My two batches of ice cream churned up really well, considering I'm using a $30 rival machine. I want to work on my techniques before I invest in a nicer, more expensive machine.
I did the vanilla recipe from The Ultimate Ice Cream Book first and it was good, although I think I cooked the custard too long, it was pretty thick. This churched up really thick and smooth, but a little "off" in its texture.
The second recipe was vanilla from David Lebovitz. Immediately upon tasting, I prefered this recipe. It was still pretty soft and a little grainy when it was done churning and melted quickly. It reminded me of the homemade ice cream of my childhood in its texture. I put it in the freezer for a couple of hours and it firmed up a little, but still pretty soft.
My question is this...what's up with the grainyness? Was it something in the way I churned it? Will the grainyness go away as it becomes firmer? There was a little bit left and that's in the freezer now, so I'll check it tomorrow.
And suggestions for a less crystally/grainy ice cream? I'm wondering if it isn't my cheapy lil' machine. Would that have something to do with it?
Thanks so much in advance.