Followed recipe exactly, but while beating my now cooled cream/choc/vanilla mix it appears to have curdled and I’m big mad! Don’t know how or why, it was starting to whip up nicely, getting thicker and fluffier and then… what the actual?!!! Do you know what I’ve done wrong? I’ve made white choc ice cream before but sans condensed milk (with ice cream maker) and never had any problems with that recipe. Don’t know whether to toss the lot or put it in the ice cream machine and hope for the best. Was looking forward to it too. Not as “easy” as I thought 😞
Bianca26th June 2023 - 3:09 pm
@ LEE I - When you are beating the cream starts to become whipped cream consistency. After it becomes this whip cream stage you must stop beating. If you continue to beat the fat starts to separate which is what you are describing as curdled. People take milk/cream and "over whip" to become butter.
Kimberly Magri13th April 2024 - 6:19 pm
Hi Bianca. That's exactly right, thanks for replying!
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