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Modernist Ice Cream Base

This is our default ice cream base. When we say modern, what we mean is we've swapped out much of the egg for plant-based thickeners. This gives it a purer flavor, a beautifully smooth, creamy texture and prevents your ice cream from melting as quickly.





About 9 hours total (1 hour active)


600gheavy cream200gwhole milk80gcane sugar40gdextrose3egg yolks2gsalt0.2glocust bean gum0.1gguar gum0.05glambda carrageenan


1Dry mix
80gcane sugar40gdextrose2gsalt0.2glocust bean gum0.1gguar gum0.05glambda carrageenan

In a small bowl, combine cane sugar, dextrose, salt, locust bean gum, guar gum, carrageenan. Mix ingredients to combine and set aside.

600gheavy cream200gwhole milk3egg yolksdry mix

In a blender, combine cream, milk, and egg yolks. Mix on medium speed then lower the blender to the lowest speed and keep it running to create a vortex. Slowly pour in the dry ingredients to combine. Turn the blender to high for 10 seconds, then shut it off.


Add blended mixture to saucepan over medium-low heat and gently bring up to 170°F / 77°C and hold it there to denature the whey protein, hydrate the gums, and reduce the mixture. Once the mixture coats the back of a spoon, remove from heat and transfer to a sealable heat-resistant container.


Place in a refrigerator to allow the flavors to develop fully and cool down to 40°F / 10°C - approximately 4 hours. When the mix is down to temp, transfer to a pre-chilled ice cream maker and run the ice cream maker until the ice cream is fully thickened.


Transfer ice cream into a sealable container and freeze for at least 4 hours (ideally overnight). Allow ice cream to thaw at room temperature for about 10 minutes before scooping.