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 :
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
HOMEMADE FROZEN CUSTARD
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
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
SIMPLE CUSTARD
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
Provided by chloea
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
- Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
- Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g
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.
HOMEMADE FROZEN CUSTARD
Number Of Ingredients 7
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 saucepan. Cook and stir constantly for 6-8 minutes or until mixture thickens and coats a spoon. Gradually stir in condensed milk and vanilla mix well. Chill for 3-4 hours. Pour into an ice cream freezer. Freeze according to manufacturer's directions.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
FROZEN CHOCOLATE CUSTARD
I came up with this recipe after a lot of experimentation. I tried using as many methods as I could think of using different pots and heat settings. I even tried using a double boiler. Every time the result was curdled eggs. After a lot of research, I decided to try using the microwave. I can tell you that there is no other way to make custard! I've made several batches now and each one has been thick and smooth without and eggy taste. This is exactly the way custard should be and it makes for some great ice cream.
Provided by denrayr
Categories Ice Cream
Time 1h30m
Yield 2 quarts
Number Of Ingredients 11
Steps:
- "chocolate syrup".
- Combine the sugar, water, and cocoa in a medium sauce pan.
- Stirring constantly, bring the mixture to a rapid boil.
- Remove the mixture from the heat and allow it to cool.
- Once cool stir in the vanilla.
- "custard base".
- Start by heating the half and half in the microwave.
- Heat for 2 minutes, then stir.
- Check the temperature with a thermometer.
- Heat for 30 seconds, then stir.
- Check the temperature again.
- Continue heating for thirty second increments until the half and half reaches 170 degrees.
- Place the eggs and yolks in a blender.
- Blend on the slowest setting until thoroughly mixed.
- Again, set the blender to the slowest setting and slowly add the sugar, honey, salt, and heated half and half.
- Heat the mix in thirty second increments until it again reaches 170 degrees.
- Set aside to cool.
- Once the chocolate and custard have both cooled to room temperature, put them in the fridge to chill for one hour.
- Pour the chocolate, custard, and whipping cream into your ice cream maker.
- Freeze according to the ice cream makers directions.
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