bits of butter in homemade ice cream from cream...need ideas to mask or remove them

Starting with fresh from the cow milk three weeks ago I skimmed off the cream and pasteurized (briefly at 160F) then froze..
all as suggested in joy of cooking.  It said the cream would then work for cooking but not for butter anymore.

Yesterday, after thawing the cream I added an equal amount of fresh milk and cooked the custard then chilled for churning today....six eggs, 3 cups sugar, a quart and a half each of cream and milk...simple.

It's delicious EXCEPT there are bits of butter...enough to where your spoon is coated while eating!

It seems as though only a bit of the cream used made into butter and I think it was when I shook briefly, like only a few seconds, some milk in the cream container to get every bit of it in the custard.

Tiny bits of butter are thoroughly mixed through the gallon of otherwise wonderful ice cream   edible but not what I had hoped to have for our big family birthday party next weekend.

So we're trying to brainstorm ideas to mask it...Strain it out somehow? Run through a blender? Crush up some oreos? Crunchy peanut butter?

Ideas?

The way my people eat butter, they’d consider it perfect!  

Maybe try making a milkshake out of it and see if that breaks up the fat?

Stand your ground! This is REAL ice cream, not "ice milk centrifuged rejects homogenized with 20 chemicals you can't pronounce."

What will it be paired with? The ice cream will be super rich, like full fat whipped cream. Consider strong flavours that work with the buttery mouth feel. Ginger. Very dark shaved chocolate. Personally I see this paired with a molasses rich, dense cake topped with tart and sweet fruit for contrast.

-Chef Dooglass

Thank you both for the encouragement!

I especially love the dark chocolate shavings idea.

Our family is pretty tolerant of our food oddities so this might fit right in

I did find this online...it's actually a thing

The Problem: Ice Cream is Greasy or has Clumps of Fat
If your ice cream is starting to look more like butter, it is likely due to the ice cream having too much fat in it or from it being over-churned. Homemade ice cream will never churn to the firm consistency we see in store-bought ice cream. It is done churning once it is soft-serve consistency. Then it will need to finish firming up in the freezer.

How to Fix It:
Make sure you are usin cream recipe and that you haven’t substituted ingredients and added additional fat. If your ice cream is over-churned, it can be fixed by placing it in the fridge. Allow it to melt fully, then rechurn.

Either cause is possible but since I used less cream than called for in the recipe we are thinking it was overchurned...between my guy and our big strong grandson they churned it (it's a muscle powered crank churn) past the soft-serve consistency and well into what was hard to remove from the churn.  
We usually make it with whole milk the day of the party with no extra cream and crank til soft then pack in more salt and ice to sit for dessert.

Going to try what is suggested above to 'fix' it in a few days.

We make frozen custard often with varying proportions of cow cream and goat milk. We often churn it until it's frozen pretty solid to the sides but I can't recall having the issue you have. I suspect the freezing of the cream before making was the culprit. Freezing changes the structure of the cream (or milk). Butter is usually made from pasteurized cream.  I agree that a good solution is probably to melt and rechurn if you want it creamy. My family wouldn't mind the butteriness but it could easily be played up by adding toffee pieces or some bits or flavors that pair well with buttercream.

M Waisman wrote:We make frozen custard often with varying proportions of cow cream and goat milk. We often churn it until it's frozen pretty solid to the sides but I can't recall having the issue you have. I suspect the freezing of the cream before making was the culprit. Freezing changes the structure of the cream (or milk). Butter is usually made from pasteurized cream.  I agree that a good solution is probably to melt and rechurn if you want it creamy. My family wouldn't mind the butteriness but it could easily be played up by adding toffee pieces or some bits or flavors that pair well with buttercream.

That's good to know although we've been making butter with raw fresh cream for a few years and it works fine...just a quart at a time shook up in a jar.

I think you are right in that the freezing had something to do with it and maybe the pasteurizing also?
Since then I found I did not need to pasteurize first in order  to freeze the cream.

Toffee bits sound like a great idea!

Going to try rechurning first and if it doesn't work will head for the yummy additives!

Whatever you do, give it a fancy name, maybe French.
It's super special kind of ice cream dessert.

Well, I let the ice cream melt in the refrigerator overnight as the 'how to fix' solution suggested and this morning I could not see a way that rechurning would change the butter bits so decided to strain through a colander and that worked great.  It also showed me that most of the cream turned to butter....two cups or so of definite butter?

I'm not too bothered except for not knowing exactly what caused it to happen?

Moving on, I'm making cookies now with the 'butter' and later some muffins or cupcakes with the strained off milk...not at all the same I know but obsessing over weird ice cream wasn't working for me

Thanks to you all for helping...would love to hear more ideas to prevent this happening again.

We were able to get fresh milk in time and churned up a perfect batch just before the potluck.  Carefully churned only to soft serve and then put it in the freezer.  I removed a bit of the cream first but next time I'll do whole milk as others have mentioned.  I think the butter had something to do with pasteurizing and freezing the cream first rather than over churning?

Thanks everyone

Just adding our 2¢ worth!! We use our farm milk, pasteurize it then run through the separator, and using the fresh, (not frozen), cream, make the ice cream. When we use store bought 'Heavy Whipping Cream', = No butter bits.  Using our cream = Butter bits. Wish we knew how to 'fix it', but haven't yet!!  Maybe the chemicals in the 'whipping cream'?

This is exactly what I am striving for in my ice cream. Please tell me how to I achieve this? 🙏 🙏 🙏 🙏

Maybe Butter Pecan?

Judith Browning wrote:
Starting with fresh from the cow milk three weeks ago I skimmed off the cream and pasteurized (briefly at 160F) then froze..
all as suggested in joy of cooking.  It said the cream would then work for cooking but not for butter anymore.

Yesterday, after thawing the cream I added an equal amount of fresh milk and cooked the custard then chilled for churning today....six eggs, 3 cups sugar, a quart and a half each of cream and milk...simple.

It's delicious EXCEPT there are bits of butter...enough to where your spoon is coated while eating!

It seems as though only a bit of the cream used made into butter and I think it was when I shook briefly, like only a few seconds, some milk in the cream container to get every bit of it in the custard.

Tiny bits of butter are thoroughly mixed through the gallon of otherwise wonderful ice cream   edible but not what I had hoped to have for our big family birthday party next weekend.

So we're trying to brainstorm ideas to mask it...Strain it out somehow? Run through a blender? Crush up some oreos? Crunchy peanut butter?

Ideas?

I would love your recipe as this is what I am trying to achieve. Also, what ice cream maker did you use?

Anita Bier wrote:This is exactly what I am striving for in my ice cream. Please tell me how to I achieve this? 🙏 🙏 🙏 🙏

hi Anita!
were you interested in 'achieving' the bits of butter in the ice cream part or how to make ice cream from raw milk?

The churn we use is an old hand cranked one (non electric).
We think the butter bits came from churning too long and too fast...the next batch we churned slower and only to a soft serve ice cream, then packaged and froze in the freezer...no butter bits.

The recipe I use calls for 6 eggs, 3 cups sugar,2 qts. heavy cream and 1 qt milk.
and either vanilla beans or extract.
I've attached the method below.