Making Ice Cream - To Strain Into Cream or Not to Strain
I've been making ice cream for a while where I cook eggs and milk and then strain into a bowl of cream. But, I've also seen versions where all the milk/cream is added to the eggs and strained into a bowl over an ice bath.
My question is does one technique yield a different result? I would imagine that cooking all the dairy together into a custard would yield a denser ice cream since it isn't being diluted by the addition of cold cream?
I like my ice cream smooth, so I actually do both.
I strain my heavy cream first.
Then I also strain my custard into the heavy cream.
Technically, you don't have to strain at all. It's sort of like sifting the flour for baking. Some people do it, some people find it fussy and unnecessary, but at the end of the day your cookies (or whatever baked good) will still taste pretty darn good regardless of whether you sifted or not.
Same with straining the cream or custard in ice cream making.