Thursday, August 3, 2017

A Better Vanilla Frozen Custard!

Okay, we tried this a few weeks ago, and we came out with a wonderful but slightly "eggy" frozen custard... Not bad at all, but not what I was looking for.

So yesterday I went back to the drawing board. I reduced the eggs, evened the ratio of heavy cream to whole milk, and reduced the sugar...

And used real vanilla, because it makes a difference in frozen and baked custard.


I made the vanilla as a base and then added homemade M&M/Chocolate Chip cookie chunks, and a handful of M&M's to the second half of the mixture.

This recipe made two batches... so I froze the first batch using my Cuisinart Ice Cream and Frozen Yogurt maker (a wonderful machine!)...

And the second batch was where I folded the cookie parts and M&M's in at the end of the process so they wouldn't get soggy.

Here is the revised recipe:

2 1/2 cups Heavy Cream
2 1/2 cups Whole Milk
4 egg yolks
2/3 cup sugar
4 tablespoons Corn Syrup (this helps the ice cream/custard to have a silkier, smoother texture)
2 teaspoons vanilla extract

Using a 3 quart kettle, pour cream, milk, egg yolks, sugar and corn syrup into the pan. Whisk well. Cook over medium/medium-high heat, stirring or whisking constantly, until mixture begins to thicken and "bubble" around edges. You don't need to boil it, you just want those eggs and cream and milk to make a real happy marriage together!

Chill. (I cheat and fill my sink with ice water and set the pan in there to get a head start on the chilling process, but you can simply put it in the fridge and let it chill there. If you're patient. I am not patient when it comes to ice cream. SIGH....)

Once cool/chilled, I poured one half of the mixture into the ice cream tub and turned it on... 

The old scale is checking out the shiny newfangled intruder... and finds the bold red color a little too "notice me" for her tastes, but didn't throw down the gauntlet... so ice cream maker is free to stay!
Once frozen to custard-like consistency, spoon into a freezer container and repeat the freezing process with the balance of custard.

And here's what the chocolate chip cookie variety looked like:

The cookies stayed crisp and delicious and the whole thing was a crowd pleaser... both varieties, plain vanilla and cookie-studded M&M variety!

I miss my little camera... it gave me the best pics, and the USB cord disappeared. I must order a new one, I kept thinking I'd find it.. and I will, no doubt. Right after I order a new one!

UPDATE!!! NEWSFLASH!!! Daughter Beth Jamison found my little cord, bringing my little camera back into the game. Well done, Beth!!!

Multi-published, award-winning author Ruth Logan Herne loves writing sweet books, meeting readers, cooking, baking, running a crazy busy small farm, and reading stories to cute little kids... and making bigger kids do homework! You can find her at, facebook and twitter, Seekerville and now at Petticoats & with some of her Western writing buds. If nothing else, she loves to talk... (sigh...) but she mostly loves to meet readers!


  1. I've been waiting for you to perfect this, Ruthy, before I gave it a go. Now if I only knew where my countertop ice cream freezer was. Somewhere in a box, in a storage unit, buried behind tons of other boxes. Sigh.

    Looks like I'll have to wait until we move into the big house. Fortunately, or not, Texas summers often last well into October, so there will still be opportunities to beat the heat.

    And yay Beth for finding the cord. What would your mama do without you?

    1. The cord was clutch. I love that little camera!!! And you know how we all are about recipes... if it's not quite right, we tweak... and tweak... as needed! This came out so much better, and everyone was happy with it. Around here, that's a gold star status, Mindy!

  2. I simply must sample some frozen custard this summer! I don't have an ice cream maker though. Could I just put it in a regular freezer?

    1. Kav, you can, but ice cream crystallizes if it's not being blended as it's being frozen. So you end up with more of an ice milk texture, even if it's an ice cream recipe. Do you guys have frozen custard stands up there? If not, I should come and franchise and Abbott's Frozen Custard for you! You would love it and we could giggle all the time!

  3. This looks amazing, Ruthy! We have a frozen custard place near us called Hanks. I do believe they do better business than the ice cream stands. I will have to try this.

    1. I think you've mentioned Hanks before... and Beth was telling me that Meg Brummer has an ICE CREAM STORE over there in South Dakota near Jan... We need to get Meg on here, maybe she could give us some pointers?

  4. Oh, I needed you to make this for me last week when I couldn't eat anything but ice cream and yogurt after oral surgery. :)

    Glad to see your experiment went well!

  5. Ruthy, I'm so glad you found your cord! And so glad you shared this recipe! I bought an ice cream maker but have only used in once or twice. I really do need to pull it out and make some yummy vanilla!