This homemade frozen custard is creamy, has no crystals and is an absolute joy to eat. We made this at the restaurant – ArepaTx – in pop form. They were all the rave. How could they not? A little piece of heaven on a stick.
In order to make this we will first make a custard from heavy cream and egg yolks. This is not a hard process but it does require some patience. You will have to temper the egg yolks and then stir the custard until it thickens.
One important note is that you make sure you do not leave any egg white on the yolks when you separate them. If you do, the egg white will coagulate inside your cream and you will have to strain it. But, perhaps the most important thing to master is tempering the egg yolks. In order to do this you will have to very slowly add the hot cream into a bowl with your whisked yolks. Whisk constantly as you add the cream. This is very important. If you add the yolks directly into the hot cream they will scramble and you will have to throw away your cream. Not even straining it will save it. So, please watch the video and do it like I show you.
You will notice that I sweeten this with condensed milk. This keeps the custard extra creamy. I also added blended mixed berries. You can add only one type of berry, mango, passion fruit, tamarind, lemons and/or limes if you prefer. You can also make this with dark chocolate or caramel. Coffee! Coffee is also great in this!
Freeze the custard in a container or fill pop molds and enjoy them on a stick. Whichever you decide, I can promise you that this homemade frozen custard is absolutely worth the work. It is to die for.
This is how you make homemade frozen custard –
2 cups heavy cream
1 teaspoon vanilla extract
3 egg yolks
pinch of salt
3/4 cup sweetened condensed milk
2 cups of blended berries*
Note – you can use frozen berries (thawed), fresh berries of your choice or any other fruits like passion fruit, mango, tamarind, lemon or lime juice.
Place the cream in a heavy pot (preferably) and start heating it on medium heat. Add the vanilla and salt. Mix. Heat it until it start forming bubbles on the sides of the pot. Remove it from the heat.
Place the egg yolks in a bowl and whisk them a bit. Fill a ladle with the hot cream and start adding it to the yolks, very slowly, whisking constantly. Follow with a second ladle. This will temper the egg yolks so that they do not scramble when you return them to the hot cream.
Return the cream to the heat and slowly add the tempered eggs. Mix in. Add the condensed milk and the blended berries or fruit of choice.
Stir the cream constantly, over medium heat, until it thickens — about 20 minutes.
Pour the custard into a 12×11.5 inch pan or into pop molds. If you are using a pan, cool it down for a bit and cover with plastic wrap and a lid or aluminum foil. If you are making pops, add the sticks. Cool down completely and freeze for a minimum of 6 hours.
Remove the custard from the freezer and allow it to soften a bit before scooping. If making pops, rin the molds under running water and release the pops. Enjoy!