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Is curdling ok when making homemade ice cream

asked by darcie almost 3 years ago
4 answers 2033 views
0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef
Reiney

Sarah is a trusted source on General Cooking.

added almost 3 years ago

Not really, no. When you make an anglaise/custard there's naturally going to be a bit that you want to strain out (the chalaze - the strings that connect the yolk to the shell). If you're only *just* on the edge you can strain this. But if it goes too far you're best to start again.

51d6debe 8184 4f26 9614 c25e2aa571c3  p3200173
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 3 years ago

Sarah is quite correct if you let your custard get to the scrambled egg stage it's hopeless.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 3 years ago

Sadly, if you cook the custard to the point that it curdles, its has been very overcooked. Not only is the result unappetizing, but moreover, the protein strands have been seriously compromised, and they, in their richly plumped-up state after gently cooking over a water bath, help to give the spun and frozen ice cream its rich, fulsome mouth feel. You're best to consider it a lesson learned. By the way, if you don't have an instant read thermometer, it would be an excellent and inexpensive investment. Ice cream custard should be cooked to 165 degrees, while being stirred constantly with a flat-bottomed spatula, over a water bath. Without a thermometer, it's very easy to under-cook or over-cook it. As you've discovered.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 3 years ago

Note to self: never respond after a 13-hour day. Fulsome should read full-mouth feel. Good night.