Although there's a diverse array of recipes inside Jeni's Splendid Ice Cream Desserts, Jeni Britton Bauer's ice creams are the foundation. Try this rich and creamy Salty Vanilla Frozen Custard for a more sophisticated take on an old favorite. 

Oh, and remember that recipe for Blueberry Cobbler we shared at the beginning of the month? This ice cream makes the perfect pairing if you prefer your desserts à la mode.

Salty Vanilla Frozen Custard
Makes about 1 quart

  • 2 ¾ cups whole milk
  • 6 large egg yolks
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1 ounce (2 tablespoons) cream cheese, softened
  • ¾ teaspoon fine sea salt
  • 3 teaspoons vanilla extract
  • 1 cup heavy cream
  • ¾ cup sugar
  • 2 tablespoons light corn syrup

Mix about 2 tablespoons of the milk, the egg yolks and cornstarch in a small bowl and set aside.

Whisk the cream cheese, salt and vanilla in a medium bowl until smooth.

Fill a large bowl with ice and water.

Combine the remaining milk, the cream, sugar and corn syrup in a 4-quart saucepan, bring to a boil over medium-high heat and boil for 4 minutes. Remove from the heat and gradually add about 2 cups of the hot milk mixture to the egg yolk mixture, one ladleful at a time, stirring well after each addition. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly with a heatproof spatula, just until the mixture comes to a boil. Remove from the heat and strain through a sieve if necessary.

Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Remove the frozen canister from the freezer, assemble your ice cream machine and turn it on. Pour the custard base into the canister and spin until thick and creamy.

Pack the custard into a storage container. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Salty Goat’s-Milk Chocolate Frozen Custard 
In the Cook step, reduce whole milk to 2 cups and add ¾ cup evaporated goat’s milk to the saucepan with the cream, sugar and corn syrup. After you cook the egg yolks, add 2 ounces bittersweet chocolate (70% or more cacao) and stir until completely melted.

Excerpted from Jeni's Splendid Ice Cream Desserts by Jeni Britton Bauer (Artisan Books). Copyright © 2014. Photographs by Kelsey McClellan. Read our review of this book.

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