Soft And Rich Vanilla Frozen Custard Recipes

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.

THE BEST HOMEMADE VANILLA BEAN FROZEN CUSTARD

Steps:

• 1. Heat the half + half, sugar, and vanilla beans and pod in a medium saucepan over low heat, whisking constantly to avoid a skin forming on the top of the mixture. Turn off the heat when the mixture is just about ready to start simmering - the mixture should coat the back of a metal spoon.
• 2. Beat the egg yolks by hand or in a stand mixer until slightly thick. Slowly drizzle in about half of the half + half mixture into the eggs, whisking constantly. This is tempering the eggs - if you pour it in too fast, your eggs will scramble... and no one wants Scrambled Egg Ice Cream.
• 3. Pour the egg mixture back into the pan with the remaining half + half mixture and heat on low or medium-low heat until thick, stirring constantly. It will start to get really thick and custard-like, which is what we are going for! Remove from heat when it begins to simmer.
• 4. Pour the now custard into a bowl with the heavy whipping cream and stir to combine. Take a piece of plastic wrap and gently press it on to the top of the custard so the entire top surface is covered. This will help prevent it from forming a skin on top. Chill in the refrigerator for at least 2 hours or overnight. (After 2 hours, mine was not nearly cold enough, so I let it sit until the next day. Just gently touch the top to feel how cold the custard is.).
• 5. Following the manufacturers directions, freeze in an ice cream maker until it reaches your desired consistency, about 20-30 minutes. Place mixture in an air tight container and place in freezer to harden for at least 8 hours.
• 7. Before cleaning the blade, lick off every last inch and moan in ecstasy. 8 hours is entirely too long to wait for something this delicious!
• 8. Top with your favorite toppings, or just eat it plain. IT IS THAT GOOD!