Thursday, March 15, 2012

Vanilla Frozen Custard with Hot Fudge Sauce


  • 9 large egg yolks, at room temperature
  • 1 1⁄2 cups sugar
  • 2 cups whole milk
  • 2 1⁄4 cups heavy cream
  • 1 1⁄2 tablespoons vanilla extract
  • 1⁄2 teaspoon salt


  1. Beat the yolks and sugar in a large bowl with an electric mixer at medium speed until thick, pale yellow, creamy, and doubled in volume, about 4 minutes, scraping down the sides of the bowl as necessary with a rubber spatula.
  2. Meanwhile, heat the milk in a large saucepan over medium heat until small bubbles pop up around the pan’s inner rim.
  3. Beat about half the hot milk into the egg yolk mixture in a small, steady stream until smooth; then beat this combined mixture back into the saucepan with the remaining egg yolk mixture.
  4. Set the pan over low heat; if you’re cooking with an electric stove, use a second burner just now turned to low. Cook, whisking constantly, until slightly thickened, until the mixture coats the back of a wooden spoon, 2 to 3 minutes. Do not bring to a simmer or even the merest bubble. 
  5. Strain the custard into a large bowl through a fine mesh sieve to remove any bits of inadvertently scrambled egg. Cool for 10 minutes; then stir in the cream, vanilla, and salt. Cover and refrigerate for at least 4 hours or preferably overnight.
  6. Freeze the custard in an ice cream maker according to the manufacturer’s instructions. Serve at once with Hot Fudge Sauce, if desired, or spoon into a plastic container, seal, and store on the floor of the freezer at the back for up to 3 days.

Vanilla Chocolate Chip Frozen Custard: Pour in 1 cup mini chocolate chips during the last few churns in the ice cream maker, just so the chips are evenly distributed in the frozen custard.

Vanilla Chocolate Swirl Frozen Custard: After the custard has frozen in the machine, spoon or scoop it into a plastic container, layering chilled Hot Fudge Sauce between several layers to create ribbons. Place the container in the freezer to firm up for at least 2 hours.

Mint Chocolate Chip Frozen Custard: Substitute 1 teaspoon mint extract and several drops of green food coloring for the vanilla. Pour 1 cup mini chocolate chips into the machine during the last few churns to get the chips evenly distributed in the frozen custard.

Hot Fudge Sauce

What would a frozen custard be without a thick, rich hot fudge sauce? Follow the cooking times here exactly. Makes 2 cups


  • 1 cup half-and-half
  • 1⁄4 cup sugar
  • 1⁄4 cup light corn syrup
  • 6 ounces bittersweet or semisweet chocolate, chopped
  • 4 tablespoons (1⁄2 stick) unsalted butter, cut into chunks
  • 1 teaspoon vanilla extract
  • 1⁄4 teaspoon salt


  1. Bring the half-and-half, sugar, and corn syrup to a low simmer in a medium saucepan set over medium heat; cook, whisking constantly, for 3 minutes.
  2. Add the chocolate and butter. Continue cooking, whisking all the while, until smooth. Bring to a very low simmer, the barest bubble; then adjust the heat so the mixture bubbles just this slowly. Cook, whisking constantly, for 5 minutes.
  3. Whisk in the vanilla and salt. Set aside off the heat for 5 minutes before using; or seal in a glass jar or other heat-safe container and refrigerate for up to 2 weeks.

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