I made the blueberry ice cream in the new NYT cookbook & there are little chunks of butterfat throughout. Any tips for blending in the fat?
Recommended by Food52
I made the blueberry ice cream in the new NYT cookbook & there are little chunks of butterfat throughout. Any tips for blending in the fat?
5 Comments
Usually, when only heavy cream is used to make ice cream, all the churning leads to butter. That's why most recipes for homemade churned ice cream (including super premium ones) often call for milk in addition to the cream. Most of the time, the answer to the problem of butter chinks is to cut the whipping cream by at least half and replace that amount with regular milk. The cream in that particular recipe, however, is cut by the blueberry syrup, so too much butterfat is not the problem.
That leads to too much churning as your likely culprit. Ignore the command to follow the instructions from the manufacturer of your freezer; instead, churn it only until it becomes the consistency of mashed potatoes, usually about 15 minutes.
This recipe from Merrill for lime ice cream does not call for a freezer, nor does it instruct you to stir the slush with a fork every half-hour. Even though it uses only pure cream, lime juice and zest and sugar, it's tart-sweet creaminess rivals that of any super premium brand sold in a pint. The recipe is failure-proof precisely because it is not churned. http://www.food52.com/recipes/5438_the_best_lime_ice_cream