makes 15 small cups
I luuuuvvv ice cream! It was always a goal for me to be able to make it at home. I tried a lot of recipes, most would end up using and ice cream maker. Others would just be a lot of fuss, like freezing the ice cream, then taking it out, mixed it in a blender and put it in again. Or the one using two bowls with ice blocks and salt in the middle, then pour a little by little then scoop it. Each will result their own taste but we are trying to find a hassle free here. So, in the end these custard ice cream, which actually a gelato recipe but adjusted, won my heart. Because, you don’t need the ice cream maker and double bowls, and the fact that the consistent custard will divide the flavors such as cookies and cream evenly. These are great for kids parties and for the weekends.
Who invented custard ice cream anyway? I found a good article from Hubpages by Kat11 so here is the part of the article:
Two brothers in York, Pennsylvania delivered milk and ice-cream door-to-door around the year of 1917 with a horse-drawn wagon. They had bought an ice-cream machine and decided to dismantle the machine then changed many of the parts. The ice cream machine was known as the Meisenhelter Ice Cream Freezer which was patented in the year of 1914. Once the machine was reassembled and the brothers put their original recipe into the machine which produced a frozen treat like no one had ever tasted before. The brothers that produced this tasty were known as the Kohr brothers’.
Their uncle Sylvester suggested to the Kohr brothers to take their new machine and frozen dessert recipe to the Atlantic seashore for the summer months. The Kohr brother’s Archie, Clair, and Elton took their uncles advice to set up a small stand at the Coney Island seashore.
The popularity of frozen custard spread through the cities of the East Coast. Many resorts like Atlantic City began having frozen custard as a frozen dessert. The main problem that the brothers had with the frozen custard was that the ocean’s sea air caused the frozen custard to quickly melt. The Kohr brothers began to experiment with a variety of recipes to try to slow down the melting of the frozen custard. The improved recipe of adding eggs may the frozen dessert light and fluffy. To keep the new frozen custard from melting the Kohr brother’s by using rock, salt and ice to keep the product frozen.
Although the humble beginnings of this frozen dessert start in the 1917’s by law frozen custard is defined by a specific recipe. The custard must contain 10 to 16 percent butterfat and 1.4 percentage egg yolks. This gives the frozen custard the smooth and creamy texture. The original Kohr recipe has less air and is served with the temperature of 18 or 19 degrees Fahrenheit.
Many travelers that went to the east coast resorts brought back the idea of frozen custard to the Chicago World fair in 1933. By the early 1930’s Ross patented the first custard machine known as the “iron lung”. Today Ross is still the premier manufacturing in making the frozen custard machine.
The Kohr business grew but in 1923 Elton D. Kohr started his own chain of Kohr Frozen Custard. Since 1919, the original recipe is still lower in sugar content, lower in fat, has the right amount of buttermilk, and egg yolks. The company’s business principles are quality, customer service, and cleanliness. The recipe continues to be used at the ten stores in the east coast by the Kohr family.
In 1923 Archie’s brother Elton decided to venture out on his own starting his own business chain. The invention of the commercial freezers during the 1930’s to 1940’s allowed a number of families to start frozen custard stands and soft-served ice cream. Families in the Midwest began opening their own stands serving only chocolate and vanilla frozen custard. Many of these frozen custard stands have become local legends like the well known Culvers in the Midwest. The best secret is that Milwaukee, Wisconsin sells more frozen custard than anywhere else in the United States. They are known as the dairy state for all the right reasons and truly the “Custard Capital of the World”.”
600 ml cow’s milk or coconut milk
250 ml sugar
3 yellow egg
50 gr corn starch
½ sdt salt
How to prepare:
-In a bowl, mix milk, sugar and the cornstarch until its very dissolved
-heat pan and pour the mixture
-stir slowly until it becomes a consistent thick custard then turn the heat off
-keep stirring and add the eggs one by one until it is dissolved, the custard is ready
-divide the flavors into bowls and add some custard
-pour them into cups
-freeze them for at least 30 minutes
chocolate (melt first), cookies and cream (vanilla and crushed chocolate biscuits), choco mint (chocolate bits and mint essence) coffee (instant coffee), any jam (strawberry, blueberry, marmalade), rum and raisins (rum essence and raisins), fresh fruits (cherry,pineapple), fresh juice (orange, apple), etc.