Hey everyone! I just got an attachable ice cream bowl for my blender and the first batch I made a custard base and it turned out great, churned within 30 minutes.
Today I have a base but it had just raw eggs in it no cooking into a custard. I have everything prepped the same, my bowl was chilled for two days, so was the base. But after 30 minutes the mixture is still pretty liquid in the bowl. Is this normal?? Any suggestions? I just set a timer for another 30 minutes. I put a link in for the recipe I'm using
by flea-bag-
3 Comments
I use an uncooked base for all of my ice creams, it’s just easier because you don’t need to wait for it to cool. They aren’t the cause of the issue.
I would suggest it’s either too much sugar or something went wrong in the measurements. Or it was just a crap recipe. I’m not an expert though.
It could just be a bad recipe dang that sucks 😭
Raw egg icecream is certainly an interesting choice. Don’t get sick! That recipe has way too low nonfat milk solids and way high sugar. You can add 60 g skim milk powder and reduce sugar by 3 Tbsp. That should work.
Edit: also I would add some stabilizers to that personally. Bare minimum xanthan gum at 0.1% weight.