Homemade Ice Cream Base Mix
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A shelf-stable dry mix of powdered milk, sugar and powdered cream that makes seven batches of ice cream. Keep it in the pantry and add milk and vanilla when ready.
Ingredients
- 2 cups powdered milk
- 1 cup granulated sugar
- 1/2 cup powdered heavy cream
- 1/4 tsp salt
- Added when making ice cream (choose one): 1 vanilla bean (seeds scraped) 1 Tbsp vanilla powder, or 1 Tbsp vanilla extract
Equipment
- mixing bowl
- whisk
- airtight jar
Directions
- In a large bowl, whisk together the powdered milk, sugar, powdered cream, and salt until well combined.
- Keep in an airtight container in a cool, dry cabinet for up to 6 months.
Notes
To make ice cream: heat 1/2 cup of the mix with 2 cups whole milk in a medium saucepan over medium heat, whisking until warm and the sugar dissolves. If not using a vanilla bean, add the 1 Tbsp vanilla extract at this stage. Remove from heat, cool to room temperature, then refrigerate at least 2 hours. Churn in an ice cream maker per its instructions; without one, freeze in a shallow dish, stirring every 30 minutes for 2 to 3 hours. Serve as soft serve, or freeze another 2 to 3 hours for a firmer scoop. Keep dry mix away from humidity. Finished ice cream keeps about one week in an airtight freezer container.
Nutrition
Serving: 55g | Calories: 216kcal | Carbohydrates: 43g | Protein: 7.2g | Fat: 2.4g | Saturated Fat: 1.4g | Trans Fat: 0.4g | Cholesterol: 3.9mg | Sodium: 197mg | Potassium: 394mg | Fiber: 0g | Sugar: 39g | Vitamin A: 4.3IU | Vitamin C: 1.3mg | Calcium: 245mg | Iron: 0.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 7 batches; powdered milk counted as nonfat dry milk, powdered heavy cream counted as powdered creamer (no plain cream powder in USDA). Brands and portions vary, so use it only as an approximation.