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?
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