Frozen Custard Recipe Recipe Card Recipe For Zucchini

HOMEMADE FROZEN CUSTARD

Steps:

• In a large saucepan, heat milk to 175°; stir in the sugar, cornstarch and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in condensed milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

FROZEN VANILLA CUSTARD

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.

OLD-FASHIONED FROZEN VANILLA CUSTARD

Steps:

• In a heavy saucepan, combine first three ingredients. Cook, stirring constantly, until thickened. Cool. Pour into chilled ice cube trays without dividers or a shallow pan. Freeze to a mush (do not freeze hard). Whip cream; add vanilla and salt. Fold into partially frozen mixture. Return to trays or pan and freeze.

HOMEMADE FROZEN CUSTARD

Steps:

• In a large heavy saucepan, bring milk to a boil.
• Meanwhile, beat eggs; add sugar, cornstarch and salt. Mix well.
• Gradually, add a small amount of hot milk; return all to the saucepan.
• Cook and stir constantly for 6-8 minutes or until mixture thickens and coasts a spoon.
• Gradually stir in condensed milk and vanilla; mix well.
• Chill 3-4 hours.
• Pour into an ice cream freezer.
• Freeze according to manufacturer's directions.
• Yield: about 1-1/2 qts.

FROZEN CUSTARD

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 CUSTARD

Steps:

• In medium saucepan, beat together eggs, milk, sugar, honey and salt.
• Cook over low heat, stirring constantly, until mixture is thick enough to coat metal spoon and reaches at least 160 degrees.
• Cool quickly by setting pan in ice or cold water and stirring for few minutes.
• Cover and refrigerate until thoroughly chilled, at least 1 hour.
• When ready to freeze, pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can.
• Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt.
• Transfer to freezer containers and freeze until firm.

IRISH CREAM FROZEN CUSTARD

Steps:

• Beat evaporated milk, whole milk, Irish cream liqueur, sweetened condensed milk, brown sugar, white sugar, eggs, cinnamon, nutmeg, and salt together in a large bowl using an electric mixer; transfer to a large pot.
• Slice vanilla bean down the middle and scrape seeds into the milk mixture. Place vanilla bean pod into the mixture and stir. Bring milk mixture to a boil and cook, stirring constantly, until thickened, 2 to 3 minutes. Remove pot from heat and cool to room temperature.
• Fill a blender halfway with milk mixture and blend until smooth, about 15 seconds. Repeat with remaining milk mixture. Transfer milk mixture to a storage container and refrigerate until cold, 2 hours to overnight.
• Pour milk mixture into an ice cream machine and freeze according to manufacturer's instructions.

FROZEN CUSTARD RECIPE

Steps:

• INSTRUCTIONS 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 3 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.