Vanilla Ice Cream Scrambled in Bag

robert.c.brown15

So I'm currently making ChefSteps vanilla ice cream. I put it in a Ziplock bag since that is all I can use not owning a vacuum sealer and have been SVing it at 85C for the past 45 minutes. I just went to agitate it (for the 4th time) and it seems to have taken on a scrambled egg look.

What gives? I did everything according to the recipe. When I put the bag in the water bath the temperature did drop to 82.5C before taking about 5 minutes to get back to 85C, but I don't know if that would have messed with it.

Is it salvageable? Or no. Thank you!

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Sky_16161

I had the exact same problem - I think that frankly the temp is just too high. I've done a LOT of ice cream on the stovetop, and you never want to bring it up to that temp. I would say start experimenting with a lower temp.

-Sky

robert.c.brown15

Yeah. I just checked a few other cookbooks. EMP says to go up to 180F so that is just a little under 85C and David Kinch does say to go up to 85C. It did seem high.

Here is what I did to salvage it so far - i poured the cooled watery/scrambled mixture into a bowl strainer and used a rubber spatula to push and strain everything through into another bowl. It is now a very thick, custardy liquid, and damn does it "coat the back of the spoon." It also isn't as vanilla-y tasting as I thought it would be. Pretty eggy tasting which I think was the point.

Also, no salt?

I'm making TK's vanilla ice cream tomorrow which has never failed me so in the end I'll have vanilla ice cream one way or another. Thinking of doing the melted chocolate addition from the Chefsteps mint ice cream recipe.

Sky_16161

Hey Robert -

I dug up my old post on this - I had a lot of the same thoughts:

http://forum.chefsteps.com/discussion/1644/chefsteps-vanilla-bean-ice-cream#latest

Too egg-ey for my taste. I used an immersion blender to smooth it, but it seems odd to me that you'd want to cook it so much that you need to do that in the first place. I felt the base tasted overcooked.

-Sky

ejf12009

Thanks for the link @Sky, I remember your thread.

For another point of reference, in The Perfect Scoop, David Lebovitz recommends 77-79C and cautions against going higher than 85C.

robert.c.brown15

Should I throw it in the blender with a bit more sugar and a little salt? Or at least blend it on high to smooth it out?

ttpoker

Personally I love this custard, the scrambled-eggy consistency can be adjusted by reducing the amount of hydrocolloids used as stabelizers, or by sticking the custard in a blender before using and sieving the results.

robert.c.brown15

I blended it smooth, put it through a strainer and into the ice cream maker. Came out fine. There are little balls of buttery custard or something, but it isn't unappetizing. Looking forward to how it is once it sits in the freezer for 12 hours or so. Glad I was able to salvage it.

Jamesnelson_40566

Me too have the same problem and after that one day I have again prepared by reducing the temperature and it have worked out. So it is best to try out again by reducing the temperature