Homemade Frozen Custard Recipes

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.

Steps:

• In a large heavy saucepan, bring milk to a boil.
• Meanwhile, beat eggs; add sugar, cornstarch and salt. Mix well.
• Gradually, add a small amount of hot milk; return all to the saucepan.
• Cook and stir constantly for 6-8 minutes or until mixture thickens and coasts a spoon.
• Gradually stir in condensed milk and vanilla; mix well.
• Chill 3-4 hours.
• Pour into an ice cream freezer.
• Freeze according to manufacturer's directions.
• Yield: about 1-1/2 qts.

Steps:

• Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth.
• Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil). Pour through a fine-mesh sieve into a bowl, then set the bowl in a larger bowl of ice water. Add the cream and stir until cool. Remove from the ice bath; stir in the vanilla, orange juice concentrate and orange zest. Cover and chill until cold.
• Freeze the custard in an ice cream maker according to the manufacturer's directions. Scrape into a pastry bag fitted with a large star tip and pipe into cups.

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.

Steps:

• Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
• Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.

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.

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.

Steps:

• Beat evaporated milk, whole milk, Irish cream liqueur, sweetened condensed milk, brown sugar, white sugar, eggs, cinnamon, nutmeg, and salt together in a large bowl using an electric mixer; transfer to a large pot.
• Slice vanilla bean down the middle and scrape seeds into the milk mixture. Place vanilla bean pod into the mixture and stir. Bring milk mixture to a boil and cook, stirring constantly, until thickened, 2 to 3 minutes. Remove pot from heat and cool to room temperature.
• Fill a blender halfway with milk mixture and blend until smooth, about 15 seconds. Repeat with remaining milk mixture. Transfer milk mixture to a storage container and refrigerate until cold, 2 hours to overnight.
• Pour milk mixture into an ice cream machine and freeze according to manufacturer's instructions.

Steps:

• "chocolate syrup".
• Combine the sugar, water, and cocoa in a medium sauce pan.
• Stirring constantly, bring the mixture to a rapid boil.
• Remove the mixture from the heat and allow it to cool.
• Once cool stir in the vanilla.
• "custard base".
• Start by heating the half and half in the microwave.
• Heat for 2 minutes, then stir.
• Check the temperature with a thermometer.
• Heat for 30 seconds, then stir.
• Check the temperature again.
• Continue heating for thirty second increments until the half and half reaches 170 degrees.
• Place the eggs and yolks in a blender.
• Blend on the slowest setting until thoroughly mixed.
• Again, set the blender to the slowest setting and slowly add the sugar, honey, salt, and heated half and half.
• Heat the mix in thirty second increments until it again reaches 170 degrees.
• Set aside to cool.
• Once the chocolate and custard have both cooled to room temperature, put them in the fridge to chill for one hour.
• Pour the chocolate, custard, and whipping cream into your ice cream maker.
• Freeze according to the ice cream makers directions.

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.

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!