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
- 5 eggs
- 1 cups milk
- ¾ cup sugar
- 3 tablespoons honey
- ¼ teaspoon salt
- 2 cups whipping cream
- 1 tablespoon vanilla extract
- In medium saucepan, beat together eggs, milk, sugar, honey and salt.
- Cook over low heat, stirring constantly, until mixture is thick enough to coat metal spoon and reaches at least 160 degrees.
- Cool quickly by setting pan in ice or cold water and stirring for few minutes.
- Cover and refrigerate until thoroughly chilled, at least 1 hour.
- 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.
- Transfer to freezer containers and freeze to desired firmness.