Modern Ice Cream Base
For 1qt/l of ice cream, you're going to need...
600g heavy cream
200g whole milk
80g cane sugar
3 egg yolks (40-50g)
0.2g locust bean gum
0.1g guar gum
0.05g lambda carrageenan
- About 9 hours total (1 hour active time)
- saucepan, at least 1.5qt/l
- ice cream maker, at least 1.5qt/l
- In a small bowl:
+ 80g cane sugar
+ 40g dextrose
+ 2g salt
+ 0.2g locust bean gum
+ 0.1g guar gum
+ 0.05g lambda carrageenan
Mix ingredients to combine and set aside.
- In a blender:
+ 600g heavy cream
+ 200g whole milk
+ 3 egg yolks
Mix on medium speed then lower the blender to the lowest speed and keep it running to create a vortex.
Slowly pour in the dry ingredients to combine. Turn the blender to high for 10 seconds, then shut it off.
Add mixture to saucepan over medium-low heat and gently bring up to 170°F / 77°C and hold it there to denature the whey protein, hydrate the gums, and reduce the mixture.
Once the mixture coats the back of a spoon, remove from heat and transfer to a sealable heat-resistant container.
Place in a refrigerator to allow the flavors to develop fully and cool down to 40°F / 10°C - approximately 4 hours.
When the mix is down to temp, transfer to a pre-chilled ice cream maker and run the ice cream maker until the ice cream is fully thickened.
Transfer ice cream into a sealable container and freeze for at least 4 hours (ideally overnight).
Allow ice cream to thaw at room temperature for about 10 minutes before scooping.