Flavored ice cream

Preparation

1. Dry blend NFDM, Caragum 200 FF, and half of the sugar.
2. While agitating milk using a Lightnin Mixer, add egg yolks to milk.
3. Slowly add dry blend to milk and egg solution and mix for 10 minutes.
4. Add the rest of the sugar and mix for 5 minutes.
5. Add heavy cream and mix for 3 minutes.
6. Transfer to a Silverson Mixer and mix at 8000 rpm for 2 minutes.
7. HTST process at 85°C for 15 seconds. Homogenize at 180 bar total (30 bar 2nd stage, 150 1st stage).
8. Cool to refrigeration temperature rapidly.
9. Age for a minimum for 4 hours.
10. Using mixing, add specified vanilla level.
11. Freeze using the continuous hard pack freezer.