Churro Frozen Custard


The last time I was working in New York, I went through a short period of becoming addicted to churros. Mostly I would purchase them from women selling them from tiny stands on subway platforms; but there were also restaurants were you could order upscale versions with cups of ultra-thick hot chocolate. Slightly crunchy, covered with cinnamon and sugar, and not a little greasy, if you are a donut fan, you will understand how they can become a bad habit. I finally willed myself to stop buying them out of health paranoia (and here I am with an ice cream website!).

 

When I came across this recipe on Bakers Royale for churro ice cream I knew I had struck gold. What a fantastic idea. It has all the flavor intensity of baked version without the grease-slick aftertaste. The recipe is quite straightforward and the crumble is very easy to make. I’m referring to it as a frozen custard just to stick with the conventions of my website but Naomi simply calls it simply an ice cream.

 

Churro Ice Cream Recipe on the Bakers Royale Blog

Churro Frozen Custard

Primary Ingredients/Quantity:
Cinnamon / 1 quart

Mix Prep Time: 40 min
Freeze Time: 30 min
Total Time: 1 hour 10 min

Strawberry and Balsamic Ice Cream


As the authors say in their introduction, strawberries and balsamic vinegar are one of those flavor matches made in heaven. This is a very rich, egg custard based recipe. With a cream to milk ratio of 1 3/4 cups of cream to 3/4 cups of milk and 5 egg yolks, I would classify this is a frozen custard. The strawberry ice cream that results is delicious, with a technicolor stawberry flavor, and a rich and creamy texture. Try it even if you have to substitute fresh for frozen strawberries.

 
Balsamic Strawberry Ice Cream Recipe on finecooking.com

Strawberry and Balsamic Ice Cream

Primary Ingredients/Quantity:
Strawberries / 1 quart

Mix Prep Time: 30 min
Freeze Time: 30 min
Total Time: 1 hour

Helado de Cajeta


Nicky at Delicious Days, introduces this recipe by saying:

My dear friend Stephanie (who already kindly shared her grandma’s tamales recipe and her mum’s peach cobbler recipe with d:d-readers) has not only sent me the most delicious treat, but delivered a fantastic ice cream recipe (I SO MEAN THAT! Probably my favorite ice cream EVER!) and guest post along:

As Delicious Days is one of the world’s best food blogs (and I SO MEAN THAT!) I am really looking forward to making this. I am a big fan of Dulce de Leche, but was not familiar with a Mexican version; Cajeta, a sweetened caramelized goat’s milk. With the prevalence of Mexican grocery stores these days I don’t expect any trouble finding Cajeta, but if you cant, substitute Dulce de Leche which can be found in any Latino market. Not to mention the fact that there are a million places to buy Cajeta online.

Helado de Cajeta Recipe at the Delicious Days blog

I suggest using your gelato mixing blade for this recipe, if you have one, as the additional density you will get, should complement it well.

Update 12/20/12: I finally made this and it’s absolutely killer. Cajeta is completely addicting and makes an incredible topping.

Helado de Cajeta

Primary Ingredients/Quantity:
Cajeta / 2 quarts

Mix Prep Time: 30 min
Freeze Time: 40 min
Total Time: 1 hour 10 min

What is the Difference between Ice Cream and Custard?

chicagogeek

Frozen custard is kind of a Gelato/Ice Cream hybrid. It combines the density and egg yolks of gelato with with the balance of more heavy cream than milk of ice cream. Thus maximizing the fat content and density of the two. In the US, by law frozen custard has to contain at least 10% milkfat like ice cream plus at least 1.4% egg yolk solids. Commercial frozen custard machines churn in a way so as not to add air to the mixture; this is very similar to gelato.  Lastly frozen custard is often served at a lower temperature so that it is softer than ice cream. This is also similar to the way gelato is served in Italy.

For the purpose of this website ‘Im going to define frozen custard as ice cream that has a roughly a proportion of 2 cups of cream for every one cup of milk and at least 5 eggs per quart.  Additionally it should be served soft right from the machine.

Here is a basic recipe based on one from the American Egg Board that I found on food.com

 

What is the Difference between Ice Cream and Custard?
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Frozen Custard Recipe
Ingredients
  • 5 eggs
  • 1 cups milk
  • ¾ cup sugar
  • 3 tablespoons honey
  • ¼ teaspoon salt
  • 2 cups whipping cream
  • 1 tablespoon vanilla extract
Instructions
  1. In medium saucepan, beat together eggs, milk, sugar, honey and salt.
  2. Cook over low heat, stirring constantly, until mixture is thick enough to coat metal spoon and reaches at least 160 degrees.
  3. Cool quickly by setting pan in ice or cold water and stirring for few minutes.
  4. Cover and refrigerate until thoroughly chilled, at least 1 hour.
  5. When ready to freeze, pour chilled custard, whipping cream and vanilla into your ice cream maker. If your machine is so equiped, use the gelato paddle and speed setting.
  6. Transfer to freezer containers and freeze to desired firmness.