OLD-TIME CUSTARD ICE CREAM
I think my most memorable summertime dessert for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and the perfect indulgence on a hot summer afternoon. -Martha Self, Montgomery, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2-3/4 quarts.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, combine sugar, flour and salt. Gradually add milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir cream and vanilla into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
Nutrition Facts : Calories 252 calories, Fat 18g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 98mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 4g protein.
SOUTHERN BOILED CUSTARD
A wonderful winter beverage that is part custard, and part heaven. Don't be afraid to try this recipe using almond or rum flavoring instead of the traditional vanilla extract.
Provided by Cathy
Categories Drinks Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Into the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat.
- Beat eggs together until light. Add sugar and mix well. Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. Pour slowly into hot milk.
- Cook, stirring constantly until it will coat a spoon. Do not over cook. Add vanilla extract. Chill in refrigerator before serving.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 30.8 g, Cholesterol 128.4 mg, Fat 7.1 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 92.6 mg, Sugar 30.8 g
BOILED CUSTARD
Boiled Custard is a traditional holiday drink that is enjoyed in the South every Christmas. Cheap and easy to prepare, this is a family favorite!
Provided by Michelle Minnaar
Categories Drink
Time 20m
Number Of Ingredients 6
Steps:
- Combine the cream, milk and vanilla in a saucepan. Bring to the boil then remove from the heat.
- In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
- Temper hot milky mixture into the sugar yolk mixture, by slowly adding hot milky mixture about 60ml (1/4 cup) at a time, whisking to distribute heat. Once half of the milky mixture has been added, transfer mixture back into the saucepan with the remaining milky mixture.
- Place the saucepan over low heat. Stir continuously until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer.
- Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
- Once it has cooled to a suitable temperature, it is ready to drink.
- For an added touch, top with whipped cream and grate nutmeg over the top. Enjoy!
Nutrition Facts : ServingSize A cupful, Calories 653 calories, Sugar 36.2 g, Sodium 95 mg, Fat 52.6 g, SaturatedFat 31.7 g, TransFat 1.5 g, Carbohydrate 36.4 g, Fiber 0 g, Protein 10.6 g, Cholesterol 377.2 mg
CLASSIC CUSTARD ICE CREAM BASE
Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream. Sometimes called French-style, this base incorporates eggs, which improve the texture and help prevent ice crystals from forming. This recipe for ice cream base may be churned on its own, but it is meant to have flavors added. See the chart here for flavor options and directions for incorporating them into the base recipe.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 45m
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Stirring constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
PERFECT BOILED CUSTARD
Truly perfect. Perfect for trifles, perfect with fresh fruit, perfect with caramel sauce, perfect on its own.
Provided by Mirj2338
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs in top of a double boiler on medium speed of an electric mixer until frothy.
- Combine sugar, flour, and salt; stirring well; gradually add to eggs, beating until thick.
- Gradually stir about one-fourth of hot milk into egg mixture; add remaining milk, stirring constantly.
- Bring water in bottom of double boiler to a boil.
- Reduce heat to low; cook, stirring occasionally, 20 minutes, or until custard thickens and coats a metal spoon.
- Stir in vanilla.
- Pour custard into serving bowl and chill.
AUNT JUNE'S BOILED CUSTARD
Steps:
- Heat the milk, cream, and vanilla bean and reserved seeds in a large, heavy-bottomed saucepan over medium heat just until scalded (just before the boiling point). Remove from the heat, add the sugar and salt, and whisk until the sugar dissolves. Discard the vanilla bean.
- Place the egg yolks in a medium bowl and whisk to mix. Slowly whisk about 2 cups of the milk mixture into the eggs to temper the eggs. Whisk the egg mixture back into the pan with the remaining milk mixture.
- Place over very low heat and cook, whisking constantly, for 5 to 7 minutes longer, until the mixture thickens. Remove from the heat and cool to room temperature. Cover and refrigerate until ready to serve, or for up to 3 days. Serve chilled.
- Sara's Swaps
- Let this easy recipe do double duty around the holidays and use it to make eggnog in addition to custard. When the custard comes off the heat, stir in bourbon to taste and let cool. Meanwhile, place 6 large egg whites in a glass or metal bowl and beat to soft peaks with an electric mixer. Add 1 cup heavy cream whipped to soft peaks and lightly sweetened. Gently fold the egg whites into the custard and serve chilled, topped with freshly grated nutmeg and more lightly sweetened whipped cream.
BOILED CUSTARD
Steps:
- Heat 1 1/2 cups of the milk in a double boiler until a skim forms (just before boiling) on the top of the milk.
- Sift together the sugar, cornstarch, and salt in a mixing bowl. Stir in the remaining 1/2 cup milk.
- Beat the eggs in a small bowl. Whisking constantly, slowly stream 1/4 cup hot milk into the eggs.
- Slowly pour the egg-milk mixture back into the double boiler, whisking constantly to prevent lumps. Stir in the sugar mixture and continue cooking the custard until it thickens, about 15 minutes, stirring constantly (see Note). Stir in the vanilla.
- From Gwen
- Don't be turned off by the term custard. This is delicious served cold.
- Note
- Combining hot milk and eggs is a delicate process, and lumps may appear even if you are very careful. If lumps do appear, strain the custard through a fine sieve.
VANILLA-CUSTARD ICE CREAM BASE
Use this base to make Fresh-Fig and Chocolate-Chunk Ice Cream, Caramelized Peach Ice Cream, and Black Plum, Port, and Cinnamon Ice Cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Yield Makes about 1 1/2 pints
Number Of Ingredients 6
Steps:
- Combine milk and cream in a medium saucepan. Add vanilla seeds and pod. Bring mixture to a simmer over medium-high heat, stirring occasionally; remove from heat.
- Whisk together egg yolks, sugar, and salt in a large bowl. Gradually whisk in half of milk mixture. Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
- Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Cover and refrigerate until cold, at least 1 hour; custard base can be refrigerated up to 2 days ahead.
SIMON'S BOILED CUSTARD
Also known as cooked or stirred custard or custard sauce. Hot custard is usually served with puddings - it is almost always served with the traditional Christmas Pudding, usually with the addition of brandy. Custard powder is hard to find outside of Australia. Bird's custard powder is available in specialty stores and "gourmet" sections of big groceries in the States (DiLaurenti in Seattle carries it, for example). Some recipes suggest substituting non-instant vanilla pudding mix or pastry cream powder for custard powder. You may want to add a bit of cornstarch if using these.
Provided by Simon G
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, combine the custard powder and sugar.
- Stir just enough milk into the mixture to make a thin paste.
- Add the vanilla essence to the paste, stir.
- Place the remainder of the milk in a saucepan and bring to a boil.
- Turn the heat down on the saucepan to low.
- Slowly pour the paste into the saucepan, stirring frequently.
- Keeping the saucepan on low, constantly stir the mixture until it reaches your desired thickness (approx 1 min).
Nutrition Facts : Calories 121.7, Fat 5.6, SaturatedFat 3.2, Cholesterol 17.2, Sodium 69, Carbohydrate 12.1, Sugar 13.3, Protein 5.5
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