OLD-TIME CUSTARD ICE CREAM
I think my most memorable summertime dessert for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and the perfect indulgence on a hot summer afternoon. -Martha Self, Montgomery, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2-3/4 quarts.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, combine sugar, flour and salt. Gradually add milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir cream and vanilla into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
Nutrition Facts : Calories 252 calories, Fat 18g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 98mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 4g protein.
CUSTARD ICE CREAM
This is a beautiful recipe for ice cream...taken from The River Cottage Family Cookbook by Hugh Fearnley-Whittingstall. Simple to make & perfect with Recipe#232629, Recipe#232579, apple pie, brownies etc..... NB: "This is a classic method for making ice cream. Avoid serving homemade ice cream to babies, toddlers and pregnant women, as they are at a higher risk for salmonella poisoning from undercooked eggs. " Time to make does not include cooling & freezing time - prep. doesn't inc. time needed to 'fork through' semi frozen ice cream either ;)
Provided by Um Safia
Categories Frozen Desserts
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Pour the single cream into a medium saucepan. Slit the vanilla pod lengthways with a sharp knife and place it in the pan. Set the heat to medium and heat the cream until it just starts to steam a little. Switch off the hob and let the saucepan sit there. The heat will draw the vanilla flavour into the cream.
- Meanwhile, whisk the egg yolks with the sugar for a minute, until they turn thick and a little paler.
- Pour the saucepan of hot cream into the sugary egg mixture and whisk again until smooth. Pour it all back into the saucepan.
- With the heat set very low, stir the creamy mixture constantly with a wooden spoon so it doesn't stick to the base of the pan but heats slowly and evenly. To see if the custard has heated enough, check from time to time with this classic test: take the spoon out of the custard and look at the back of it. The film of custard on the spoon should look noticeably creamier. Draw your finger across the back of the spoon and, if the line stays clear and distinct, your custard has thickened enough.
- Turn off the heat and carry the saucepan over to the work surface. Carry on stirring for a few more seconds so the cooking process is halted and the custard starts to cool down. Strain the custard through a sieve into a jug.
- As soon as the custard has cooled to room temperature, put the jug in the fridge for half an hour, then stir in the double cream. Either pour the mixture into an ice cream machine and churn it until it freezes or pour it into a plastic food container.
- Freeze it for about an hour or until the sides start to get solid. When this happens, mash up the mixture with a fork, mixing the frozen sides into the liquid centre. Put it back in the freezer straight away for another hour. Repeat this twice more at hourly intervals and then let the ice cream set.
FROZEN CUSTARD
Provided by Ree Drummond : Food Network
Categories dessert
Time 8h40m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Using a paring knife, split the vanilla bean in half. Use the back of the knife to gently scrape the caviar out of the bean and into a large saucepan. Add the vanilla bean, half-and-half and sugar and heat over low heat, stirring occasionally, until the sugar has completely dissolved. Remove from the heat and set aside.
- Whisk the egg yolks in a mixing bowl until pale yellow and slightly thick, 2 to 3 minutes. Temper the yolks by slowly drizzling a ladle of the hot half-and-half mixture into the bowl, whisking the whole time. Repeat with a second ladle of the hot half-and-half mixture, again whisking the whole time.
- Pour the tempered yolks back into the saucepan with the remaining half-and-half mixture and cook over low heat, stirring gently with a wooden spoon, until it's thick enough to coat the back of the spoon, 3 to 4 minutes.
- Set a fine-mesh strainer over a clean bowl. Pour the custard through the strainer into the bowl. Add the heavy cream to the strained mixture and stir everything together. Refrigerate until chilled, about 2 hours.
- Pour the chilled mix into an ice cream maker and freeze according to the manufacturer's directions. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 6 hours (but overnight is best for nice scoopable ice cream). Serve on its own or with warm apple crisp.
CUSTARD BUTTERCREAM
Custard buttercream (German buttercream) is a very rich buttercream icing made with the addition of custard. You can change it up by adding different flavors or liquor. This is my basic time-tested recipe for decorating cakes and cupcakes. Makes enough buttercream for one 3 to 4 layer cake or 24 cupcakes.
