Hi! I have been making ice cream for a while. I’m fine with custard based ones that don’t require you to boil anything. Sometimes a bit gets cooked on the bottom. When I tried to make strawberry sherbet, I had to bring the cream and sugar to a rolling boil. A bit of milk got stuck on the bottom and the base came out a bit grainy. What happened? Is this normal?
submitted by /u/melvinravi