I am making ice cream from this recipe:
http://www.seriouseats.com/recipes/2010/10/apple-browned-butter-sour-cream-ice-cream-recipe.html (the first variation)
Upon reaching the final mixing step for the base, I find that small clumps of something (I assume fat) are not dissolving at all in the mixture (I've stirred for 10+ minutes with no effect (I don't have a blender)). The recipe warns that I need to completely dissolve the "butterfat" in the emulsion, otherwise the ice cream will be "grainy."
What has happened, and how do I fix it? Preferably without buying exotic ingredients I won't use in the future.
I have deviated from the recipe in these ways:
- I have no strainer, so I did not brown the butter as much as is called for and then just let gravity work to strain out the brown particles. I wasn't exactly sure how much to let the butter cool before adding it -- I let it sit for at least 10 minutes before adding it, but it was still molten when I did add it. Within 8 minutes or so the stuff I hadn't added had solified, so it wasn't that hot.
- I have pre-made, refrigerated apple cider syrup, so I used that instead of the boiling apple cider. The nutmeg really did not dissolve at all in the syrup even after stirring, but I figured it would do so once I added the syrup-nutmeg mixture to the other ingredients.
Thanks for any help you can provide.
Update: I took Russell's advice and heated the mixture up while stirring. That worked to dissolve all the solids! Update 2: Recipe finally turned out as expected: interesting, not-very-sweet ice cream. Thanks everyone!