Ingredients
2 cups heavy whipping cream
1 (12 ounce) can evaporated milk
1/2 cup milk
1/8 teaspoon guar gum
2 tablespoons vanilla extract
1/8 teaspoon salt
3/4 cup sugar
1/2 cup corn syrup
Method
Sources
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Compressor-free churner for gelato, sorbet, frozen yogurt
Individual cups for perfectly shaped poached eggs
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I use a 2 qt pyrex measuring bowl to mix ingredients and microwave to heat. add all liquid ingredients to pyrex containter, including corn syrup. mix all dry ingredients in a clean dry bowl to ensure that guar gum is incorporated evenly. add sugar, salt, guar gum mixture to liquid ingredients. heat on high in microwave for about 8 minutes. cover and refrigerate for 12-24 hrs. set up ice cream freezer (I use a Kitchen Aid mixer accessory). Start on low speed, stir ice cream mix, add to freezer bowl. mix for 15-20 minutes, should noticeably increase in volume as air is mixed in. portion what is now soft serve into freezer containers of choice and freeze overnight for final consistency. notes: Guar Gum is available from Bob's RedMill, a natural thickener and emulsifier. The combination of Guar Gum, Corn Syrup, Sugar, and Salt will give a smooth consistency. Heating and Aging the mixture overnight ensures that the milk fats in the cream and milk solids from the evaporated milk are set in the matrix so you form no ice crystals and your ice cream will be smooth and scoopable.