Frozen Custard Recipe

[EvanSeeker]

What's up there! Craving a creamy treat? Try making this homemade frozen custard—it's silky smooth and oh-so-delicious! Perfect for satisfying your sweet tooth on hot summer days. Give it a whirl and indulge in homemade goodness! ​

Frozen Custard Recipe​

Ingredients:​

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions:​

1. Prepare the Custard Base:
   • In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar (6 tablespoons). Heat over medium heat, stirring occasionally, until the mixture begins to simmer. Remove from heat.
2. Temper the Eggs:
   • In a separate bowl, whisk together the egg yolks and the remaining sugar (6 tablespoons) until smooth and slightly thickened.
   • Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly. This process, known as tempering, prevents the eggs from curdling when added to the hot liquid.
3. Combine and Cook:
   • Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula. Stir until the custard thickens enough to coat the back of the spoon and reaches a temperature of 170°F (77°C). Do not let it boil.
4. Strain and Cool:
   • Once thickened, immediately remove the custard from heat and pour it through a fine-mesh sieve into a clean bowl. This step removes any cooked egg bits and ensures a smooth texture.
   • Stir in the vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until thoroughly chilled.
5. Churn the Custard:
   • Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes, or until the custard reaches a soft-serve consistency.
6. Freeze and Serve:
   • Transfer the churned custard into a freezer-safe container. Press a piece of parchment paper or plastic wrap onto the surface of the custard to prevent ice crystals from forming. Freeze for at least 2-4 hours, or until firm.
7. Enjoy:
   • Scoop the frozen custard into bowls or cones and serve immediately. Optionally, top with your favorite toppings such as chocolate sauce, caramel, nuts, or fresh fruit.

Tips:​

• Egg Safety: Ensure your eggs are fresh and of high quality to avoid any risk of foodborne illness.
• Flavor Variations: Experiment with different extracts or add-ins like chocolate chips, crushed cookies, or fruit puree to customize your frozen custard.
• Storage: Frozen custard can be stored in the freezer for up to 2 weeks, though it's best enjoyed fresh.

Now, enjoy your homemade frozen custard!

 

[Idris]

What's up there! Craving a creamy treat? Try making this homemade frozen custard—it's silky smooth and oh-so-delicious! Perfect for satisfying your sweet tooth on hot summer days. Give it a whirl and indulge in homemade goodness! ​

Frozen Custard Recipe​

View attachment 4511

Ingredients:​

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions:​

1. Prepare the Custard Base:
   • In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar (6 tablespoons). Heat over medium heat, stirring occasionally, until the mixture begins to simmer. Remove from heat.
2. Temper the Eggs:
   • In a separate bowl, whisk together the egg yolks and the remaining sugar (6 tablespoons) until smooth and slightly thickened.
   • Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly. This process, known as tempering, prevents the eggs from curdling when added to the hot liquid.
3. Combine and Cook:
   • Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula. Stir until the custard thickens enough to coat the back of the spoon and reaches a temperature of 170°F (77°C). Do not let it boil.
4. Strain and Cool:
   • Once thickened, immediately remove the custard from heat and pour it through a fine-mesh sieve into a clean bowl. This step removes any cooked egg bits and ensures a smooth texture.
   • Stir in the vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until thoroughly chilled.
5. Churn the Custard:
   • Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes, or until the custard reaches a soft-serve consistency.
6. Freeze and Serve:
   • Transfer the churned custard into a freezer-safe container. Press a piece of parchment paper or plastic wrap onto the surface of the custard to prevent ice crystals from forming. Freeze for at least 2-4 hours, or until firm.
7. Enjoy:
   • Scoop the frozen custard into bowls or cones and serve immediately. Optionally, top with your favorite toppings such as chocolate sauce, caramel, nuts, or fresh fruit.

Tips:​

• Egg Safety: Ensure your eggs are fresh and of high quality to avoid any risk of foodborne illness.
• Flavor Variations: Experiment with different extracts or add-ins like chocolate chips, crushed cookies, or fruit puree to customize your frozen custard.
• Storage: Frozen custard can be stored in the freezer for up to 2 weeks, though it's best enjoyed fresh.

Now, enjoy your homemade frozen custard!

I tried making this frozen custard last weekend, and it turned out amazing! Creamy texture and just the right amount of sweetness. Definitely a hit with my family!