The hardest part about ice creams (and all custards, really) is not curdling the eggs. When egg yolks get too hot too quickly, the proteins bunch up into little tiny non-creamy chunks.
This is why some pumpkin pies get a little grainy and watery: the bunched-up proteins separate from the liquid that would normally be occupying the bunched-up space in creamy togetherness.
This is why some pumpkin pies get a little grainy and watery: the bunched-up proteins separate from the liquid that would normally be occupying the bunched-up space in creamy togetherness.
Top Tips to Prevent Curdling:
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What Do You Do When Your Custard Curdles?
There isn't any way to get over the hurdle of a curdled custard. You can continue, and be satisfied with a non-perfectly-creamy ice cream, or you can start over.