Frozen Vanilla Custard

Ingredients and Weight:

• Heavy cream: 1 cup (240ml)
• Whole milk: 1 cup (240ml)
• Sugar: 1/2 cup (100g)
• Vanilla extract: 1 teaspoon (5ml)
• Egg yolks: 6

Preparation Time:

15 minutes

Cooking Time:

10 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a medium saucepan, combine the heavy cream, milk, sugar, and vanilla extract. Bring to a simmer over medium heat, stirring constantly.
2. In a separate bowl, whisk the egg yolks together.
3. Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper them.
4. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
5. Reduce heat to low and cook, stirring constantly, until the custard has thickened enough to coat the back of a spoon, about 5-7 minutes. Do not boil.
6. Strain the custard through a fine-mesh sieve into a bowl.
7. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
8. Pour the chilled custard into the frozen dessert maker and churn according to the manufacturer's instructions.
9. Transfer the frozen custard to a freezer-safe container and freeze for at least 4 hours or overnight before serving.

Nutritional Information:

• Calories: 250 per serving
• Fat: 15g
• Carbohydrates: 25g
• Protein: 5g

Dish Characteristics:

• Creamy and rich
• Smooth and velvety
• Sweet with a hint of vanilla
• Perfect for a refreshing summer treat

User Comments:

• "This frozen custard is absolutely divine! It's so creamy and delicious, and the vanilla flavor is perfect."
• "I love that this recipe is so easy to make, even for a beginner like me. It turned out perfectly!"
• "The frozen custard was a hit at my last dinner party. Everyone raved about how good it was."

Special Precautions and Tips:

• Make sure to temper the egg yolks before adding them to the hot cream mixture, or they will curdle.
• Do not overcook the custard, or it will become grainy.
• If you don't have a frozen dessert maker, you can freeze the custard in a covered container for several hours, stirring it every 30 minutes to prevent ice crystals from forming.