Cream curdled while steeping coffee beans to make coffee ice-cream. Can it be saved?

Pretty much the title. I am steeping whole coffee beans in a 50/50 mixture of heavy cream and milk, and it seems the acidity of the beans curdled the dairy. I'm wondering if there's any way to save this or should I just start over? I haven't tempered the egg yolks yet... Thanks, guys!

submitted by /u/olivish
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