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I just whipped up a batch of custard, waiting for it to cool in the fridge before I spin it in my maker. Anyone here make it from scratch? Its easy, and delicious.
Todays flavor: Mascarpone
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I do. I make a killer Oreo mint with real chopped mint. My chocolate brownie gets accolades as well. It's a smash at parties.
I love custard and I want to try it, but I can't find a good recipe.
What is your base recipe?
Mine is
2 eggs
1 cup of whole milk
either 1 cup of sugar or 3/4 cup (depending on what else I'm throwing in.)
pinch of salt
2 cups of whipping cream
1 teaspoon of vanilla extract
In my house, it's only true homemade ice cream if you use Eagle's Brand. Also necessary to use EB for real mac and cheese, but that's for another thread.
Eagles sweetened condensed? Interesting. I made a thai iced coffee ice cream using a coffee base and Eagles sweetened condensed. It was awesome.
Folster, your base is your custard. So there you go!
Mine:
2c milk
2c heavy cream
vanilla bean split and scraped
6 yolks
1c sugar
pinch salt
heat milk and cream with vanilla bean and scraped seeds to a simmer. Meanwhile. Whisk together salt sugar and yolk until smooth and very pale yellow.
When milk/cream simmers, slowly pour 1/2 of it over yolks while whisking to temper than pour all back into pot with rest of milk and cream still in it. Heat over very low heat, stirring with a wooden spoon constantly, and making sure to get the corners of the pot until custard is thickened enough to coat the back of a spoon. 180 degrees is best, and thats right about the first time you see a bubble, but be careful if you go too far, you'll curdle the yolks. (But even if it starts to curdle, dont panic.) Remove from heat and strain immediately through a fine mesh sieve into a medium bowl, preferably stainless. Place that bowl into a larger stainless bowl with ice water. Chill the custard COMPLETELY. Then process in your machine.
In my house, it's only true homemade ice cream if you use Eagle's Brand. Also necessary to use EB for real mac and cheese, but that's for another thread.
One big aluminum baking pan. Two boxes of elbow macaroni. Four pounds of cheese -- medium cheddar and monterey jack. One can of EB sweetened condensed.
Cardiac Mac N Cheese! Warning: Might make your left hand tingle upon consumption.
Bada, I spent more on a machine with an internal compressor. They have come down in price a lot over the past couple of years. I have a Gelato Pro by LELLO. Couple hundred bucks. I had the frozen bowl type of machine before that and frankly never used it. Results OK, but pain in the ass to organize and make a botch, and no multi batches. The Lello runs non stop, is always able to chill, and while its heavy stores nicely. I recommend it if you want a machine. I use mine maybe once every couple of months. I think its worth having around and I'm shoved into 700 sq ft.
I have an old White Mountain electric-- gave up on the hand crank twenty years ago -- but haven't used it in a couple years. I used to make a delicate lemon-custard -- hint of vanilla -- awesome. Or real maple walnut.
__________________
oderint dum metuant (Latin for 'let them hate, so long as they fear').
Well, in truth I'm actually not a total hawk, but I'm not a dove either -- I'm more like an angry pigeon flying over the political arena after a really big meal. -Abba Gav
I have an old White Mountain electric-- gave up on the hand crank twenty years ago -- but haven't used it in a couple years. I used to make a delicate lemon-custard -- hint of vanilla -- awesome. Or real maple walnut.
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