Question about Homemade ice cream - I had to try out my "new" machine so I did a

C

cactussue

Well-known member
simple Philadelphia Style Vanilla from The Perfect Scoop cookbook...It's basically 2/3 heavy cream,

1/3 whole milk, sugar, vanilla - no eggs.

The texture came out wonderful but left a horrible chalky aftertaste in my mouth. Asked DH, said he didn't have it.

Tonight I was at Smart and Final buying heavy cream and a gentleman behind me asked if I ever made ice cream from their cream (Alta Dena) because it left a horrible chalky aftertaste when he makes it.

This made me think..the cream I used the other night was not Alta Dena but Shamrock Farms brand.

SO..sorry to be long, but is it the recipe??? Cream??? Was planning on making the Banana Walnut Ice Cream from The New Frontier Bakingbook this week, but want to make sure my technique is right.

Any ideas from the ice cream aficionados???

Thanks!

 
Was it chalky or fatty? Sometimes

I think my cream is on the verge of being butter or the fat content is really high and it leaves a noteable fat residue on the roof of my mouth.

I've never experienced a chalky ice cream and I haven't made that particular ice cream. I wish I could be more help.

 
Thanks Traca - maybe it is fatty. It's a coating effect on the mouth??

Maybe I should try lighter cream or stick with half and half...Will keep experimenting.

 
I have the same reaction as you do CS...

it is the butterfat content of the cream you are using. My husband doesn't notice it either, but he likes heavy fat ice cream. I am more of a sherbet or ice milk person. Not gourmet, but it doesn't leave a layer of fat behind in my mouth. I just asked hub, the "expert" ice cream maker and he said to try half-and-half, which is about 18% butterfat, whereas the heavy cream can be 30% and up. Good luck!

 
I get the "chalky" taste using evaporated milk. I get the "coated" feeling with heavy cream.

I like Dawn's idea. Use a recipe with the majority of half/half...and then maybe add a bit of heavy cream at the end.

Another potential culprit may be the "ultra-pasturization" process. Not sure if your container has the words "ultrapasturized" on it.

I'm FINALLY finding simple "pasturized" heavy cream again at Whole Foods and prefer that for the taste. Shirley Corriher described the difference as "fresh milk" taste versus "canned milk" taste due to the extra processing.

 
For comparison, try making gelato instead of super-premium ice cream

The heavy cream does coat your tongue to the extent that you lose the best taste sensation after two or three bites. With gelato, made with all milk or half and half, you can eat lots more without coating your tongue; it's a fresher taste. I rarely make pure ice cream anymore. Good luck.

 
Mark, I'm with you, I rarely make pure ice cream anymore. Of course, I just got

a new ice cream book so I may be eating my words (or ice cream) soon!

 
Marilyn, thanks for passing on that tip from Shirely. I'll have to do a taste comparison.

 
I'm so glad we had this discussion. I have a favorite frozen souffle recipe that always seems to

leave a fatty residue on the roof of my mouth. I quit making it because of the effect. Now I think I'll back off the heavy cream and just use half and half. That should do the trick. Thanks all!

 
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