So what's everone's favourite - frozen custard or frozen ice cream?
- Thread starter oli
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richard-in-cincy
Well-known member
Custard! (Which is not DQ.) more...
Yes, two different things indeed, that's why she's asking.
Traditional custard ice cream features a cooked base with eggs to make a custard and has absolutely nothing whatsoever to do with Dairy Queen soft serve.
Since I am now on my 4th batch of ice cream this week for our annual summer barbeque this Saturday, I always go for the cooked custard because the eggs add so much more flavor and texture to the finished churned ice cream.
This year we're featuring a do-it-yourself sundae bar:
The ice creams:
Cinnamon Peach
Lemon Curd Cheesecake
Cherry Bourbon
Banana Split (Banana Coconut Ice cream with maraschino cherries, candied pineapple (homemade of course), and pecans
The Syrups:
Richard's Bittersweet Mocha Kahlua
Raspberry-KeyLime
Toppings:
Whipped Cream, Pecans, Jimmies, Cherries
Yes, two different things indeed, that's why she's asking.
Traditional custard ice cream features a cooked base with eggs to make a custard and has absolutely nothing whatsoever to do with Dairy Queen soft serve.
Since I am now on my 4th batch of ice cream this week for our annual summer barbeque this Saturday, I always go for the cooked custard because the eggs add so much more flavor and texture to the finished churned ice cream.
This year we're featuring a do-it-yourself sundae bar:
The ice creams:
Cinnamon Peach
Lemon Curd Cheesecake
Cherry Bourbon
Banana Split (Banana Coconut Ice cream with maraschino cherries, candied pineapple (homemade of course), and pecans
The Syrups:
Richard's Bittersweet Mocha Kahlua
Raspberry-KeyLime
Toppings:
Whipped Cream, Pecans, Jimmies, Cherries
Definitely frozen custard as in Ritter's, which is mainly found in IN, OH (Dayton) & Michigan areas.
http://www.ritters.com/index.php
http://www.ritters.com/index.php
Would you please post your Lemon Curd Cheesecake and Cinnamon Peach custards
Hi Richard,
Two questions, when recipes call for Half & Half or Whole milk, which one do you prefer? (I've only used milk)
Hopefully after the barbecue, you would post recipes for Lemon Curd Cheesecake and/or Cinnamon Peach Custards.
I've made this Lemon Custard and it's very good, but it's been a while.
Grandmother’s Lemon Custard Ice Cream by Richard Sax "Classic Home Desserts"
"This recipe was served at the church ice cream festival in Sunbury, Pennsylvania in the 1800s, “Dorothy McCulloch told me, as we walked through her garden along the east banks of Narragansett Bay in Rhode Island. “It’s my grandmother’s recipe,” she said, and has been a favorite of my family for many years.”
Why has lemon ice cream disappeared? What could be more refreshing than cool citrus? This is a good example of old-fashioned ice cream made with a cooked custard base."
Makes 1 ½ - 2 quarts
Finely grated zest of 3 lemons
½ cup fresh lemon juice
¾ cup sugar
2 cups (1 pint) half-and-half, or 1 ½ cups whole milk
plus ½ cup heavy cream
4 large egg yolks
Pinch salt
2 cups (1 pint) heavy cream
In a small bowl, combine the lemon zest and lemon juice; stir in the sugar with a fork. Let stand for at least 30 minutes. The sugar helps release the flavor of the zest.
Scald the half-and-half or milk and cream in a large non-reactive saucepan over medium heat; set aside.
In a non-reactive bowl, whisk the egg yolks and salt with an electric mixer until well blended. Slowly add about ½ of the scalded half-and-half to the eggs and stir gently; return the mixture to the saucepan.
Cook the custard over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon (do not let the custard boil, or it will curdle). Immediately remove the pan from heat; strain the custard into a large bowl. Stir in the lemon mixture and the heavy cream. Lay a sheet of waxed paper or plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until thoroughly chilled.
Pour the custard into an ice cream maker, and freeze according to the manufacturer's directions. (You can also still freeze this ice cream, though it will not be as smooth; see instructions, pg. 637)
When the ice cream is thickened and frozen, cover it and place it in the freezer until nearly firm. Let soften slightly in the refrigerator before serving.
Hi Richard,
Two questions, when recipes call for Half & Half or Whole milk, which one do you prefer? (I've only used milk)
Hopefully after the barbecue, you would post recipes for Lemon Curd Cheesecake and/or Cinnamon Peach Custards.
I've made this Lemon Custard and it's very good, but it's been a while.
