Just a test so far, however, the unfrozen base is delicious. I'm really excited to churn it. This needs to be churned immediately because of the active culture in the buttermilk.
500g buttermilk
10g milk powder
120g heavy cream
30g sweetened condensed milk
100g sugar
20g glucose powder
4.5g lactic acid
2g powdered gelatin
1g xanthan gum
Add the cream to a small pot and bloom the gelatin over the top 5 minutes. Add the sugar, glucose powder and sweetened condensed milk. Warm until sugar is melted do not bring to a boil. Chill thoroughly. Once the cream mixture is cold blend with remaining ingredients and pass through a fine sieve.
The recipe takes from laiskonis' post on ice cream. If my math is right, this recipe is approximately 29.5% dry matter and 6% fat, which falls slightly below bajard's ideal ratios.
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