Homemade Frozen Custard Recipe
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
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
- Carbohydrate 7.46059451955211 g
- Cholesterol 9.63333334009614 mg
- Fat 2.96150486331271 g
- Fiber 0.0161840273743096 g
- Protein 3.93354159940829 g
- Saturated Fat 1.71614347348412 g
- Serving Size 1 1 serving (125g)
- Sodium 75.2243055831941 mg
- Sugar 7.4444104921778 g
- Trans Fat 0.32153197247939 g
- Calories 77 calories
Step-by-step
- In a large saucepan, heat milk to 175degrees; 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 160degrees 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.
Eggs provide the structural foundation for frozen custard, acting as both an emulsifier and a thickening agent that standard ice cream often lacks. Historically, American custard makers relied heavily on egg yolks for richness, but this formulation uses whole eggs alongside cornstarch to stabilize the dairy proteins.
- Tempering the eggs requires whisking a small amount of the 175-degree milk mixture into the eggs slowly, preventing them from scrambling upon re-introduction.
- Monitor the thermometer carefully during the thickening phase; the base must reach at least 160 degrees to ensure food safety while coating the back of a metal spoon cleanly.
- Cooling the cooked base rapidly in an ice water bath for two minutes stops the carryover cooking immediately.
- Pressing waxed paper directly onto the surface of the chilled custard prevents a rubbery skin from forming during its overnight refrigeration.
- Filling the ice cream freezer cylinder only two-thirds full allows adequate expansion space for the churning process.
Transfer the churned custard to a secondary freezer container for two to four hours of ripening time to firm up the texture properly. Storing the finished dessert near the back of the freezer protects it against temperature fluctuations caused by frequent door openings.