Grandmother’s Lemon Custard Ice Cream by Richard Sax "Classic Home Desserts"
"This recipe was served at the church ice cream festival in Sunbury, Pennsylvania in the 1800s, “Dorothy McCulloch told me, as we walked through her garden along the east banks of Narragansett Bay in Rhode Island. “It’s my grandmother’s recipe,” she said, and has been a favorite of my family for many years.”
Why has lemon ice cream disappeared? What could be more refreshing than cool citrus? This is a good example of old-fashioned ice cream made with a cooked custard base."
Makes 1 ½ - 2 quarts
Finely grated zest of 3 lemons
½ cup fresh lemon juice
¾ cup sugar
2 cups (1 pint) half-and-half, or 1 ½ cups whole milk
plus ½ cup heavy cream
4 large egg yolks
Pinch salt
2 cups (1 pint) heavy cream
In a small bowl, combine the lemon zest and lemon juice; stir in the sugar with a fork. Let stand for at least 30 minutes. The sugar helps release the flavor of the zest.
Scald the half-and-half or milk and cream in a large non-reactive saucepan over medium heat; set aside.
In a non-reactive bowl, whisk the egg yolks and salt with an electric mixer until well blended. Slowly add about ½ of the scalded half-and-half to the eggs and stir gently; return the mixture to the saucepan.
Cook the custard over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon (do not let the custard boil, or it will curdle). Immediately remove the pan from heat; strain the custard into a large bowl. Stir in the lemon mixture and the heavy cream. Lay a sheet of waxed paper or plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until thoroughly chilled.
Pour the custard into an ice cream maker, and freeze according to the manufacturer's directions. (You can also still freeze this ice cream, though it will not be as smooth; see instructions, pg. 637)
When the ice cream is thickened and frozen, cover it and place it in the freezer until nearly firm. Let soften slightly in the refrigerator before serving.
I think it is regional
I had the most awesome frozen custard while driving across the United States (several times). My favorite was in Kansas City. But I haven't found anything to compare to it in California. Got some overpriced frozen custard in Healdsburg, CA recently and it was really disappointing even though others were fawning over it. Best Ice cream I ever had was at a small place in Nova Scotia when we took a ferry from Maine and drove from Digby to Halifax. We stopped at a little place where they made it in house. My kids talked about it for years.
I had the most awesome frozen custard while driving across the United States (several times). My favorite was in Kansas City. But I haven't found anything to compare to it in California. Got some overpriced frozen custard in Healdsburg, CA recently and it was really disappointing even though others were fawning over it. Best Ice cream I ever had was at a small place in Nova Scotia when we took a ferry from Maine and drove from Digby to Halifax. We stopped at a little place where they made it in house. My kids talked about it for years.
In Western PA, family-run ice cream parlors always used egg-based custards. That's what I grew up
thinking a ride in the country should end with: a chocolate custard. On the other hand, we also had an Isaly's in every town and their version used cream, but no eggs. However, they had RAINBOW ice cream and any child limited to the 8-crayon box of Crayola could dream outside the lines when handed a skyscraper rainbow ice cream cone.
Note: SKYSCAPER was a long bladed flattish scooper that ended up with a TALL ice cream scoop--as opposed to a round squatty version.
https://i2.wp.com/newsinteractive.post-gazette.com/thedigs/wp-content/uploads/2016/03/62800K9O-1.jpg?fit=1691%2C782
thinking a ride in the country should end with: a chocolate custard. On the other hand, we also had an Isaly's in every town and their version used cream, but no eggs. However, they had RAINBOW ice cream and any child limited to the 8-crayon box of Crayola could dream outside the lines when handed a skyscraper rainbow ice cream cone.
Note: SKYSCAPER was a long bladed flattish scooper that ended up with a TALL ice cream scoop--as opposed to a round squatty version.
https://i2.wp.com/newsinteractive.post-gazette.com/thedigs/wp-content/uploads/2016/03/62800K9O-1.jpg?fit=1691%2C782
"Frozen Custard is not Ice Cream.
It's interesting that the owner/operator of his establishment did not like the host of the TV program calling it "ice cream". "If you call it ice cream you are not going to do real well" Now that I think about it I believe it was CBS Sunday Morning with Mo Rocca. Here's the link in case you missed it on Sunday: http://www.cbsnews.com/news/frozen-custard-summers-hottest-snack/
It's interesting that the owner/operator of his establishment did not like the host of the TV program calling it "ice cream". "If you call it ice cream you are not going to do real well" Now that I think about it I believe it was CBS Sunday Morning with Mo Rocca. Here's the link in case you missed it on Sunday: http://www.cbsnews.com/news/frozen-custard-summers-hottest-snack/
richard-in-cincy
Well-known member
I will be happy to share recipes...
after this weekend. I'm pretty much in the kitchen non stop until Saturday evening.
