Attempting to smooth curdled ice cream base—paddle or whisk attachment?

I’m attempting to salvage a slightly curdled ice cream base. I strained it once, but there’s still some tiny bits in it. I was thinking I’d try smoothing it in my mixer and was wondering whether the paddle or whisk attachment would be best in this instance? I’ve also read pulsing it in the blender might do the trick. Thoughts?

Thanks!

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