Provided by LenaM
Categories Desserts Frostings and Icings Buttercream
Time 1h25m
Yield 24
Number Of Ingredients 6
Steps:
- Beat egg with a fork in a small, heavy saucepan. Mix in sugar and milk. Heat on medium-low heat, whisking constantly, until it just starts to boil. Continue beating rapidly until mixture thickens to a thin custard consistency. Remove from heat and cool completely, about 1 hour.
- Beat butter in a bowl with an electric mixer until light and creamy, about 5 minutes. Add cooled custard, 1 to 2 tablespoons at a time, beating well after each addition. Beat in rum and vanilla extract. Keep beating until buttercream is very light and fluffy.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 8.6 g, Cholesterol 35.3 mg, Fat 10.5 g, Protein 0.5 g, SaturatedFat 6.6 g, Sodium 6.4 mg, Sugar 8.6 g
CLASSIC CUSTARD ICE CREAM BASE
Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream. Sometimes called French-style, this base incorporates eggs, which improve the texture and help prevent ice crystals from forming. This recipe for ice cream base may be churned on its own, but it is meant to have flavors added. See the chart here for flavor options and directions for incorporating them into the base recipe.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 45m
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Stirring constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
CUSTARD CREAM
This recipe is both easy to make and very tasty. Adapted from Larousse Gastronomique. The custard is pourable, but noticeably thickened (similar to yoghurt). The amount of sugar gives it a reasonably sweet taste, but the original recipe is even sweeter, so adjust to taste :) You can use powdered sugar, but it's not absolutely necessary, the sugar will dissolve quite nicely in the milk. Cane sugar can also be used, but be sure to use a bit less of it. You can also use an extra egg yolk (instead of the corn starch).
Provided by JasperJ
Categories Dessert
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Put the milk over moderate heat in pan of suitable size (you don't want too much surface area, to prevent too much milk from evaporating).
- Combine the egg yolks, sugar and corn starch in a heavy-bottomed pan. When the milk boils, turn down the heat.
- Combine the milk with sugar/egg-yolk mixture bit by bit, making sure the mixture is completely dissolved in the milk. Now add the vanilla extract or other flavouring.
- Now turn on the heat (not too high, but you don't have to be extremely careful either) and keep stirring until the mixture starts to boil again and then turn off the heat. I like to use a whisk, which helps to mix everything well and make the custard slightly fluffy.
- If you feel the custard is too fluid even after it has boiled you can consider adding a bit more corn starch, but be very sure to mix it with some milk first, and be sure to not let the custard continue boiling for too long.
- Pour the custard into serving dishes. The custard can be served while hot (but wait a few minutes, or you'll burn your mouth) or after letting it cool down (it will thicken slightly while cooling down).
Nutrition Facts : Calories 350.6, Fat 10.6, SaturatedFat 5, Cholesterol 266.1, Sodium 71.4, Carbohydrate 57.7, Sugar 50, Protein 7.6
CUSTARD ICECREAM
Homemade icecream made with ideal milk,condense milk and custard
Provided by lollychisholm
Time 10m
Yield Makes Litre
Number Of Ingredients 0
Steps:
- Place evaporated milk in the fridge over night
- Open the tin, pour into bowl and beat until thick and creamy
- Add the condense milk and custard and beat until well blended.
- Place in a 1 litre ice cream tub
- Place in freezer and let it set.
- Serve as is or with chocolate sauce
More about "custardicecream food"
CUSTARD ICE CREAM RECIPE | VANILLA ICE CREAM | बहुत कम …
From youtube.com
Author Women's CornerViews 2
HOW TO MAKE CUSTARD CREAM (PASTRY CREAM) - JUST ONE …
From justonecookbook.com
CUSTARD POWDER ICE CREAM | EGGLESS CUSTARD ICE CREAM
From indianhealthyrecipes.com
CUSTARD VS. ICE CREAM: WHAT’S THE (DELICIOUS) DIFFERENCE?
From purewow.com
WHAT'S THE DIFFERENCE BETWEEN CUSTARD AND ICE CREAM?
