Vanilla Frozen Custard
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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.
- Ready In:
- 1hr
- Serves:
- Units:
3
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ingredients
- 1 1⁄2 cups half-and-half
- 1 1⁄2 cups heavy cream
- 1 teaspoon vanilla
- 2 large eggs
- 3 large egg yolks
- 3⁄4 cup sugar
directions
- 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.
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RECIPE MADE WITH LOVE BY
@saucy48
Contributor
@saucy48
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"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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Delicious! Not a big deal, as it turned out great, but the recipe doesn't mention simmering with the cover on or off. (I did cover on) I also added the vanilla with the egg/sugar mixture, since the recipe didn't specify.Reply
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I just have to say your recipe description gave me a chuckle! I haven't made this yet but I definitely will be cause it's just what I was looking for, a frozen custard recipe based on real homemade custard like my grandmother used to make. Most of the recipes I am seeing online use instant pudding which may be fine, but I don't think it can compare to real custard. What made me chuckle was that you didn't know how to describe it to your friends until you thought of calling it "flan" ice cream. I remember the first time I ordered flan in a restaurant not really knowing what it was. When I tasted it, I realized it was just like the baked custard my Nana used to make. So you were exactly right and put it in a trendy term your CA friends could relate to because flan is baked custard and therefore frozen custard is flan ice cream.Reply
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I have never actually posted a comment here before, this recipe required that I do This custard is amazing and wonderful!!! I followed the directions wasn't sure when to put the vanilla in so I added it when I put the custard in the ice cream maker. I was able to use the eggs from our chickens so there is a lovely yellow color to the custard. Thank you saucy48 for putting this up.Reply
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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.
