Combine the milk powder, granulated sugar, and xanthan gum in a small bowl. Stir until fully combined.

Place the cream, milk, and corn syrup in a medium heavy-bottom saucepan over medium-high heat and cook, whisking to discourage the milk from scorching, until it comes to a full boil. (Stay close; it can easily boil over if it gets too hot.)

Add the granulated sugar mixture and whisk it in well. Reduce the heat to a low simmer and continue cooking for 2 minutes, stirring often to prevent scorching.

Strain it through a fine mesh sieve into a shallow metal or glass bowl. Fill a large bowl with ice water. Nest the bowl of the hot ice cream base into this ice bath, stirring occasionally until it cools.

Once it has cooled down, stir in a pinch of salt and the cotton candy extract. If you’d like the blue and pink swirls, you can either double this recipe and make one batch blue and one batch pink, or you can make this recipe and pour half the ice cream mixture into another bowl, and add blue food coloring to one bowl and pink to the other.

Transfer the ice cream base to the refrigerator and let it sit for at least four hours, preferably overnight.

When ready to churn, place the base into the bowl of your ice cream maker and churn according to the manufacturer’s instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream.

When it’s done churning, transfer the ice cream to an airtight container. If making the blue and pink swirls, put each ice cream in a separate container. Once mostly set, in another container, alternate adding blue and pink scoops, then use a knife to swirl it. Let it freeze for a few more hours after swirling the colors together. When you scoop it, you will have beautiful blue and pink swirls! Enjoy!