Frozen Custard Recipe Recipes Recipe For Stuffed

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.

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.

CUSTARD-FILLED CORNBREAD

Steps:

• Preheat the oven to 350 degrees.
• Butter an 8-inch square baking dish, and place it in the hot oven while you prepare the batter.
• Sift or stir together the flour, cornmeal, baking powder and baking soda.
• In a mixing bowl, beat the eggs and the melted butter until well-blended. Add the sugar, salt, milk and vinegar and beat well. Stir the dry ingredients into the egg mixture just until the batter is smooth.
• Pour the batter into the heated dish. Pour the heavy cream into the center of the batter. Do not stir. Check the cornbread after 45 minutes. It is done when the top becomes lightly browned.
• Serve warm.

ROASTED PEACH FROZEN CUSTARD

Steps:

• Preheat the oven to 400 degrees.
• Cut the peaches in half and remove the pits, and put the peaches cut side up in a large roasting pan. Sprinkle the peaches with brown sugar and cinnamon and roast them in the oven until they turn golden brown and soft, about 25-30 minutes. After removing them from the oven, let the peaches cool completely before peeling off the peach skin. Place the peaches in the refrigerator in an airtight container to chill for several hours or overnight.
• Warm the milk, sugar, 1 cup of the heavy cream, vanilla bean paste, and salt in a medium sauce pan over low heat, stirring the mixture until the sugar is dissolved, about 10-12 minutes. Then, remove the mixture from the heat, cover it, and let it steep at rom temperature for about 30 minutes.
• Pour the remaining 1 cup of heavy cream into a large bowl, place a fine-mesh sieve on top, and set the bowl aside. Using a second large bowl, whisk the egg yolks, and then slowly pour the warm milk mixture into the egg yolks, whisking constantly. Pour the egg and milk mixture back into the sauce pan, and cook over low heat until the custard thickens and coats the spoon, or about 2 minutes. Be sure to stir the mixture constantly.
• Remove the custard from the heat and strain it through the fine-mesh sieve into the bowl of remaining heavy cream to remove any lumps, and stir to combine the mixtures. Next, place the bowl of custard base in an ice bath to cool it to room temperature for about 10 minutes, stirring the base occasionally. Once cooled, cover the bowl and place it in the refrigerator to chill completely for at least 3 hours.
• When both the peaches and the custard base are sufficiently chilled, mash the peaches with a fork, add them to the custard base, and process the ice cream according to your ice cream maker manufacturer's directions.
• Enjoy your frozen custard immediately, or freeze it further for a denser texture.

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.

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.

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.