Heres the recipe i used:
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar,
5 egg yolks
1½ teaspoons vanilla paste
I mixed milk, heavy cream, Half the sugar, and vanilla pasta. Heated it to a simmer. While that was mixing i whisked the other half of the sugar and the egg yolks into a light yellow fluff. Mixed in a third of the hot milk mixture, then another third. (I did notice at this point it was very air bubbly). After that I poured it all back in and heated it. But once I poured it through a strainer I noticed it all looks like this. Will it still churn okay? Or do I have to scratch it?
by Megooooon22
9 Comments
Edit: Vanilla paste, not pasta lol
Egg proteins coagulated. No way to undo that
Nah buddy, that base is done for. I found it helpful to use a food thermometer when I was making ice cream with eggs, at least until I got a good feel for when to drop the heat or what to set heat at to avoid this.
Also, consider possibly a new recipe – in my experience a pure 1:1 of milk and cream isn’t the right ratio ( typically I find more milk than cream is better). Additionally, if eggs keep giving you problems, there are good “American” bases that don’t use egg at all. I’m sure some purists or French ice cream lovers will scream at me, but Jeni’s doesn’t use egg, and it’s fucking delicious.
A simmer is too high of heat, and it cooked your eggs. If you don’t have a thermometer, aim for just barely starting to steam.
It wasn’t related to an ice cream base, but I saw a contestant on the Great British Bake off blend (and then strain) his mixture when he overheated and scrambled his eggs. It worked for him, but it might introduce too much air in this context. Maybe worth a shot of all else fails. If you do so, let us know how it turns out!
I can’t add a picture but I was able to save it! I let it sit dor about 30 minutes at the most (mainly because I was feeling sorry for myself) and went at it with an immersion blender for a few seconds and it smoothed right out! It turned in to a smooth eggy thin mixture. When I ran my finger through it on a wooden spoon it didnt run together so I’m not gonna bother even heating it back up. I’m turning this in to a bananas foster ice cream so here’s hoping 🤞
For future reference, just use a stabiliser instead of eggs. See my profile, eggs have no impact on flavour. It’s the fat that provides the taste.
Looks like you scrambled your egg. Mix was too hot when egg added.
You got it too hot and the egg curdled, this is now just very creamy and sweet scrambled eggs.
I usually wait until the milk/cream mix is cooled to ~60 C before I add in the yolks, this both gives time for vanilla pods or other infusing ingredients (like lemon zest for a lemon ice cream) to infuse and makes sure the yolks won’t curdle instantly upon mixing them in, then I very slowly (to avoid having hot spots on the bottom) heat it back up to 85 C before chilling.