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?
