Dairy Queen Frozen Custard Recipes

FROZEN CUSTARD

Frozen Custard image

Provided by Ree Drummond : Food Network

Categories dessert

Time 8h40m

Yield 8 to 10 servings

Number Of Ingredients 5

Ingredients

1 vanilla bean
1 1/2 cups half-and-half
1 cup granulated sugar
5 large egg yolks
1 1/2 cups heavy cream

Steps:

Using a paring knife, split the vanilla bean in half. Use the back of the knife to gently scrape the caviar out of the bean and into a large saucepan. Add the vanilla bean, half-and-half and sugar and heat over low heat, stirring occasionally, until the sugar has completely dissolved. Remove from the heat and set aside.
Whisk the egg yolks in a mixing bowl until pale yellow and slightly thick, 2 to 3 minutes. Temper the yolks by slowly drizzling a ladle of the hot half-and-half mixture into the bowl, whisking the whole time. Repeat with a second ladle of the hot half-and-half mixture, again whisking the whole time.
Pour the tempered yolks back into the saucepan with the remaining half-and-half mixture and cook over low heat, stirring gently with a wooden spoon, until it's thick enough to coat the back of the spoon, 3 to 4 minutes.
Set a fine-mesh strainer over a clean bowl. Pour the custard through the strainer into the bowl. Add the heavy cream to the strained mixture and stir everything together. Refrigerate until chilled, about 2 hours.
Pour the chilled mix into an ice cream maker and freeze according to the manufacturer's directions. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 6 hours (but overnight is best for nice scoopable ice cream). Serve on its own or with warm apple crisp.

FROZEN VANILLA CUSTARD

Frozen Vanilla Custard image

American-style ice cream uses no eggs, but this is the French style--with eggs! It's rich and creamy and, although traditionally served soft in cones, I prefer to freeze it firm then scoop it.

Provided by Chef John

Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Vanilla Ice Cream Recipes

Time 3h40m

Yield 4

Number Of Ingredients 6

Ingredients

5 large egg yolks
⅔ cup white sugar
1 pinch salt
1 cup whole milk
2 cups heavy cream
2 ½ teaspoons pure vanilla extract

Steps:

Whisk egg yolks, sugar, and salt together until mixture changes from dark golden to pale yellow becomes fluffy.
Heat milk and cream in a heavy saucepan over medium heat. Stir 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 heat.
Whisk a ladleful of milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly. Whisk in vanilla. Cool completely (you can place the bowl in a larger bowl with ice water to cool it faster).
Pour cooled mixture into a pitcher; cover. Refrigerate until ice cold or overnight.
Pour custard mixture into ice cream maker and process (according to manufacturer's instructions) until custard reaches the consistency of soft ice cream, about 20 minutes. Quickly transfer to a plastic container. Place a piece of plastic wrap over the surface of the custard. Cover container and freeze until custard is firm enough to scoop, at least 3 hours.

Nutrition Facts : Calories 649.7 calories, Carbohydrate 40.5 g, Cholesterol 425.2 mg, Fat 51.5 g, Protein 7.7 g, SaturatedFat 30.5 g, Sodium 118.6 mg, Sugar 36.7 g

DAIRY QUEEN ICE CREAM COPYCAT

Dairy Queen Ice Cream Copycat image

Make and share this Dairy Queen Ice Cream Copycat recipe from Food.com.

Provided by Claire312

Categories Frozen Desserts

Time 35m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

2 envelopes knox gelatin
1/2 cup cold water
4 cups whole milk
2 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups cream

Steps:

Soak Knox gelatine in cold water.
Heat milk, but do not boil.
Remove from heat, and add gelatine, sugar, vanilla extract and salt.
Cool and add cream.
Chill 5 to 6 hours.
Pour into a 4 to 6-quart ice cream freezer can.
Process as per manufacturer's instructions.

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