tag:blogger.com,1999:blog-22620941.post7685376256178644627..comments2023-11-17T00:59:40.160-08:00Comments on Bookcook: SUPER LEMON ICE CREAMUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-22620941.post-12773372724353772662009-07-24T11:43:05.045-07:002009-07-24T11:43:05.045-07:00I don't remember tasting a curdled flavor. May...I don't remember tasting a curdled flavor. Maybe (especially if it was a hot day when you made this) your half-and-half was too warm? My understanding is that although lemon juice does make milk curdle, that process happens much more slowly at cold or room temperatures (enabling us to make lemon ice cream) than at warm temperatures (adding lemon juice or vinegar to hot milk creates instant curds, which is how you make ricotta!). Glad you enjoyed it anyway!Jhttps://www.blogger.com/profile/05969630001371680285noreply@blogger.comtag:blogger.com,1999:blog-22620941.post-85846497514347974772009-07-23T20:02:50.980-07:002009-07-23T20:02:50.980-07:00I just made this ice cream and it was wonderful, b...I just made this ice cream and it was wonderful, but I just wanted to know if anyone else thought there was a slight "curdle" taste? Maybe its just me and the knowledge that milk and lemon usually curdle... <br />anyways, I also made that peanut butter chocolate ice cream, its so much fun eh!Coco Beanhttps://www.blogger.com/profile/03087053898786788098noreply@blogger.com