Old Fashioned Frozen Custard Ice Cream Recipes

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OLD-FASHIONED FROZEN VANILLA CUSTARD



Old-Fashioned Frozen Vanilla Custard image

Not too long ago, I found this recipe for a frozen treat we used to eat when we went to Grandma's house. Now, whenever I make it, it reminds me of her. She loved to bake, and so do I.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1 quart.

Number Of Ingredients 6

1 cup half-and-half cream
2/3 cup sugar
3 large eggs, beaten
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

  • In a heavy saucepan, combine first three ingredients. Cook, stirring constantly, until thickened. Cool. Pour into chilled ice cube trays without dividers or a shallow pan. Freeze to a mush (do not freeze hard). Whip cream; add vanilla and salt. Fold into partially frozen mixture. Return to trays or pan and freeze.

Nutrition Facts : Calories 236 calories, Fat 16g fat (9g saturated fat), Cholesterol 135mg cholesterol, Sodium 124mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 4g protein.

OLD-TIME CUSTARD ICE CREAM



Old-Time Custard Ice Cream image

I think my most memorable summertime dessert for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and the perfect indulgence on a hot summer afternoon. -Martha Self, Montgomery, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2-3/4 quarts.

Number Of Ingredients 7

1-1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
4 cups whole milk
4 large eggs, lightly beaten
2 pints heavy whipping cream
3 tablespoons vanilla extract

Steps:

  • In a large heavy saucepan, combine sugar, flour and salt. Gradually add milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir cream and vanilla into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.

Nutrition Facts : Calories 252 calories, Fat 18g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 98mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 4g protein.

OLD FASHIONED VANILLA ICE CREAM RECIPE



Old Fashioned Vanilla Ice Cream Recipe image

An old fashioned vanilla ice cream recipe that everyone loves! This creamy custard base homemade vanilla ice cream recipe tastes like an ice cream parlor favorite.

Provided by Robyn Stone | Add a Pinch

Categories     Dessert

Time 15m

Number Of Ingredients 5

4 egg yolks
1/2 cup granulated sugar
1 cup whole milk
1 cup heavy cream
2 teaspoons vanilla extract or vanilla bean paste

Steps:

  • Add egg yolks and sugar to a medium saucepan and whisk until a light yellow color and well combined. In another small sauce pan, heat milk over medium-low heat until it just begins to simmer. Do not stir. Gradually add milk to egg and sugar mixture, stirring constantly. Return to heat until it reaches 165º F, but do not allow it to come to a boil. As soon as it reaches the correct temperature, remove it from the heat. Pour custard base into an airtight container and store in the refrigerator until it chills to 65º F. The longer the custard base chills, the creamier your ice cream will be.
  • Once the custard base is ready, stir in the heavy cream and vanilla extract and pour it into your ice cream maker and process according to your ice cream maker's instructions.

Nutrition Facts : ServingSize 0.5 cup, Calories 198 kcal, Carbohydrate 15 g, Protein 2 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 141 mg, Sodium 28 mg, Sugar 14 g

FROZEN VANILLA CUSTARD



Frozen Vanilla Custard image

American-style ice cream uses no eggs, but this is the French style--with eggs! It's rich and creamy and, although traditionally served soft in cones, I prefer to freeze it firm then scoop it.

Provided by Chef John

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Vanilla Ice Cream Recipes

Time 3h40m

Yield 4

Number Of Ingredients 6

5 large egg yolks
⅔ cup white sugar
1 pinch salt
1 cup whole milk
2 cups heavy cream
2 ½ teaspoons pure vanilla extract

Steps:

  • Whisk egg yolks, sugar, and salt together until mixture changes from dark golden to pale yellow becomes fluffy.
  • Heat milk and cream in a heavy saucepan over medium heat. Stir occasionally to prevent sticking to the bottom. Cook just until mixture starts to simmer when little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from heat.
  • Whisk a ladleful of milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly. Whisk in vanilla. Cool completely (you can place the bowl in a larger bowl with ice water to cool it faster).
  • Pour cooled mixture into a pitcher; cover. Refrigerate until ice cold or overnight.
  • Pour custard mixture into ice cream maker and process (according to manufacturer's instructions) until custard reaches the consistency of soft ice cream, about 20 minutes. Quickly transfer to a plastic container. Place a piece of plastic wrap over the surface of the custard. Cover container and freeze until custard is firm enough to scoop, at least 3 hours.

