Forum Thermomix
Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: Paul on May 03, 2009, 08:22:38 am
-
Help please!
I'm still having custard issues. My usual base for icecream is 5 egg yolks, half a cup of sugar and 500ml of milk/cream mix. If I try this on 90 it curdles. I tried it on 80 and it doesn't thicken as much as if I do it by hand.
Any suggestions gratefully received!
Paul
-
if you're making icecream does it really matter? aren't you going to crush / blend it when frozen anyway?
-
If it curdles it's no good for ice cream, sadly
-
ah ok, sorry! i've never made icecream like that ;)
hopefully someone with some knowledge can help :P
-
Thanks Karen I'm sure there will be otherwise, I will just have to experiment
-
One suggestion - left field stuff. WHip the cream with butterfly. Remove most - add yolks and sugar and cream these without heat (butterfly and speed 4 about 3 minutes) - when creamed add milk and cook at 80 degrees until thickish then add whipped cream and mix with butterfly still in, cook for a short time extra ? Have done this with zabaglione to give some extra "stiffness"
-
Well I've done some experimenting and have come up with a solution. I think this is one of those temperamental things that depends on whether the eggs are out of the fridge or on room temperature. Anyway, for anyone that's interested I used the butterfly with the egg yolks and sugar for 5 mins on 4, at 50 C. Then I added the cream and milk. These take a while to heat up straight from the fridge, I think it's more gradual than on a stove. I then went for 8 minutes on 90 speed 3 as suggested, and custard was not cooked. Kept going in 2 minute intervals, then 1 minute. It took 15 minutes to thicken to the right degree, and a perfect result I have to say. I think maybe if used on 80 C you would need to go for even longer, but there would be no risk of curdling. I am however going to use 80 C for Hollandaise, as I think this is even more temperamental. Thanks for all the helpful suggestions everyone!
-
Glad to see you finally got there Paul - I like your persistence :P :P
-
Thanks Paul - I am sure that there would be chefs who could give us the answers - especially here in France, Italy and Spain.
Great to see you persevere!!! It is now there for eternity. :-* :-* (It is acceptable for men to kiss here in Europe)