From countryliving.com
CUSTARD ICE CREAM RECIPE - LOS ANGELES TIMES
From latimes.com
CUSTARD POWDER ICE CREAM RECIPE - RAKS KITCHEN
From rakskitchen.net
WHAT IS CUSTARD? - THE SPRUCE EATS
From thespruceeats.com
CUSTARD (CREME ANGLAISE) | RECIPETIN EATS
From recipetineats.com
CUSTARD STYLE HOMEMADE ICE CREAM - HOW TO COOKING …
From recipetips.com
10 BEST CUSTARD CREAM DESSERT RECIPES | YUMMLY
From yummly.com
HOW TO MAKE VANILLA CUSTARD ICE CREAM (WITH VIDEO) I TASTE OF …
From tasteofhome.com
CUSTARD VS. ICE CREAM: WHAT'S THE DIFFERENCE? | ALLRECIPES
From allrecipes.com
HOW TO MAKE CUSTARD ICE CREAM - FOOD ABOVE GOLD
From foodabovegold.com
CONES & DISHES | CAKE, WAFFLE, SUGAR CONE OR BOWL | CULVER'S
From culvers.com
CUSTARD NUTRITIONAL INFORMATION, TYPES & BENEFITS | HOW IS ... - DAIRY
From dairy.com.au
CUSTARD / ICE CREAM | VISIT BROOKFIELD
From visitbrookfield.com
NO-CHURN ICE CREAM | THE CUSTARD VERSION - BITERKIN
From biterkin.com
VANILLA CREAM CHEESE CUSTARD - A FAMILY FEAST®
From afamilyfeast.com
10 BEST ICE CREAM CUSTARD POWDER RECIPES | YUMMLY
From yummly.com
FROZEN CUSTARD VS ICE CREAM: IS THERE A DIFFERENCE?
From eclipsefoods.com
HOW TO MAKE REAL-DEAL SOFT FROZEN CUSTARD AT HOME
From seriouseats.com
SLOW DOWN AND MAKE CUSTARD ICE CREAM | HUFFPOST LIFE
From huffpost.com
CUSTARD ICE CREAM RECIPE BY FOOD FUSION - YOUTUBE
From youtube.com
ICE CREAM VS. FROZEN CUSTARD: WHAT'S THE DIFFERENCE? | KITCHN
From thekitchn.com
FRUIT CUSTARD ICE CREAM IN 5 MINUTES - YOUTUBE
From youtube.com
HOME-MADE CUSTARD CREAMS | BAKING RECIPES | GOODTOKNOW
From goodto.com
CUSTARD ICE CREAM RECIPE | CUSTARD POPSICLE RECIPE | CUSTARD CANDY
From hebbarskitchen.com
MAKING CUSTARD-BASE ICE CREAM IN AN ICE CREAM MACHINE
From thespruceeats.com
CUSTARD VERSUS ICE CREAM: TAKING A SNEAK PEEK AT THE DIFFERENCES
From hiltonheadicecreamshop.com
CUSTARDICECREAM STOCK PHOTOS, PICTURES & ROYALTY-FREE IMAGES
From istockphoto.com
CUSTARD VS. ICE CREAM: SEE THE DIFFERENCE | DICTIONARY.COM
From dictionary.com
NUTRITIONAL INFORMATION FOR CUSTARD VS. ICE CREAM | LIVESTRONG
From livestrong.com
FROZEN CUSTARD ICE CREAM NEAR ME | SHAKES, MIXERS & MORE
From culvers.com
HOW TO WOO A BRIT: BAKE THEM HOMEMADE CUSTARD CREAMS …
From christinascucina.com
DIFFERENCE BETWEEN CUSTARD AND ICE CREAM – DIFFERENCE WIKI
From difference.wiki
CUSTARD ICE CREAM | HOW TO MAKE CUSTARD POWDER ICE CREAM RECIPE
From faridascookbook.com
FROZEN CUSTARD VS. ICE CREAM: WHAT'S THE DIFFERENCE? - SOUTHERN …
From southernliving.com
AN EASY CLASSIC BRITISH COOKIE - SUGAR SALT MAGIC
From sugarsaltmagic.com
CUISINART ICE CREAM MAKER RECIPES VANILLA CUSTARD | DEPORECIPE.CO
From deporecipe.co
CUSTARD CREAMS: TRADITIONAL, 'SANDWICH', GUINNESS-CERTIFIED BISCUITS
From biscuitpeople.com
CLASSIC VANILLA CUSTARD ICE CREAM BASE (PERFECT FOR EVERY USE)
From homebodyeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love