Nutrition Facts : Calories 649.7 calories, Carbohydrate 40.5 g, Cholesterol 425.2 mg, Fat 51.5 g, Protein 7.7 g, SaturatedFat 30.5 g, Sodium 118.6 mg, Sugar 36.7 g

CLASSIC CUSTARD ICE CREAM BASE



Classic Custard Ice Cream Base image

Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream. Sometimes called French-style, this base incorporates eggs, which improve the texture and help prevent ice crystals from forming. This recipe for ice cream base may be churned on its own, but it is meant to have flavors added. See the chart here for flavor options and directions for incorporating them into the base recipe.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 45m

Yield 1 1/2 quarts

Number Of Ingredients 6

2 cups heavy cream
1 cup whole milk
⅔ cup sugar
⅛ teaspoon fine sea salt
6 large egg yolks
Your choice of flavoring (see chart)

Steps:

  • In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Stirring constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  • Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

DARK CHOCOLATE AND CINNAMON FROZEN CUSTARD



Dark Chocolate and Cinnamon Frozen Custard image

This is a gourmet blend of smooth and creamy dark chocolate frozen custard with cinnamon. Garnish with an extra sprinkle of cinnamon and a piece of dark chocolate on top.

Provided by House of Aqua

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 6h35m

Yield 8

Number Of Ingredients 7

2 ½ cups heavy whipping cream
½ cup milk
¾ cup white sugar
2 tablespoons unsweetened dark cocoa powder
1 ounce high-quality dark chocolate (85%), finely chopped
5 egg yolks
1 ½ teaspoons ground cinnamon, plus more for dusting

Steps:

  • Whisk cream, milk, sugar, and cocoa powder in a saucepan over medium heat until the mixture is thoroughly combined and the sugar has dissolved. Bring almost to a simmer and stir in dark chocolate until melted. Whisk egg yolks into the cream mixture and cook until batter is slightly thickened, 1 to 2 minutes. Transfer to a container, cover, and refrigerate until chilled, at least 6 hours.
  • Stir cinnamon into chilled custard batter and freeze in an ice cream machine following manufacturer's instructions. Sprinkle frozen custard with more cinnamon to serve.

Nutrition Facts : Calories 392.6 calories, Carbohydrate 25.1 g, Cholesterol 231.3 mg, Fat 31.9 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 18.6 g, Sodium 40 mg, Sugar 21.3 g

OLD FASHIONED FROZEN CUSTARD ICE CREAM



Old Fashioned Frozen Custard Ice Cream image

Frozen custard was invented in New York back in 1919 by to guys, who sold it on Coney Island. The first weekend on the boardwalk they sold 18,460 custard cones. I hope you try this delicious recipe- you don't even need an ice cream maker for this one! Custard is a lot creamier and richer than ice cream, because of the eggs...

Provided by Pat Duran

Categories     Other Desserts

Time 25m

Number Of Ingredients 7

2 c half and half cream
1 1/2 c heavy whipping cream
1 pkg gelatin, unflavored
3 large eggs, separated
1 c granulated sugar
1/4 tsp salt
1 or 2 tsp pure vanilla extract

Steps:

  • 1. Pour 1/4 cup of the half and half in a bowl and sprinkle the gelatin over top- stir to mix in - let it bloom.
  • 2. In a saucepan, combine remaining half and half, whipping cream, egg yolks,and sugar; cook and stir over medium heat until of custard consistency. Add the gelatin mixture to the hot custard and stir until blended well. Remove from heat and when completely cold, stir in vanilla.
  • 3. Pour mixture in a freezer safe dish and place in freezer until it turns to mush. Beat egg whites and salt until stiff. Fold whites into the frozen mush until blended well. Cover and return to freezer until ready to serve.

