Frozen Custard

Frozen custard was invented in Coney Island, New York in 1919, when ice cream vendors Archie and Elton Kohr found that adding egg yolks to ice cream created a smoother texture and helped the ice cream stay cold longer. In their first weekend on the “boardwalk”, the Kohr brothers sold 18,460 cones.
The difference between frozen custard and soft serve ice cream is that the frozen custard is very dense and air is not incorporated into the mixture. Half the final product of soft service ice cream is composed of air. Frozen custard is the crem de la crem of all frozen desserts, enjoy it in moderation as a truly wonderful summer dessert.

Ingredients:
*You will need an ice cream maker

• 6 cups whole milk
•   6 eggs
• 3/4 cup sugar
• One fresh Vanilla Bean (don’t skimp on this ingredient, as it makes the end taste surreal) 

Directions:

1.    Whole milk adds a creamy texture to the custard.

2.    Pour six cups of whole milk into a saucepan over a low heat.

3.    Milk will scald quickly of you do not stir it often, so stir the pan often. Bring the milk up to about 200 degrees F.

4.    Real vanilla beans make the frozen custard delicious.

5.    Open a vanilla pod and scrape the seeds into the pan of warm milk. If you don’t have vanilla beans, wait and add vanilla extract later.

6.    Eggs add protein and thicken the mixture.

7.    Crack six eggs into a mixing bowl and add 3/4 of a cup of sugar. Whip them with a whisk or beaters until the mixture is creamy and smooth and no sugar granules remain.

8.    Don’t let the milk boil or it will spill over.

9.    Slowly pour the hot milk into the egg mixture, whisking it constantly to slowly warm up the eggs without curdling the proteins. Pour it back into the saucepan and place over medium heat.  The custard will coat the back of the spoon.

10.  Heat the mixture while constantly stirring it with a wooden spoon. The surface foam will subside as the custard heats up and starts to thicken. As soon as the custard coats the back of the spoon, remove it from the heat and continue to stir as it cools. Add the vanilla extract at this point if you didn’t use the fresh vanilla beans in step #5.

11.  Chill the custard for 12 hours. It will be thick and smell delicious. Freeze in the ice cream maker of your choice following manufacturer’s directions.