Description
My personal less sweet standard base. SMP adjustable if this recipe is adapted for different flavors and types of ice cream.
Instructions
Weigh/add milk, cream, and salt to a pot
Make SMP and sugar/dextrose mixture
Heat on medium/low medium and mix until sugar dissolves. No egg yolks in this base so you do NOT need to bring it up to 80C/176F. But it's recommended to do so in order to evaporate some extra water content. Recommend cooling in ice bath rapidly for food safety. Guar gum reaches full hydration (saturation) and develops its maximum stable viscosity at a temperature range of 25°C to 40°C (77°F to 104°F). Add in the vanilla extract and stick blend in guar gum at this temperature range.
Continue cooling and transfer to container and chill/mature base for 8-24 hours.
Ingredients
- 450 g
Can substitute regular 2% or whole milk without significant changes to the product.
- 360 g
- 95 g
- 50 g
- 1.5 g
- 1 g
- 35 g
Can substitute in ~ 40 grams of corn syrup but ice cream will be more firm.
- 10 g
- 1.2 g
Calculations
See all-14.7 °C
13.71%
40.16%
14.37%
Nutrition
| per 100 g | Full recipe | |
|---|---|---|
| Calories | 224 kcal | 2,137 kcal |
| Total fat | 14.4 g | 137.1 g |
| Saturated fat | 8.3 g | 79.2 g |
| Trans fat | 0 g | 0 g |
| Carbohydrates | 19.7 g | 188.1 g |
| Sugars | 18.3 g | 174.4 g |
| Fiber | 0 g | 0 g |
| Protein | 5.1 g | 49.1 g |
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Recipe details
| Visibility | Public |
|---|---|
| Likes | 0 |
| Views | 9 |
| Author | Vincent Tran |
| Created | 9/18/2026 |
| Updated | 9/27/2026 |
| Evaporation | 5% |