Frozen Caramel Custard
Have you ever tried to make ice cream in your freezer without an ice cream maker and ended up with a clump of ice crystals? Well, this recipe is not for that!
When I was five, I asked Santa Claus for an ice cream maker. He couldn’t find one, so I got a Teddy Bear instead. The next year, he succeeded and I got my ice cream maker. Needless to say, the Teddy Bear got lots more love and use that the ice cream maker. Now, I’ve learned that I don’t need one. Neither do you.
Frozen Caramel Custard (adapted from “Simple Secrets to Better Everyday Cooking”)
- 1/3 cup of granulated sugar
- 1/2 cup whipping cream
- 5 beaten egg yolks
- 1 cup milk
- 1/4 cup nonfat dry milk powder (available in bulk food sections)
- dash salt
- 2 cups whipping cream
- 1/2 cup packed brown sugar
- 2 tsp vanilla
- caramel shards for a garnish
In a small heavy saucepan, cook the granulated sugar over med-high heat until the sugar begins to melt, shaking the pot occasionally. DO NOT STIR. Reduce the heat to low and cook until sugar is melted and golden brown. At this point you can and should stir it with a wooden spoon. Remove the saucepan from the heat.
Carefully stir in the 1/2 cup whipping cream. If a large lump of sugar forms (it did for me) heat the mixture over medium heat, stirring frequently until the lump dissolves. This can take 15 min.
In a medium saucepan, combine egg yolks, milk, dry milk powder, and salt. Cook over low-med heat, stirring constantly until the mixture coats the back of a metal spoon, or until the it is just beginning to look like a custard. Remove from the heat. Stir in the 2 cups of whipping cream. Add the caramel and brown sugar and vanilla. Stir until the sugar dissolves. Cool custard in the refrigerator until completely cool.
Place it in an ice cream machine, or in a large metal bowl. Cover securely. Place in the freezer. Every 40 min, take the bowl out of the freezer, using a spatula or spoon, scrape the frozen edges, and beat with an electric mixer for 30 seconds. Repeat this every 40 min for 5 to 6 hours or until the ice cream is firm. Garnish with caramel shards.
Cook 3/4 cup of sugar in the same way you did for the caramel above. When it is melted, remove from heat and add in 1 tsp of water. Immediately pour the sugar on a lined and greased baking sheet. Spread it as thin as possible. Let it set up for 30 min. With the back of a metal spoon, break it into shards.