INGREDIENTS

• ½ cup granulated sugar
• 2 Tablespoons dry milk powder
• ¼ teaspoon xanthan gum
• 2 Tablespoons light corn syrup
• 1+⅓ cups whole milk
• 1+⅓ cups heavy cream

INSTRUCTIONS

1. Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
2. Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk enthusiastically until smooth.
3. 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.
4. Add the cream and whisk until fully combined.
5. Pour the mixture into an airtight container and refrigerate until well chilled. Alternatively, use the chilling mode of your ice cream maker. Once chilled, transfer the mixture to the ice cream bowl and churn it using the ice cream mode. After the ice cream mode ends, pour the mixture into an airtight container and refrigerate.