An exceptionally creamy ice cream without the eggy taste you get from traditional custard bases.
- 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)
Heat cream, milk, sugar and salt in a pot over medium heat until sugar is completely dissolved.
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.
Pour mixture into blender and turn to high to create a vortex. Add tara gum slowly. Blend for 45 seconds.
Transfer to vacuum bag and seal. Sous vide at 180 deg for 1 hour.
Chill mixture for 8-24 hours before churning in ice cream machine.
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