Frozen custard is readily available, in most parts of the U.S. Many in the industry believe that the first frozen custard machine was invented in 1919, by Archie Kohr.
Mr. Kohr took his machine to Coney Island, where his ice cream like treat was a big hit. It didn't take long before frozen custard stands were springing up all over the East Coast and beyond.
It has also been said that frozen custard came to be when vendors added eggs to their ice cream recipes, in effort to keep it from melting to quickly.
You can easily make it at home, for a fraction of the cost. The possibilities are almost endless, when it comes to base flavours and add-ins.
Whether you decide to stick with the basic recipe or jazz it up a bit, you won't regret it!
6 egg (room temperature) 2 cups milk 3/4 cup sugar 3 tablespoons honey 1/4 teaspoon salt 2 cups whipping cream 1 tablespoon vanilla extract
Beat together first 6 ingredients. It is very important that the eggs are fully incorporated, into the mixture. (Failure to do this might result in tiny pieces of frozen egg, in the finished product.)
In a small saucepan, heat custard mixture until it's thick enough to coat a metal spoon. At this point, the temperature has reached 71.1 degrees C. Stir constantly, to prevent scorching.
Remove pan from hob and place in a heat-proof bowl that has been filled with very cold water. Stir custard for 3-4 minutes.
Remove pan from water. Cover and refrigerate until custard is completely chilled. This should take anywhere from 60 to 90 minutes.
Pour whipping cream, vanilla and chilled custard mixture into ice cream maker. Freeze according to instructions, provided by the manufacturer. Enjoy!
For best results, use REAL vanilla extract.
For variety, add fresh fruit such as raspberries or diced peaches to custard mixture, right before pouring it into the machine. (Peaches should be dipped in lemon juice, to avoid discolouration.)
Jazz up a piece of plain fruit pie or even a brownie, with a scoop of homemade frozen custard.
Frozen custard is richer and denser than conventional ice cream. It is wise to keep that in mind, when filling a bowl or cone. A little goes a long way.