Lift your spoon or spatula out of the custard and notice if it coats it like a thin cheese sauce or runs off like water. Notice how thin and watery it was before and now how its consistency morphs into that of heavy cream, with a thickness that forms smooth waves when stirred and a gently rippling wobble when you knock on the side of the pan. Once you’re at this point, begin watching for the texture of the custard to change. Then, all of a sudden, you’ll smell the richness of the yolks and milk and sugar it will smell like, well, ice cream. An instant-read thermometer, like the ones used to test meat for doneness, will help take out any guesswork.Īs you cook and steadily stir the custard over medium heat, it won’t look like it’s doing much for about 5 minutes.
#Does andy frozen custard use pasteurized eggs how to#
An ice cream machine - which many of us have lurking in our cabinets - is nearly essential, but I include how to make it with just a blender too. Next, you need the right tools - a whisk and a spoon or small rubber spatula. I’ve made custards where you heat the dairy first and have found no difference in flavor. This also allows me to pour the dairy straight into the pan and cook everything together.
But I switch the order: I whisk sugar and egg yolks together first the sugar coats the egg proteins and insulates them, protecting them, to a degree, from becoming scrambled eggs in the pan if overheated. In many recipes you may have read in the past, you probably noticed that they called for heating the dairy, then slowly whisking it into eggs or yolks to temper them (food-speak for gradually adjusting two temperatures to match) before adding the custard back to the pan to cook. Sit with the process and use this moment of steady, stirring zen to turn off your brain and zone out.
All the while you’re thinking to yourself, “Can’t I hurry this up?” Don’t. The texture of a stove-cooked custard relies on the egg yolks cooking evenly and gently, so it may take about 10 minutes of steady stirring over medium heat. When you do that, there is really only one important rule: Keep it moving. But instead of whisking it together to make baked custard like crème brûlée - where the heat of the oven will set the eggs in the cream to thicken it - you’re going to cook this one on the stove. If you’ve never understood what that word means, it’s a mix of eggs and dairy. It’s also incredibly easy to make once you arm yourself with the right knowledge.įirst, you’re making a custard. But the flavor of custard ice cream, and the texture the yolks add - smooth, thick and dense, with a pleasant chewiness - can’t be matched.
as a “concrete” or frozen custard.Įgg-yolk-thickened ice cream - as opposed to churned sweetened heavy cream and milk - involves a bit of cooking, which is probably why most people simply stick with seemingly easier methods like the traditional cream-only way or the cornstarch-and-cream-cheese-thickened method favored by Jeni’s. And I’m not talking about just any kind of ice cream but specifically custard ice cream, the old-fashioned kind made with lots of egg yolks, also known in some regional parts of the U.S.
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