I made ATK vanilla custard

O

oli

Well-known member
After the custard is made and strained it is poured into a container and into the refrig before whipping and then placed in the freezer.

I am curious what would the result have been if I added a ice cream maker some where in the process?

 
I understand, but ATK showed that you can do it without a ice cream machine

I just wanted to know how different would it have been if I had used a machine?
"Creating vanilla frozen custard without an ice cream maker requires a few tricks to churn out a smooth, rich, and creamy dessert. First, we heated a mixture of heavy cream, whole milk, corn syrup (to help prevent crystallization), and vanilla. Then, we slowly poured it over a rich mixture of egg yolks, sugar, and dry milk powder–a process called tempering. This helped guard against any clumping of egg in the final custard. Straining the mixture removed any solid bits of egg. To achieve the smoothest possible frozen custard, we cooled the mixture down and then whipped it in a stand mixer to add air, which prevents crystallization and makes the final product especially creamy."

 
If you are asking "when", then --when I make ice cream using a boiled custard/creme anglaise

base, which is what this is IMO, I cool it and then put it in the ice cream maker to churn. It isn't whipped before churning.

 
I am asking what does the ice cream maker add to the texture?

Since I didn't use the ice cream maker would I taste a difference if I did this recipe with the machine?

 
It is like ice cream from a home churn--very good and fairly dense. Since I have

not made it as you are making it whipped up, I really cannot tell you the difference. But if you have had homemade ice cream you can judge the difference maybe.

 
This is my first time making custard and it is so much better than ice cream.

I usually make ice cream with the machine but I have not made custard with a machine vs without the machine. I hope I will remember the difference in texture the next time I make it which will be with the machine.

 
With an ice cream machine you "can" make the custard with less than whipping cream and

of course, you must follow the directions for cooking the custard which is a bit different from just pouring over the yolks (IME). That's just a caveat, and of course, if you want to compare side by side, be sure to use the heavy whipping cream to make your custard.
This would be known as a French vanilla ice cream I think--with eggs.

 
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