I tried to make some honey ice cream. The recipe is pretty standard and goes like this: make a custard with whole milk, honey, and egg yolks; stir in heavy cream; refrigerate until cold; freeze in ice cream maker.
Here's the problem: my ice cream never really froze. It got somewhat thicker, but then it just stopped (definitely still too liquidy to serve). I ended up putting it on a tray until it became more firm, then I scraped it all into a container. It tastes pretty good (very much like honey), and the texture is ok (no ice crystals), but it still is very soft. Much softer than any of the other ice cream in my freezer.
My question to any ice cream experts out there: is this lack of freezing due to a technique issue or due to the honey? I'm wondering if I didn't cook my custard enough (I was going by past experience of using the cook until the custard coats the back of a spoon method), would that make it not freeze properly? If that is the case, is it possible to overcook the custard? Any other ideas on what went wrong?
Updated 4 months ago | 1
Updated 1 day ago | 10
Updated 4 months ago | 2
Updated 5 months ago | 0
Updated 6 months ago | 5