On this edition of Joan Eats, Joan shares a delightful homemade vanilla ice cream recipe perfect for hot weather. The recipe is an adaptation from Mark Bittman's New York Times column and features a cornstarch base without using eggs. It requires basic ingredients like light cream, milk, sugar, salt, a vanilla bean or extract, and cornstarch. Joan provides a step-by-step guide on how to prepare the base, cook and thicken the mixture, and eventually churn it using an ice cream maker. She guarantees the homemade ice cream is richer and creamier than any premium store-bought version.

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