I've tried a few different custard-based ice cream recipes, experimenting with different types of milk and cream, but they all end up tasting strongly like cooked milk, even when I just gently warm the milk and sugar, and don't boil them. This isn't a good thing, since I want to make creamy, milky ice cream that tastes fresh - not cooked. I'm thinking I need to find a different source for the milk and cream I use, but I'm posting to see if the community has any other suggestions.
How do I make ice cream that doesn't taste like cooked milk?
- Thread starter Jake
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