How to make sure my ice cream doesn't come out buttery when I freeze it
Hey all! Been trying to perfect my base as of late due to a huge heat wave in my region. Every time I make ice cream it tastes delicious right out of the maker but as soon as I leave it in the freezer for a couple hours it leaves an unpleasant buttery texture stuck to the roof of my mouth. Does anyone have any idea how this happens?
For reference im using probably the most basic base available
2:1 heavy cream to whole milk (last time I used 1% and it was still the same problem)
Max 1 part sugar
Whatever flavoring
Any comments on a way to have a more advanced base are also appreciated. Thanks!