Hey guys, TLDR: what temperature is good to bath the custard, i was thinking 60-63
The reason I am doing low temp is because I want to infuse the cream with this specific type of tea.
Problem 1: I don't have cream but I do have a really high fat milk (min 3% fat)
Problem 2: This milk is raw! Completely! oh baby, sweet deliciousness, very yellow but very susceptible to microbial growth.
Problems 3: Pu-erh is Extremely microbial! I should probably pasteurize the milk but I don't want to at all because the milk is very clean and well processed. I really feel like I sound like a consumer when I say this, but I've drank it and I haven't turned into anything. yet.
Problem 4: How long to cook the custard in the bath? Google says @145 should be 30 minutes to pasteurize the milk, so at @63 maybe 20 minutes to pasteurize and slightly cook yokes? Pu-erh is still stuck in the whole mystical magic mojo jojo so an accurate reading of the flora really isn't possible without some tech.
Problem 5: is the fat content high enough?
Instead of emulsifying the sugar with the yokes I was going to incorporate the sugar/honey right before i put it in the ice cream machine
Any flaws pointed out, snorts, 'torts, or drunken incoherent ramblings welcomed. And if you must suggest something helpful, I would also appreciate that.
Also I'm cold infusing the tea. After a rinse and 2 steepings, i put the leaves in a jar of cold milk to sit in the fridge over a night or two. I did not dilute the milk with the first two steepings. 11grams of tea in 2 cups milk.