Frozen custard is creamier and smoother than ice cream because it's made with milk or cream with added egg yolks. Freezing the custard through a process called ripening keeps it creamy and prevents it from melting as quickly when it's consumed. Custard made in traditional-style ice cream freezers is typically the only custard that requires a ripening process. Newer insulated freezer bowls can go right in the freezer for ripening.
Step 1
Remove the dasher and lid from the ice cream maker.
Step 2
Place a sheet of waxed paper or aluminum foil over the top of the freezer can.
Step 3
Put the lid back on top of the can and close off the hole by stuffing a towel into it.
Step 4
Fill the bucket around the can with ice and salt until it covers the freezer can's top. Use a mixture of 1 cup of salt for every 4 cups of ice.
Step 5
Allow the mixture to sit for four hours to ripen.
Step 6
Transfer the custard to a freezer-safe container, and place it in the freezer for storage.
Things You'll Need
- Waxed paper or aluminum foil
- Towel
- Ice
- Ice cream salt
- Freezer safe container
References
- "New Cook Book"; Jennifer Dorland Darling; 2005
- "The Gourmet Cookbook: More Than 1000 Recipes"; Ruth Reichl, et al.; 2004
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