I have a question about ice cream texture. I’m making a fair bit of Ice Cream lately. Usually the Ice cream come out delicious and smooth, however on 2 or 3 occasions I have found the ice cream to have ended up with a chalky texture. I can’t for the life of me figure out what it is. The base recipe I am using is from the Jeni’s Splendid Ice Creams Book (Jeni Britton Bauer) – See bottom of this email for recipe, and I add fruits to it (e.g. strawberry puree or blackcurrant puree – both of which I make myself with just fruit and sugar) Initially I thought it was because I hadn’t cooked out the cornflour enough (because that chalky mouth feel is the same kind that I am experiencing in the finished product. But I have been making sure I bring the mix back up to boil and cook it out for at least a minute once the cornflour is in. The other thing I thought was that maybe the fruit is reacting with the cream cheese//… But honestly I’m just guessing there. But I’ve never really had a problem with the chocolate recipe which is essentially the same thing but with a tin of evaporated milk and cocoa powder and chopped chocolate I should point out I can taste the chalkiness before I churn the mix too, so I know it’s not due to over churning In terms of the ingredients I use The milk and cream is use is from a local farm which has a herd of Guernsey cows (I am using whole milk and whipping cream 38%) The cream cheese I use is a full fat big brand (Philadelphia) Jeni Britton Bauer’s Ice Cream Base Ingredients 2 cups milk 1 tbsp. plus 1 tsp. of cornstarch 1¼ cups heavy cream ⅔ cup sugar 2 tbsp. Golden Syrup ¼ tsp. salt 3 tbsp. (1.5 ounces) cream cheese, 1 Heavy duty 1 gallon ziploc freezer bag. Or a flat heatproof tupperware or rubbermaid style container that seals tightly and can hold a quart of liquid. The freezer bag works the fastest but can be a little messy when emptying. A large bowl with a tray or two worth of ice and water in it. Instructions In a small bowl, stir together a few tablespoons of milk and the cornstarch to make a slurry. Set aside. Place the cream cheese and salt in heat proof bowl or pitcher big enough to handle the full quart of mixture. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, bring to a rolling boil over medium-high heat. Boil for 4 minutes; give the corn starch slurry a remix and stir it into the pot. Return to a boil and cook, stirring, until thickened, about a minute. Coat the back of a spoon with the mixture and run a finger through it. If the track left by your finger doesn’t immediately fill back with the mixture it is thick enough. Pour in ¼ cup hot milk mixture into your cream cheese bowl whisk until smooth. Whisk in remaining milk mixture. Pour mixture into the ziploc bag or container. Seal, and submerge it in a bowl of ice and water until chilled. This takes about 30 minutes. Pour mixture into an ice cream maker. It is a little less messy if you cut off one of the bottom corners of the bag and pour the mix out through that. Process according to manufacturer’s instructions. Transfer ice cream to a storage container and freeze until set. At least a few hours. This step is essential to fully lock in the perfect texture Jeni as conjured into this recipe.