Ingredients
- 600 ml (2½ cups) whole milk
- 100 ml (about 0.4 cup) cream
- 150 ml (about 0.6 cup) sugar
- ½ teaspoon Gellan gum (NOTE: don't overdose!)
- (optional) 1 tablespoon of inverted sugar (like Agave nectar)
Instructions
- Set aside a small part of the sugar and mix that with the gellan powder.
- Pour the milk, the cream and the rest of the sugar in a saucepan and bring to about 70° Celsius (158° F).
- Add the Gellan gum (mixed with a little sugar, to ease the mix-in) and whish to promptly disperse it in the hot liquid.
- Keep the temperature at, or slightly above, 70° C (158° F). for at least five minutes, while whisking.
- Take the ice cream base off the heat and let cool down.
- Once cooled down, place the ice cream base in the freezer to chill.
- Churn in your ice cream machine, or still-freeze the ice cream using your ordinary freezer.