Fwd: Sweet Savvy Recipe #207 - Frozen Custard

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Debra Lynn Dadd <debra

cyndikrall

Fri, 1 Aug 2008 3:03 am

Sweet Savvy Recipe #207 - Frozen Custard

 

 

 

 

1 August 2008 Greetings! A couple of weeks ago as my husband and I drove through Kansas City, we passed by a store with a big sign that said, "Frozen Custard.Stop!" I yelled. Frozen custard is one of those foods I had read about many times, but never tasted. Here was an oppportunity to find out just how it differs from ice cream. The main difference between making ice cream and making frozen custard is simply the addition of eggs. Eggs + milk/cream = custard. Both ice cream and frozen custard typically have 10% butterfat, but frozen yogurt also has 1.4% egg yolk. But what a difference an egg makes! Frozen custard is creamier, smoother and thicker, with a velvety texture. Commercial frozen custards contain very little air (only 10-20% in comparison to 50-90% in ice cream). At commercial establishments, it is also most often served at a warmer temperature 18 degrees F instead of the 10 degrees F at which20ice cream is served. Frozen custard is usually prepared fresh as the point of sale, so it usually isn't available the the freezer section of your local supermarket. If you want some, you'll have to visit the midwest or make your own. And it only comes in two flavors: vanilla and chocolate (though you may make any flavor you want). Frozen custard first originated on Coney Island, NY as a carnival treat at the turn of the twentieth century. It's popularity quickly grew and was the rage of the east coast resort areas. In 1933, frozen custard came to the midwest via the Chicago World's Fair. It's now a local treat in the midwest. At a frozen custard stand, you can order a cone, a sundae, or a "concrete." A concrete is frozen custard breanded with toppings and flavors such as bits of fruits, candies, cookies, etc. This recipe tastes pretty much exactly like the vanilla frozen custard I had in Kansas City. It's delicious! I used agave for this recipe because some of the traditional recipes call for corn syrup. But you could also use honey or maple syrup (which will add their flavors) or actually an natural sweetener, because the sweetener is there just for sweetness. If you use a granulated sweetener, make sure it dissolves while you are cooking the custard. Let me know if you try other sweeteners. FROZEN CUSTARD makes 1 pint 3 eggs

1 cup milk

1 cup whipping cream

1/2 cup agave nectar (I think you could use a little less)

1/4 teaspoon salt

2 teaspoons vanilla extract

 

In a medium saucepan, whisk together all the ingredients except vanilla extract. If you have a candy thermometer, use it--if you don't you can make it without.

Cook over low heat, stirring constantly, until the mixture reaches 160 degrees, about 10 minutes (this cooks the eggs). Cook until the mixture is thick enough to coat the back of a metal spoon. It will not look very thick in the pot, but will set up as it cools).

Cook the mixture quickly by setting the pot in a bowl of ice or cold water, then leave it stitting on the counter until it has cooled completely.

Cover the pot and refrigerate one hour or more, until completely chilled.

When you are ready to freezer, add the vanilla and mix it in.

Place mixture in a 1-quart ice cream freezer and freeze according to manufacturer's directions.My husband and I eat it immediately right out of the freezer, or you can spoon it into containers and store in the freezer.

 

for more recipes and information on sweeteners and health, visit

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SWEET SAVVY ~ NATURAL SWEETENER RECIPES is a weekly sampling of scrumptious sweets from Debra Lynn Dadd. All recipes are made only with natural sweeteners ~ no refined white sugar or artificial sweeteners. All ingredients mentioned can be purchased at natural food stores. more... The intention of this newsletter is to introduce readers to natural sweeteners of all kinds. The only intent is to show how natural sweeteners can be used to make a variety of favorite sweets. If there are ingredients in these recipes you choose not to eat, please make the appropriate substitutions. © copyright 2007 Debra Lynn Dadd.

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