OLD-FASHIONED FROZEN VANILLA CUSTARD
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
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 VANILLA CUSTARD
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
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
SOFT AND RICH VANILLA FROZEN CUSTARD RECIPE
Steps:
- In a heavy-bottomed saucepan, whisk together egg yolks, sugar, and corn syrup until well combined. Whisk in cream and milk until yolk mixture is fully incorporated.
- Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Stir in salt and vanilla.
- Strain custard through a fine mesh strainer and chill in either ice bath or refrigerator until it is very cold, about 40°F. Churn in ice cream maker according to manufacturer's instructions, then serve right away or transfer to an airtight container and chill in freezer for 1 hour to let custard firm up slightly. Serve custard within two hours of it being made.
- Optional: To make concrete-style drinks, finely chop up ingredients like M&M's, heath bars, cookies, or pretzels and store in freezer, then add to ice cream machine during last two minutes of churning. Serve right away in a glass or cup with a straw and a long spoon.
Nutrition Facts : Calories 387 kcal, Carbohydrate 25 g, Cholesterol 302 mg, Fiber 0 g, Protein 10 g, SaturatedFat 16 g, Sodium 147 mg, Sugar 24 g, Fat 28 g, ServingSize makes 1 pint, UnsaturatedFat 0 g
ORANGE-VANILLA FROZEN CUSTARD
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth.
- Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil). Pour through a fine-mesh sieve into a bowl, then set the bowl in a larger bowl of ice water. Add the cream and stir until cool. Remove from the ice bath; stir in the vanilla, orange juice concentrate and orange zest. Cover and chill until cold.
- Freeze the custard in an ice cream maker according to the manufacturer's directions. Scrape into a pastry bag fitted with a large star tip and pipe into cups.
FROZEN CUSTARD
Provided by Ree Drummond : Food Network
Categories dessert
Time 8h40m
Yield 8 to 10 servings
Number Of Ingredients 5
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.
OLD-FASHIONED VANILLA FROZEN CUSTARD - CC RECIPE - (3.6/5)
Provided by á-48655
Number Of Ingredients 9
Steps:
- 1. Whisk egg yolks, sugar, and milk powder in bowl until smooth, about 30 seconds; set aside. Combine cream, milk, corn syrup, and salt in medium saucepan. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out vanilla seeds and add to cream mixture, along with vanilla bean. Heat cream mixture over medium-high heat, stirring occasionally, until it steams steadily and registers 175 degrees, about 5 minutes. Remove saucepan from heat. 2. Slowly whisk heated cream mixture into yolk mixture to temper. Return cream-yolk mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 4 to 6 minutes. 3. Immediately pour custard through fine-mesh strainer set over large bowl; discard vanilla bean. Fill slightly larger bowl with ice and set custard bowl in bowl of ice. Transfer to refrigerator and let chill until custard registers 40 degrees, 1 to 2 hours, stirring occasionally. 4. Transfer chilled custard to stand mixer fitted with whisk and whip on medium-high speed for 3 minutes, or until mixture increases in volume to about 3 3/4 cups. Pour custard into airtight 1-quart container. Cover and freeze until firm, at least 6 hours, before serving. (Frozen custard is best eaten within 10 days.)
COPYCAT SHAKE SHACK VANILLA FROZEN CUSTARD
Make and share this Copycat Shake Shack Vanilla Frozen Custard recipe from Food.com.
Provided by EmKenBken
Categories Frozen Desserts
Time 1h20m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare a medium bowl, set over an ice bath. Have a fine mesh sieve nearby.
- In a medium heavy-bottomed saucepan, off the heat combine the egg yolks and sugar and whisk until smooth. Whisk in the cream and milk. Cook stirring frequently over medium heat, until the custard reaches a temperature of 170 degrees F on an instant-read thermometer.
- Strain the custard into the prepared ice- bath. Stir in the salt and vanilla.
- Stir the custard frequently until it is no longer hot. Refrigerate custard until cold.
- Churn the custard mixture in an ice cream maker following the manufacturer's instructions, until it is the texture of soft serve. Transfer the custard to a freezer-proof container, cover. Freeze until firm enough to scoop, at least two hours.
VANILLA FROZEN CUSTARD
My Mom grew up in Milwaukee, and we always had to take a trip to Al's Custard Stand when we visited Wisconsin. I've never been able to explain the difference between ice cream and frozen custard to my friends in CA, but after making this recipe, my best decription is "flan ice cream". Hope you enjoy this very basic recipe.
Provided by saucy48
Categories Frozen Desserts
Time 1h
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine the milk and cream in a medium saucepan. Bring the mixture to a slow boil over medium heat. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
- Combine the eggs, egg yolks and sugar in a medium bowl. Mix with a hand mixer for 1 1/2 - 2 minutes, until the mixture is thick, smooth, and pale yellow in color.
- Mix the egg/sugar mixture on low and slowly pour 1 cup of the hot milk/cream mixture into the egg/sugar mixture.
- When thoroughly combined, pour the egg/sugar mixture back into the saucepan and stir to combine. Cook over medium low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon (this can take some time/patience).
- Stir in the vanilla.
- Transfer to a chill bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely (at least 1 hour).
- After the custard is fully chilled, turn on the ice cream maker and pour the chilled custard into the freezer bowl. Mix for 20-30 minutes, or until the mix thickens.
- Note: You can make this in the freezer. At Step 5, instead of chilling the custard in the fridge, put it in the freezer until frozen.
Nutrition Facts : Calories 520.7, Fat 39.4, SaturatedFat 23.2, Cholesterol 309.8, Sodium 90.6, Carbohydrate 35.7, Sugar 30.4, Protein 7.7
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.
HOMEMADE FROZEN CUSTARD
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
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 :
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FROZEN VANILLA CUSTARD RECIPE | MYRECIPES
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5/5 (3)Total Time 4 hrs 39 minsServings 8Calories 139 per serving
- Cook milk and half-and-half in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.
- Combine sugar and egg yolks in a large bowl, stirring with a whisk until thick and pale. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Stir in salt; cook over medium heat 10 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla.
- Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon frozen custard into a freezer-safe container; cover and freeze 3 hours or until firm.
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