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 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 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.
OLD FASHIONED VANILLA BEAN FROZEN CUSTARD
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1/2 Cup Servings
BASIC VANILLA CUSTARD
My mother's recipe--eat on its own or pour over canned peaches or guavas or, my fave, bread pudding. If you are really grossed out by the possibility of flecks of egg white in your custard, you can either pass it through a fine-mesh sieve or substitute four yolks for the two whole eggs.
Provided by Miss_Amy
Categories Dessert
Time 20m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 196.5, Fat 6.8, SaturatedFat 3.6, Cholesterol 110.1, Sodium 95.9, Carbohydrate 26.3, Sugar 16.8, Protein 7.2
OLD-FASHIONED BAKED CUSTARD
"You likely have all the ingredients for this delicious dessert in your kitchen right now," says Melissa Bruce of Crystal River, Florida. The old-fashioned treat has a smooth custard filling and crunchy golden top. At 12¢ a serving, it's an inexpensive as it is tasty.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a blender, combine all ingredients. Cover and process until smooth. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate until serving.
Nutrition Facts : Calories 301 calories, Fat 16g fat (4g saturated fat), Cholesterol 115mg cholesterol, Sodium 246mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 0 fiber), Protein 6g protein.
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.)
CLASSIC CUSTARD ICE CREAM BASE
Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream. Sometimes called French-style, this base incorporates eggs, which improve the texture and help prevent ice crystals from forming. This recipe for ice cream base may be churned on its own, but it is meant to have flavors added. See the chart here for flavor options and directions for incorporating them into the base recipe.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 45m
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Stirring constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
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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