• Dash of Hang

Ice Cream Base (Salt & Straw Recipe)


I'd like to thank Salt and Straw for releasing this delicious ice cream base last year. It's so creamy and easy to make. Beware this requires two days of prepwork/waiting. But it's worth it. The best thing about this base is that it's delicious on it's own. Or you can easily combine any mixture of goodness to give it whatever flavor you'd like.



I've combined the following individually to the base with success: mashed taro, Okinawan sweet potato, pumpkin puree with crushed gingersnaps, crushed Oreos, Vietnamese coffee, Thai tea, matcha powder, durian, chocolate, vanilla bean, and strawberries. When adding any cookies or crunchy ingredients, wait to add these when you're about to churn your base. Otherwise they'll be soggy. When adding any other flavors, add to base before chilling to allow for a richer flavor profile.


NOTE: This base does not forego the use of an ice cream maker. Don't forget that most ice cream makers require you to freeze the bowl for 6-24 hours prior. If you plan on making ice cream frequently or have the luxury and financial means to invest in a higher end ice cream maker, I'd suggest this Cuisinart Ice Cream and Gelato Maker.

SALT & STRAW’S ICE CREAM BASE

(Makes about 3 cups)

Ingredients:

  • 1/2 cup granulated sugar

  • 2 tablespoons dry milk powder

  • 1/4 teaspoon xanthan gum

  • 2 tablespoons light corn syrup

  • 1 1/3 cups whole milk

  • 1 1/3 cups heavy cream


Instructions:

1. Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.

2. Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.

3. Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. Just be sure to fully thaw the frozen base before using it.


0 comments

Recent Posts

See All