Chowhound Presents: Table Talk with Nicole Plue, Director of Pastry Arts at SF Cooking School

Home Cooking

Ice Cream Custard

When is custard done? (for ice cream)


Home Cooking 11

When is custard done? (for ice cream)

bluqueen77 | Jun 1, 2010 02:55 PM

I love making homemade ice cream, but I can't seem to get the custard right! Is the rule of thumb: thick enough to coat back of a spoon or once mixture reaches a particular temperature?

Lately I have made several ice creams that reach 170-175 F but are not quite thick enough to coat the back of a wooden spoon (when I run my finger down the back of the spoon, most of the trail stays, but the liquid rejoins a bit at the rim). Is the custard done or do I need to keep cooking at that point?



Want to stay up to date with this post?