INGREDIENTS

115g castor sugar
2 tbsp milk powder
1/4 tsp Xanthan Gum
1/2 tsp good salt flakes (Maldon or similar)
40g liquid glucose
330g full cream milk
330g cream
1 tbsp really good vanilla

METHOD

Combine the sugar, milk powder, xanthan gum and salt in a medium sized saucepan, whisk to combine well. Add the milk and stir immediately, whisking until smooth. Turn on the heat to low-medium and add the glucose. Heat, gently stirring and whisking all the time, until the sugar has fully dissolved. Do not allow the milk mixture to simmer or boil. 

Once the sugar is dissolved, remove the pan from the heat and add the cream and vanilla. Again, stir to combine. Then cool quickly to room temp before placing in the fridge to develop in flavour (overnight is good) before churning. 

Stir the base back together if it separates during the resting time. This base recipe can be stored in the fridge for up to 1 week or in the freezer for up to 3 months.

This recipe is based on the one published a while back by the team at Salt and Straw Ice Cream company in Portland. It's a great place to springboard into your own flavours.

Yield 750ml