So, in celebration of mother's day, I made banana ice cream this weekend (with RLB's hot fudge sauce recipe--I don't love her (at all), but that recipe makes by far my favorite hot fudge sauce). Anyway, in an effort to develop a reliable base that depends exclusively on ingredients I routinely have in my cupboard (read here: no half and half, no non-ultra-pasteurized cream), I made a custard of:
2 1/2c whole milk
approx. 1/2c sugar
10 egg yolks
I figured all those egg yolks would help with emulsifying the mix, add good 'mouthfeel' and would reduce iciness issues. The base alone was too eggy tasting for me. Fortunately, the egginess was hidden by the flavor of the bananas (3 bananas, heated with roughly 1/4c sugar and mashed, cooled, added to the base essentially at the end of the churning) in the finished product.
In the end, I thought the banana flavor was great, but it was a bit too icy (a fact agreed upon by all two adults eating it). In my mind, this could be due to two things:
1) not enough fat from cream
2) water added from the bananas.
In the past, I have made the recipe with fewer egg yolks and milk, but some added half and half (or cream, don't recall). That time, I drained the liquid that came from macerating the bananas (and maybe reduced it and added it back into base? not sure, my notes aren't clear), but I didn't have time to do that this time. The time I made it before, it didn't have the icy issue, making me think this is a function of the reduced fat from no cream.
Anybody have any advice on this topic? Please understand, the reduction in fat was in no way an effort to make ice cream healthy or low fat or anything. I'm well aware that cranking up the egg yolks nullifies any benefit from less cream. I'm truly just looking to see if I can develop a standard base that uses ingredients that don't require a special trip anywhere. (Plus, I'll admit, I'm not crazy for the flavor of super high fat ice cream. To me, all that fat can dull the overall flavor.)
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