Frozen Custard and ice cream are the sweet frosty dessert that we all crave at home. Just a few very simple ingredients that you probably already have and a basic ice cream churner and you're good to go for homemade deliciousness.
SUPPLIES USED:
INGREDIENTS:
Custard Ingredients:
2 ¼ cups (530 ml) heavy cream
1 cup (240 ml) whole milk
175 g granulated sugar
½ tsp (3 g) kosher salt
1 vanilla bean pod
7 eggs
Waffle Batter Ingredients:
2 egg whites
¼ cup heavy cream
2 tsp vanilla extract
½ cup granulated sugar
¼ cup unsalted butter, melted
½ cup all-purpose flour
INSTRUCTIONS:
Custard Method:
In a medium pot, add heavy cream, whole milk, granulated sugar, and kosher salt. Lastly, add the beans of 1 scraped vanilla bean pod, as well as the pod.
Place the pot on the stove over medium heat stirring occasionally until it has reached a temperature of 175°F. Do not let boil or simmer.
While the cream mixture heats, separate the yolks from 7 eggs by cracking into a medium-size bowl and pull the yolks out and separating by hand.
Once the mixture has reached 175°F, ladle in a splash of the cream and whisk in until combined. Rinse and repeat a couple of times until the yolk mixture is nice and hot.
Once the yolk mixture is hot, pour back into the pot and continue to heat, moving the heat back and forth from medium to low to maintain the 175°F while stirring constantly until it thickens and coats the back of a spoon. This should take about 15 minutes.
Strain the mixture through a fine-mesh strainer into a bowl and set over an ice bath. Stir until it is completely cold.
Pour into an ice cream maker and churn following the directions of the ice cream maker.
After the ice cream has finished churning, place into a piping bag with a star design tip, and pipe it into the cone of choice.
Optionally, place in a container in the freezer until firm to allow the frozen custard to become scoopable
Waffle Cone Method:
Start by mixing together 2 egg whites until frothy then whisk in heavy cream, vanilla extract, and granulated sugar.
While constantly whisking, slowly stream unsalted melted butter.
Once mixed together and emulsified, sift all-purpose flour whisking all together until a smooth batter has formed.
Lightly grease a preheated waffle iron with some oil then pour in ¼ cup of the waffle batter and cook for about 1 minute.
Once golden brown, pull the waffle off the iron onto a clean dry towel.
Using a cone shaper, tightly wrap the waffle around the cone then holding until it can hold its own shape.
Place into a glass until crispy and crunchy before scooping or piping in the custard.
