soften slightly. This will make it easier to form soft, creamy scoops of ice cream.