Cat & Coop's Cream Base

Name: Cat & Coop's Cream Base
Cuisine: American
Ingredients: 2 cups heavy cream (500g); 1 cup whole milk (250g); 2/3 cup cane sugar (110g); 1/8 tsp salt (0.5g); 1/4 tsp Tara gum (1g); 2 egg yolks (35g)

Garrett Cooper @gwillikers

Jasper, Indiana

An exceptionally creamy ice cream without the eggy taste you get from traditional custard bases.

Garrett Cooper @gwillikers

Jasper, Indiana

An exceptionally creamy ice cream without the eggy taste you get from traditional custard bases.

Saved

Ingredients

2 cupsheavy cream (500g)
1 cupwhole milk (250g)
2/3 cupcane sugar (110g)
1/8 tspsalt (0.5g)
1/4 tspTara gum (1g)
2egg yolks (35g)

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Steps

1

Heat cream, milk, sugar and salt in a pot over medium heat until sugar is completely dissolved.
2

While whisking, add a small amount of cream mixture to beaten egg yolks in a bowl to bring them up to temp. Then, slowly add the yolk mixture into the cream mixture while whisking.
3

Pour mixture into blender and turn to high to create a vortex. Add tara gum slowly. Blend for 45 seconds.
4

Transfer to vacuum bag and seal. Sous vide at 180 deg for 1 hour.
5

Chill mixture for 8-24 hours before churning in ice cream machine.