How to Make Vanilla Frozen Custard or Gelato

Frozen custard is a tasty dessert for the whole family.

Real frozen custard is decadent and rich, not filled with gelatin, stabilizers or other fillers. The Italians call it gelato, specifically zabaione when they use eggs in the recipe. Since custard is traditionally a simple preparation of eggs, milk and sugar, it is easy to make at home. The mixture is first cooked, and as you add heat to the mixture, the proteins coagulate and the custard sets or thickens. Frozen custard and gelato use the thickened custard mixture as the base, instead of whipped heavy cream. This dessert is full of protein and vitamins and wonderfully delicious and creamy.

Things You'll Need

• 6 cups whole milk
• 6 eggs
• 3/4 cup sugar

Instructions

1. 

   Whole milk adds a creamy texture to the custard.

   Pour six cups of whole milk into a saucepan over a low heat. Milk will scald quickly of you do not stir it often, so stir the pan often. Bring the milk up to about 200 degrees F.

2. 

   Real vanilla beans make the frozen custard delicious.

   Open a vanilla pod and scrape the seeds into the pan of warm milk. If you don't have vanilla beans, wait and add vanilla extract later.

3. 

   Eggs add protein and thicken the mixture.

   Crack six eggs into a mixing bowl and add 3/4 of a cup of sugar. Whip them with a whisk or beaters until the mixture is creamy and smooth and no sugar granules remain.

4. 

   Don't let the milk boil or it will spill over.

   Slowly pour the hot milk into the egg mixture, whisking it constantly to slowly warm up the eggs without curdling the proteins. Pour it back into the saucepan and place over medium heat.

5. 

   The custard will coat the back of the spoon.

   Heat the mixture while constantly stirring it with a wooden spoon. The surface foam will subside as the custard heats up and starts to thicken. As soon as the custard coats the back of the spoon, remove it from the heat and continue to stir as it cools. Add the vanilla extract at this point.

6. 

   Homemade ice cream is fun for everyone.

   Chill the custard for 12 hours. It will be thick and smell delicious. Freeze in an old-fashioned, hand-cranked ice cream maker. Once the ice cream has thickened so much that it is hard to crank, throw in any additions, crank a couple of times to mix and then remove the paddle.

7. 

   Fresh frozen custard makes for happy children.

   Cover it with a thick towel and let it sit for an hour in the icy brine to let it firm up more, or serve it immediately as a soft ice cream.

References

• Specialized Restaurant Equipment Corporation: History of Gelato
• The New York Times: In Search of . . .; There's a Triple Dip Of These Descendants Making Frozen Custard