Imagine going back in time to 1919 and wandering down the boardwalk at Coney Island. The warm salted air stippled with the laughter and conversations of vacationers. How idyllic it must have been! It was here people first tried Frozen Custard and now you can bring this recipe to your own special occasions!
1 cup whole chocolate milk
1/2 cup white sugar
1 pinch of salt
2 egg yolks
2 cups whipping Cream
2 tablespoons peanut butter (optional)
Beat egg yolks in a bowl and set aside
In a sauce pan heat milk while stirring until bubbles form and mix in sugar and salt until it dissolves
Remove sauce pan from heat.
Carefully spoon milk mixture into beaten egg yolks about a tablespoon at a time constantly stirring. Once enough milk mixture is added to bring yolks up to the same temperature, pour the contents of the bowl back into the rest of the milk mixture in the sauce pan.
Stir stir stir! You will need to stir for 10-15 minutes until milk mixture with egg yolks added will noticeably thicken.
While still stirring (do I detect a theme here?) place pan with thickened custard in it into a sink with cold water. You can do an ice bath but I found it cooled of rather quickly just with cold water. Keep stirring!
When custard is lukewarm add the whip cream and mix in.
Chill mixture in fridge.
Pour mixture into ice cream maker, turn on ice cream maker and watch the magic happen. This is also the time you would want to add the peanut butter if you choose to!
Once the custard becomes a thickened ice cream consistency you can enjoy it right away.
If you chose to store it I suggest smoothing it into a silicon baking square (any container will do though as long as you don’t mind it stored in the freezer. Like homemade ice cream, frozen custard becomes very hard and now very scoopable. by smoothing it into a container you can cut delectable desert squares to serve.
The first time I made frozen custard, I used this recipe on top of a graham cracker crust and topped it with peanut butter cups and served it as an ice cream cake!
This special treat has been enjoyed for almost a century, I hope you delight in the creamy flavour and rich texture too!