Rich and Creamy Frozen Custard Delight
Indulge in the silky smooth texture and rich flavor of this homemade frozen custard, a classic treat that’s perfect for summer gatherings or any time you crave something sweet and refreshing. This recipe, inspired by the American Egg Board, is designed without cornstarch, allowing the natural richness of the eggs and cream to shine through. With hints of honey and vanilla, this frozen custard offers a delightful combination of creamy, sweet, and comforting flavors that will impress your family and friends. The recipe yields a generous 1 1/2 quarts, making it ideal for parties, barbecues, or a special dessert at home.
12
Servings
N/A
Calories
7
Ingredients
Ingredients
Eggs
6 (beaten)
Milk
2 cups (whole milk preferred)
Sugar
3/4 cup (granulated)
Honey
3 tablespoons (liquid)
Salt
1/4 teaspoon (fine sea salt)
Whipping Cream
2 cups (heavy cream)
Vanilla Extract
1 tablespoon (pure vanilla extract)
Instructions
1
In a medium saucepan, whisk together the beaten eggs, milk, sugar, honey, and salt until well combined.
2
Cook the mixture over low heat, stirring constantly with a wooden spoon or heat-resistant spatula. Continue cooking until the custard thickens enough to coat the back of the spoon and reaches a temperature of at least 160°F (70°C). This should take about 10-15 minutes.
3
Once thickened, promptly cool the custard by placing the saucepan in a bowl of ice or very cold water. Stir for a few minutes until the mixture is no longer warm.
4
Cover the cooled custard and refrigerate it for at least 1 hour, or until thoroughly chilled.
5
After chilling, combine the custard, whipping cream, and vanilla extract in a 1-gallon ice cream freezer can and stir gently until fully mixed.
6
Freeze the mixture according to the manufacturer’s instructions, ensuring to use a ratio of 6 parts ice to 1 part rock salt for optimal freezing.
7
Once frozen, transfer the custard to freezer-safe containers and freeze until firm, at least 2 hours, before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this frozen custard?
The custard offers a rich, creamy flavor with distinct hints of honey and pure vanilla.
How many eggs are required for this recipe?
You will need 6 beaten eggs for this recipe.
What type of milk is recommended?
Whole milk is preferred for the best texture and richness.
How much sugar is used in the custard?
The recipe calls for 3/4 cup of granulated sugar.
Does this recipe use cornstarch for thickening?
No, this recipe is designed without cornstarch, relying on eggs for its natural richness.
What is the specific honey measurement?
You should use 3 tablespoons of liquid honey.
What temperature must the custard reach while cooking?
The custard must reach a temperature of at least 160°F (70°C) to be safe and properly thickened.
How can I tell if the custard is thick enough?
The custard is ready when it is thick enough to coat the back of a wooden spoon.
How long does the cooking process typically take?
Cooking the mixture over low heat usually takes about 10-15 minutes.
Why is an ice bath used in the instructions?
An ice bath is used to promptly cool the custard and stop the cooking process immediately after it thickens.
How long should the mixture chill in the refrigerator?
The custard should be refrigerated for at least 1 hour, or until thoroughly chilled.
What volume of whipping cream is added?
You need to stir in 2 cups of heavy whipping cream after the custard base has chilled.
What type of vanilla is suggested?
The recipe specifies 1 tablespoon of pure vanilla extract.
What size ice cream freezer can is needed?
A 1-gallon ice cream freezer can is recommended for mixing and freezing.
What is the required ratio of ice to rock salt?
The optimal freezing ratio is 6 parts ice to 1 part rock salt.
How long does the custard need to firm up after the machine process?
It should be transferred to freezer-safe containers and frozen for at least 2 hours until firm.
How many servings does this recipe yield?
This recipe makes approximately 12 servings.
What is the total volume of frozen custard produced?
The recipe yields about 1 1/2 quarts of frozen custard.
What kind of salt is best for the custard base?
Fine sea salt is recommended for the 1/4 teaspoon required in the base.
Is the honey used in liquid or creamed form?
The recipe specifically calls for liquid honey.
What tool should be used for stirring the custard while it cooks?
A wooden spoon or a heat-resistant spatula is ideal for stirring constantly over low heat.
Can I skip the refrigeration step?
No, the custard must be thoroughly chilled for at least 1 hour for the ice cream maker to work effectively.
Is this recipe suitable for summer barbecues?
Yes, its refreshing and sweet profile makes it a perfect treat for summer gatherings and parties.
What organization inspired this specific recipe?
This recipe was inspired by the American Egg Board.
How should the eggs be prepared before adding them to the saucepan?
The 6 eggs should be beaten before being whisked with the other base ingredients.
What is the texture of this frozen dessert?
The texture is described as silky smooth and incredibly creamy.
When should the vanilla extract be added?
The vanilla extract is added after the custard has chilled, along with the whipping cream.
Does the custard need constant stirring while heating?
Yes, you must stir constantly to prevent the eggs from curdling and to ensure a smooth texture.
What is the final storage recommendation?
Store the finished custard in freezer-safe containers to maintain its firmness and quality.
Can I add the cream to the hot custard?
No, the custard must be cooled and chilled before combining it with the whipping cream.