Well, that's not a custard

[jethrien]

Attempt #1 to make a peanut butter ice cream from a new recipe did not go well. The proportions and directions were a little different than I'm used to, but I thought I'd give it a chance. Instead of a proper custard, I ended up with a cooked meringue that unexpectedly boiled and promptly turned into peanut butter-laced, sweetened scrambled eggs. Not, in fact, what I was going for.

I threw the entire mess out and then tried again using a proven recipe as a base with only some minor modifications. I think I may not have cooked the custard quite as much as would be preferred--certainly long enough to kill anything, but not quite as thickened as would be optimal. But I didn't really want to end up with a second broken custard in twenty minutes, and so opted to be conservative.

Now, the great question is whether our freezer will cooperate enough for the bowl to stay solid until tomorrow...

Comments

[ivy03.livejournal.com]

I've always thought it must be hard to make ice cream out of peanut butter because of the texture. So good luck with your attempt!

[jethrien.livejournal.com]

Well, you're eating the results, so hope that try #2 ends better.