FROZEN CUSTARD
Growing up in New Jersey, a trip “Down the Shore” in the summer months was a real treat, especially Seaside Heights. The ocean, carnival rides, and walking along the boardwalk created a great level of excitement and anticipation. And the food! The aroma of peppers and Italian sausage grilling combined with the sea air still brings back fond memories. Maruca’s Pizza, the Pork Roll stand, and finally Kohr’s Frozen Custard for dessert.
Archie and Elton Kohr discovered that adding egg yolks to ice cream created a smoother texture that would stay cold longer on a hot boardwalk. Kohr’s Frozen Custard was first sold on the boardwalk in Coney Island in the early 1900s.
Originally, ice cream was made with milk, cream, sugar, and vanilla. Today most ice cream is now made by adding egg yolks.
DOWN THE SHORE BOARDWALK FROZEN CUSTARD
A quick and easy recipe can be prepared in about 15 minutes… the only wait time is cooling and freezing about 3 to 4 hours.
PREPARATION: 30 minutes – makes 1 quart
EQUIPMENT: 3-quart saucepan, 2-quart stainless steel mixing bowl with cover. NOTE: using a heavy-bottom saucepan like Ultra-Tech II induction cookware produces the best results. Use the Ultra-Temp-Gauge for accuracy.
INGREDIENTS:
- 2½ cups heavy cream
- 1½ cups milk
- 1 cup granulated sugar
- 1 pinch salt
- 10 egg yolks
- 2 teaspoons vanilla extract
DIRECTIONS:
In the 3-quart saucepan combine cream, Half N Half, sugar, and salt and bring to temperature over low heat 170ᵒF.
- NOTE: egg protein begins firm when heat exceeds 180ᵒF like scrambled eggs. For electric gas stoves setting #1 or #2 and no higher. An induction cooktop with a temperature readout produces outstanding results every time.
Simmer for about 4 or 5 minutes until the sugar dissolves completely and remove from the heat.
In a 2-quart stainless steel mixing bowl whisk the egg yolks vigorously to a light foam. Do not overbeat the yolks.
Slowly add the warm cream about one-quarter of the liquid at a time to the egg yolks whisking continuously. Then add the custard mixture back into the saucepan and add the vanilla. Mix well.
Return the pan to the burner and cook over medium-low heat 180ᵒF and whisk until the mixture begins to thicken, about 5 minutes.
Wash and rinse the mixing bowl. Remove the saucepan from the heat and pour through a fine mesh strainer back into the stainless-steel mixing bowl.
Allow to rest until the custard reaches room temperature, about 30 minutes. Cover and place in the refrigerator to cool sufficiently for 1 hour. Place in the freezer until frozen firm about 2 to 3 hours.
OTHER USE:
I use Frozen Custard to prepare the most delicious French Toast ever. Cook over medium heat 250ᵒF to 275ᵒF with unsalted butter. I also add it to my coffee in the morning.
