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.
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
ORANGE-VANILLA FROZEN CUSTARD
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 9
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.
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.
COPYCAT SHAKE SHACK VANILLA FROZEN CUSTARD
Make and share this Copycat Shake Shack Vanilla Frozen Custard recipe from Food.com.
Provided by EmKenBken
Categories Frozen Desserts
Time 1h20m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare a medium bowl, set over an ice bath. Have a fine mesh sieve nearby.
- In a medium heavy-bottomed saucepan, off the heat combine the egg yolks and sugar and whisk until smooth. Whisk in the cream and milk. Cook stirring frequently over medium heat, until the custard reaches a temperature of 170 degrees F on an instant-read thermometer.
- Strain the custard into the prepared ice- bath. Stir in the salt and vanilla.
- Stir the custard frequently until it is no longer hot. Refrigerate custard until cold.
- Churn the custard mixture in an ice cream maker following the manufacturer's instructions, until it is the texture of soft serve. Transfer the custard to a freezer-proof container, cover. Freeze until firm enough to scoop, at least two hours.
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 :
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
VANILLA FROZEN CUSTARD
My Mom grew up in Milwaukee, and we always had to take a trip to Al's Custard Stand when we visited Wisconsin. I've never been able to explain the difference between ice cream and frozen custard to my friends in CA, but after making this recipe, my best decription is "flan ice cream". Hope you enjoy this very basic recipe.
Provided by saucy48
Categories Frozen Desserts
Time 1h
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine the milk and cream in a medium saucepan. Bring the mixture to a slow boil over medium heat. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
- Combine the eggs, egg yolks and sugar in a medium bowl. Mix with a hand mixer for 1 1/2 - 2 minutes, until the mixture is thick, smooth, and pale yellow in color.
- Mix the egg/sugar mixture on low and slowly pour 1 cup of the hot milk/cream mixture into the egg/sugar mixture.
- When thoroughly combined, pour the egg/sugar mixture back into the saucepan and stir to combine. Cook over medium low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon (this can take some time/patience).
- Stir in the vanilla.
- Transfer to a chill bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely (at least 1 hour).
- After the custard is fully chilled, turn on the ice cream maker and pour the chilled custard into the freezer bowl. Mix for 20-30 minutes, or until the mix thickens.
- Note: You can make this in the freezer. At Step 5, instead of chilling the custard in the fridge, put it in the freezer until frozen.
Nutrition Facts : Calories 520.7, Fat 39.4, SaturatedFat 23.2, Cholesterol 309.8, Sodium 90.6, Carbohydrate 35.7, Sugar 30.4, Protein 7.7
THE BEST HOMEMADE VANILLA BEAN FROZEN CUSTARD
Make and share this The Best Homemade Vanilla Bean Frozen Custard recipe from Food.com.
Provided by Cuddles4ya
Categories Frozen Desserts
Time 9h20m
Yield 1 container, 1 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 2751.2, Fat 196.4, SaturatedFat 116.3, Cholesterol 1545.7, Sodium 327.3, Carbohydrate 228.6, Sugar 201.1, Protein 31.5
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