Joe Manley

Salt & Straw - Ice Cream Base

Reference

Salt & Straw - Ice Cream Cookbook

Ingredients (2X / 6 Cups)

• 1 cup granulated sugar
• 1/4 cup dry milk powder
• 1/2 teaspoon xanthum gum
• 1/4 cup light corn syrup
• 2 2/3 cups whole milk
• 2 2/3 cups heavy cream

Steps

1. Combine sugar, dry milk and xanthum gum in a bowl and stir well
2. Pour corn syrup into a medium pot and stir in the whole milk
3. Add the sugar mixture and mix vigorously until smooth
4. Set pot over MEDIUM HEAT and cook for about 3 minutes until the sugar is fully dissolved
5. Remove the pot from heat
6. Add the cream and whisk until fully combined
7. Transfer into an airtight container and refrigerate for at least 6 hours
8. For better flavor and texture, refrigerate for at least 24 hours