I just moved to the South Bay area from NYC. While in NYC I made ice cream from scratch (in my kitchen aid ice cream attachment) all the time and never had any problems. This was regardless of the recipe --> custard style, philly (no egg) style, etc.
We just moved to CA about 2 months ago. I've tried making ice cream twice here and both times it's been super crystalline, almost dry in it's texture. I'm not doing anything differently, and these are recipes that have been fool proof in the past.
Could it be the new freezer? The new brand of milk/cream? Humidity in the region? Tried doing a general search online, but can't find anything about my specific problem (good recipe gone bad?).
Again, I'm following the same recipes with the same steps that previously gave me perfect ice cream. It's just so weird... Any suggestions are appreciated!!
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