Home Cooking 19

Vanilla Bean Ice Cream

Martini | Jun 20, 200509:40 AM

Have a cooking question...
I received a new ice cream maker as a wedding present and I tried it out for the first time last night...
Since I had some delicious Tahitian Vanilla beans, I made some Vanilla Ice cream.
Anyways, I followed the recipe that was enclosed with the maker...and the consistency was perfect. However, it tasted a bit "egg-y" to me. Is this because when I made the custard I cooked it too long? Or, not long enough? OR, was the recipe incorrect and I should have used less eggs?
I've made lemon bars before so I know the whole "cook and stir" egg yolks until it coats the back of the spoon trick and my lemon bars never tasted "egg-y".

Any ideas??


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