Homemade Eggless Ice Cream Base

Ingredients

• 1/2 cup granulated sugar
• 2 Tablespoons dry milk powder
• 1/4 teaspoon xanthan gum
• 2 Tablespoons light corn syrup
• 1+1/3 cups whole milk
• 1+1/3 cups heavy cream

Instructions

1. 1

   Combine: the sugar, dry milk, and xanthan gum in a small bowl and stir well.

2. 2

   Pour: the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk enthusiastically until smooth.

3. 3

   Set: the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.

4. 4

   Add: the cream and whisk until fully combined.

5. 5

   Transfer: the mixture to an airtight container and refrigerate until well chilled, at least 6 hours. For a better texture and flavor, chill for 24 hours. Stir the base back together if it separates during the resting time.