Because it’s summer and because it’s so hot and because I’m sharing the love y’all! The love of frozen custard. Not to be mistaken with ice cream its much creamier and oh so good!
Where we use to live there is a little frozen custard shop. The building was once a car garage. The new owner transformed the old place in to a neat little spot for anyone who lives in the area to hang out on hot days in the summer. They are dog friendly and kid friendly too, serving up plenty of free poochie cones and kiddy cones. Hanging out with the locals and of course eating their tasty frozen custard treat. They have zillions of frozen custard options. The have cones, sundaes with toasted Texas pecans complete with whipped cream and a cherry on top, old fashion sodas with you guessed it frozen custard. Don’t forget the banana splits and caliches (“like a blizzard”).
2 cup heavy cream
4 large egg yolks
1/2 cup sugar
1 teaspoons pure vanilla paste or extractPlace the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the rest and return the mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the bean paste or vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or overnight. You want the custard to be very cold so it will freeze properly.
Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for softer frozen custard or freeze for another 3 to 4 hours to allow the custard to (ripen) harden. If you let the custard ripen remove from freezer and let sit 5 minutes or so on the counter to soften a little before scooping.
We all scream for frozen custard! No that doesn’t really work… Let’s stick with ice cream