Frozen Custard

Ingredients

Custard

• 8 large egg yolks
• 1 cup sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon kosher salt
• 1 (12-ounce) can evaporated milk
• 2 cups heavy cream

Directions

Custard

1. In large bowl or stand mixer fitted with whisk attachment, whisk 8 egg yolks, 1 cup sugar, 2 tsp vanilla, and 1/4 tsp salt until pale yellow and mixture falls off of whisk in thick ribbons, about 5 minutes. Set aside.
2. Stirring constantly, heat 1 can evaporated milk in medium saucepan on stove-top until it comes to a simmer.
3. Slowly add hot milk to egg mixture, whisking constantly, until fully incorporated.
4. Transfer mixture back to saucepan and heat, whisking constantly, to 180°F (it should become thick and custardy). Do not overheat, or eggs will scramble. Chill mixture completely.
5. Whip 1 cup heavy cream with whisk or in stand mixer until doubled in volume.
6. Add whipped cream to egg mixture and fold with whisk just until no lumps remain. Pour mixture into ice cube trays and freeze for 4 hours, or until solid.
7. Combine frozen cubes of ice cream (use a spoon or a dull knife to remove them) and remaining 1 cup heavy cream in food processor and process until smooth, about 30 seconds, scraping down sides and breaking up lumps as necessary during process.
8. Transfer mixture to quart container, and freeze for at least 4 more hours before serving.