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Did I ruin my custard ice cream?
July 7, 2010 8:33 PM   Subscribe

Did I ruin my custard ice cream?

Cooking an egg custard base to mix as ice cream tomorrow. I tempered the eggs fine, but then returned to too high of a heat after a few minutes of cooking normally. So while the egg is grainy, it's a fine grain that's almost edible as a custard but not really. I don't have time to make a new batch, but I also don't want to waste my time with the ice cream maker if it won't thicken properly in there and/or taste edible and creamy. Will the freezing magically fix this?
posted by artifarce to Food & Drink (12 answers total)
 
As Ben and Jerry say in Ben and Jerry's Homemade Ice Cream and Dessert Book, it's really hard to ruin home made ice cream. While it may not be the precise result you intended, I'm sure it will be very tasty. Remember that there's a whole realm of frozen custards that are quite delicious, even if they're not exactly ice cream.
posted by jedicus at 8:36 PM on July 7, 2010


I bet it will.

If it's really chunky, you could always strain it.
posted by bink at 8:37 PM on July 7, 2010


Strain that shit, son. I have committed similar kitchen sins. Wire mesh strainer = your buddy.
posted by julthumbscrew at 8:44 PM on July 7, 2010 [1 favorite]


POUR IT THROUGH A SIEVE TO REMOVE THE SOLIDS

WHAT SLUICES THROUGH IS PERFECTLY GRAND AS A COMPONENT OF YOUR DELICIOUS CREAMY COMESTIBLE
posted by Greg Nog at 8:44 PM on July 7, 2010 [3 favorites]


I've done that, and one time I didn't strain it, and it was still fucking delicious. But straining it is better if you can - it will be fucking delicious and have perfect mouthfeel.
posted by rtha at 8:47 PM on July 7, 2010


I learned a nifty trick in The Perfect Scoop. You can take a curdled, grainy custard and put it in the blender. Run it until the grains are liquified back into the mixture. Chill. Freeze.

I haven't compared a batch of it side by side with one that didn't mess up, but every time I've had to use this trick, the results were still really good. Better than just doing nothing, although even that is pretty darn great.
posted by mccarty.tim at 8:48 PM on July 7, 2010 [1 favorite]


I second the blender suggestion. I love making creme brulee, and on occasion the custard will thicken too much/ be lumpy - a quick whirr in the blender and it's smoother and silkier than I'll ever be able to get it. In fact, even when the custard isn't grainy I blend it smooth with a handheld blender.
posted by Everydayville at 8:52 PM on July 7, 2010


Yeah, I was gonna say to put it in a food processor. I've done that before.
posted by Nattie at 9:18 PM on July 7, 2010


Strain or blend. So long as you didn't burn anything you'll be fine. Enjoy your end product!
posted by Blazecock Pileon at 9:43 PM on July 7, 2010


Like everyone else, I was going to suggest a combination of a good whirl in the blender/food processor then straining through the finest, most labor intensive sieve you can find. Speaking from experience with some lovely Earl Gray tea infused ice cream a while back, the grains will be more prominent (and rather irritating) in the finished product if you don't.
posted by mostlymartha at 10:11 PM on July 7, 2010


Ooh, I hadn't even thought of a blender. That should work great. I'll post back after. Thank you!
posted by artifarce at 5:33 AM on July 8, 2010


It's perfect, thanks (and special thanks to eponysterical Greg Nog for his concern for my creamy comestible).
posted by artifarce at 9:22 AM on July 8, 2010


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