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Thank you for that advice. LOL I've already made 3 Spanish omlettes and a lemon meringue pie! Coconut macaroons sounds good.

Now that I making ice-cream I'm accumulating egg whites! What else can I use egg whites for apart from lemon meringue pies?

I just tried using my Main Marie and it worked well. However a word of caution! I was using my laser temp gun to measure the temp on the top of the mix which was quite frothy. I thought that may be the froth is a lot cooler than the liquid. So I checked with my meat temp probe and found it was...

I think I have found a way to accurately maintain the correct temperature. I'm using a 1.2L Bain Marie and I can control the temp to 74ºC. I'll let you know if it works OK.

That's quite possible because I turn the gas up high to quickly bring it up near the correct temp then turned it down. I think next time I will set the it so the simmer plate is just a little above the target temp and then just leave it to gradually warm up. It will take a while to do that.

LOL don't worry I'm pretty good at confusing stuff myself! I'll go with 72ºC next time although I was using 70ºC! I have a gas hob and I was using the smallest hob with a simmer plate on top! So I don't know what went wrong. I'll persevere and try again. The main thing is that the ice cream is...

Thank you for the suggestion. I checked the thermometer against my own body temp which was 36ºC. This is normal. I then checked against my freezer thermometer and it is also the same -10ºC. So my laser thermometer is accurate. Maybe I let it cook for too long. Is the object not to cook the yolks...

Hi, Yes that now makes sense! I've actually just moved it from the machine to the freezer now. It looks OK but I will wait until its frozen to check it. However what the curdling? Was that to be expected and if not what is the purpose of putting it through a strainer/sieve?

Also I don't understand you cooling instructions. Where do you store until fully cooled if not in the fridge?

Thank you for this recipe. I very carefully followed your cooking instructions. I never let the teperature go above 70ºC (170F) and kept it stirred for 5min. However it looked like it had curdled! I passed it through a strainer and forced it through with a spoon. See my photo. this doesn't seem...

I adjust my recipes so that they will make 1L of ice cream. I stated by making a mixture of 1.5L which after churning slightly overfilled the machine and could get a bit messy. Now I will only make a mixture that will produce 1L of churned ice cream.

Thanks for the warning! I usually fill the cup/spoon and then weigh it in grams.

LOL! I too have a Cuisinart machine! I forgot that there were a number of recipes in it. Thanks for reminding me. I bought a small freezer just for ice cream because it had a manual thermostat which would go up to -11ºC. My regular freezer's maximum temperature is -18ºC which makes the ice...

Thank you for the advice.

Thank you all for tips and advice. The problem with using a book of recipes is that you can't ask a book questions! OK I agree that its a good idea to perfect one recipe first. Then try others. Is there a rule of thumb about adding flavours using a vanilla ice cream as a base? I'm thinking about...

Thank you for the recipe and I will have a go at it. Can I assume that once the custard is made then I can add any flavors I choose? I do a lot of baking and like to be very precise about ingredient quantities. I avoid using cups, teaspoons etc. I like to use grams for everything so I use the...

Thank you for the temperature advice. I'm a beginner at making ice cream so I just followed a recipe I found in a book about ice cream making. I imagined that the cornflour helped thicken the custard. So why do you think it was included also are you saying I don't weed to use cornflour. If...

Thank you for your speedy response and explanation. In my case it was definitely cooking too long! I'll be more careful next time.

I started to make some ice cream using full cream milk, egg yolks, cornflour and sugar. I just about got to the point where it was cooked in a Bain Marie when it started to curdle. The photo shows the result after I added some cocoa powder however it was curdled before adding the cocoa powder...