Frozen Vanilla Custard

Frozen Vanilla Custard

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There is nothing better on a hot day than homemade frozen custard! Actually, it is fabulous on any day--hot or not.

Yield: 12 servings      Prep time: 30 minutes to prep, plus time to chill and freeze    Difficulty: EASY

Ingredients:

4 cups whole milk (I use a combination of Cashew milk and 2% milk)
1/2 cup half and half
1 cup sugar
3 Tbsp cornstarch
1/8 tsp salt
4 large egg yolks
1 can sweetened condensed milk
1 vanilla bean pod split and seeds scraped out plus 2 tsp vanilla extract OR 2 Tbsp vanilla

Procedure:

• In a medium sauce pan heat milk on stove to 175 degrees Fahrenheit
• In a separate bowl, whisk egg yolks until they are light in color
• Add one cup of hot milk to eggs whisking the whole time (this tempers the yolks)
• Add yolks to hot milk, stirring constantly
• Add sugar, cornstarch. and salt
• Scrape vanilla seeds into mixture.  Add pods as well during the cooking process
• Whisk over medium-high heat until thick and mixture coats the back of a spoon--it should be 160 degrees F
• Remove from heat and strain through a fine sieve into a large bowl.  This will remove any tiny bits of cooked egg
• Add one can of sweetened condensed milk and vanilla extract
• Carefully set bowl into a larger bowl filled with ice and water  
• Cool in water bath until it is no longer warm, stir occasionally
• Cover bowl of custard with plastic wrap and chill for 2 hours
• Pour custard into ice cream maker--I use the ice cream maker attachment on my Kitchen Aide Mixer and it works beautifully
• Pour into freezer containers
• Enjoy!