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Suggest a better description1. Set a strainer over a medium bowl, and place the bowl in larger bowl filled with ice
2. Pour 1 1/2 cups of half & half into a medium saucepan. Add the slit vanilla bean, sugar, and salt. Bring the mixture to a simmer over medium heat stirring until the sugar dissolves.
3. In a medium heatproof bowl, whisk together the egg yolks and remaining half & half. Ladle half of the hot liquid from the pan into the yolk mixture, whisking constantly.
4. Return the yolk mixture to the saucepan, whisking constantly. Return to a very low simmer, watching carefully. Don't let the custard boil; if it does the yolks will curdle and become lumpy.
5. To test the custard, dip a spoon into and run your finger across the back of the spoon. When the custard is thick enough to leave a clean mark from your finger, take it off the heat and immediately pour it through the waiting strainer into the bowl over the ice bath to stop the cooking. Scrape the pulp from the inside of the vanilla bean and add it to the strained custard.
6. Once custard is cool, cover and refrigerate for at least 3 hours or overnight before freezing it in an ice cream maker.
7. Once the custard is frozen, transfer it to a sturdy container with a tight fitting lid and freeze for up to 2 months
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3077g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 8384 | ||
Calories from Fat: 6344 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 704.9g | 940 % | |
Saturated Fat 268.2g | 1341 % | |
Monounsaturated Fat 303.3g | ||
Polyunsanturated Fat 105g | ||
Cholesterol 30385.9mg | 9350 % | |
Sodium 59057.3mg | 2036 % | |
Potassium 3304.4mg | 87 % | |
Total Carbohydrate 108.5g | 32 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 108.5g | ||
Protein 402.5g | 575 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8384
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