Old Fashioned Vanilla Frozen Custard Cc Recipe 36

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:

• In a heavy saucepan, combine first three ingredients. Cook, stirring constantly, until thickened. Cool. Pour into chilled ice cube trays without dividers or a shallow pan. Freeze to a mush (do not freeze hard). Whip cream; add vanilla and salt. Fold into partially frozen mixture. Return to trays or pan and freeze.

Steps:

• 1. Whisk egg yolks, sugar, and milk powder in bowl until smooth, about 30 seconds; set aside. Combine cream, milk, corn syrup, and salt in medium saucepan. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out vanilla seeds and add to cream mixture, along with vanilla bean. Heat cream mixture over medium-high heat, stirring occasionally, until it steams steadily and registers 175 degrees, about 5 minutes. Remove saucepan from heat. 2. Slowly whisk heated cream mixture into yolk mixture to temper. Return cream-yolk mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 4 to 6 minutes. 3. Immediately pour custard through fine-mesh strainer set over large bowl; discard vanilla bean. Fill slightly larger bowl with ice and set custard bowl in bowl of ice. Transfer to refrigerator and let chill until custard registers 40 degrees, 1 to 2 hours, stirring occasionally. 4. Transfer chilled custard to stand mixer fitted with whisk and whip on medium-high speed for 3 minutes, or until mixture increases in volume to about 3 3/4 cups. Pour custard into airtight 1-quart container. Cover and freeze until firm, at least 6 hours, before serving. (Frozen custard is best eaten within 10 days.)