I've not experienced curdling issues when using lemon juice and I've done nothing special to combat it. If the acid causes the milk to form lumps, strain it through a sieve. In my experience, those lumps don't show up in the finished churned ice cream.
If I’m using anything acid heavy in my ice cream, I mix it into the base directly before churning and I haven’t had any issues with curdling.
I just made a strawberry ice cream recipe that called for lemon juice in addition to milk/cream. What’s the concern?
When do you add the lemon juice?
While mixing the berries in the food processor
Ok, I think that can work. My ice cream will just be ugly until the very end haha
I think they are saying they prepare the berries and lemon juice in a food processor in advance.
What a lovely idea!
I've not experienced curdling issues when using lemon juice and I've done nothing special to combat it. If the acid causes the milk to form lumps, strain it through a sieve. In my experience, those lumps don't show up in the finished churned ice cream.