Toasted Milk Ice Cream

Step 1

Infuse the dairy: In a medium saucepan, whisk together the milk, cream, and toasted milk powder. Cook over medium heat, whisking frequently to prevent scorching, until steaming. Remove from heat, cover, and cool to room temperature. Refrigerate and allow to infuse for at least 12 but preferably 24 hours. (You can transfer to a smaller container, if needed.)

Step 2

Strain the dairy: When ready to cook the custard, strain and measure the infused dairy. Weigh the container or large measuring cup into which you will be straining the dairy. Place a fine mesh strainer lined with a double layer of cheesecloth over the container. Strain the dairy, then carefully gather up the sides of the cheesecloth and gently squeeze the saturated milk powder solids to eke out as much of the infused dairy as you can without letting any solids pass through. Discard the milk powder solids.

Step 3

Weigh the dairy: Now weigh the container with the infused dairy. Subtract the weight of the empty container, which will tell you how much dairy you now have. Add additional cream if needed to total 700g.

Step 4

Make the custard base: In a medium saucepan, whisk together the sugar, xanthan gum, and salt. Add the glucose and egg yolks and whisk until well combined. Stream in the infused dairy and whisk until smooth. Cook over medium-low heat, frequently stirring and scraping the pot with a flexible heat-resistant spatula, until the custard is hot to the touch and thickens enough to coat the back of a spoon (170-180F). Strain the custard into a heat-safe container and stir in the vanilla extract.

Step 5

Chill the custard base: Cover the container and refrigerate the custard until well-chilled. at least 4 hours. (If you're in a hurry, you can chill the custard over an ice bath.)

Step 6

Churn the custard base: Before churning, place a freezer-friendly container in your freezer (a loaf pan works well). Churn the chilled base according to the instructions for your machine, until the mixture has the texture of soft serve (for my machine this is about 20-25 minutes).

Step 7

Freeze the ice cream: Transfer ice cream to the chilled container. Cover with parchment paper, pressing it against the surface of the ice cream so it adheres, then cover with a lid. Freeze until firm and scoopable. Ice cream will keep for up to 3 months, but good luck with that.