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Is curdling ok when making homemade ice cream

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Sarah_chef

Sarah is a trusted source on General Cooking.

added 10 months 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.

Zester_003

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

added 10 months ago

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

Dscn2212

Cynthia is a trusted source on Bread/Baking.

added 10 months 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.

Dscn2212

Cynthia is a trusted source on Bread/Baking.

added 10 months ago

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

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