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I've started making home made ice cream and ran into some problems.
I've made the custard like base using a double boiler to avoid sticking, and when making vanilla ice cream it went perfectly. When I tried to make chocolate ice cream, it took forever for the chocolate to melt, and I couldn't bring it to a boil no matter how high or how long I cooked it.
The batch was completely un-useable, I had to throw it away.
Any one can help me with this?
I did make another batch in a regular pan and it did stick but the ice cream is delicious!
Thanks for any inputs on this.
Neenoon
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