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Loading...Wisconsin Old Fashioned Frozen Custard
CHEF'S TIP: If you don't have a Nina CREAMi, prepare the custard base as directed. Pour through a mesh strainer, into an air-tight storage container. Leave uncovered to cool to room temperature. Transfer base to refrigerator; chill 3-4 hours, or overnight. When ready to make, transfer base to ice cream maker of your choice. Churn ice cream following manufacturer's instructions.
If you don't have an ice cream maker, place the ice cream mixture in a quart-size plastic zip-top bag, squeezing out as much air as possible. Seal tightly. Place this bag inside a second quart-sized plastic zip-top bag. Squeeze out as much air as possible and seal tightly. Put the double-bagged ice cream base inside a gallon-size zip-top bag and fill with approximately 4 cups crushed ice. Sprinkle the ice with 4 tablespoons coarse salt. Press out as much air from this bag as possible and seal tightly. Wrap the bag in a towel or don your favorite pair of gloves. Shake the bag vigorously, massaging the base as needed to ensure the ice is surrounding the ice cream mixture at all times. Shake ice cream base 5 - 8 minutes, or until the ice cream is frozen. Remember, the more vigorously you shake , the smoother your ice cream will be.
INGREDIENTS
For the custard:
- 2 cups whole milk
- 1 cup heavy whipping cream
- 4 egg yolks
- ½ cup sugar
- ½ of a 3.4 ounce box instant cherry flavored gelatin
- ½ of a 3.4 ounce box instant orange flavored gelatin
- 1 teaspoon vanilla extract
- A pinch of salt
For the mix-ins:
- 75 ml brandy
- 3 dashes aromatic cocktail bitters
For the garnish:
- Luxardo maraschino cherries
- orange slices
INSTRUCTIONS
- Separate the egg whites from the yolks. Add the yolks to a small mixing bowl; save the whites for another application, or discard. Set yolks aside.
- In a medium saucepan, combine the milk, heavy whipping cream, sugar, and gelatin. Set the saucepan over medium heat and bring to a simmer, stirring frequently to dissolve the sugar and keep the milk from scorching.
- Once the mixture is hot, remove from heat. Temper the egg yolks by adding the hot milk mixture to the yolks, a spoonful at a time, whisking after each addition. Continue adding the milk mixture until the egg yolks come up to temperature.
- Stir the tempered yolk mixture back into the saucepan. Return the pan to medium heat, whisking constantly, until the mixture is thick, about 5-6 minutes.
- Remove from heat; stir in the vanilla extract, and salt. Whisk well, ensuring there are no lumps in the mixture.
- Pour mixture into a pint-sized freezer-proof container. Freeze 24 hours.
- Add container to the Ninja CREAMi, lock into place, press the ICE CREAM button.
- Once churned, remove from the machine. Add the brandy and bitters; return to the Ninja CREAMi, and press the +MIX-IN button.
- To serve, add the custard to an old fashioned glass, garnish with a cherry and an orange slice.