Frozen Custard Recipe Recipe For Fried

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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

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

HOMEMADE FROZEN CUSTARD



Homemade Frozen Custard image

My siblings and I had a hard time finding room for dessert after Mom's delicious meals, but when we were ready, we could count on a rich creamy bowl of frozen custard. It's a comforting treat! -Judy Clark, Elkhart, Indiana

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/2 quarts.

Number Of Ingredients 7

4 cups milk
1-1/4 cups sugar
1/3 cup cornstarch
1/8 teaspoon salt
4 eggs
1 can (14 ounces) sweetened condensed milk
2 tablespoons vanilla extract

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.

Nutrition Facts :

HOMEMADE FROZEN CUSTARD



Homemade Frozen Custard image

I got this recipe years ago from TOH I think, I could be wrong. It's very delicious and easy to make for that sunny hot afternoon treat.

Provided by bmxmama

Categories     Dessert

Time 6h20m

Yield 1 1/2 quarts, 4 serving(s)

Number Of Ingredients 7

4 cups milk
4 eggs
1 1/4 cups sugar
1/3 cup cornstarch
1/8 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 tablespoons pure vanilla extract

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.

Nutrition Facts : Calories 847.4, Fat 22.3, SaturatedFat 12.6, Cholesterol 253.9, Sodium 391.4, Carbohydrate 138.7, Fiber 0.1, Sugar 117.4, Protein 22.2

OLD-FASHIONED FROZEN VANILLA CUSTARD



Old-Fashioned Frozen Vanilla Custard image

Not too long ago, I found this recipe for a frozen treat we used to eat when we went to Grandma's house. Now, whenever I make it, it reminds me of her. She loved to bake, and so do I.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1 quart.

Number Of Ingredients 6

1 cup half-and-half cream
2/3 cup sugar
3 large eggs, beaten
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/4 teaspoon salt

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.

Nutrition Facts : Calories 236 calories, Fat 16g fat (9g saturated fat), Cholesterol 135mg cholesterol, Sodium 124mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 4g protein.

FROZEN CUSTARD



Frozen Custard image

This is a recipe I found from the American Egg Board. I'm posting it for a request from a member for a frozen custard recipe that does not require corn starch :)

Provided by Steve P.

Categories     Frozen Desserts

Time 4h20m

Yield 1 1/2 Quarts, 12 serving(s)

Number Of Ingredients 7

6 eggs
2 cups milk
3/4 cup sugar
3 tablespoons honey
1/4 teaspoon salt
2 cups whipping cream
1 tablespoon vanilla extract

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



Irish Cream Frozen Custard image

A uniquely flavored and creamy take on ice cream.

Provided by Endeavour

Categories     Desserts     Frozen Dessert Recipes     Ice Cream

Time 4h25m

Yield 24

Number Of Ingredients 11

2 (12 fluid ounce) cans evaporated milk
3 cups whole milk
2 cups Irish cream liqueur
1 (14 ounce) can sweetened condensed milk
1 cup brown sugar
¼ cup white sugar
5 eggs
½ teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch salt
1 vanilla bean

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.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 31.5 g, Cholesterol 56.5 mg, Fat 5.9 g, Protein 5.7 g, SaturatedFat 3.2 g, Sodium 84 mg, Sugar 30.6 g

FRIED CUSTARD SQUARES WITH RUM SAUCE



Fried Custard Squares with Rum Sauce image

Categories     Milk/Cream     Rum     Mixer     Egg     Dessert     Fry     Chill     Anise     Cinnamon     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 22

For custard squares
2 1/2 cups milk
a cinnamon stick
1/4 cup star anise*
5 large eggs
6 tablespoons cornstarch
2/3 cup plus 1/4 cup sugar
1/2 teaspoon salt
1 cup fine dry bread crumbs
1 1/2 teaspoons ground cinnamon
1 cup all-purpose flour
For sauce
1 1/2 cups water
1 cup firmly packed light brown sugar
1/2 cup plus 1 tablespoon dark rum
1/4 cup star anise*
fresh lime juice to taste
vegetable oil for deep frying
Garnish:
2 star fruit (also known as carambola )**, sliced thin, and 8 star anise*
*available at some supermarkets
**available seasonally at specialty produce markets and some supermarkets

Steps:

  • Make custard squares:
  • Butter an 8-inch-square baking pan.
  • In a heavy saucepan bring milk just to a boil with cinnamon stick and star anise and keep at a bare simmer 15 minutes. Pour hot milk through a sieve into a large glass measuring cup or heatproof pitcher.
  • In a bowl with an electric mixer beat together 3 eggs, cornstarch, 2/3 cup sugar, and salt and add hot milk in a stream, beating until smooth. Return custard to saucepan and bring to a boil, whisking constantly. (Custard may look curdled as it begins to thicken but will become smooth as it is boiled and whisked.) Boil custard, whisking vigorously, 1 minute and remove saucepan from heat. (Custard will be very thick and smooth.)
  • Immediately pour custard into prepared baking pan, smoothing top, and chill, surface covered with plastic wrap, until firm, about 1 1/2 hours. Cut custard into 2-inch squares.
  • In a small bowl whisk together bread crumbs, remaining 1/4 cup sugar, and ground cinnamon. In another small bowl lightly whisk remaining 2 eggs.
  • Have ready flour in a bowl and a tray lined with wax paper. Working with 1 custard square at a time, coat square with flour, shaking off excess, and then with egg, letting excess drip off. Coat square with bread crumb mixture, transferring as coated to tray. Chill squares, uncovered 30 minutes.
  • Make sauce:
  • In a saucepan combine water, sugar, 1/2 cup rum, and star anise and simmer, uncovered, 15 minutes. Stir in remaining tablespoon rum and lime juice and pour mixture through a sieve into a glass measuring cup or heatproof pitcher.
  • Preheat oven to 325°F. and set a rack in a shallow baking pan.
  • In a heavy 12- to 14-inch skillet heat 1 1/2 inches oil over moderately high heat until it registers 375°F. on a deep-fat thermometer and fry squares in 3 batches until golden, about 15 seconds on each side. Carefully transfer squares as fried with a slotted spatula to rack to drain and keep warm in oven.
  • Onto each of 8 dessert plates pour 2 tablespoons sauce. Halve 12 custard squares diagonally and arrange 3 triangles on each plate. Garnish dessert with star fruit and star anise.

FROZEN CUSTARD FRUIT DRINK



Frozen Custard Fruit Drink image

I grew up drinking Fruit Drinks from Frozen Custard in my home town. I found the recipe in my Mother in laws recipe box. This does taste very similar to the original recipe. Serve chilled over crushed ice to taste like their drink. Makes a gallon and 1/2.

Provided by Candle Lover

Categories     Beverages

Time 35m

Yield 1 batch, 12-15 serving(s)

Number Of Ingredients 6

1 (6 ounce) can frozen orange juice
1 (6 ounce) can frozen lemonade
1 (6 ounce) can frozen limeade concentrate
1 (46 ounce) can pineapple juice
1 cup sugar
9 (6 ounce) cans water

Steps:

  • Let the frozen concentrates set on the counter for 1/2 hour before mixing.
  • Mix all ingredients in a big bowl.
  • Chill and serve over crushed ice.
  • Enjoy.
  • Makes a Gallon and 1/2 of drink.

Nutrition Facts : Calories 210.5, Fat 0.2, Sodium 5.8, Carbohydrate 52.9, Fiber 0.4, Sugar 48.9, Protein 0.8

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