Wanderlust (Custard Base)

Make a very rich custard. Good for flan, egg tart or zabaglione where the egg flavor needs to be strong.

1. Prepare an Ice Bath
2. Whisk together the milk powder, sugar, glucose, tara gum. In a separate bowl, blend the whole milk, condensed milk, and egg yolks with a hand blender. Add the dry ingredients, then blend again thoroughly to dissolve all the solids.
3. Pour the mixture into a small saucepan and cook over medium-low heat, whisking constantly, until it reaches 165d Far (75d Celsius).
4. Once the base reaches 165F/75C immediately remove from the heat and pour it back into the tall mixing vessel. Add the heavy cream and blend the mixture with a hand blender for 2 minutes to fully homogenize it.
5. Pour the base through a sieve into the prepared ice bath to cool. Whisk in the kala namak , adding a little more at a time until the desired flavor is achieved. Remember that the final flavor of the ice cream will be muted once frozen.
6. Once completely cool, transfer the base to an airtight container and refrigerate it for at least 12 hours or up to 3 days.
7. Quickly blend the ice cream base once more with a hand blender or whisk before processing it in an ice cream machine.