This is drooliciously delicious. And yes, that is now a word.
When I first tasted this frozen custard, I was, for once, struck speechless. Thoughts raced through my mind with only one dominant question overriding all and that was, WHERE HAS THIS BEEN MY ENTIRE LIFE?
I mean, I’d had sorbet, frozen yogurt, real creamery ice cream, but to tell you the honest to gosh truth, I’d never had frozen custard. Until I got watching a particular episode of Cutthroat Kitchen and got inspired to get all French cheffy with my ice cream.
And wow, was I in for a treat!
Unlike the ice cream you traditionally put in your ice cream maker, frozen custard contains not just egg yolks but lots of them and a greater ratio of heavy cream to milk as well, which gives this frozen treat a velvety, rich, heady eating experience that ice cream simply cannot approach. I mean, just glance at that pic. You cannot match frozen custard in any frozen dessert for its opulence in presentation and luxuriousness in texture.
Why You and Your Family Will Adore This Frozen Custard Recipe
Making your own ice cream is a wholesome enough experience. It’s one frozen treat where homemade versus store-bought makes all the difference. And the same is true for frozen custard. Containing a mere six ingredients including whole milk, white sugar, a pinch of salt, a slew of egg yolks, over two cups of heavy cream, and a very healthy dose of vanilla extract, this frozen custard comes together quickly and freezes in just four long hours. So, make this when you’re full, or you’ll go a little, as wee Corrie puts it, “cwazy.”
How to Make Ahead and Store
To store this homemade frozen custard, first, transfer it to a freezer-safe container. Then press some wax paper firmly on top of the custard. This will help you avoid the common enemy of ice crystals from invading the frozen custard. Replace that wax paper each time you get a scoop, and you can enjoy your frozen dessert in all its optimal custardy glory for the entire week.
Serving Suggestions
I love to serve this decadent dish of deliciousness after an equally intoxicating dinner. First, for the entree, an entree as beautiful and luscious as the approaching dessert: Salmon Fillets, Stuffed with Herbs, Spinach, Parmesan, and Cream Cheese. For equally stunning sides, first, this elegant and delicious Roasted Asparagus and Mushrooms. Next, these delicate little puffs of potatoes in these Stuffed, Twice-Baked Potatoes.
If you loved this silky dessert, next time try this amazing recipe for a French No-Bake Chocolate Eclair. It’s simply incredible.
Frozen Custard Recipe
Ingredients
- 2 1/4 cups heavy cream
- 3/4 cup whole milk
- 2/3 cup granulated sugar
- 1 pinch salt
- 5 large egg yolks
- 2 1/2 teaspoons pure vanilla extract
Instructions
- Combine cream, milk, sugar, and salt in a saucepan over medium-low heat. Simmer until the sugar dissolves, about 5 minutes.
- In a separate bowl, whisk the egg yolks. Gradually drizzle about 1/2 cup of the warm milk mixture into the yolks, whisking constantly.
- Return the tempered yolks to the saucepan and add the vanilla. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not let the mixture boil at any point.
- Strain the mixture through a mesh sieve, then cool to room temperature. Cover and refrigerate until completely chilled, about 3-4 hours.
- Churn in an ice cream maker according to the manufacturer’s instructions.
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