Post #2037556
2026-05-05 20:06 UTC
@feralphilosophernc@nicecrew.digital @Rose@nicecrew.digital @missjanedoe@nicecrew.digital I always let the custard chill in the fridge overnight before churning. It does take longer to make a batch (and most of a shelf in the fridge) for 10+ hours but gets the texture right and reduces the heat load on the coolant.
Replies (1)
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@Rose@nicecrew.digital 2026-05-05 21:48
I’m actually not using a custard base at all. Just fresh cream/milk straight from the fridge plus the flavorings and sugar. So it’s pretty much already cold.