Homemade Vanilla Ice Cream (frozen custard) - The Recipe Rebel (2024)

FAQs

What is the secret to creamy ice cream? ›

Thoroughly Chill the Custard

Some experts even recommend "aging" the mixture overnight in the refrigerator, which will enable the mixture to be aerated as much as possible in the maker, yielding the creamiest, smoothest ice cream.

The main difference between frozen custard and ice cream is that frozen custard is made with egg yolks and ice cream is not, giving the former a richer flavor and mouthfeel. Some ice creams are made with egg yolks, however, which would technically make them custards based on the USDA guidelines.

Scrape the pulp from inside the vanilla bean and add it to the strained custard. If using vanilla bean paste instead, stir it in now. Once the custard is cool, cover and refrigerate for at least 3 hours or overnight before freezing in an ice cream maker according to the manufacturer's instructions.

Is the egg raw? No, all ingredients are pasteurized/cooked. Are there other reasons for frozen custards creaminess? Yes.

Whole milk – I don't recommend replacing it with reduced fat or skim. Whole milk's higher fat content ensures that the homemade ice cream comes out creamy, not icy. Cane sugar – For sweetness.

Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.

Deciding what to serve with your pudding? Brands vary, but vanilla ice-cream typically has about 10 per cent more calories than custard, as well as twice the saturated fat, less protein and half the calcium and potassium. However, ice-cream usually has less sugar and salt, too.

In fact, the distinction is even written into law. Custard is made from a combination of milk, cream and pasteurized egg yolks, and in order to be true custard, it has to be at least 1.4 percent egg. Anything less than that, and it's just ice cream. Discover why we craft in small batches.

There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.

Large ice crystals are usually the result of either too much water in the mix or excessively long freezing time. Or often both, since lots of water means the mixture will also take longer to freeze. Why would there be too much water in the mixture? Either the recipe is unbalanced or it wasn't prepared properly.

What are the ingredients in Shake Shack frozen custard? ›

Shack-made frozen custard is packed with milk, cream, real cane sugar and egg yolk for an extra creamy texture. Think of it as ice cream's cooler, fresher sibling.

Strain and Cool the Custard

Cool the mixture slightly, then stir in the half-and-half cream and the vanilla. Cover with plastic wrap, and refrigerate until cold—several hours or overnight.

What's the danger in ice cream? Since thorough cooking is nec- essary to destroy the salmonella bacteria, foods that contain raw or lightly cooked eggs—such as ice cream, eggnog, undercooked scrambled or soft boiled eggs, and homemade mayonnaise— are risky and should be avoided.

The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees. Strain it into a bowl set over an ice water bath and stir in the vanilla. When cooled, freeze mixture in an ice cream maker according to the manufacturer's instructions.

Custard tends to scramble once the heat gets involved and can therefore prove tricky to master. You'll know your custard has scrambled once the mixture turns lumpy. This often happens as a result of overheating your liquid. But while curdled custard may seem like a lost cause, it doesn't have to be.

As you churn ice cream, individual water molecules turn into ice-crystal seeds — which is what makes cream freeze. The higher the fat content, the more time you have to churn before these ice crystals congregate, resulting in creamier final texture.

At its core ice cream is a successful emulsion of fat into water, sugar, and ice with air mixed into the batch. An emulsion is a mixture of two substances that typically separate (like oil and water). But, instead mix together to form the consistent creamy base used for ice cream. It's Science!

As the mixture of ice cream ingredients is cooled down, small clusters of water molecules assemble to form tiny ice crystals. The size of the ice crystals is responsible for the mouth feel of the ice cream – the smaller the crystals, the smoother the feel.

Soft serve gets its characteristic lightness from its air content. Generally, soft serve has less fat and more air than hard serve ice cream. It is also served at warmer temperatures, giving the dessert its softness.