Adapted From Salt And Straw Base

Ingredients

Ingredients

100g (1/2 Cup) granulated sugar

50g dry milk powder

1g (1/4 teaspoon) xanthan gum

50 g 2 tablespoons glucose syrup

330 g (11/3 cups) whole milk

330 g (11/3 Cups) heavy cream

Directions

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

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

Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until

well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months.