Raspberry Frozen Custard

Last night we had a family night and decided to make something cold for our treat. Minnesota has been insanely hot the past couple of weeks (mid 90s with 100% humidity). We needed something cold! When we lived in Salt Lake we frequented a yummy frozen custard shop called Nielsen’s but haven’t found one out here yet. This was almost as good as Nielsen’s ;)
I used a Martha Stewart recipe for strawberry ice cream but cooked the eggs longer and whipped them into a custard before chilling. I also added vanilla after cooking the custard, before I put the raspberries in.
Ingredients:

• 8 large egg yolks
• 1 cup plus 1/4 cup sugar
• 1/4 teaspoon coarse salt
• 2 cups skim milk
• 4 cups sliced strawberries (I used raspberries)
• 2 cups heavy cream
• (& I added 1 tsp. vanilla)

Directions:

• In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
• Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
• Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, (Add vanilla) until chilled.
• Churn in an ice cream maker according to manufacturer's instructions. Mash 4 cups sliced strawberries with 1/4 cup sugar and let stand 10 minutes. Add to ice cream as it churns in ice cream maker. Transfer ice cream to a re-sealable plastic container and freeze until firm, about 2 hours (or up to 3 months). 

You really have to push to strain the custard through the sieve. It was thick!

Our kids loved helping add the raspberries.

Mmm.    Another trick we’d read somewhere (can’t remember now!) was after churning, put the frozen custard into a tupperware, and then put that tupperware into a cooler, and then into your freezer. This helps it from freezing too fast forming ice crystals.

It was so creamy! The raspberries were the perfect addition.