This is the second time I made ice cream using the ice cream maker. Strawberry ice cream...yay ! everyone in the family likes strawberry so I thought I will make some for the weekend. This time the recipe uses egg yolks . When the ice machine churned the custard mixture into a thick consistency, I was happy and elated and as you can see from my photo that the ice cream consistency was how it should be BUT after freezing it in the freezer for more than 12 hours, to my dismay, the texture did not turn out creamy and smooth as I expected it to be. It was grainy like a sorbet texture. LOL! So I am not sure whether it was the fact that I did not follow the recipe to the dot or because of the fact that I reduced the egg yolks to 5 or it is my ice cream maker for failing to have a smooth and creamy texture. I still need to study why some friends using this same machine can have smooth ice cream ....can someone tell me where did I go wrong ? :)
But sorbet or ice cream, the strawberry ices tasted good and yummy. It is just that I am not satisfied with the result. I will need to try out more recipes and see how the texture turns out. It was okay with my green tea ice cream but this I am not so sure I like the texture :p I am confused now whether it is the recipe - which cannot be wrong coz I used Nigella Lawson's recipe , or I did not churn the custard to the right consistency before freezing. So whatever the reason is, I still need to make a few more times to see why the texture is grainy. I am definitely not happy with the result...I would have preferred a creamier texture LOL!
Strawberry Ice Cream - Nigella Lawson
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