Hello,
Since visiting NYC I’ve been craving Van Leeuwen’s sweet corn ice cream, so I decided to make one! Here is the texture of my ice cream: it is very milky/crramy and the corn flavor is satisfying strong. My problem is that after 5 minutes, it starts to melt pretty fast, and it isn’t very “solid” if that makes sense.
My recipe for my custard base is:
1 1/2 cup milk (I simmered it in corn so lost a bit of volume)
2 cups heavy cream
4 egg yolks
1 cup sugar
Any recommendations on how to tweak my recipe for a better body of my ice cream? What is too much/too less in my recipe that makes my ice cream not as “solid” or full though it is creamy and melts in the mouth)? I love textures that is closer to that of a soft serve ice cream.
by theresasarrow
3 Comments
Have a look at buying some ice cream stabilisers. They make a huge difference.
I would have a look at the ice cream calculator you can download as well. Then you can calculate the perfect recipe.
I don’t have a corn recipe but I have a few other solid recipes on my profile
to clarify, are we talking straight out of the freezer bowl, or has this been in the freezer for 24 hrs after churning? if not, it will continue to harden
There’s a hair in it