Dairy Queen Frozen Custard For Ice Cream Maker Recipes

Steps:

• Sprinkle gelatin over the cold water. Heat milk in a saucepan but do not boil. Remove from heat and add the gelatin, sugar, vanilla and salt. Stir to blend; cool and then add the cream.
• Chill mixture 5-8 hours. Pour into a 4-6 quart ice cream maker freezer can, and Process according to manufactures directions. Scoop made mixture into a freezer container;cover, freeze for several hours or overnight to cure. ENJOY!

Steps:

• 1. Chocolate: Place pudding mix in a medium saucepan. Add sugar; mix well.Gradually add milk, mixing until smooth. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
• 2. Remove from heat. Cool. Pour into a freezer tray; chill until just firm , setting cold control for extra cold. Remove chilled mixture to a bowl; fold in whipped cream. Blend well. Return to freezing tray, freeze for 3 hours. Set to same cold setting. (Don't forget to turn back to normal setting when done).
• 3. Vanilla: In medium bowl, combine condensed milk, water and vanilla. Refrigerate.Fold soft custard-like cream into the chilled mixture. Pour into ice tray.
• 4. Freeze 1 hour or until a firm mush forms. Turn into chilled, large mixer bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice tray. Cover with foil. and freeze until firm.

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.

Steps:

• Soak Knox gelatine in cold water.
• Heat milk, but do not boil.
• Remove from heat, and add gelatine, sugar, vanilla extract and salt.
• Cool and add cream.
• Chill 5 to 6 hours.
• Pour into a 4 to 6-quart ice cream freezer can.
• Process as per manufacturer's instructions.

Steps:

• In a large saucepan, heat milk to 175°; stir in the sugar, cornstarch and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in condensed milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.