May Ice Cream of the Month

                                       Vanilla Kumquat Froyo
                                              1 8 oz. package kumquats
                                                    2/3 cup sugar
                                                 1 1/2 cups 1% milk
                                                 2 tbsp. cornstarch
                                                 4 tbsp. cream cheese
                                                 1/2 cup heavy cream
                                               1/4 cup light corn syrup
                                          1 1/4 cups plain Greek yogurt
                                                  1 tsp. vanilla extract
                                                  
                                                     Instructions    
                         
 Puree kumquats whole in a food processer.  Spoon them into a saucepan.  Add sugar to the saucepan.  Heat over medium high heat until sugar is dissolved.  Remove from heat, and let cool.  Pour milk into a measuring cup.  Remove 2 tbsp. of the milk out into a small cup.  Add the corn starch to the small cup, and stir well.  Scoop cream cheese into a medium to large bowl.  Pour remaining milk, heavy cream, and corn syrup into a saucepan.  Boil over medium-high heat for 3 minutes.  Remove from heat, and stir in the cornstarch mixture.  Return to heat and boil over medium- high heat.  Cook for about 1 1/2 minutes or until thicker while stirring with a heatproof spatula.  Remove from heat.  Slowly, whisk the hot milk mixture into the cream cheese.  Whisk until smooth.  Add Greek yogurt, the kumquat mixture, and vanilla. Pour it into a big Ziploc freezer bag and place it in a huge bowl full of ice water.  Let it sit for 25 minutes.  Freeze in your ice cream maker until thick and creamy ( It took mine 15 minutes).  Scoop into a freezer safe bowl and press a sheet of parchment paper right on the surface of the ice cream.  Cut any edges of the parchment paper that are hanging over side off.  Put on a tight lid.  Store in freezer.  It would be best to wait a couple hours to eat it.  That way it can get hard.  Enjoy.

This recipe was based on the ice-cream in a book I have called  Jeni's Splendid Ice Creams At Home.  It is a very interesting book because of the unique ice-cream base she uses and the unique flavors.  One that I thought was interesting was celery ice-cream.  By the way, kumquat wasn't in there.  Here is a link for Jeni's Splendid Ice Creams At Home.