What is summer without Frozen Custard? Custard is a bit different than ice cream. Here is why. Custard and ice cream are basically created from the same three ingredients: milk, heavy cream, and sugar. The major difference between the two is that custard must also contain 1.4% pasteurized egg yolk. The addition of eggs gives it a smooth and creamy texture. The color will be more of a yellow then white. What's great about making your own frozen custard is you can control the ingredients, make it sweeter, add some treats and also make it all natural.
2 cups half and half
1/2 vanilla bean or 2 tsp vanilla bean paste
3/4 cup of sugar (you can use 1/2 cup or 1 cup I adjusted the sweetness to my preference and found 3/4 to be perfect)
1/4 teaspoon of salt
6 large egg yolks
This recipe can be doubled. If serving for an event I highly suggest you do. It will be a crowd pleaser.
Set a strainer over a medium bowl, and place the bowl in larger bowl filled with ice.
Pour 1 1/2 cups of the half & half into a medium saucepan. Add the slit vanilla bean, sugar, and salt. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
In a medium heatproof bowl, whisk together the egg yolks and remaining half & half. Ladle half of the hot liquid from the pan into the yolk mixture, whisking constantly.
Return the yolk mixture to the saucepan, whisking constantly. Return to a very low simmer, watching carefully. Don't let the custard boil; if it does, the yolks will curdle and the custard will be lumpy.
To test the custard, dip a spoon into it and run your finger across the back of the spoon. When the custard is thick enough to leave a clean mark from your finger, take it off the heat and immediately pour it through the waiting strainer into the bowl over the ice bath to stop the cooking. Scrape the pulp from inside the vanilla bean and add it to the strained custard. If using vanilla bean paste instead, stir it in now.
Once the custard is cool, cover and refrigerate for at least 4 hours or overnight before freezing in an ice cream maker according to the manufacturer's instructions.
Once the custard is frozen, transfer it to a sturdy container with a tight-fitting lid and freeze for up to 2 months.
This recipe was adapted by King Arthur Flour Recipes. I made adjustments according to my passion. I have been using this one for years and have recommended to beginners.
If you do not have an ice cream freezer make custard recipe omitting 1/2 cup of half and half. Once the custard has cooled overnight pour into a mixer and use your whip beaters to beat in 1/2 cup of Heavy whipping cream. You can also use a hand mixer. Whip for 4-5 minutes until the mixture thickens. This will incorporate air so custard is fluffy before freezing. Once it has thicken pour the custard into a freezer safe container and let it freeze until desired consistency. Scoop and serve.
Here is where you can add a little passion. Add your favorite nuts, candies or fruit before final freezing stage. You can also top with your favorite caramel, chocolate of ice cream topping.
My favorite vanilla paste can be purchased here.