Desserts · Ice Cream · Requires overnight step

Vanilla Frozen Custard

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Here we are, September already! I just had to make one more batch of ice cream before retiring the ice cream maker for the season.

Yes, it’s ice cream. But it’s also frozen custard, as all great ice creams are. It’s rich and decadent, and not at all good for you. I love it! It’s foods like this that make me wonder why so many people consider vanilla boring. Sure, you can put Dark Chocolate Hot Fudge Sauce on it, but it’s a star all on its own, too! Of course, using anything other than really good vanilla is just…wrong. If you haven’t tried Baldwin’s vanilla extract yet, this would be the ideal time to do so!

You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

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cups heavy cream

cup whole milk

⅔ cup sugar

⅛ teaspoon fine sea salt

large egg yolks

2 tsp vanilla extract

Preparation:

1.) Make sure to freeze your ice cream maker bowl at least a day or two ahead of time.

2.)  Mix the cream, milk, sugar and salt in a pot over medium-low heat. Bring just barely to a simmer, & stir frequently until the sugar is dissolved. This only takes a few minutes. Remove from heat.

3.) Whisk the egg yolks together in a medium bowl. While whisking constantly, slowly pour about a third of the hot cream mixture into the yolks. When you have it well blended, pour it back into the pot with the cream, whisking constantly. Return the pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). If you swipe your finger along the spoon, the mixture should be thick enough to not try to run in & fill the gap you made.

4.) Stir in the vanilla.

5.) Strain into a clean medium bowl. You can see in the second photo why you shouldn’t skip this step. No matter how well you separate your yolks, there’s always still a little egg white that gets into your mix. After it cooks, it’s easy to strain out. Allow it to cool at room temperature, uncovered, for about a half hour. Cover, and refrigerate until cold (at least 4 hours.)

6.) Churn the ice cream mixture in your ice cream machine. Mine calls for 30-35 minutes of churning; yours may differ. Serve now if you like it soft, or pop it in the freezer for a few hours.

Vanilla Frozen Custard


Ingredients


2 cups heavy cream
cup whole milk
⅔ cup sugar
⅛ teaspoon fine sea salt
6 large egg yolks
2 tsp vanilla extract

Directions


1.) Make sure to freeze your ice cream maker bowl at least a day or two ahead of time.
2.)  Mix the cream, milk, sugar and salt in a pot over medium-low heat. Bring just barely to a simmer, & stir frequently until the sugar is dissolved. This only takes a few minutes. Remove from heat.
3.) Whisk the egg yolks together in a medium bowl. While whisking constantly, slowly pour about a third of the hot cream mixture into the yolks. When you have it well blended, pour it back into the pot with the cream, whisking constantly. Return the pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). If you swipe your finger along the spoon, the mixture should be thick enough to not try to run in & fill the gap you made.
4.) Stir in the vanilla.
5.) Strain into a clean medium bowl. You can see in the second photo why you shouldn’t skip this step. No matter how well you separate your yolks, there’s always still a little egg white that gets into your mix. After it cooks, it’s easy to strain out. Allow it to cool at room temperature, uncovered, for about a half hour. Cover, and refrigerate until cold (at least 4 hours.)
6.) Churn the ice cream mixture in your ice cream machine. Mine calls for 30-35 minutes of churning; yours may differ. Serve now if you like it soft, or pop it in the freezer for a few hours.

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