Frozen custard

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Lluis Enric Mayans
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wikipedia.org, lonelyplanet.com

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La frozen custard it is a custard with a texture very similar to ice cream, although there are several variations of this fresh dessert, including the ice cream itself. 

Although there is conflicting information regarding the history of frozen custard, its invention is often traced back to the early 20th century. North East of United States. Some recipes have become local legends and still bear the original surnames.



Despite the freshness, we must admit that it is a very rich and not very light dessert, but it can also be used as a base for smoothies or served with fruit. 

The main ingredients that are not lacking in the different variants are certainly the XNUMX cups milk or the panna, what XNUMX/XNUMX cup sugar, the egg yolks it's a aroma, such as vanilla. The concern for the use of raw eggs, however, has led to eliminate the egg from many recipes or in any case add it in very low percentages.

How is frozen custard ice cream made?

The difference compared to the classic ice cream (as regards the large production) is that the beaters of the machines turn the cream more slowly, so as not to incorporate excessively the air into the dough, making it much denser at the end.

It is preferable to serve the ice cream on the spot, in fact it is stored in specific freezers. Of course, the cream can have various flavors, although there is a machine for each flavor so there is usually greater variety in larger centers.


Despite this, it is not very difficult to make a cream homemade: the trick is to combine the different ingredients in a saucepan, stirring constantly, so as to thicken the cream before freezing it.


Method

  • 4 cups of milk
  • 1-1 / 4 cup of sugar
  • 1/3 cup cornstarch
  • a pinch of salt
  • 4 eggs
  • 500 g of sweetened condensed milk
  • 2 tablespoons of vanilla extract

Method

In a large pot, heat the milk to 175 °; mix the sugar, cornstarch and salt until dissolved. Beat a small amount of the hot mixture into the eggs. Put everything back into the pan, stirring constantly. Cook and stir over low heat until the mixture reaches at least 160 ° and covers the back of a metal spoon.


Remove from the heat. Cool quickly by placing the pan in a bowl of ice water; mix for 2 minutes. Incorporate the condensed milk and vanilla. Cover the surface of the custard with a film. Refrigerate for several hours or overnight.


Fill the ice cream freezer cylinder two-thirds full; refrigerate the remaining mixture until ready to freeze. When the ice cream is frozen, transfer it to a freezer container; freeze for 2-4 hours before serving.


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