Why does my ice cream leave a waxy texture on the roof of my mouth?
I made a batch of ice cream using the following as the base: 1 pint cream, 1 cup milk, 4 egg yolks, ½ cup sugar, 2 tsp vanilla extract
I simmered that until just boiling and then cooled it for a few hours before finishing it up in my ice cream maker for 20min.
I've used this base a few times and add different fruit and spices based on what I want to make.
The problem I'm having is the ice cream leaves a waxy coating on the roof of my mouth. It still tastes great, but the coating is unpleasant. Should I use a different recipe to start with? Am I doing something wrong when I make it?
Best Answer
Try heating the cream and milk to just below a simmer. Right before adding the milk mixture to the yolks whisk the sugar, vanilla, and eggs together. Pour the hot milk mixture into eggs very slowly. It's best to strain it through a fine strainer. If you use vanilla bean make sure to add it after straining it. Let cool a little before putting it into the fridge. It should be cold before making the ice cream. It's not necessary to fully temper ice cream base like crème anglaise.
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Why does my ice cream taste greasy?
If your ice cream tastes greasy and leaves an unpleasantly cloying film in your mouth, then the butterfat content is probably too high. Try using less cream and more milk. And check the butterfat content using my ice cream calculator.Why is my ice cream Crystally?
Freezer burn occurs as ice begins to evaporate over time in the freezer. As moisture leaves the ice cream and mixes with the air, it refreezes on the surface, creating those unappetizing crunchy crystals on top, according to Ben & Jerry's.Why is my ice cream texture weird?
Ice cream can take on a grainy texture if it melts and then refreezes. When this happens, the small ice crystals melt, refreeze, and form large ice crystals. Large ice crystals can also form because of evaporation when moisture is lost and then recrystallizes inside the container.What does it mean when ice cream is chalky?
It happens when ice cream melts and then refreezes. In normal, fresh ice cream, the ice crystals are teensy tiny, making the texture creamy and smooth. Once it melts, even just a little bit, and then refreezes, the ice crystals bind to one another, making larger crystals.How to Make Ice Cream Rolls | Easy Homemade Ice Cream Rolls Recipe
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Answer 2
Your fat content is too high.... cream can be as high as 40%. Milk is 3%.... 40 + 40 + 3 = 83 / 3 is 27.6% milk fat. Ice cream should never be above 16%. It should be more of an even ratio of milk to cream.
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