Hundrog’s wrought iron scoop-staff feel to the ground with a deafening clang. The Ferret Post finally arrived with his latest order – a golden egg of the elder Roc! A true piece of beauty, Hundrog cracked the large egg into his stone bowl and quickly realized his eyes were bigger than his massive stomach. He was going to need a lot more cream before turning this into custard.
The big difference between ice cream and frozen custard is the amount of air in it. Ice cream constantly has new air added in, allowing it to double in size before being done. Custard on the other hand avoids being whipped and ends up being much denser – and creamier. Traditionally, ice cream was not made with eggs while frozen custard was. Nowadays though, both are made with eggs usually but the difference is how many eggs.
After tasting the frozen ambrosia at Abbott’s Frozen Custard, I knew I had to try making my own. Mine still isn’t as good as theirs.
Vanilla Frozen Custard
Makes around a quart
3 cups of half and half
1/2 cup of heavy cream
1 cup of sugar
2 tablespoons of vanilla extract
Ice cream maker
Wondering what the colors mean?
In a large pot, heat the the half and half and sugar over a low-medium heat, stirring constantly. In a large bowl, crack the eggs and mix with the heavy cream and vanilla extract.
Slowly temper the egg and cream mix with some of the heated half and half mixture, about a quarter of a cup at a time until about half the half and half has been mixed in. Then slowly mix it back in with the remaining mixture in the pot. Continuously whisk the pot until it reaches a temperature of around 165 degrees.
Remove from heat and allow the mix to cool to room temperature. Once it has, place it in the fridge and allow it to cool to around 40 degrees.
Once cooled, freeze it using the instructions provided by your ice cream maker. Use the lowest possible speed to ensure the least amount of air gets mixed into it! When storing in the freezer, allow it to soften before serving as it can harden.
If plain vanilla isn’t exciting enough, feel free to add in chocolate chips or any topping at the very last moment to ensure it mixes in evenly and doesn’t just settle to the bottom.