Re: half and half. I never use the packaged half and half. When an ice cream recipe calls for half and half I split the amount between whole milk and cream. The reason: it is processed and many H&Hs I've seen have additives in them.
after this weekend. I'm pretty much in the kitchen non stop until Saturday evening.
Re: half and half. I never use the packaged half and half. When an ice cream recipe calls for half and half I split the amount between whole milk and cream. The reason: it is processed and many H&Hs I've seen have additives in them.
mariadnoca
Moderator
Recently I found Tillamook California peach pie frozen custard and I've been loving it!
colleenmomof2
Well-known member
(fat-free and low-fat frozen yogurt)
Have been loving the Meijer strawberry and Aldi white chocolate blackberry scooped into a sugar cone smileys/wink.gif Colleen
Have been loving the Meijer strawberry and Aldi white chocolate blackberry scooped into a sugar cone smileys/wink.gif Colleen
colleenmomof2
Well-known member
Lemon Curd Frozen Yogurt recipe - great w/fruit pies
Since posting this in 2013, I have made it with 1/2 cup of fat-free half-and-half instead of the 1 cup of heavy cream, and have also left the heavy cream out entirely. Both work for us!
I combined several recipes and we were all very pleased with the resulting product. I kept about 1/2 cup of the mixture out of the ice cream machine because I was afraid of overflow (and I ended up being right) so I added the extra 1/2 cup at 15 minutes, processed for 5 more minutes, and the overflow was minimized but the ice cream/yogurt was soft when I removed it from the machine. We had this with warm blackberry streusel pie - yum! Colleen
Lemon Curd Frozen Yogurt
2 cups of Greek yogurt (I used 1 Dannon 2# plain yogurt strained)
1 cup (plus) lemon curd (I have used Trader Joe's 10.5oz jar or Aldi's can of lemon pie filling smileys/wink.gif
1 cup heavy cream - opt. (I leave out or sub 1/2 cup fat-free 1/2&1/2 for a creamier texture)
2 TBS limoncello (or vodka or lemon vodka)
Finely grated lemon zest from 1-2 lemons - opt.
Blend yogurt and curd together with beaters. Add in heavy cream and limoncello slowly. Add zest, if using. Chill overnight or for an hour in the freezer. Add to prepared ice cream machine (minus 1/2 cup if making full recipe) and process for 15 minutes. Add remaining 1/2 cup and process for an additional 5-10 minutes. Transfer to a stainless steel bowl and place in freezer until ready to serve. We store in a plastic bag and warm a portion by kneading the bag with our hands before serving.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=221372
Since posting this in 2013, I have made it with 1/2 cup of fat-free half-and-half instead of the 1 cup of heavy cream, and have also left the heavy cream out entirely. Both work for us!
I combined several recipes and we were all very pleased with the resulting product. I kept about 1/2 cup of the mixture out of the ice cream machine because I was afraid of overflow (and I ended up being right) so I added the extra 1/2 cup at 15 minutes, processed for 5 more minutes, and the overflow was minimized but the ice cream/yogurt was soft when I removed it from the machine. We had this with warm blackberry streusel pie - yum! Colleen
Lemon Curd Frozen Yogurt
2 cups of Greek yogurt (I used 1 Dannon 2# plain yogurt strained)
1 cup (plus) lemon curd (I have used Trader Joe's 10.5oz jar or Aldi's can of lemon pie filling smileys/wink.gif
1 cup heavy cream - opt. (I leave out or sub 1/2 cup fat-free 1/2&1/2 for a creamier texture)
2 TBS limoncello (or vodka or lemon vodka)
Finely grated lemon zest from 1-2 lemons - opt.
Blend yogurt and curd together with beaters. Add in heavy cream and limoncello slowly. Add zest, if using. Chill overnight or for an hour in the freezer. Add to prepared ice cream machine (minus 1/2 cup if making full recipe) and process for 15 minutes. Add remaining 1/2 cup and process for an additional 5-10 minutes. Transfer to a stainless steel bowl and place in freezer until ready to serve. We store in a plastic bag and warm a portion by kneading the bag with our hands before serving.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=221372
melissa-dallas
Well-known member
Not a pie-Peach Cobbler flavor frozen custard
https://www.tillamook.com/products/ice-cream/super-premium/california-peach-cobbler-frozen-custard.html
https://www.tillamook.com/products/ice-cream/super-premium/california-peach-cobbler-frozen-custard.html
mariadnoca
Moderator
I found it on sale at grocery outlet for $1.99 or some ridiculous price. I stocked up.