2c. heavy whipping cream, divided
1c. milk (I used skim)
2t. light corn syrup
1/2t. lemon juice
Freeze the bowl to your ice cream maker at least 24 hours in advance.
Combine sugar, water, corn syrup, and lemon juice in a deep saucepan over medium heat. Stir frequently, until the sugar is completely dissolved and it's clear and bubbly.
"I'm spoiled. - Dave
Price-wise, the only real cost for these was the heavy whipping cream - everything else I had on hand in the kitchen, as it's pretty standard baking supplies. That means this was a really really cheap dessert - just a few bucks. While I was intimidated by the instructions at first, it really was very easy and probably only took about 15 minutes total, with a break in between to let the mixture cool to room temperature.
Health-wise, there isn't much redeeming to these babies, but that's half the fun of it, right?!
Do you make your own ice cream? Have you had a similar problem to ours?