OK, Mr. Kodiak.... Here is Mike Hengelsberg's super secret AWESOME ice cream recipe from the formulation labs at Main Street Ingredients in La Crosse, WI....
Once you have THIS ice cream, you won't never want to have another!! You might have to go to the store and get some ingredients, but it is WORTH IT!
Batch size: 1 gallon of mix - should yield 1.5 gallons of ice cream, depending on air incorporation...
Milk (Whole Milk) - 1/2 gallon
Cream (whipping) - 1/3 gallon (I would use a quart and a half...this is PREMIUM STUFF!!)
Carnation Instant Milk - 1/4 Pound
Sugar - 1 pound
Karo Corn Syrup (light) - 1 pound (NOT 16 fl. Oz... you have to weigh it!)
Egg Yolks (beaten) - 1-2 each (more will give a creamier texture)
Xanthan Gum (available at most grocery stores...sold by Bob's Red Mill) - 2 teaspoons (optional...but it WILL make it better!!!)
Directions: Separate and beat egg yolks. Discard whites. Weigh up all ingredients. Xanthan Gum and a portion of sugar in a ziplock bag and shake to blend... This will help get the Xanthan into solution easier as it tends to want to clump pretty significantly if blended alone. Pour milk In a large stainless steel dutch oven pan (1.5 gallon capacity or so). Using wire wisk, incorporate ingredients in this order: Instant Nonfat milk, Corn Syrup, Sugar, Sugar/Xanthan blend, beaten egg yolks, cream. Place pan on stove and turn heat to medium. Continue to STIR MIX while it is heating. If you have a good thermometer, now is the time to us it. You do NOT need to bring the ingredients to boiling...in fact it is better to NOT boil these as it will curdle the egg and scorch the milk. Continue stirring scraping the bottom of the pan frequently to keep from scalding. Bring the temperature to 175 degrees. Once you reach 175, take the mix off of the stove and immediately plunge pan into sink filled with ice water. Allow to cool in ice bath for 15 minutes, then place in refrigerator to cool completely to Refrigerator temperature overnight... Mix will thicken in fridge overnight.
Edited to add the following disclaimer: It is IMPERATIVE with the eggs in this formula that you heat the mix to a minimum of 175 degrees and then getting it into the ice bath to cool off quickly...if you don't want to heat the mix, just eliminate the eggs... But with the eggs it is IMPERATIVE!
Freeze ice cream in Kub Ice Kreme Freezer using your favorite ingredients. This is classified as a "premium ice cream" buy "standard of identity" because it is 12% fat ice cream. If you want to eliminate the corn syrup, you can, but add back in some sugar. Corn Syrup is about 1/2 as sweet as sugar, so if you take out A pound of corn syrup, add back in a half-pound of sugar...
I will post a separate post with my favorite flavors and how I make them!
Let me know if you try this ice cream mix and what you think!!!!!
Mike in La Crosse, WI
Last edited by Hengy on Fri Jul 25, 2008 4:20 pm, edited 1 time in total.