INGREDIENTS
500 ml
full-fat milk
100 g
sugar
20 g
glucose syrup (or replace with 20 g more sugar)
1
vanilla pod
30 g
skimmed milk powder
1
tsp locust bean gum* (or egg yolk)
1
tsp salt
200 ml
whipping cream
*Locust bean gum is a natural thickening agent extracted from the seeds of the carob tree. It adds a creamy texture and acts as a stabiliser in ice cream. If you can't find it, you can substitute it with egg yolk (although it will change the flavour and colour). It is available from herbalists or specialised shops.
PREPARATION
1/
Prepare a cold bain marie (a large bowl with water and lots of ice).
2/
In a bowl, mix the sugar, milk powder, locust bean gum and salt.
3/
In a saucepan, heat the milk with the glucose syrup, seeds and vanilla pod.
PREPARATION
4/
Add the dry ingredients to the saucepan and mix well with a whisk.
5/
Cook over a medium heat until the mixture reaches 82 °C. If you don't have a thermometer, remove it when small bubbles appear at the edges.
6/
Remove from the heat and cool quickly by placing the pan over the inverted bain-marie.
7/
Once cold, add the cream and mix.
PREPARATION
8/
Refrigerate the base for at least six hours, ideally overnight.
9/
Before adding the butter, remove the vanilla pod and beat the mixture with a mixer for about 30 seconds. Pour into the ice cream maker and add butter until a dense texture is obtained.
10/
Transfer the ice cream to a covered container and freeze for at least four hours before serving.
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