Old Fashioned Vanilla Bean Frozen Custard Recipes

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.

OLD FASHIONED VANILLA BEAN FROZEN CUSTARD

Steps:

• To a medium saucepan add the milk, cream, vanilla seeds and vanilla bean.
• Bring the mixture to a slow boil on medium heat.
• Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
• Combine eggs, egg yolks and sugar in a medium mixing bowl.
• Beat on medium speed until the mixture is thick, smooth and pale yellow (about 2 minutes).
• Remove the vanilla bean and discard.
• Measure out 1 cup of the milk mixture; with the mixer on low slowly add the hot mixture to the egg mixture in a slow steady stream.
• When thoroughly combined, pour the egg mixture into the hot milk mixture and stir to combine.
• Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon.
• Transfer to a bowl, stir in vanilla, cover with plastic wrap placed directly on the custard, and chill completely.
• Pour chilled custard into the freezer bowl, follow manufacturers directions.
• If a firmer consistency is desired, transfer the frozen custard to an airtight container and place in the freezer for about 2 hours.

VANILLA BEAN FROZEN CUSTARD

Steps:

• Simmer milk in saucepan, slowly adding in sugar. Simmer together.
• Slice Vanilla bean and scoop out the inside. Add to simmering milk and sugar mixture. You can also throw in the entire vanilla bean and remove it during the straining process.
• Crack eggs and separate yolks. Place egg yolks in a medium sized bowl and whisk them for a bit.
• Temper the eggs by adding a spoonful at a time of the heated milk and sugar mixture to the whisked eggs. Continue to add spoonfuls until the eggs are heated.
• Pour tempered eggs into your saucepan and whisk on low heat. Continue until mixture thickens. Watch carefully because the eggs may start to scramble.
• Remove from heat. Strain mixture into large bowl with lid. (Straining removes any scrambled eggs and the Vanilla Bean).
• Add heavy cream and Vanilla extract
• Refrigerate until chilled
• Follow your ice cream maker instructions from here!

BASIC VANILLA CUSTARD

Steps:

• Have eggs ready in a bowl, and set aside where it will be within reach.
• Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
• Remove milk mixture from heat, preferably to a burner that's turned off.
• Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
• Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
• Remove pan from heat and stir in vanilla.

OLD-FASHIONED VANILLA FROZEN CUSTARD - CC RECIPE - (3.6/5)

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.)