Ice Cream Base - Salt n straw
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Makes about 3 cups 

- 1/2 cup sugar
- 2 tbsp dry milk powder
- 1/4 tsp xantham gum
- 2 tbsp light corn syrup
- 1 1/3 cups whole milk
- 1 1/3 cups heavy cream

Instructions:
1) Combine sugar, dry milk and xantham gum in small bowl and stir well
2) Pour corn syrup in medium pot and stir in whole milk. Add sugar mixture + whisk vigorously until smooth. 
3) Cook on medium heat stirring often until sugar disolved (3 min). Adjust head + stir to prevent simmer
4) Add the cream + whisk to combine
5) Transfer to airtight container and chill over night (or at least 6 hrs). 24 hrs for best flavor.
6) Use in ice cream maker with any other mix in flavors. Freeze ice cream a few hrs to fully harden.

** Base can be stored up to a week in refrigerator before using OR up to 3 months in freezer **


Coffee Liqour: Ice cream mix in option
- 3 tbsp coffee liquor (rule of thumb is 1.5 tbsp / quart of 80 proof alc)
- 1-2 packet via instant coffee