What is Custard Ice Cream and Easy Custard Recipe
*Note: recipe requires an ice-cream maker like the Cuisineart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice-Cream Maker.
What is custard ice-cream?
Custard ice-cream, besides being one of the best desserts in the frozen section, is a richer, smoother frozen treat similar to ice-cream but more, well, custard-y.
The main difference between custard ice-cream, or frozen custard, and ice-cream lies in the contents each one contains. According to the United States Department of Agriculture (USDA), food items labeled as “ice-cream” must have at least 20% milk solids and 10% milk fat by weight; and those labeled as “custard ice-cream” or “frozen custard” must have at least 10% milk fat and 1.4% egg yolk. The egg yolk, acting as a natural emulsifier that evenly distributes the fat globules in milk among airy and liquid portions in any given mixture, is the main distinguisher between custard ice-cream and regular ice-cream. With milk fat evenly distributed by dense egg yolk, custard ice-cream is therefore smoother in texture and richer in flavor.
How to make frozen custard?
The easy custard recipe below is perhaps one of the best desserts with the simplest ingredients. Directions are simple too; and though the entire process takes a few hours, actual cook time is less than 30 minutes.
The recipe does require an ice-cream maker like the Cuisine Art ICE-30BC Pure Indulgence Automatic Ice-Cream maker, which is an excellent investment if you enjoy making frozen treats.
- 1 cup of whole milk
- 2 cups of heavy whipping cream
- 2/3 cups of granulated sugar
- 1 tea spoon of real vanilla extract
- 6 egg yolks (NO WHITES AT ALL!)
- In a medium sauce pan, combine milk, cream and sugar. Cook content over medium heat, and stir constantly until sugar's fully dissolved.
- Turn off stove. Pour 1/3 of the cooked liquid in a bowl. Keep the remainder in sauce pan, and set both aside.
- In another mixing bowl, add egg yolks, and whisk lightly until texture appears smooth.
- Slowly stir 1/3 of the cooked liquid into egg yolks. Keep stirring until egg yolks are fully combined. Pour content into the sauce pan.
- Place sauce pan back on stove, and cook over medium heat until content reaches 170 F. (Use a candy thermometer to measure.)
- Remove sauce pan from heat, and pour content into a container that you can seal (i.e. a juice pitcher). Seal it and place in fridge for 4 - 24 hours.
- Using an ice-cream maker, churn the chilled liquid until it reaches maximum firmness befitting of frozen custard.
- Transfer custard into a container and place in freezer for 1/2 hour.
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Today’s easy custard recipe was amazing! It was also eaten quickly. We can’t wait to make it again, and hope you try it too.