frozen custard

The most delicious homemade ice cream? Cooked vanilla custard makes a great base for this Vanilla Frozen Custard recipe. Add your favorite fruits or candies for an easy summer dessert.

Vanilla Frozen Custard

heavy cream

milk

sugar

salt

vanilla extract

Add cream, milk, sugar and salt to a small saucepan over medium low heat.

Simmer  about 3-5 minutes or until sugar dissolves.

Remove from heat.

In a separate bowl whisk the egg yolks.

Drizzle about ½ cup of the warm milk liquid into the egg yolks whisking constantly as you drizzle it in.

Whisk the egg mixture back into the pot. Add the vanilla. Return the pot to a medium low heat and cook until mixture starts to thicken.

Take off the heat and pour into a mesh strainer .

Cool the milk to room temperature, then cover and put into fridge to cool completely. This will take at least 3-4 hours to overnight.

Churn ice cream according to manufacturer directions. Serve soft serve from ice cream maker or firm it up in the freezer.

My homemade Vanilla Frozen Custard recipe is creamy, smooth, cold — and almost indistinguishable from Shake Shack&#039;s frozen custard!

Vanilla Frozen Custard Recipe (Shake Shack)

(16floz/480 milliliters) heavy cream

(8floz/240 milliliters) whole milk

Heat the cream and milk in a heavy saucepan over medium heat. Stir occasionally to prevent sticking to the bottom. Heat just until mixture starts to simmer, about 8-10 minutes. Remove from heat and set aside.

In a separate bowl, whisk the egg yolks, sugar, and salt together until pale yellow and fluffy.

Whisk a ladleful of milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this is called tempering and keeps the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly.

Pour the custard base back into your saucepan and over medium-low heat gently cook until your custard thickens and coats the back of a wooden spoon, around 8-10 minutes.

Once thickened, pour the custard through a sieve to remove any lumps. Lastly, whisk in the vanilla extract.

Set aside to cool down. Once cooled, cover and refrigerate until very cold, preferably overnight. (The custard churns faster the colder it is).

Pour custard mixture into ice cream maker and process according to manufacturer&#039;s instructions until the custard reaches the consistency of soft-serve ice cream, about 20 minutes.

Once the custard resembles soft-serve then quickly transfer to a freezable container. Cover the container and freeze until custard is firm enough to scoop, at least 4 hours.

The first time I tried Shake Shack Frozen Custard, I was in love. My Homemade Frozen Custard recipe is a creamy, smooth, and deliciously sweet vanilla frozen dessert that you can make right at home and enjoy whenever you'd like! WRITTEN RECIPE: https://bit.ly/GemsFrozenCustard

**WATCH more ICE CREAM VIDEOS! https://www.youtube.com/playlist?list=PL3N53o3RIxHL2ijggYG0kh5MwSdFc-kxI

**Make 2 Ingredient Ice Cream WITHOUT A Machine! 

**Make Gelato WITHOUT A Machine! https://youtu.be/Ofy8nZ1XIws

About This Recipe: Making frozen custard just like Shake Shack's isn't hard — but you do need an ice cream machine ( I use this one: https://amzn.to/3C0k2kI — I may earn a commission with this affiliate link! ). What you end up with though is almost indistinguishable from the soft, creamy, frozen dessert that's become famous from Shake Shack. So, if you've ever wondered how to make Shake Shack's Frozen Custard at home, here's how!

Why I Decided To Make This Recipe: I've had so many Bold Bakers (and everyone on the BBB team here!) tell me I had to go to Shake Shack to try their frozen custard for myself. To be honest, it sounded right up my alley. From what I've heard, it has everything I want in a dessert: a creamy flavor and a smooth texture. I have no idea why I waited so long to try it!

SUBSCRIBE to our Channel: http://bit.ly/GemmasBoldBakers
 
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
 
FOLLOW ME HERE, BOLD BAKERS!
 
* Website (All written recipes can be found here): https://www.BiggerBolderBaking.com
* Facebook: https://www.Facebook.com/BiggerBolderBaking
* Instagram: https://instagram.com/gemma_stafford/ & https://instagram.com/biggerbolderbaking
* Pinterest: https://www.pinterest.com/BiggerBolderBaking
* Twitter: https://twitter.com/BigBoldBaking
* TikTok: https://www.tiktok.com/@biggerbolderbaking
* Shop Bigger Bolder Baking Bakeware: http://bit.ly/BBBakingShop
 
Get the Written Recipe: http://bit.ly/MintChipGelato
 
#frozencustard #shakeshack #biggerbolderbaking

Make Famous Shake Shack Frozen Custard At Home!

