You might remember two weeks ago Matt asked me to make some strawberry buttermilk ice cream with the fresh strawberries from the farmers market. As all our ice creams last year turned out really good I was pretty confident I could just adapted a recipe & make this one. I started with a recipe for vanilla ice cream them substituted some of the milk with buttermilk, the recipe still had cream & milk in it. I turned the milk mixture, sugar, eggs & strawberries into custard with a slow cook over the stove. I chilled it overnight & it tasted fabulous. The problem came with the churning. It never really got any firmer than a soft serve & melted really quickly. The worse thing was it was grainy with ice crystals, not smooth & creamy at all.
Any thoughts on what could have caused this? Could it be the reduced fat from using buttermilk? Could my custard not have been thick enough? Also I think I had slightly too much base for my mixer, could this be part of the issue?
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