Italian-Style Low-Fat Milk Ice Cream Base

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1. 1
   Mix the sugar, milk powder, and cornstarch in a pot, stirring thoroughly to prevent lumps when the milk is added.
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2. 2
   Add a small amount of milk and stir until the powders begin to dissolve.
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3. 3
   Turn heat to medium-low and gradually add the remaining milk in batches, stirring constantly.
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4. 4
   Keep the heat at medium-low and stir constantly to prevent sticking. Once the mixture begins to simmer and thicken, cook for about 15 minutes.
   ▶ ≈2:32
5. 5
   When the mixture is thick enough that a spoon leaves a trail across it, add the cream and cook over low heat until even thicker.
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6. 6
   Prepare an ice bath. Strain the cooked mixture through a fine sieve to remove any skin or lumps.
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7. 7
   Place the pot in the ice bath and whisk continuously to cool rapidly. As it cools, it will thicken further. The final weight should be around 750–780 grams.
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8. 8
   Once cooled, the base can be flavored or frozen directly. Without an ice cream maker, transfer to a vacuum-sealed bag, squeeze out air using ice water, and freeze. Alternatively, pour into an ice cream maker if you have one.
   ▶ ≈3:50