I made two batches of frozen custard over the weekend – one with maybe a 1/4 cup of the coffee syrup (mentioned in a post here) added to the custard base and one plain vanilla.
We really enjoy the frozen custard much more than the Philadelphia style.
The recipe I like best is from ‘The Ultimate Ice Cream Book’ by Bruce Weinstein.
Just remember to keep the heat low-ish and keep stirring to keep the eggs from curdling.
Vanilla Ice Cream – Custard style
1 cup sugar
1/4 teaspoon salt
7 large egg yolks
1 1/2 cups half and half
1 cup heavy cream
1 tablespoon vanilla extract
In a medium bowl, beat sugar and salt into the egg yolks until thick and pale yellow.
Bring the half and half to a simmer in a medium sauce pan. Slowly beat the hot half and half into the eggs and sugar. Pour the mixture back into the sauce pan or a double boiler and place over very low heat. Stir with a whisk or wooden spoon until the custard thickens slightly. Remove from heat and pour through a strainer into a large bowl (I use a stainless steel ‘third pan’ – I think it cools more quickly). Allow the custard to cool slightly (10-15 minutes) and stir in cream and vanilla. Cover** and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in your ice cream machine. Ice cream with be soft and ready to eat, or transfer to a freezer container and freeze for firm ice cream.
** I do not cover the custard while it is still warm. Partially cover, leaving one end uncovered until cool!