OLD FASHIONED VANILLA BEAN FROZEN CUSTARD



Old Fashioned Vanilla Bean Frozen Custard image

Time 40m

Number Of Ingredients 7

2 1/3 cups whole milk
2 1/3 cups heave cream
1 whole vanilla beans, seeds removed
3 large eggs
4 large egg yolks
1 1/8 cups granulated sugar
2 teaspoons vanilla extract

Steps:

  • To a medium saucepan add the milk, cream, vanilla seeds and vanilla bean.
  • Bring the mixture to a slow boil on medium heat.
  • Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
  • Combine eggs, egg yolks and sugar in a medium mixing bowl.
  • Beat on medium speed until the mixture is thick, smooth and pale yellow (about 2 minutes).
  • Remove the vanilla bean and discard.
  • Measure out 1 cup of the milk mixture; with the mixer on low slowly add the hot mixture to the egg mixture in a slow steady stream.
  • When thoroughly combined, pour the egg mixture into the hot milk mixture and stir to combine.
  • Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon.
  • Transfer to a bowl, stir in vanilla, cover with plastic wrap placed directly on the custard, and chill completely.
  • Pour chilled custard into the freezer bowl, follow manufacturers directions.
  • If a firmer consistency is desired, transfer the frozen custard to an airtight container and place in the freezer for about 2 hours.

Nutrition Facts : ServingSize 1/2 Cup Servings

FROZEN CUSTARD



Frozen Custard image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 8h40m

Yield 8 to 10 servings

Number Of Ingredients 5

1 vanilla bean
1 1/2 cups half-and-half
1 cup granulated sugar
5 large egg yolks
1 1/2 cups heavy cream

Steps:

  • Using a paring knife, split the vanilla bean in half. Use the back of the knife to gently scrape the caviar out of the bean and into a large saucepan. Add the vanilla bean, half-and-half and sugar and heat over low heat, stirring occasionally, until the sugar has completely dissolved. Remove from the heat and set aside.
  • Whisk the egg yolks in a mixing bowl until pale yellow and slightly thick, 2 to 3 minutes. Temper the yolks by slowly drizzling a ladle of the hot half-and-half mixture into the bowl, whisking the whole time. Repeat with a second ladle of the hot half-and-half mixture, again whisking the whole time.
  • Pour the tempered yolks back into the saucepan with the remaining half-and-half mixture and cook over low heat, stirring gently with a wooden spoon, until it's thick enough to coat the back of the spoon, 3 to 4 minutes.
  • Set a fine-mesh strainer over a clean bowl. Pour the custard through the strainer into the bowl. Add the heavy cream to the strained mixture and stir everything together. Refrigerate until chilled, about 2 hours.
  • Pour the chilled mix into an ice cream maker and freeze according to the manufacturer's directions. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 6 hours (but overnight is best for nice scoopable ice cream). Serve on its own or with warm apple crisp.

OLD-FASHIONED VANILLA FROZEN CUSTARD - CC RECIPE - (3.6/5)



Old-Fashioned Vanilla Frozen Custard - CC Recipe - (3.6/5) image

Provided by á-48655

Number Of Ingredients 9

6 large egg yolks
1/4 cup (1 3/4 ounces) sugar
2 tablespoons nonfat dry milk powder
1 cup heavy cream
1/2 cup whole milk
1/3 cup light corn syrup
1/8 teaspoon salt
1 vanilla bean
One teaspoon of vanilla extract can be substituted for the vanilla bean; stir the extract into the strained custard in step 3.

Steps:

  • 1. Whisk egg yolks, sugar, and milk powder in bowl until smooth, about 30 seconds; set aside. Combine cream, milk, corn syrup, and salt in medium saucepan. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out vanilla seeds and add to cream mixture, along with vanilla bean. Heat cream mixture over medium-high heat, stirring occasionally, until it steams steadily and registers 175 degrees, about 5 minutes. Remove saucepan from heat. 2. Slowly whisk heated cream mixture into yolk mixture to temper. Return cream-yolk mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 4 to 6 minutes. 3. Immediately pour custard through fine-mesh strainer set over large bowl; discard vanilla bean. Fill slightly larger bowl with ice and set custard bowl in bowl of ice. Transfer to refrigerator and let chill until custard registers 40 degrees, 1 to 2 hours, stirring occasionally. 4. Transfer chilled custard to stand mixer fitted with whisk and whip on medium-high speed for 3 minutes, or until mixture increases in volume to about 3 3/4 cups. Pour custard into airtight 1-quart container. Cover and freeze until firm, at least 6 hours, before serving. (Frozen custard is best eaten within 10 days.)

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