Recurring problem with Philadelphia style ice cream
When I make Philadelphia style ice cream I always seem to get this coat-your-mouth effect to it that I really dislike. I assumed it was that I just didn't like that much cream, so I tried reducing the cream, but it still turned out that way. I've tried cooking it for various amounts of time. The consistency and flavor are fine, but I really wish I could get rid of this one thing. Recently I went back to David Lebovitz's The Perfect Scoop recipe for Vanilla Ice Cream, Philadelphia-Style and followed that recipe strictly Again, that unpleasant coating feeling was there. So, at this point I feel like I've changed a bunch of variables in a bunch of ways and still have the problem.
What am I doing wrong? Is it the ingredients? I use milk and cream from the supermarket, of which there are only 2 or 3 brands to choose from. Could I be churning too long or too briefly? Any help or advice highly appreciated. By the way, I searched these forums and while there is a lot of ice cream discussion, I didn't find any mention of this. But if there is already a thread about this, I'd love to read it.
five minutes ago, I am sitting here with a bowl of homemade Philly style strawberry ice cream, wondering what I did wrong to get this coat-my-mouth effect. I googled and this came up! I have to say that I used high quality organic cream and milk with no stabilizers and it still happened. I LOVE the pure fresh cream taste but the feel of this is BLECH!
There's almost certainly too much fat in the recipe. Can you post it? Removing the excess fat by replacing some of the heavy cream with either half and half or whole milk should solve your problem.
The catch to that is fat, among other things, helps to reduce the size of the ice crystals in ice cream helping to give it a creamy, smooth texture. Removing some of the fat will increase the size of the ice crystals some - not a lot, but still some. Depending on how much heavy cream there is in the recipe and how much you have to remove, you may want to consider adding other things that decrease the size of ice crystals such as more sugar, pectin, gelatin, dextrose, milk powder, corn syrup, locust bean gum, guar gum, carrageenan gum, and xanthan gum. Yes, some of those are stabilizers, but every single one of them are from natural sources (in case you care about that sort of thing). The word "stabilizer", for some reason (ignorance perhaps), causes some to react negatively. However, there are many things right with using them - they work.
Also, forget the whole "organic" thing. That's not why your ice cream has a greasy, waxy texture to it (if i'm understanding your issue correctly). Don't waste money on organic milk or heavy cream in hopes that it will solve this issue.
The coat-your-mouth effect results from the fat content of the cream, not your technique or quality of ingredient. It is the nature of the beast. You might prefer a custard-based ice cream, where eggs provide the thickening. I'm not a fan of philadelphia-style ice cream because of the effect you describe.