could you add me to the cooking ping list?
Also, I am looking for a RICH Frozen Custard recipe to use in my ice cream maker.
I have not made this yet. But it seems to be what you are looking for.
VELVET ICE CREAM
Gradually add qt milk heated to scalding into combined 2 cups brown/sugar, 2 tbl cornstarch, 4 beaten egg yolks. Now cook til mixture begins to thicken, stirring constantly.
Offheat, add 1/4 tea salt, 1/2 tea maple flavoring. Set aside to cool. Fold into cooled custard 4 stiffly-beaten egg whites, 2 c whipt h/cream.
Freeze as per your ice cream maker’s directions.
one can Eagle brand milk
one large or small container of cool whip, thawed enough to blend with milk
then fill container with either skim milk, cream for a richer result, milk, chocolate milk, etc.
You can also add softened cream cheese, or yogurt - fruit, candy chunks....anything to flavor the cream.
Obviously if you add cream cheese or fresh fruit you might need to add something to sweeten the mixture. It is fun to find ways to add things but the main recipe is just the eagle brand milk, coolwhip, and milk. Then process in your ice cream freezer!
Vanilla Bean Frozen Custard
1 1/2 cups half and half
1 cup granulated sugar
1 whole vanilla bean, split and scraped
5 large egg yolks
1 1/2 cups heavy whipping cream
1. Heat the half + half, sugar, and vanilla beans and pod in a medium saucepan over low heat, whisking constantly to avoid a skin forming on the top of the mixture. Turn off the heat when the mixture is just about ready to start simmering – the mixture should coat the back of a metal spoon.
2. Beat the egg yolks by hand or in a stand mixer until slightly thick. Slowly drizzle in about half of the half + half mixture into the eggs, whisking constantly. This is tempering the eggs – if you pour it in too fast, your eggs will scramble…
3. Pour the egg mixture back into the pan with the remaining half + half mixture and heat on low or medium-low heat until thick, stirring constantly. It will start to get really thick and custard-like, which is what we are going for! Remove from heat when it begins to simmer.
4. Pour the now custard into a bowl with the heavy whipping cream and stir to combine. Take a piece of plastic wrap and gently press it on to the top of the custard so the entire top surface is covered. This will help prevent it from forming a skin on top. Chill in the refrigerator for at least 4 hours or overnight.
5. Following the manufacturers directions, freeze in an ice cream maker until it reaches your desired consistency, about 20-30 minutes. Place mixture in an air tight container and place in freezer to harden for at least 8 hours.