I think I might have cooked the custard too long, it was much thicker than the successful vanilla custard I made. Will that make the ice cream grainy?
by ExcellentRound8934
5 Comments
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AnimalBasedAl
I go 1:1 cream and milk
and if I use 0.5L milk and 0.5L cream I’d do 6 egg yolks and 1 cup sugar
j_hermann
Cocoa powder makes bases turn out harder.
thefloralapron
I think you’ll be fine. Cocoa powder absorbs some of the liquid, so custards with it are always on the thicker side. My chocolate custard recipe (with both cocoa powder and semisweet chocolate, plus a little more sugar) is a lot thicker than my vanilla custard, but the texture is fantastic when frozen. It still churns beautifully, and you get the added bonus of it taking longer to melt, which is ideal for ice cream cones.
I really wouldn’t stress it. The recipe you’re using is from a reputable source and has good reviews. Churn it and see what happens 🙂
beachguy82
I have not had a custard turn out any worse based on initially being too thick. Churn it
5 Comments
Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture.
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I go 1:1 cream and milk
and if I use 0.5L milk and 0.5L cream I’d do 6 egg yolks and 1 cup sugar
Cocoa powder makes bases turn out harder.
I think you’ll be fine. Cocoa powder absorbs some of the liquid, so custards with it are always on the thicker side. My chocolate custard recipe (with both cocoa powder and semisweet chocolate, plus a little more sugar) is a lot thicker than my vanilla custard, but the texture is fantastic when frozen. It still churns beautifully, and you get the added bonus of it taking longer to melt, which is ideal for ice cream cones.
I really wouldn’t stress it. The recipe you’re using is from a reputable source and has good reviews. Churn it and see what happens 🙂
I have not had a custard turn out any worse based on initially being too thick. Churn it