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Vanilla Bean Frozen Custard
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Vanilla Bean Frozen Custard
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Creamy, luscious, and very, very vanilla, you’ll be craving this rich frozen custard all year long!  Cornstarch may seem an unusual ingredient, but it acts as a thickener and prevents ice crystal formation, leading to a super creamy consistency.

Prep time
1:00
Yield
Just under 1 quart

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Vanilla Bean Frozen Custard
Extra Fine Granulated Sugar
Prep time :
1:00
Yield :
Just under 1 quart

INGREDIENTS

  • 1 tablespoon cornstarch
  • 1 1/2 cups whole milk, divided
  • 1 vanilla bean, split and seeds scraped
  • Pinch coarse salt
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 6 egg yolks
  • 1 1/2 cups heavy cream
  • 2 teaspoons pure vanilla extract

DIRECTIONS

  1. In a small bowl, whisk the cornstarch and 1/2 cup milk together until smooth.
  2. Whisk the remaining milk, split vanilla pod and seeds, salt, and sugar together in a medium saucepan.  Whisk in the cornstarch mixture.  Heat on low until warmed, remove from the heat, then cover and let steep up to 30 minutes.
  3. In a medium bowl, whisk the egg yolks.  Add in approximately 1 cup of the warmed milk.  Whisk well.  Pour the egg mixture back into the pan with the warmed milk.  Whisk to combine.
  4. Place the saucepan back on the burner over medium-low heat.  Stir constantly with a silicone spatula until thickened, 7-8 minutes.  The mixture should not come to a boil.  The custard is ready when it coats the back of a wooden spoon and when a finger is dragged along the back of the spoon, the line created there stays and does not flow back together. Alternatively, use a thermometer and heat to 170 degrees.
  5. Strain the mixture into a bowl through a fine mesh sieve.  Whisk in the cream and vanilla extract.  Discard vanilla pod and any solids.
  6. In a larger bowl, prepare an ice bath by filling about ¼ full with water and ice.  Place the bowl of custard into the ice bath bowl and let sit, stirring occasionally until cooled.
  7. Remove the custard bowl from the ice bath, cover with plastic wrap, and refrigerate several hours or overnight.
  8. Process in ice cream maker according to manufacturer’s instructions.  The mixture will be soft once finished.  Freeze in a freezer-safe container with plastic wrap pressed on top to harden to a scoopable consistency.  Once hardened, let sit out 5 minutes or so before scooping.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

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