I have a question about ice cream texture.
I’m making a fair bit of Ice Cream lately.
Usually the Ice cream come out delicious and smooth, however on 2 or 3 occasions I have found the ice cream to have ended up with a chalky texture.
I can’t for the life of me figure out what it is.
The base recipe I am using is from the Jeni’s Splendid Ice Creams Book (Jeni Britton Bauer) – See bottom of this email for recipe, and I add fruits to it (e.g. strawberry puree or blackcurrant puree – both of which I make myself with just fruit and sugar)
Initially I thought it was because I hadn’t cooked out the cornflour enough (because that chalky mouth feel is the same kind that I am experiencing in the finished product. But I have been making sure I bring the mix back up to boil and cook it out for at least a minute once the cornflour is in.
The other thing I thought was that maybe the fruit is reacting with the cream cheese//… But honestly I’m just guessing there. But I’ve never really had a problem with the chocolate recipe which is essentially the same thing but with a tin of evaporated milk and cocoa powder and chopped chocolate
I should point out I can taste the chalkiness before I churn the mix too, so I know it’s not due to over churning
In terms of the ingredients I use
The milk and cream is use is from a local farm which has a herd of Guernsey cows (I am using whole milk and whipping cream 38%)
The cream cheese I use is a full fat big brand (Philadelphia)
Jeni Britton Bauer’s Ice Cream Base
- 2 cups milk
- 1 tbsp. plus 1 tsp. of cornstarch
- 1¼ cups heavy cream
- ⅔ cup sugar
- 2 tbsp. Golden Syrup
- ¼ tsp. salt
- 3 tbsp. (1.5 ounces) cream cheese,
- 1 Heavy duty 1 gallon ziploc freezer bag. Or a flat heatproof tupperware or rubbermaid style container that seals tightly and can hold a quart of liquid. The freezer bag works the fastest but can be a little messy when emptying.
- A large bowl with a tray or two worth of ice and water in it.
- In a small bowl, stir together a few tablespoons of milk and the cornstarch to make a slurry. Set aside.
- Place the cream cheese and salt in heat proof bowl or pitcher big enough to handle the full quart of mixture.
- In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, bring to a rolling boil over medium-high heat.
- Boil for 4 minutes; give the corn starch slurry a remix and stir it into the pot.
- Return to a boil and cook, stirring, until thickened, about a minute. Coat the back of a spoon with the mixture and run a finger through it. If the track left by your finger doesn’t immediately fill back with the mixture it is thick enough.
- Pour in ¼ cup hot milk mixture into your cream cheese bowl whisk until smooth. Whisk in remaining milk mixture.
- Pour mixture into the ziploc bag or container. Seal, and submerge it in a bowl of ice and water until chilled. This takes about 30 minutes.
- Pour mixture into an ice cream maker. It is a little less messy if you cut off one of the bottom corners of the bag and pour the mix out through that.
- Process according to manufacturer’s instructions.
- Transfer ice cream to a storage container and freeze until set. At least a few hours. This step is essential to fully lock in the perfect texture Jeni as conjured into this recipe.