Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 6 egg yolks
- 1 tsp vanilla extract
- 1 cup crushed chocolate sandwich cookies
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream, milk, and sugar over medium heat until the sugar dissolves.
2. In a separate bowl, whisk the egg yolks until they are pale yellow.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract.
6. Pour the custard into a bowl and let it cool to room temperature.
7. Once cooled, cover the bowl and refrigerate for at least 2 hours or overnight.
8. Churn the custard in an ice cream maker according to the manufacturer's instructions.
9. In the last few minutes of churning, add the crushed cookies to the ice cream maker.
10. Transfer the frozen custard to a container and freeze for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours
5. Temperature:
Cooking temperature: Medium heat
Chilling temperature: Refrigerator temperature
Freezing temperature: Freezer temperature
Serving size:
Makes about 1 quart of frozen custard
Nutritional information:
Calories per serving: 350
Total fat: 23g
Saturated fat: 13g
Cholesterol: 200mg
Sodium: 100mg
Total carbohydrates: 33g
Dietary fiber: 1g
Sugars: 29g
Protein: 5g
Substitutions for ingredients:
- You can use low-fat milk instead of whole milk, but the custard will be less creamy.
- You can use any type of cookie you like instead of chocolate sandwich cookies.
Variations:
- Add chopped nuts or chocolate chips to the custard before freezing.
- Use different types of cookies for different flavors of frozen custard.
Tips and tricks:
- Make sure to stir the custard constantly while cooking to prevent it from curdling.
- Chill the custard thoroughly before churning to ensure a smooth texture.
- Crush the cookies into small pieces for even distribution in the custard.
Storage instructions:
Store the frozen custard in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Allow the frozen custard to soften at room temperature for a few minutes before serving.
Presentation ideas:
Serve the frozen custard in a bowl or cone and top with additional crushed cookies or whipped cream.
Garnishes:
Crushed cookies, whipped cream, chocolate sauce, caramel sauce, sprinkles.
Pairings:
Chocolate cake, brownies, fruit salad, hot fudge sundae.
Suggested side dishes:
Fresh fruit, cookies, brownies.
Troubleshooting advice:
- If the custard curdles while cooking, strain it through a fine-mesh sieve before chilling.
- If the custard is too thin after chilling, try churning it for a few extra minutes in the ice cream maker.
Food safety advice:
- Make sure to cook the custard to at least 160°F to ensure that it is safe to eat.
- Store the frozen custard at a temperature of 0°F or below to prevent bacterial growth.
Food history:
Frozen custard is a dessert that originated in the United States in the early 20th century. It is similar to ice cream but contains more egg yolks and is churned at a slower speed, resulting in a denser and creamier texture.
Flavor profiles:
The cookies and cream frozen custard has a rich and creamy vanilla flavor with a crunchy texture from the crushed cookies.
Serving suggestions:
Serve the frozen custard as a dessert after a meal or as a sweet treat on a hot day.
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Taste: Rich, Creamy, Sweet, Chocolatey