My favourite ice cream! Dark Muscovado Ice Cream | with xanthan gum

You will not believe the flavour of this ice cream until you try it! Everyone who tastes it for the first time is hooked. They keep on asking me "But what is this flavour!". It has the tropical notes of vanilla beans and coffee, but without containing any of them. And it only has four ingredients: dark muscovado sugar, milk, heavy cream, and xanthan gum. And kids LOVE it as much as adults do. Dark muscovado sugar is the sugar you can eat on its own. Whenever my children are around when I pull out the vase with the dark muscovado sugar, they always ask for a spoonful to eat. I too, cannot resist nibbling on it.
Dark muscovado sugar is a raw sugar and has a unique texture due to the clumps of molasses it contains. To ensure it fully dissolves during cooking, these clumps should be broken down before use; in the video we show you how to do it. When boiling the sugar with milk, it tends to curdle due to its high pH. Therefore, it's boiled with heavy cream instead.
Before using dark muscovado sugar, make sure it's soft and feels like wet sand. If it dries out, it can easily be softened by spreading it in a container and layering some apple slices on top. Another way to soften it quickly is to microwave it in short intervals, covered with a damp paper towel.
Link to the recipe:
biterkin.com/r...
Ingredients:
200 g dark muscovado sugar, softened (7.1 oz)
455 g heavy cream 35-36% fat (16 oz; 1¾ cup and 40 ml; 455ml)
500 g whole milk, fridge-cold (17.6 oz; 2 cups and 25 ml)
½ teaspoon xanthan gum (1.5 g)
⚖ makes:1.15 litre ice cream mixture (before churning), perfect for ice cream makers of 1.5-litre capacity and bigger
You will love this recipe because
✓ It is super easy to make.
✓ With just four ingredients (dark muscovado sugar, milk, heavy cream, and xanthan gum) you get an out-of-this-world flavour!
✓ Xanthan gum creates a full and perfect mouthfeel, without using any egg yolks
✓ It requires minimum cooking over the stovetop.
✓ No thermometer is needed! Xanthan gum is added at a specific temperature to ensure proper hydration. However, our recipe eliminates the need for temperature measurements. Our "boiling-hot-milk-into-fridge-cold-cream" technique is a foolproof way to achieve the same result without a thermometer!
The steps at a glance:
[00:09] Step 1 | Make the ice cream mixture
[01:43] Step 2 | Chill in the fridge
[02:21] Step 3 | Churn
[02:57] Step 4 | Put in the freezer to set
[03:29] Serve or store
Equipment used in the recipe:
✓ ice cream maker
✓ kitchen scale
✓ blender (immersion blender is fine, too)
And here is our collection of XANTHAN GUM ice cream recipes:
biterkin.com/x...
some of our favourite flavours: vanilla, caramel, lemon, strawberry, coffee.
And our expanding TH-cam xanthan gum ice cream video playlist:
• Xanthan gum | ice crea...
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• Tuya - Static Glow Sound

[@canopic7384]

Never heard of Muscovado. I will definitely look in my local market.
I need to give this recipe a try. Amazing video as always!

[@theicecreamqueen]

Please do, I have a feeling that you will love it!

[@КсенияКатана-ш5о]

Your videos are like meditation! ❤ could you tell please what brand and model of ice cream maker do you use? Thank you!

[@theicecreamqueen]

It is a Cuisinart ice cream maker, but the particular model is not available anymore!