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
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 CUSTARD ICE CREAM
Frozen custard was invented in New York back in 1919 by to guys, who sold it on Coney Island. The first weekend on the boardwalk they sold 18,460 custard cones. I hope you try this delicious recipe- you don't even need an ice cream maker for this one! Custard is a lot creamier and richer than ice cream, because of the eggs...
Provided by Pat Duran
Categories Other Desserts
Time 25m
Number Of Ingredients 7
Steps:
- 1. Pour 1/4 cup of the half and half in a bowl and sprinkle the gelatin over top- stir to mix in - let it bloom.
- 2. In a saucepan, combine remaining half and half, whipping cream, egg yolks,and sugar; cook and stir over medium heat until of custard consistency. Add the gelatin mixture to the hot custard and stir until blended well. Remove from heat and when completely cold, stir in vanilla.
- 3. Pour mixture in a freezer safe dish and place in freezer until it turns to mush. Beat egg whites and salt until stiff. Fold whites into the frozen mush until blended well. Cover and return to freezer until ready to serve.
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
FROZEN IRISH CREAM
A quick and easy treat! This yummy frozen coffee drink is for adults only. I discovered this by accident after making original Irish cream on St. Patrick's Day! Top with whipped cream and chocolate syrup if desired.
Provided by Diane Cullum
Categories Drinks Recipes Coffee Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Blend ice cubes, coffee, and Irish cream in a blender until smooth and creamy.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 41.2 g, Fat 0.3 g, Protein 0.1 g, Sodium 7.8 mg, Sugar 37.6 g
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.
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