Sweet Cream Base

My typical base.

• Scoopable directly from the freezer
• Rich (~15% milkfat)
• Relatively low sweetness
• No need to cook the base (no egg yolks and guar gum hydrates cold)

1. Combine dry ingredients (sugar, dextrose, milk powder, salt, guar gum) and mix (to avoid clumping)
2. Whisk dry ingredients into the milk and cream. If there is any unmixed powder, use a stick blender to finish it off.
3. Move base into a sealed container and let age in fridge for at least 8 hours
4. Churn
5. Harden in freezer