Recipe for Frozen Custard
I wanted to let you know August 8th is National Frozen Custard Day #FrozenCustardDay. I thought I would share a recipe with you so you can make Frozen Custard in your home and not have to go to a restaurant and spend money.
Prep Time: 15 mins Cook Time: 5 mins Additional Time: 7 hours 50 mins Total Time: 8 hours 10 mins Servings: 8 Yield: 1 quart
Ingredients
- ⅔ cup white sugar
- 5 large egg yolks
- 1 pinch salt
- 2 cups heavy cream
- 1 cup whole milk
- 2 ½ teaspoons pure vanilla extract
Directions
- Whisk sugar, egg yolks, and salt together until mixture becomes fluffy and changes from dark golden to pale yellow.
- Heat cream and milk in a heavy saucepan over medium heat, stirring occasionally to prevent sticking to the bottom. Cook just until mixture starts to simmer when little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from the heat.
- Whisk a ladleful of hot cream mixture into egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add remaining cream mixture and whisk thoroughly. Whisk in vanilla, then let cool completely, 30 to 45 minutes. You can place the bowl in a larger bowl filled with ice water to cool it faster.
- Pour cooled mixture into a pitcher, cover, and refrigerate until ice cold, 4 hours to overnight.
- Pour cold custard mixture into an ice cream maker and process according to the manufacturer’s instructions until it reaches the consistency of soft ice cream, about 20 minutes. Quickly transfer to a plastic container and place a piece of plastic wrap over the surface of the custard. Cover the container and freeze until firm enough to scoop, at least 3 hours
For more information on Frozen Custard go here:
Thank you,
Glenda, Charlie and David Cates
