Jordan's Collection of Recipes - Ice Cream Base

Ingredients

500 mL (2 cups) 35% whipping cream
250 mL (1 cup) 3.25% milk
30 mL (2 Tbsp) dry milk powder
30 mL (2 Tbsp) Invert sugar (like corn syrup)
125 mL (1/2 cup) sugar
5 egg yolks
10 mL (2 tsp) pure vanilla extract - Optional

Directions

Step 1
In a medium saucepan whisk together the cream, milk, dry milk powder and corn syrup.

Step 2
Bring it just to a simmer, stir, and then remove from the heat.

Step 3
In a medium bowl, whisk together the yolks and the sugar.

Step 4
Whisking constantly, temper the egg yolks with some of the hot cream.

Step 5
Whisking pour the egg mixture back into the saucepan and cook over medium heat until the mixture reaches 170F.

Step 6
Pour custard into a bowl, and whisk in the vanilla (if using).

Step 7
Cool quickly with a bain marie or ice bath.

Step 8
Cover and refrigerate until cold.

Step 9
Once Ice cream base is cold, start cooling machine.

Step 10
Once machine is cold, add ice cream base. If making hard serve Ice cream pre-chill storage bowl if glass or ceramic.

Step 11
When mixture is cold (-12F ), ice cream is now soft serve.

Step 12
If making hard serve ice cream, store ice cream in frezzer for 2-4 hours.

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