Many many moons ago, I was an unemployed attorney living the housewife life (don’t ask lol).  With a gift card I purchased my most cherished kitchen item, a KitchenAid mixer.  It immediately sent me into a baking frenzy and recipe creation. Then once I picked up the ice cream attachment I was deep into creating the perfect at home frozen custard because the ice cream starters kits are for suckers.  I shared this recipe on an old blog that I no longer post on.  Since I abandoned it, the recipe has been shared countless times, so it seemed like a good time to revisit and revamp it.  Check out my updated Vanilla Bean Frozen Custard recipe belowww!

Recipe Prep

Recreating this recipe posed a few problems.  First, I no longer had my KitchenAid freezer bowl!  If you check the reviews many buyers complain about the blue gel inside of the bowl leaking after a few uses.  Well the same darn thing happened to me!  I threw it out years ago so I had to break down and buy a new one (on sale).  This time, I picked it up from a fancier retailer and kept my receipt. Best believe I will be marching up there with that bowl if it craps out again.

I also wanted to pick up real vanilla beans and WHO knew that was so complicated now?!  HEB, Trader Joes and Target all did not carry them.  I had to go to Whole Foods and spend my entire check for a jar with three vanilla beans in it.  *Sighs* if you plan ahead better than I did, you can pick them up from Amazon for a better price.  Also consider grabbing a good strainer and a heat resistant whisk or spatula for this recipe.

Frozen Custard Recipe

Before I dive into the recipe, I want to note this is a custard recipe and not an ice cream recipe!  Custard is creamier because the recipes call for more eggs.  Once you switch to frozen custard you can never go back to regular ole ice cream.  Alright so when I made this recipe, I made one batch with brown sugar because I’m obsessed with using it over plain ole white sugar. In doing so, I may have accidentally created a caramel frozen custard, but it was good none the less.  I still made the plain ole vanilla version too.  The recipes are the same, just sub in what sugar you want to use in the directions below.

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See those beautiful vanilla specks?

 

Vanilla Bean Frozen Custard Recipe

Vanilla Bean Frozen Custard Recipe

Ingredients

  • 1 Cup of Milk ( I usually have 2% on hand so I go with that, but whole milk is the best!)
  • 3 egg yolks
  • 2/3 cups of sugar (brown or white)
  • 1 Vanilla Bean
  • 1 tsp of Vanilla extract
  • 1 1/2 cups of cream (I used heavy whipping cream)

Instructions

  1. Simmer milk in saucepan, slowly adding in sugar. Simmer together.
  2. Slice Vanilla bean and scoop out the inside. Add to simmering milk and sugar mixture. You can also throw in the entire vanilla bean and remove it during the straining process.
  3. Crack eggs and separate yolks. Place egg yolks in a medium sized bowl and whisk them for a bit.
  4. Slowly whisk milk and sugar mixture into whisked eggs (Removed from heat).
  5. Pour combined mixture back into your saucepan and whisk on low heat. Continue until mixture thickens. Watch carefully because the eggs may start to scramble.
  6. Remove from heat. Strain mixture into large bowl with lid. (Straining removes any scrambled eggs and the Vanilla Bean).
  7. Add heavy cream and Vanilla extract
  8. Refrigerate until chilled
  9. Follow your ice cream maker instructions from here!
http://blackgirlswhobrunch.com/2017/01/21/vanilla-bean-frozen-custard-recipe/

Using the KitchenAid Mixer

After your mixture is chilled, it is time to throw the frozen custard into the KitchenAid mixer.  Your freezer bowl should have frozen over night (15 hours as instructed) at this point.  Once you attach the bowl and spinner, gently pour your chilled frozen custard mixture in and begin spinning on the lower settings.   When it is ready it will begin to clump in the middle.  Mind you, it will have the consistency of partially frozen ice cream when it’s ready.  For the good frozen consistency it will need some time in the freezer.  For this, I rely on my Zak! ice cream container to store and freeze.  Give it a few hours and you will have good scoopable solid ice cream.

 

Overall

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Brown Sugar ice cream with the vanilla bean.

This recipe is a good base that you can play with.  In the past I have added mix ins like cookies midway through the mixing process.  You can also play around with the ingredients, like I did with the brown sugar and come up with some other great frozen custard recipes.  My plan is to do just that and see what other modifications I can come up with.  I will of course share the good ones!  I also plan to experiment and see what the frozen custard looks like if I just throw it in the freezer rather than the KitchenAid mixer, again if it is worth nothing then I will share the results.

Hope you all enjoy!

Also… check out my pistachio frozen custard!