FROZEN CUSTARD
This is a recipe I found from the American Egg Board. I'm posting it for a request from a member for a frozen custard recipe that does not require corn starch :)
Provided by Steve P.
Categories Frozen Desserts
Time 4h20m
Yield 1 1/2 Quarts, 12 serving(s)
Number Of Ingredients 7
Steps:
- In medium saucepan, beat together eggs, milk, sugar, honey and salt.
- Cook over low heat, stirring constantly, until mixture is thick enough to coat metal spoon and reaches at least 160 degrees.
- Cool quickly by setting pan in ice or cold water and stirring for few minutes.
- Cover and refrigerate until thoroughly chilled, at least 1 hour.
- When ready to freeze, pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can.
- Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt.
- Transfer to freezer containers and freeze until firm.
FROZEN CUSTARD FRUIT DRINK
I grew up drinking Fruit Drinks from Frozen Custard in my home town. I found the recipe in my Mother in laws recipe box. This does taste very similar to the original recipe. Serve chilled over crushed ice to taste like their drink. Makes a gallon and 1/2.
Provided by Candle Lover
Categories Beverages
Time 35m
Yield 1 batch, 12-15 serving(s)
Number Of Ingredients 6
Steps:
- Let the frozen concentrates set on the counter for 1/2 hour before mixing.
- Mix all ingredients in a big bowl.
- Chill and serve over crushed ice.
- Enjoy.
- Makes a Gallon and 1/2 of drink.
Nutrition Facts : Calories 210.5, Fat 0.2, Sodium 5.8, Carbohydrate 52.9, Fiber 0.4, Sugar 48.9, Protein 0.8
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
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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