Frozen Vanilla Custard

Frozen vanilla custard is a thing of wonder. It’s the creamy goodness of custard and the cold frozeny goodness of ice cream.

It’s so easy to make and your flavoring options are endless. If you can come up with a flavor idea, you can make it a reality. Frozen vanilla custard is a nice jumping off point, simply because who doesn’t like vanilla? A monster, that’s who. I apologize if you’re not a vanilla fan, you’re not a monster, you’re very pretty, witty, and bright.

There’s certain recipes that I struggle to write about and it’s not because they’re dull or bad, but rather it’s a bit of a mic drop. All I want to say is, this is amazing, try it now versus trying to sell you on the prospect. Frozen custard is significantly creamier and denser than traditional ice cream. It’s a lot more like Turkish or Middle Eastern ice cream, maybe even a gelato, in it’s consistency. Definitely the opposite end of the spectrum from sorbet. I love putting edible flowers, nuts, or even a little granola on it.

Like ice cream and custard, this will melt quickly so plan for it if you’re going to serve it at a picnic or party.

If you’re not in the mood for a frozen treat, try regular vanilla custard or even a mango lime custard. They’re not bad in a parfait.

How about a bit custard?

Frozen Vanilla Custard

Course: DessertCuisine: PunjabiDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Total Time

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cups heavy cream

• 1/2 cup whole milk

• 3/4 cup sugar

• 1/8 tsp salt

• 6 egg yolks

• 1 tsp cornstarch

• 1 vanilla pod

Directions

• In a small nonstick pot, heat heavy cream, milk, sugar, and salt until sugar completely dissolves, over low heat.
• Bring to a simmer and remove from heat and set aside.
• In a separate bowl, whisk yolks and cornstarch.
• Whisking constantly, slowly whisk about a third of the hot cream into the yolks.
• Whisk the yolk mixture into the pot of remaining hot cream.
• Over medium-low heat and gently cook while mixing until mixture is thick enough to coat the back of a wooden spoon.
• Remove from heat and pour into a container.
• Split the vanilla bean length wise and scrape the beans out.
• Add beans and pod to the custard. Let steep for 30 minutes.
• Strain through a fine-mesh sieve into a bowl. Cover and chill for a minimum of 4 hours.
• Churn in your ice cream maker as per manufacturer’s directions.
• Garnish and serve.

Notes

• To make vegan sub coconut milk and cream in the same quantities.

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