Yesterday I tried to make some ice cream (actually frozen custard) with a recipe that's 1 cup heavy cream, 1 cup half and half, 3 egg yolks, and one cup sugar. One base is vanilla with hazelnuts and chocolate, and the other is a basil infusion.
Problem is, I can't get them to freeze anywhere near solid. It's none of the obvious problems - the frozen bowl insert was in the freezer for weeks, and I chilled the mixture before churning it. I cooked the custard until it coated the back of a spoon before chilling it. Even after sitting in my freezer overnight it's still pretty runny, and my freezer is plenty cold.
I'm guessing it has to be something with the recipe - maybe it's too much sugar and that's preventing it from freezing? Can anyone help me figure this out? THANKS!
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