Sooo.... I've been making Vanilla Bean Ice Cream for the past two days and it
keeps over freezing? If I say its hard like a rock.
My recipe.
3 cups Milk
3 cups Heavy Cream
3 Vanilla Bean
1 pinch Salt
1 1/4 cup Sugar
6 egg yolks
3~ tablespoon Vanilla Extract
I bring the Milk, Heavy Cream, Salt and Vanilla Bean to a boil then let it steep for an hour.
Mix the Sugar and Egg Yolks.
Bring the Cream Mixture back up to a boil
Temper in the Cream Mixture in to Egg Mixture.
Bring the Egg Cream Mixture to a boil keep mixing until thicken.
Cool down the Mixture. Add the Vanilla Extract to taste.
Put the Anglaise into the Ice Cream Spinner.
Put into the 1/6th pan and freeze.
When I spin the mixture. It comes out very creamy and awesome texture. Smooth. Rich. Deliciousness.
But then after the next day it freezes really hard that I cant do a rocher. buuuutttt when I pound it with a spoon
and keep on mixing slowly it becomes creamy agian
I havent tried your recipe yet. I know my chef wont let me do 10 Vanilla Beans.
Is there away for it not to freeze like crazy.
My chef was saying I should put in Perfect Sorbet Stablizer.
What should I do!?
