Equipment
Saucepan
Airtight container
Ice cream maker
Whisk
or Wooden spoon
Ingredients
6 servings
Main Base
- 710 ml heavy cream, chilled
- 240 ml milk, whole
- 120 g sugar, granulated
- 166 g corn syrup
- 2½ g salt, fine
- flavoring
Nutrition (per serving)
523
Calories
5g
Protein
29g
Carbs
44g
Fat
0g
Fiber
29g
Sugar
224mg
Sodium
Method
01
Put the heavy cream, milk, sugar, corn syrup, and salt into a saucepan.
02
Heat the mixture over medium heat until it reaches approximately 85°C (185°F), stirring occasionally until the sugar is completely dissolved.
Look for: Sugar crystals are no longer visibleFeel: Liquid is smooth when rubbed between fingers
03
Pour the liquid into a container and refrigerate for at least 4 hours, or until it reaches 4°C (40°F).
4h
04
Pour the cold base into your ice cream maker and churn following the manufacturer's directions.
25mLook for: Ice cream has the consistency of soft-serve
05
Serve the ice cream immediately for a soft texture, or transfer to an airtight container and freeze until firm.
Chef's Notes
- For optimal flavor development and texture, chill the ice cream base overnight. This allows the fats to solidify and the sugars to fully hydrate.
- Ensure your sugar is completely dissolved before proceeding. Undissolved sugar can lead to a gritty texture in the finished ice cream.
- When heating the base, avoid boiling. Overheating can scald the milk, resulting in an off-flavor and potentially a less smooth texture.
- The addition of corn syrup is crucial for preventing large ice crystals and ensuring a scoopable texture, especially in home freezers.
- Always add any extracts or flavorings after the base has been heated and cooled, as heat can diminish their potency.
Storage
Refrigerator: 3 days — Store base in a sealed container before churning.
Freezer: 2 weeks — Best texture within the first 14 days.
