Frozen CustardJun 28 2011 by
I love custard. I was determined that just because I wanted to eat healthy there was no reason why I couldn’t find a way to make custard with whole, unprocessed ingredients. I have come up with several different ways to make it, all healthy I’m happy to say. This frozen version is just perfect for hot summer days. I’m just going to say that you might want to save it for special occasions where there are lots of others around to share it with because it is not a thing to be taken lightly. It will lure you to it and break down your will to eat just one serving….or maybe that’s just me. Enjoy!
- 1 cup skim milk
- 3 cups heavy whipping cream, divided
- 6 eggs, beaten
- 1 1/3 cups raw honey
- 1 whole vanilla bean, scraped or 2 tsp vanilla extract
- 1/4 tsp fine sea salt
- In a heavy saucepan combine the skim milk, 1 cup cream, eggs, honey and salt.
- Cook over medium low heat, stirring constantly until thickened. Be patient, this will take about 20 minutes and you really must stir constantly. Don’t boil the mixture, turn the heat lower if it is heating too quickly.
- After the mixture has thickened turn off the heat and let cool for a few minutes.
- Pour into a 13 x 9 pan (metal is best) and place in the freezer until it is a soft frozen consistancy. This should take about 2 hours. The sides freeze faster so after about an hour run a spatula around the edges and blend together.
- When the mixture is the right consistancy pour the remaining cream and vanilla into a large bowl and beat until soft peaks form.
- Remove the frozen mixture from the freezer, stir gently and then spoon it into the bowl of whipped cream.
- Fold together until completely blended.
- Spoon the custard back into the pan and place in the freezer for another 2 hours or until firm.
- Serve in No-Sugar Sugar Cone Bowls or with your favorite fruit topping.
Makes approximately 6 cups.
Serving size 1/2 cup.
Nutrients per serving: Calories: 379.5, Cal. from Fat: 222, Total Fat: 26.5g, Sat. Fat: 16.5g, Carbs: 32g, Fiber: 0g, Sugars: 32g, Protein: 4g, Sodium: 87mg, Chol: 205.5mg
Leftover custard should be stored in the freezer for up to 3 months.