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.
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- 1Combine 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.
- 2Combine 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.
- 3Mix the egg/sugar mixture on low and slowly pour 1 cup of the hot milk/cream mixture into the egg/sugar mixture.
- 44When 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).
- 5Transfer to a chill bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely (at least 1 hour).
- 6After 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.
- 7Note: 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.
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Nutritional Facts for Vanilla Frozen Custard
Serving Size: 1 (205 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 520.6
- Calories from Fat 354
- Total Fat 39.3 g
- Saturated Fat 23.2 g
- Cholesterol 309.7 mg
- Sodium 90.5 mg
- Total Carbohydrate 35.7 g
- Dietary Fiber 0.0 g
- Sugars 30.3 g
- Protein 7.7 g