Currently, instead of playing with flavors, I’m developing an original ice cream base. This is complicated stuff, requiring me to think about fat and sugar content, what ingredients I want to use and what flavor base notes I’m going to lay down in my ice cream, as well as the physical characteristics of the resulting ice cream: how much ice is present in the ice cream/how smooth it is, how scoopable it is, how quickly it melts. Ultimately, I’ll have an ice cream recipe that I can share with all of you!
Base 01 contains whole milk, cream, pasteurized egg yolks, sugar, corn syrup, tapioca starch and salt. I didn’t add flavoring because I didn’t want to cover up any of the flavors present in the mix itself. It’s smooth and creamy and has nice body but is also scoopable, which is of particular concern for me because I find the whole “let the ice cream sit on the counter for 10 minutes while it thaws” thing annoying. My one complaint is that it might be a little too sweet.