Frozen Vanilla Custard (Just Like Shake Shack)

I have a recipe for homemade vanilla frozen custard that is creamy, smooth, and cool. It is virtually impossible to tell the difference between it and the frozen custard sold at Shake Shack!

What You Need To Make Frozen Custard

Measuring Cups and Spoons
Heavy saucepan
Mixing bowls
Sieve
Ice cream maker

How To Make Frozen Custard

Here is how you can make your own frozen custard at home, so there is no need to go out and find the nearest Shake Shack. The recipe has been tried and tested numerous times, and now that all of the defects have been ironed out, the following is what you will be doing (and don’t forget to obtain all of the measurements).

  1. To warm the cream and milk, place them in a heavy pot and set the heat to medium. To prevent the mixture from sticking together, stir it occasionally. Typically, it takes between eight and ten minutes for the mixture to reach the point where it begins to simmer. Take the pan off the heat and set it aside.
  2. The egg yolks, sugar, and salt should be mixed together in a separate bowl and whisked so that the mixture becomes pale yellow and fluffy.
  3. Add a ladleful of the milk mixture to the egg mixture and whisk it together. The following ladleful should be added after the previous one has been properly whisked. The remaining milk mixture should be added gradually while being thoroughly whisked. The process of tempering prevents the eggs from becoming overcooked.
  4. The base of the custard should be poured back into the saucepan, and the mixture should be cooked over medium-low heat for approximately eight to ten minutes, or until the custard has thickened and coated the back of a wooden spoon.
  5. When the custard has reached the desired consistency, strain it through a sieve to eliminate any lumps. The vanilla essence should then be whisked in.
  6. To allow the custard to cool, set it aside. After it has cooled, cover it and place it in the refrigerator until it is frozen, preferably overnight.
  7. After pouring the custard into your ice cream machine, process it in accordance with the directions provided by the manufacturer for around twenty minutes, or until the custard reaches the consistency of soft-serve an ice cream base.
  8. Place the custard in a container that can be frozen, cover it, and place it in the freezer for at least four hours, or until it is solid enough to scoop when it is ready.

Chef Tips For Making Frozen Vanilla Custard

Frozen Vanilla Custard (Just Like Shake Shack)

  • Produce the custard up to two days in advance; the flavor improves as it sets for longer periods of time.
  • When making your custard, full-fat milk and cream will give it a more robust flavor.
  • Before you start making your custard, make sure that the egg yolks have been allowed to sit out at room temperature for an hour. Once the eggs have been removed from the refrigerator, you do not want them to be cold before they are blended into the boiling liquid.
  • When you are churning the base of the custard, make sure that it is extremely cold. When you freeze the cold custard, you will get better results because it will freeze more quickly.
  • Make sure you don’t hold back on the vanilla and salt!

How Do I Store Frozen Custard?

In order to maintain the finest flavor and texture, you can keep your homemade frozen custard in the freezer for up to a week.

Vanilla Frozen Custard Recipe (Shake Shack)

It is practically impossible to tell the difference between my homemade Vanilla Frozen Custard recipe and the frozen custard sold at Shake Shack since it is creamy, smooth, and cold.

Ingredients

  • 2 cups (16floz/480ml) heavy cream
  • 1 cup (8floz/240ml) whole milk
  • 5 large egg yolks
  • ⅔ cup (5oz/142g) granulated sugar
  • ¼ teaspoon salt
  • 1 tablespoon pure vanilla extract

Instructions

Frozen Vanilla Custard (Just Like Shake Shack)

  1. To warm the cream and milk, place them in a heavy pot and set the heat to medium. To prevent the mixture from sticking to the bottom, stir it occasionally. For around eight to ten minutes, heat the mixture until it begins to simmer. Take the pan off the heat and set it aside.
  2. The egg yolks, sugar, and salt should be mixed together in a separate bowl and whisked until the mixture is pale yellow and fluffy.
  3. With a whisk, incorporate a ladleful of the milk-cream mixture into the mixture of egg yolks. Prior to adding the next ladleful, make sure to fully whisk the previous one. This process is known as tempering, and it prevents the eggs from becoming overcooked. The remaining milk-cream mixture should be added gradually while being thoroughly whisked over.
  4. The base of the custard should be poured back into the saucepan, and the mixture should be cooked over medium-low heat until the custard becomes thick and coats the back of a wooden spoon, which should take approximately eight to ten minutes.
  5. When the custard has reached the desired consistency, strain it through a sieve to eliminate any lumps. Last but not least, incorporate the vanilla extract by whisking it in.
  6. In order to cool down, set away. After it has cooled, cover it and place it in the refrigerator until it is frozen, preferably overnight. When the custard is chilled, it begins to churn more quickly.
  7. The custard mixture should be poured into the ice cream machine and processed in accordance with the instructions provided by the manufacturer for approximately twenty minutes, or until the custard reaches the consistency of soft-serve ice cream.
  8. Immediately after the custard has reached the consistency of soft-serve, transfer it to a container that can be frozen. Cover the container and place it in the freezer for at least four hours, or until the custard is solid enough to scoop.

Is frozen custard just frozen custard?

Frozen custard? The FDA regulates frozen custard like ice cream, but it must include 1.4 percent egg yolks by weight. That implies frozen custard needs egg yolks, making it richer and creamier.

Is frozen custard healthier than ice cream?

Vanilla ice cream usually includes 10% more calories, twice the saturated fat, less protein, and half the calcium and potassium of custard. Often, ice cream has less sugar and salt.

Is frozen custard high in sugar?

Eggs increase fat to 24.5 grams per serving. Consider frozen custard a “special treat” with 314 calories, 18 grams of sugar, and 23 grams of carbohydrates.

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