Ice Cream Base

• 1 1/2 cups (375 ml) whipping cream (35 percent butterfat)
• 3/4 cup (180 ml) homogenized milk
• 1/2 cup (125 ml) Carnation evaporated 2-percent milk
• 1/4 cup (60 ml) light corn syrup
• 1/3 cup (65 g) sugar
• 1/2 cup (110 g) powdered milk
• 3 egg yolks

1. Fill a large bowl with ice cubes, and rest a medium metal bowl on the ice.
2. Youll need it soon to do a rapid transfer and keep the mixture cool.
3. In another bowl, combine the cream, homogenized milk, evaporated milk, corn syrup, sugar, powdered milk, and egg yolks and mix well.
4. (If you are making the Ovaltine or Sanka flavor, the flavoring goes in now.)
5. Pour through a fine-mesh sieve into a thick-bottomed saucepan.
6. Place the saucepan over medium heat and heat, stirring constantly with a wooden spoonincluding into the corners of the potuntil the mixture reaches 175F (79C).
7. A thermometer is important here because the eggs will start curdling at about 183F (85C).
8. Immediately pour the mixture through the sieve into the metal bowl sitting on ice.
9. (If you are making the cafe brulot or Goglu flavor, it goes in now.)
10. Let cool, stirring occasionally, for 10 to 15 minutes.
11. Cover with plastic wrap and refrigerate overnight.
12. The following day, churn in your ice cream maker according to the manufacturers instructions.
13. Transfer to a container, cap tightly, and store in the freezer for 3 to 4 hours before serving.
14. OVALTINE ICE CREAM
15. Add 6 tablespoons (28 g) Ovaltine along with the sugar.
16. GLACE CAFE BRULOT
17. In a small saucepan, gently warm 1/4 cup (60 ml) brandy, then ignite it to burn off the alcohol.
18. When the flames die, add 1/4 cup (35 g) dark-roast coffee beans, zest of 1 orange (in one piece), 1/4 teaspoon freshly grated nutmeg, 2 whole cloves, 1 cinnamon stick, and 1 teaspoon Angostura bitters.
19. Stir to combine.
20. Add to the hot cream mixture on ice and let it steep.
21. Cover and refrigerate as in the mother recipe, then strain and churn as directed.
22. SANKA ICE CREAM
23. Add 2 tablespoons Sanka instant-coffee powder along with the sugar.
24. Serve the ice cream with a dusting of Sanka.
25. GOGLU ICE CREAM
26. Drop 16 Goglu (arrowroot) cookies into the hot cream mixture and blend with a hand blender.
27. Then, cool, cover, and churn as directed.
28. Serve the ice cream with chopped cookies on top.

whipping cream, milk, carnation, light corn syrup, sugar, powdered milk, egg yolks

Taken from www.epicurious.com/recipes/food/views/ice-cream-base-388958 (may not work)