The richest, creamiest, darkest chocolate ice cream made with double Dutch dark cocoa powder and dark chocolate.

Double Dutch Dark Chocolate Ice Cream

heavy whipping cream

dark brown sugar, (lightly packed)

tbsp double Dutch dark cocoa powder

espresso powder coffee

tsp vanilla extract

oz good-quality dark chocolate, (chopped)

tbsp good-quality bourbon, (optional)

In a saucepan, whisk together the cream, milk, brown sugar, granulated sugar, cocoa powder, egg yolks, espresso powder and salt.  The mixture will look lumpy, but it will smooth out as you cook it.

Over medium heat, warm the custard while whisking constantly, just until it begins to steam and is barely bubbling around the edges.  Don&#39;t let it come to a boil.

Remove from the heat and whisk in the vanilla and the chopped chocolate until smooth.  Pour the custard through a mesh strainer to remove any bits of cooked egg.  (To ensure a very smooth texture, you can use an immersion blender to blend the custard for 15 seconds.)  Cover the bowl of custard, with plastic wrap resting right against the surface of the custard, and refrigerate until well chilled, preferably overnight.

Pour the chilled custard into your ice cream maker and churn according to the manufacturer&#39;s instructions, until it has a soft-serve consistency.  During the last minute of churning, add the bourbon.

Scrape the ice cream into a lidded container and freeze until firm, at least 8-10 hours.

Vanilla Ice Cream uses just a few ingredients for a super vanilla-y, creamy, and rich ice cream. This recipe also includes a secret ingredient that makes it resemble a vanilla frozen custard! No ice cream machine required!

No Churn Vanilla Ice Cream

(3.4 ounces.) box Instant Vanilla Pudding Mix (unprepared)

condensed milk

Add heavy cream and pudding mix to a large chilled bowl and immediately beat until stiff peaks form, about 2 to 3 minutes.

Fold in vanilla extract and sweetened condensed milk until smooth.

Transfer the ice cream mixture to a loaf pan or ice cream tub and freeze for at least 8 hours.

You can make your own lemon curd frozen custard from home and guess what, it's literally the creamiest ice cream you will ever have and it's only a few ingredients!

Lemon Curd Frozen Custard

Cups Heavy Cream

Sugar

Large Egg Yolks

Lemon

Lemon Juice (only fresh, about 4 lemons)

Cup Sugar

Large Eggs (plus 4 Large Egg Yolks)

Tablespoons Butter

Lemon Curd

In a saucepan over medium heat, add the lemon juice, lemon zest and sugar.

Cook for about 3 minutes until the sugar is dissolved.

In a separate bowl, whisk the eggs and egg yolks until very pale yellow.

Add a little of the hot liquid, while whisking then add everything back into the pot.

Cook over medium heat for 6-8 minutes or until thickened.

Sometimes a little egg may have cooked so press the curd through a mesh strainer into a clean bowl and stir in the butter.

Press plastic wrap down into the top of the curd.

Refrigerate until set and cooled, about 1 hour.

Store in an airtight container for up to 2 weeks.

For the frozen custard

In a large saucepan over medium heat, add the cream, half and half and sugar.

Cook until foam begins around the edges.

Meanwhile, whisk the egg yolks until pale yellow.

Add about 1/3 cup slowly, while whisking into the egg yolks.

Add everything back into the pot and cook, do not allow to boil, until it coats the back of a spoon, about 150-155 degrees. Do not cook over 160 degrees.

Pour into a bowl, press saran wrap over the custard and cool in the fridge, 30-60 minutes or until completely cold.

Pour the custard into an ice cream maker per user instructions.

Once the ice cream is almost thickened, slowly add in the lemon curd.

Store in an airtight container in the freezer with plastic wrap pressed down over the custard to avoid ice crystals.

Top 5 frozen custard recipes from across the web

The most viewed frozen custard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vanilla Frozen Custard

Vanilla Frozen Custard Recipe (Shak...

Double Dutch Dark Chocolate Ice Cre...

No Churn Vanilla Ice Cream

Lemon Curd Frozen Custard

Top 5 frozen custard recipes from across the web

The most viewed frozen custard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vanilla Frozen Custard

Vanilla Frozen Custard Recipe (Shak...

Double Dutch Dark Chocolate Ice Cre...

No Churn Vanilla Ice Cream

Lemon Curd Frozen Custard

The most viewed frozen custard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine