OMG, my friend Alice gave me the best tip last week. Since making ice creams for loveicecreams.com I have been dripping ice cream and sorbet liquid all over the worktop trying to get a large amount of liquid into the slightly too small opening on the ice cream maker. Alice told me to pour it down a knife and into the hole. Hey presto it only works perfectly, no mess and no more drips. Love it! Thank you Alice.
My custard curdled yesterday, it’s so annoying as we really want beautifully smooth custard when we go to such an effort! The key thing with custard is to go gently. Heat gently and go slowly. If the custard gets too hot, it can split. This is when the proteins in the egg yolk solidify and yes what have you got lumpy, grainy custard. If you keep a close eye on what you are doing, (don’t get distracted and accidentally leave to boil like me) your custard should be wonderful.
Yes you can try to adapt the recipe of ice cream by reducing the amount of sugar but sugar is necessary to give a good texture. You can substitute sugar with other sweetness such as maple, honey or agave. They make the ice cream softer but can give a lovely smooth result. Have a play and see what you think.
Once the ice cream has been frozen in the freezer the flavour will reduce slightly. So will sweetness. So taste your ice cream when you are making it and go a little stronger than you normally would like. Once firmed up in the freezer it should be just right.
I couldn’t get my ice cream maker to churn continuously. If the top has ice stuck in the connection holes it may not be able to lock on. Take a squewer and dig out any trapped ice which might be getting in the way. Ensure that you dry the bowl really well before putting in the freezer.