This recipe makes rich, soft frozen custard like you'll find at Shake Shack, Kopp's, Culver's, and all sorts of custard shops around the South and Midwest. For the softest, creamiest results, eat the custard within two hours of churning.
This recipe can be easily doubled, but take caution to only make as much custard as you'll serve in one sitting.
Why this recipe works:
- High amounts of cream and egg yolks make the custard base full-bodied and super-creamy.
- A small amount of corn syrup adds extra density and richness to the custard, replicating the texture professional custard machines provide.
- Serving the custard right away mimics the "fresh from the machine" lightness of store-bought frozen custard.
- Yield:makes 1 pint
- Active time: 40 minutes
- Total time:40 minutes, plus two hours to overnight for chilling time
- 4 egg yolks
- 1/4 cup sugar
- 2 tablespoons light (clear) corn syrup
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/8 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
In a heavy-bottomed saucepan, whisk together egg yolks, sugar, and corn syrup until well combined. Whisk in cream and milk until yolk mixture is fully incorporated.
Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Stir in salt and vanilla.
Strain custard through a fine mesh strainer and chill in either ice bath or refrigerator until it is very cold, about 40°F. Churn in ice cream maker according to manufacturer's instructions, then serve right away or transfer to an airtight container and chill in freezer for 1 hour to let custard firm up slightly. Serve custard within two hours of it being made.
Optional: To make concrete-style drinks, finely chop up ingredients like M&M's, heath bars, cookies, or pretzels and store in freezer, then add to ice cream machine during last two minutes of churning. Serve right away in a glass or cup with a straw and a long spoon.