Salt and Straw Ice Cream Base Recipe

Salt and Straw Ice Cream Base Recipe
By The Cooking World, Editorial Staff
June 17, 2022

Salt and Straw Ice Cream Base Recipe: Our Go-To Ice Cream Base

The perfect scoop of ice cream begins here. In this week's We Cook Books recipe, we decided to share the Salt and Straw Ice Cream Base Recipe with you.

The Salt and Straw Ice Cream Base is our go-to recipe for any of our ice cream creations. Not only does it produces a smooth and creamy ice cream, but in minutes you have the foundation for practically every creamy frozen treat you want to create yourself.

As Tyler Malek says in Salt & Straw Cookbook, "Make it, store it, flavor it, and churn away. That's all you need to know.".

5 minutes
3 minutes
750 ml (3 cups)


115 g (½ cup) granulated sugar
15 g (2 tablespoons) dry milk powder
1 g (¼ teaspoon) xanthan gum
40 g 2 tablespoons light corn syrup
330 g (1⅓ cups) whole milk
330 g (1⅓ cups) heavy cream

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  1. Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
  2. Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
  3. Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months.
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