There is nothing better on a hot day than homemade frozen custard! Actually, it is fabulous on any day--hot or not.
Yield: 12 servings Prep time: 30 minutes to prep, plus time to chill and freeze
Difficulty: EASY
Ingredients:
4 cups whole milk (I use a combination of Cashew milk and 2% milk)
1/2 cup half and half
1 cup sugar
3 Tbsp cornstarch
1/8 tsp salt
4 large egg yolks
1 can sweetened condensed milk
1 vanilla bean pod split and seeds scraped out plus 2 tsp vanilla extract OR 2 Tbsp vanilla
Procedure:
In a medium sauce pan heat milk on stove to 175 degrees Fahrenheit
In a separate bowl, whisk egg yolks until they are light in color
Add one cup of hot milk to eggs whisking the whole time (this tempers the yolks)
Add yolks to hot milk, stirring constantly
Add sugar, cornstarch. and salt
Scrape vanilla seeds into mixture. Add pods as well during the cooking process
Whisk over medium-high heat until thick and mixture coats the back of a spoon--it should be 160 degrees F
Remove from heat and strain through a fine sieve into a large bowl. This will remove any tiny bits of cooked egg
Add one can of sweetened condensed milk and vanilla extract
Carefully set bowl into a larger bowl filled with ice and water
Cool in water bath until it is no longer warm, stir occasionally
Cover bowl of custard with plastic wrap and chill for 2 hours
Pour custard into ice cream maker--I use the ice cream maker attachment on my Kitchen Aide Mixer and it works beautifully
Pour into freezer containers
Enjoy!
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