I recently made the Triple Vanilla Ice Cream from the Pie and Pastry Bible, with the creme fraiche variation, and the ice cream turned out really grainy - not ice crystal grainy, but it was as if the custard was grainy (though I don’t recall the custard being very grainy before I froze it). This has happened before with this recipe, using the creme fraiche variation ( I omitted the Cobasan, and didn’t put in the requisite amount of alcohol - which I have done before in other recipes, and not had a problem with the texture).
Any ideas? It seems to be related to using the creme fraiche (home made), but I am not quite sure yet. Has anyone else experienced this same problem?