Frozen Custard
You are a few simple ingredients away from the richest, creamiest summer treat ever! If you’ve never made frozen custard, there is definitely no time like the present! Dust off your ice cream maker, or borrow your neighbors and get on it sister!!
Heavy Cream, Milk, Eggs, Sugar, cornstarch (not pictured), and Vanilla, 6 simple ingredients = 1 heavenly dessert!
Let me show you how easy it is.
In a medium sauce pan mix sugar and cornstarch together, whisk in milk and cream, add vanilla, then add in beaten eggs. Let stand for 5 minutes.
Turn heat on low and whisk continually, gradually turn up heat to medium high, bringing to a low boil. Continue to stir while cooking, about 5 minutes.
Until custard starts to thicken and covers the back of a wooden spoon. Should be the consistency of a runny pudding or a thick gravy.
Pour into a 1.5 quart ice cream maker and churn for 20 minutes. Eat immediately or store in an airtight container and store in your freezer.
VOILA!!! EUREKA!! This stuff is gold!
At this point you could mix in any number of things, strawberries, blackberries, chocolate chips, toffee, swirls of caramel, but I say keep it as is, and let everyone add what they want. This is why vanilla is the all time favorite flavor, because you can make it what you want!
This is what I want!
Did you know that today Sunday (or Sundae) July 17 is National Ice Cream Day?!! I usually don’t pay much attention to these sorts of “national” days, but hey its ice cream, who can ignore it?
I hope you are enjoying summer and of course getting your daily dose of ice cream♥!
XO, Sheila
Frozen Custard
Equipment
- 1 ice cream machine Cuisinart Automatic Frozen Yogurt and Ice Cream Maker 1.5 quart was used to make this recipe.
- 1 whisk
- 1 3 quart stainless steal saucepan
- 1 wooden spoon
Ingredients
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1/8 tsp salt
- 1 cup heavy whipping cream
- 2 cups whole white milk
- 1 tbsp vanilla extract 1/2 tbsp vanilla bean paste can be substituted
- 4 whole eggs
Instructions
- 1. Combine sugar, cornstarch, and salt together in 3 quart sauce pan. Whisk in heavy whipping cream and milk. Whisk until there are no lumps and mixture is smooth.1/2 cup granulated sugar, 1 tbsp cornstarch, 1/8 tsp salt, 1 cup heavy whipping cream, 2 cups whole white milk
- 2. Crack eggs into a separate bowl, whisk until frothy, about 1 minute. Add vanilla and whisk again until incorporated.1 tbsp vanilla extract, 4 whole eggs
- 3. Add egg vanilla mixture to milk mixture whisk together, and let rest for 5 minutes. Allowing any bubbles to settle down.
- 4. Place saucepan on stove and turn burner on low, stir with wooden spoon making sure to scrape along bottom and sides. Gradually increase temperature all the while continuing to stir. When temperature is at medium high and custard starts a low boil continue to stir. until mixture coasts the back of the wooden spoon, like a loose pudding. This take about 5 minutes.
- 5. Remove custard from heat, and pour custard into a glass bowl cover with plastic wrap, pushing plastic wrap down onto custard so a skin doesn't form as it cools. Place in refrigerator for 3 hours or until completely cooled.
- 6. Add cooled custard mixture to 1.5 quart ice cream machine. Churn for 20 minutes or until thick and properly frozen. Remove from machine to an airtight container and store in freezer. Or serve immediately!
Notes
Disclaimer: I am proud to be an ambassador for the United Dairy Industry of Michigan. Thank you for helping support Eat2gather by supporting your local dairy farmers!
