Thursday, November 3, 2016

Vanilla Bean Frozen Custard

I made this for the fourth of July this year, but never got around to posting the recipe. OMG it is sooooooooo good! WARNING- This recipe takes two days!!!

Other than that, the recipe is pretty easy and it was perfect for last summer when we had a ton of eggs from our chickens. I want to make it again because it would be perfect with a pumpkin pie or berry crisp, but my chickens are either small or molting, so we're not getting any eggs at the moment. I guess I'll wait...

3 cups sugar
1/4 tsp salt
5 cups whole milk

6 eggs
4 1/2 cups heavy cream
1/2 TBS vanilla
2 vanilla beans

In large heavy pot, combine first 3 ingredients over medium heat until steaming. DO NOT BURN MILK.

Beat eggs. slowly mix half the hot mixture into the eggs then return it to the pan so that it doesn't curdle. cook on med-low until slightly thick. at least 3 min.

Remove from heat add vanilla bean guts and refrigerate overnight.

The next day, stir in vanilla extract and heavy cream then freeze according to the directions of your ice cream maker. We have the old school kind where you dump it in the can then layer ice and salt around it. It works great!