New England–Style Frozen Custard is a rich, velvety frozen dessert made with eggs, cream, and a little more density and creaminess than typical ice cream. It’s perfect for anyone who loves the dense, smooth texture of frozen custard. Here’s how you can make it at home:
New England–Style Frozen Custard Recipe
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 tsp pure vanilla extract
- Pinch of salt
Optional Toppings:
- Crushed cookies or candy
- Chocolate sauce or caramel drizzle
- Fresh berries
Directions:
1. Prepare the Custard Base:
- In a medium saucepan, combine the cream, milk, and half of the sugar (about 1/2 cup). Heat over medium heat, stirring occasionally until the mixture is hot but not boiling.
- While the cream and milk are heating, whisk together the egg yolks and the remaining sugar (1/4 cup) in a separate bowl until the yolks become pale and slightly thickened.
2. Temper the Egg Yolks:
- Once the cream mixture is hot, slowly pour about 1/2 cup of the hot milk mixture into the egg yolks while whisking constantly. This process is called “tempering” and prevents the eggs from scrambling.
- Gradually add the egg yolk mixture back into the saucepan with the rest of the cream mixture, whisking constantly.
- Continue to cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heat-resistant silicone spatula. You want to cook it until it thickens slightly and coats the back of the spoon (about 170°F to 175°F / 77°C to 80°C). Don’t let it boil.
3. Cool the Custard Base:
- Remove the saucepan from the heat. Stir in the vanilla extract and a pinch of salt.
- Strain the custard through a fine mesh sieve into a clean bowl to remove any curdled bits of egg and create a smooth base.
- Allow the custard to cool to room temperature, then cover it with plastic wrap (making sure the wrap touches the surface of the custard to prevent a skin from forming) and refrigerate for at least 4 hours, or overnight if possible. The colder the mixture is, the better it will churn.
4. Churn the Custard:
- Once the custard is chilled, transfer it to an ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes, depending on the model.
- The custard should become thick and smooth as it churns. It will resemble soft serve at this point.
5. Freeze and Serve:
- Transfer the churned custard into a lidded container and smooth the top. Freeze for at least 2 hours to firm up to a scoopable consistency.
- Serve chilled, and top with your favorite toppings like crushed nuts, chocolate shavings, or caramel sauce for extra indulgence.
Tips:
- Custard Texture: New England–Style Frozen Custard has a thicker, creamier texture than traditional ice cream because it uses more egg yolks and a higher proportion of cream. The custard is usually churned at a slower speed, which introduces less air and creates a denser texture.
- Eggs: The egg yolks are the key to the creamy, rich texture. Don’t skip them! They help emulsify the mixture, resulting in a custard that’s smooth and rich.
- Flavor Variations: Add mix-ins like crushed cookies, chocolate chips, or even swirls of caramel or fudge in the last few minutes of churning for extra flavor and texture.
- No Ice Cream Maker? You can still make this frozen custard by placing the custard in a shallow dish and freezing it. Every 30 minutes, stir it vigorously with a fork to break up any ice crystals, repeating for 3-4 hours until it reaches the desired consistency.
Serving Suggestions:
Serve your homemade frozen custard in bowls, cones, or alongside warm fruit pies, brownies, or cake. It’s also perfect for creating a sundae bar with all your favorite toppings.
This New England–Style Frozen Custard is luxurious and creamy, perfect for a summer treat or any time you want to indulge in a rich, homemade dessert. Do you plan to add any special mix-ins, or are you keeping it classic with just vanilla?