by Heather Harris-Brady
Sometimes you can’t stand the heat, and when it’s one of those times you turn to the freezer. It’s been 89 degrees the past few days and while the house has stayed cool I’ve avoided turning on the oven.
To everyone used to the bright pink strawberry ice cream from the store this frozen custard might look a bit washed out. I’m not big on artificial coloring but you could always add some if you want. This frozen custard gets both sweetness and smoothness from sweetened condensed milk, so it’s lower in fat than most commercial ice cream.
Strawberry Frozen Custard, Makes about one quart
2 c. whole milk or half and half
1/2 can sweetened condensed milk
3 egg yolks
2 t. vanilla
1 c. strawberry puree (sweetened sliced strawberries pureed in a blender or food processor)
3/4 c. mini chocolate chips
Whisk the milks together in a saucepan over medium heat. Beat the yolks together in a bowl and have them nearby.
Just before the boiling point, whisk some of the milk into the egg yolks to warm them and then whisk them into the saucepan mixture. Continue whisking until the mixture begins to thicken slightly.
Take off the heat and add the vanilla. Cool to room temperature and freeze in an ice cream freezer or do it old-school, as follows:
Pour the custard into a metal pan, the shallower the level in the pan the quicker it will go.
When it’s close to room temperature slide it into the freezer. Depending on your pan (and whether you’re using the refrigerator freezer or a large freezer), you will need to stir once every 30-45 minutes. Pull the mixture in from the sides with your spoon and stir it smooth to break up the ice crystals and chunks. Then return it to the freezer.
It will continue to get thicker and thicker each time. After about five-six stir-and-returns, it should smooth and scoopable. At this point stir in the puree and choc chips.
Return to the freezer once more time while you get the dishes and any toppings ready. I used more sliced strawberries, as you can see from the first picture.
Scoop the frozen custard into dishes and serve immediately. Store any leftovers in the freezer, but it will get really hard so it’s best just to eat it all while it’s fresh. . .