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Cream Ice Cream
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| 2400 | whole milk |
| 2800 gr | heavy cream 35% fat |
| 800 Grams | sugar |
| 170 Grams | trimoline |
| 285 Grams | Milk powder 0% fat |
| 60 Grams | dry glucose |
| 30 Grams | stabilizer SE30 |
warm up the milk and cream to 35C and add the sugar with the powders. At 50C add the trimoline
and the stabilizer mixed with some sugar. Cook to 84C and let rest for 12 hours.
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