Vanilla Frozen Custard Ice Cream
Recipe: #9507
May 08, 2013
Categories: Desserts, Eggs, July 4th Labor Day, Ice Cream Maker, Milk, Heavy Cream, more
"I think this recipe came with my ice cream maker, but that was back in the 1990's and that booklet long since disappeared. Adding eggs to an ice cream mixture is what defines it as a frozen custard. I am from St. Louis which is big on Ted Drewe's, and Bill is from Milwaukee, which is big on Leon's and Kopp's, but around here the frozen custard is not so great. So make it at home! Frozen custard mixed as a shake makes the *best* concretes."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (87.2 g)
- Calories 219.6
- Total Fat - 12.4 g
- Saturated Fat - 7.5 g
- Cholesterol - 44.5 mg
- Sodium - 65.6 mg
- Total Carbohydrate - 25.9 g
- Dietary Fiber - 1.2 g
- Sugars - 17 g
- Protein - 2.6 g
- Calcium - 56.7 mg
- Iron - 0.5 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place milk in a small pan and heat over low heat until bubbles form, and milk becomes hot; add sugar and salt, stirring to dissolve.
Step 2
Remove from heat and add 1-2 tbsp of the hot milk to the egg yolks, mixing well; add more milk to eggs and bring it up to temperature.
Step 3
Pour egg mixture back into pan and continue to cook over low heat, stirring constantly, until it starts to thicken and reaches 160 degrees (use a thermometer to measure), about 10-12 minutes.
Step 4
Place the pan in a sink or basin full of ice water to cool down, continuing to stir.
Step 5
When custard is just barely warm, stir in the cream and vanilla.
Step 6
Refrigerate mixture until ready to use.
Step 7
Just prior to making, pour through strainer into the ice cream maker and follow your appliances instructions for operating.
Step 8
Note: Due to differences in operating times on various machines, that is not included in the prep time.
Tips
- Makes one quart.
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