Usually it’s my mom who makes Frozen Custard, with Vorwerk’s Thermomix: she put all the ingredients inside the bowl, cooks for 5 minutes at Speed 4. Then, after 3 hours in the freezer, cut it in pieces and uses speed 7 for 20 seconds and then speed 4 for 10 seconds.
This time I tried to make it with a hand mixer, breaking the ice crystals every half a hour. This is a good recipe, and my Frozen Custard was quite good, for a handmade one: if you have an ice cream maker, use it, and yours will be even better 🙂
Sorry if I haven’t answered to your last comments, yet: I’ve come back, just today, from a long weekend 😉
Preparation Time: buy metoclopramide 20 min.
Cooking Time: 10 min.
Total Time: 30 min. + 5 hours in the freezer
Beat yolks and sugar till light and frothy.
Slowly add the milk while keep stirring.
Add the vanillin, and cook for 5 minutes, without bringing it to a point of boil. (I know, there are bubbles in the picture, but I promise the milk itself made them when I poured it 😛 )
Let cool down, then add the cream and put it in the ice-cream maker for 20 minutes (or according to your applicance instructions).
If you don’t have the ice-cream maker, you can pur it in the freezer for about 5 hours, a container and break the ice crystals every half a hour with a whisk.
If you have Vorwerk’s Thermomix, after freezing you can dice it and put it into the bowl at speed 7 for 20 seconds and then speed 4 for 10 seconds 😛
Serve your Frozen Custard in bowls (you can also add a crunchy wafer) 😉
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