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crooner · Dec 3, 2010, 02:57 AM

While making an ice cream I don't use milk but only heavy cream and either half & half or whipping cream. When churning it I use a new Cuisinart ice cream machine. The taste & color of the end product is very delicious but my ice cream comes out too icy. And this icyness spoils all. How can I get rid of it and make sure my consistency is smooth and NOT icy?

Many thanks.
Crooner

joypulv · Dec 3, 2010, 05:19 AM

Are you making up your own recipe? Are you making egg custard based ice cream, which really needs to be made with milk, and are you heating it just until slightly curdled (thick) and not a second more, or the egg breaks down and you will get icy results?

crooner · Dec 5, 2010, 07:13 PM

Yes, I do make egg custard base using half & half, not milk. Some professional told me that regular milk makes it icy - use only 1/2 & 1/2 but still I have an icy ice cream. Where do you think is my fault?
Thanks.

DaynaK · Dec 20, 2010, 05:08 AM

U need milk, because the milk makes the cream lighter, puffier and creamy hehee :D

crooner · Dec 20, 2010, 03:44 PM

Dear DaynaK,

Last Saturday I used organic milk but my ice cream still came out too icy. What's the problem? Perhaps you could send me your recipe with instructions? Many thanks.