Filtering a thick custard?
I'm making a coffee ice cream and after taking the custard off the stove while it was still hot and thin, I filtered out the coffee grounds. However, I didn't filter it well enough and after taking it out of the fridge the next day, I realized there were still smaller coffee grounds in the mixture that I had missed that make it kind of gritty. Now that the custard is cool though, it's way too thick to filter. Any suggestions?
Submitted August 22, 2017 at 05:09AM by SixOnTheBeach