Cherry Frozen Custard, adapted from the Examiner.com
Being a New Englander, I am not familiar with frozen custard. Midwesterners seem to love it, and it was mentioned early in the Laura Lamont book. Also mentioned was Door County cherries, so combining frozen custard and the cherries seemed like a good bet. What appears to make frozen custard different than ice cream is a lot of egg yolks and less churning. For my at home version I still churned like regular ice cream, but the result was still a very rich, dense treat. The original recipe had a ration of 3:1 cream to milk, I decided to make it 1:1 to lighten in up a bit. No worries, this is still ain't health food. The base is a great french vanilla that can adapt to any additional flavoring.
2 cups milk
2 cups heavy cream
1 cup plus 1/4 cup sugar
1/4 teaspoon salt
5 egg yolks
1 tbs vanilla
3 cups frozen cherries (fresh if it is the season, but frozen works great)
- To make the cherries, combine the cherries and 1/4 cup of sugar in a small sauce pan with a dash of water. Heat over low heat until the sugar dissolves and the cherries break down a bit. Mash the cherry mixture with a masher. Set aside to cool.
- To make the custard base, whisk the milk, cream, half a cup of the sugar and salt in a medium sauce pan over medium heat until it just simmers.
- In a medium bowl whisk together the remaining sugar and egg yolks vigorously until pale and thick.
- Whisk 1 cup of the hot cream mixture into the eggs slowly until incorporate. Whisk in 1 more cup.
- Pour the egg and cream mixture back into the saucepan and cook over medium low heat whisking constantly until thickened so that it coats the back of a spoon.
- Whisk in the vanilla.
- Strain the mixture through a sieve into a bowl.
- Chill, covered, at least two hours.
- When you are ready to churn, stir in the cherries mixture.
- Follow the instructions of your ice cream maker, mix for about 20 minutes.
- This should be eaten in 1-3 days.