Toasted Milk Sweet Cream

(Pictured with sweet peanut butter sauce swirl).

Modified sweet cream base with yolks and toasted milk powder

1. Toast milk powder on low until dark golden brown. Continuously stir and break up any clumps.
2. Meanwhile heat up a pot with milk/cream, sugars, milk powder, salt, corn syrup and 2 (or 3) egg yolks. Continuously whisk as the mixture heats up to 80C/176 F to prevent yolks from scrambling.
3. Cool mixture down in an ice bath and then add vanilla extract and guar gum to stick blend in. Toasting the milk powder changes it's properties and it will not perform the same in the ice cream base as a non-toasted milk powder. Stick blending the mixture for an extended period of time will help to disrupt any clumping and micronize the milk powder to allow for better hydration.
4. Chill/mature the base 8-24 hours, the longer the better. The extended maturation time will also allow the toasted milk powder to hydrate.
5. Whisk or stick blend before churning