Frozen Custard

[brewmonkey]

I love forzen custard but to go to the local store, Sheridan's, is expensive if you have a family. Each trip, just getting regular sizes of their house mixes can easily run $15-20 for 3 people. While I love the product I cannot afford to go more then a few times here or there so I decided to see if I could make my own.

I bought a middle of the road ice cream maker from K-Mart for $20 and the ingredients for 4 batches, each using different methods/ingredients to see which I like best or if there is really much difference. One of those recipes though will not be making a return as it requires 3 quarts of heavy cream which is $6 a quart, screw that.

Tonight I made one recipe I found on the web that uses a basic custard recipe and then adds some sweetened condensed milk (which is AWESOME on waffles and pancakes). Since the machine I bought makes 1 gallon at a time and the recipe only yields about 1.5 quarts, I doubled it.

The custard is in the fridge right now cooling down for 3 hours or so and then tonight I will fire up the ice cream machine to see what we get.

Should be interesting and my only "concern" is that typical ice cream is frozen at about 10F while custard is done at about 26F (which is why you do not get brain freze from it, or so I heard) so I was wondering if I should back off on the salt mixed with the ice to maybe 2/3 the normal amount.

The only real problem making the custard is the same problem I have when I make it all the time, trying to temper the egg mixture while not spilling all the hot milk on the 2 year old tugging on my legs to get my attention.

Tomorrow I will make 2 other batches to test out the recipes and was thinking of making some carmel and a tray of brownies to mix into the custard later on. No more payng $6 for my favorite concrete from Sheridans. I figure for about $6 I can make a gallon and as much as I like making stuff this thing should pay for itself quickly.

[sf11b_p]

Well... so?