John Myers
Ingredients for 1 servings:
- 240 g sugar
- 23 g glucose powder
- 3 g locust bean gum
- 1 pinch of salt
- 2 packets of Bourbon vanilla sugar
- 675 ml whole milk, 3.5%
- 525 ml cream
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
without egg, for the ice cream maker
Weigh the dry ingredients in a bowl and mix together. Heat the milk and cream in a saucepan, stirring constantly. Once it’s slightly warm, slowly add the dry ingredients and continue stirring well. The ice cream base must not boil! When it’s steaming, remove the pan from the heat and let the mixture cool down. Then place it in the refrigerator and let it chill thoroughly. Blend the ice cream mixture well with a hand blender, then pour it into the ice cream maker, keeping to the manufacturer’s instructions. Then transfer the finished ice cream to a chilled container and place it in the freezer. The ice cream base corresponds to approximately 1500 ml. My ice cream maker has this capacity. If the container is smaller, simply halve the ingredients.
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