When I make Philadelphia style ice cream I always seem to get this coat-your-mouth effect to it that I really dislike. I assumed it was that I just didn't like that much cream, so I tried reducing the cream, but it still turned out that way. I've tried cooking it for various amounts of time. The consistency and flavor are fine, but I really wish I could get rid of this one thing. Recently I went back to David Lebovitz's The Perfect Scoop recipe for Vanilla Ice Cream, Philadelphia-Style and followed that recipe strictly Again, that unpleasant coating feeling was there. So, at this point I feel like I've changed a bunch of variables in a bunch of ways and still have the problem.
What am I doing wrong? Is it the ingredients? I use milk and cream from the supermarket, of which there are only 2 or 3 brands to choose from. Could I be churning too long or too briefly? Any help or advice highly appreciated. By the way, I searched these forums and while there is a lot of ice cream discussion, I didn't find any mention of this. But if there is already a thread about this, I'd love to read it.