WOW! I can't get enough of this stuff. We will be homesick for AZ now for the next couple of days because we used to go to Nielson's Frozen Custard and eat this. However several years ago I started making my own and now I'm going to share the recipe with you all. It takes some time and effort, but it is so worth it. We make it every year on the 4th of July and then again at thanksgiving as a part of Banoffie pie. I'm not sure if I can let that secret recipe out yet. Anyways here we go!
Custard
2 Cups of Milk (any kind I use Skim)
3/4 Cup of Sugar
6 whole eggs
1 Tablespoon Honey
1/4 teaspoon Salt
2 Cups of Milk (any kind I use Skim)
3/4 Cup of Sugar
6 whole eggs
1 Tablespoon Honey
1/4 teaspoon Salt
First Make Custard. This is the hard part. Making Custard is an art that I learned while serving a mission in Ireland. For a while I lived with a guy from England and he taught me how to make perfect custard. You can make it from powder, or you can make it from scratch with eggs. For this recipe I highly recommend making it with eggs. Now there are some people who will tell you to that you need to scald your milk and then mix with your eggs to avoid scrambling your eggs, but I prefer to build up my Popeye muscles by whisking forever!
I put all the above listed ingredients into a pot and whisk quickly and constantly on medium heat for about 10 minutes. You will get lots of foam from all the whisking but thats ok. The main thing is not to burn the mixture and especially not to scramble the eggs. When the mixture coates the bottom of a spoon it is done!
Mmmm. thats some good lookin custard. So its important to transfer the pot to a cold or ice water bath and continue whisking as it cools so as not to burn it. Or you could serve it hot like this on top of a slice of Apple Pie. After it cools a bit you can put it in the fridge and it will thicken to a pudding like consistency. Pour the Custard into your Ice Cream machine, maker, hand crank thingy or whatever you use to make Ice cream.
Frozen Custard
2 Cups Whipping Cream
1 Tablespoon Vanilla
1 pot of cooled Custard
Now let it churn for a while. You of course will have to add ice and rock salt if you use a machine like mine...
At this point it is very important to Adhere to my other 4th of July traditions.
Barbeque some ribs and other goods, make some other good eats, and most importantly...
Drink a root beer in a frosty mug.
After 30 - 60 minutes you will have some awesome Frozen custard. It should be very thick and yet still smooth like soft serve ice cream. Its very important to eat it right away before it melts : )
And its always better fresh, then frozen later.
I highly recommend adding fresh strawberries and bananas. Nothing could be better! Enjoy!
I put all the above listed ingredients into a pot and whisk quickly and constantly on medium heat for about 10 minutes. You will get lots of foam from all the whisking but thats ok. The main thing is not to burn the mixture and especially not to scramble the eggs. When the mixture coates the bottom of a spoon it is done!
Mmmm. thats some good lookin custard. So its important to transfer the pot to a cold or ice water bath and continue whisking as it cools so as not to burn it. Or you could serve it hot like this on top of a slice of Apple Pie. After it cools a bit you can put it in the fridge and it will thicken to a pudding like consistency. Pour the Custard into your Ice Cream machine, maker, hand crank thingy or whatever you use to make Ice cream.Frozen Custard
2 Cups Whipping Cream
1 Tablespoon Vanilla
1 pot of cooled Custard
Now let it churn for a while. You of course will have to add ice and rock salt if you use a machine like mine...At this point it is very important to Adhere to my other 4th of July traditions.
Barbeque some ribs and other goods, make some other good eats, and most importantly...
Drink a root beer in a frosty mug.
After 30 - 60 minutes you will have some awesome Frozen custard. It should be very thick and yet still smooth like soft serve ice cream. Its very important to eat it right away before it melts : )And its always better fresh, then frozen later.
I highly recommend adding fresh strawberries and bananas. Nothing could be better! Enjoy!
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