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Nov 16, 2007 01:59 PM

Should I be concerned if my ice cream mixture doesn't taste "great"

I am an ice cream making novice, and am practicing a peach ice cream (I know, totally out of season but it is part of a special birthday dinner for someone who loves peaches) that I hope to make in two weeks. However, I just made the ice cream mixture, which I have chilling in the refrigerator before I add it to my Kitchen Aid ice cream maker attachment. I tasted a tiny bit of the mixture, expecting to taste something like ice cream, only in melted form, and instead I tasted something that, while not bad, I wouldn't want a bowl of. Can anyone confirm whether my mixture will taste dramatically different (and ideally better) once it cools and goes through the ice cream maker? I'm thinking that perhaps the current taste can be attributed to the fact that it is warm dairy, which is rarely an enjoyable thing to eat. If I should expect the ice cream to taste similar to what the mixture tastes like now then I might stop where I'm at and try to find a different recipe. Any information from anyone with ice cream making experience would be greatly appreciated! Thanks!

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  1. it will probably taste more like it should once it has had a chance to chill. i think last time i made a custard base (cooking on the stove), i let it cool on the counter before putting it in the fridge. if you followed the directions exactly, you should have no problem...

    did you forget an ingredient? like the sugar? or vanilla?
    if you got all the ingredients in, and thus the recipe is complete, don't expect it to taste "dramatically" different.

    5 Replies
    1. re: alkapal

      Assuming the recipe is correct I definitely included all of the ingredients. The only modification was frozen peaches for fresh ones (part of the reason I am testing the recipe...want to make sure they'll taste okay) but the peach mixture tasted fine before being added to the dairy. The ice cream was eggless, and there was sour cream in it, which seemed a bit strange. However, it was from Lebovitz's Perfect Scoop, which I thought was a reputable book. Guess we'll see how it tastes once it is cooled and mixed.

      1. re: Laura D.

        you thawed and drained the peaches, right?
        i agree, sour cream is a new one on me!
        i also agree with katecm, that you need to tweak it now to make it better. but if you add too much it will upset the balance and affect texture (if it firms up enough). what EXACTLY do you think is wrong with the flavor?

        1. re: alkapal

          Honestly, I think it is the sour cream flavor. The tang is somewhat strange and isn't giving me the "clean" and rich dairy taste I'd like. I think I might make another more straightforward recipe that uses heavy cream only and write this one off.

          1. re: Laura D.

            (IF you ditch it -- and i'm not suggesting that -- don't ditch it for all purposes.) the mixture might be good with a cake-y crumble trifle thing. (and THAT is the technical word!!!) ;-D

            1. re: alkapal

              I definitely agree that throwing it out (at least right now) might not be the best choice, so I will keep the cakey crumble trifle thing in mind!

              p.s. Does anyone have a good peach ice cream recipe? I'm thinking about this one as I'm attracted to not having to make a cooked custard base. As per many of the reviews, I'd probably cut a bit of the heavy cream with milk, and would halve the recipe.


    2. You're definitely going to see the same flavor - although in a more pleasing presentation.

      Can you play with the mix to improve the flavor? Some peach schnapps to bring out the peach? More vanilla?

      2 Replies
      1. re: katecm

        I could definitely try more vanilla (right now I don't have peach schnapps but could probably get some). I was also debating adding a very small amount of almond extract.

        1. re: Laura D.

          that would enhance the peach flavor....

      2. When it is frozen (much like any other food when it is cold) the flavor will mellow out a bit being less sweet and probably meld together better. I remember when I made frozen yogurt and thought it was too sweet but after being frozen there wasn't enough sugar. Also, if it is chilling right now the flavors will have time to meld or bloom throughout the entire custard so it is important to let it chill before you freeze (also it reduces ice crystals.)

        1 Reply
        1. re: digkv

          you have to let it chill thoroughly before putting in the absolutely frozen frozen frozen ice cream churner container. (i'm assuming it is the one that resides in the freezer until you put it on the machine to churn?)

          so very important that the manufacturer's directions are followed, or you will be really disappointed.

        2. When I made ice creams from the Perfect Scoop this summer, including this peach recipe, I couldn't stop licking the spoon, the bowl, or testing the flavor one more time, scraping the container I chilled it in, tasting it while it twirled, etc. There wasn't that much left by the time I finished actually making it.

          Maybe you're right and the sour cream just isn't to your taste, or (while I am very pro fruit frozen at peak ripeness) maybe the frozen peaches just aren't doing it.

          3 Replies
          1. re: optimal forager

            I'm glad to hear that you made it and liked it. Perhaps I am just being too pessimistic. I was actually pleasantly surprised at how good the peaches tasted after they were cooked, but perhaps the combination of the frozen peaches and the sour cream are a bit offputting to me. Thanks for sharing that you made this actual recipe, though!

            1. re: Laura D.

              I'm sorry,it's the sour cream. Salvage it (and it should be good), but find a good egg custard ice cream recipe to add peaches to for your friend's birthday. I don't think frozen versus fresh should be a huge difference in the proper egg custard situation. You might be able to just add the frozen peaches to the mix when you put it in the mixer.

              When I was a child (about time time of Lincoln's assassination), they made egg custard, put it in the ice cream mixer, added the peaches and cranked. Yum. absolutely yum.

              1. re: Laura D.

                I have The Perfect Scoop right in front of me but haven't made this particular recipe. Sour cream is def. different, but it should still be tasty if the balance is right. I notice that a few drops of lemon juice are called for so maybe that took it over the sour edge. Could it use more sugar? I think a few drops of almond extract would be nice...Good luck!

            2. what happened, laura d.? did it turn out ok?