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Ice cream troubleshooting guide

My egg and sugar mixture doesn’t whiten or fluff up
The trick to solving this problem is simple. Whisk harder if you’re whisking by hand or
increase the speed on your electric mixer. You may have to whisk the mixture for a little
longer till you’ve got the perfect fluffy consistency. This could take up to 10 minutes, so don’t
give up!

I’ve ended up with bits of cooked egg in my sugar, egg and milk mixture
This happens if you add the boiling milk to the whisked egg and sugar mixture too quickly.
This texture really doesn’t make for excellent ice cream and there’s not much you can do to
salvage it, so take extra care with this step.

My ice cream custard looks like scrambled eggs
If your mixture looks more like mushy egg than creamy custard, you’ve applied too much
heat and cooked the eggs too quickly. Oops. Avoid this by whisking your custard
continuously while it cooks on a gentle heat. Use a spatula to scrape the corners and
bottom of the pot as you go. The golden rule is to apply too little heat rather than too much,
especially at the start. The best thing to do if you run into this problem is to start over.

My ice cream custard is too runny
If your custard is runny, it simply needs more time on the heat to thicken up. Do the line test
to assess whether it’s cooked for long enough. How do you tell when your custard is just
right? Pull a wooden spoon or spatula through the mixture, turn it over and draw a line with

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