I agree with your ice bath conclusion. Most ice cream makers I'm familiar with require that you cool your custard to nearly freezing before churning... I think 40 degrees was a max temperture. Churns can't drop the temperature quickly enough on their own, especially if there's cream in the mix... which is were those little buttery bits come from in poorly made ice cream. If time is an issue, I'd make a philidelphia style ice cream, starting with cold ingredients. Of course you couldn't encorporate chocolate homogeneously... unless instead of chips you used syrup or thinned-down gnache.
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