Ingredients
Scale
- 1 ¼ cups (315 ml) whole milk
- 1 ¾ cups (440 ml) heavy cream
- ½ cup (110 g) granulated sugar
- 2 flat teaspoons (5 g) tapioca starch
- 1 ¼ teaspoons (10 g) glucose syrup (optional)
Optional Add-ins:
- 2 tsp vanilla extract (add after cooking)
- ½ cup (50 g) Dutch cocoa powder (add during cooking)
- ¾ cup (150 g) semi-sweet chocolate chips (fold in after churning)
Instructions
- In a small bowl, mix the tapioca starch with 2 tbsp of the milk to make a slurry.
- In a saucepan, combine the remaining milk, cream, sugar, and glucose syrup. Heat on medium-low, stirring until sugar dissolves.
- Add the slurry and continue cooking 1–2 minutes until slightly thickened.
- Remove from heat and let cool. Chill in the fridge for at least 4 hours or overnight.
- Churn in your Cuisinart ice cream maker until soft-serve consistency.
- Transfer to a chilled container and freeze 2–3 hours before serving.
Notes
- This base is highly adaptable—try it with fruit purées, cookie dough, or caramel swirls.
- Substitute tapioca starch with cornstarch if needed (cook slightly longer).
- For a dairy-free version, use coconut cream and oat milk instead.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: ⅔ cup
- Calories: 345
- Sugar: 25 g
- Sodium: 39 mg
- Fat: 27 g
- Saturated Fat: 17 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 84 mg