Cat & Coop's Cream Base

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


  1. 2 cups heavy cream (500g)
  2. 1 cup whole milk (250g)
  3. 2/3 cup cane sugar (110g)
  4. 1/8 tsp salt (0.5g)
  5. 1/4 tsp Tara gum (1g)
  6. 2 egg yolks (35g)


  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.

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