Ice Cream Base

An ice cream base by Salt & Straws with some minor modifications that make it softer and more resistant to ice, with a richer texture, my personal preference.

Combine the sugar, dry milk, and gum mixture in a small bowl and stir well.

Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth.

Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Make sure to Heat gums+milk up to 175-180F (aim for consistent ~178F) for a couple minutes (1-3). Remove the pot from the heat.

Once off Heat, Add the cream and flavoring extracts and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)