Is that ice cream stash coming down with a case of freezer burn? Take your summer delight to the next level with creamy, strawberry frozen custard and homemade sugar cones. Our resident baking babe MINI MARTHA shows us how.
Those that are lactose intolerant, beware. Instead of milk, frozen custard, ice cream's more decadent sister, requires heavy cream and egg yolks. But if there's any day to splurge this year, it's National Frozen Custard Day today. Go crazy with a sweet, but slightly tart, strawberry frozen custard and homemade sugar cones drizzled with bittersweet chocolate, for good measure. And if strawberry isn't your jam, opt for vanilla by just omitting the strawberry mixture and adding one cup of whole milk. Sugar cones are one of those desserts that you could get in the store but are so much better homemade. So, do yourself a favor and go the extra mile. It's a holiday, after all.
Strawberry Frozen Custard:
2 cup of heavy cream
2/3 cup of sugar
Pinch of sea salt
1/2 vanilla bean
5 extra-large egg yolks (6 large)
3 cup of strawberries
3 tbsp of sugar
1/2 tsp of lemon juice
1/2 tsp of balsamic vinegar
Sugar cones:
3 large egg whites
3/4 cup of sugar
1/4 cup of whole milk
1/2 teaspoon of vanilla extract
1 cup of flour
3 tbsp of butter melted
Bittersweet chocolate
1. Start with the custard base. Put the heavy cream, 2/3 cup of sugar, and salt in a pot. Open up the vanilla bean and scrape out the insides; put the bean as well as the seeds into the saucepan with the heavy cream. Turn the stove on to medium heat and stir the cream mixture over the heat until the sugar dissolves. Place the egg yolks in a heatproof bowl. Once the sugar has dissolved, slowly pour the cream into the egg yolks while vigorously beating. Once all the cream has been added, pour the base back into the saucepan and cook over medium heat until thickened and can coat the back of a wooden spoon. Remove the custard base from the heat and pour through a mesh sieve into a bowl.
2. While the custard is cooling, cut the green tops of the strawberries. Put the strawberries in the food processor along with the 3 tablespoons of sugar, lemon juice, and balsamic vinegar. Process until the mixture is blended and there are some small chunks of berry left, to give the frozen custard texture. Pour the berries into the base and whisk the base to combine. Put the custard in the fridge for at least 3 hours. Once the custard is done chilling, freeze it in your ice cream machine and then place in Tupperware and into the freezer overnight to harden the custard.
3. After the custard is done chilling, you can make the sugar cones. Mix the egg whites, sugar, milk, and vanilla in a bowl. Once combined, whisk in the flour and then the melted butter until it becomes a smooth liquid. Brush a pan with oil (canola or vegetable) and pour 2-3 tablespoons of the batter in it. Spread the batter as thin as possible with a spatula and then turn the heat to medium. Cook the batter until it begins to brown and then flip it and cook the other side. Continue to cook until you have reached a light brown color, flipping the batter as many times as needed. Once cooked, immediately move onto a small paper napkin square and quickly roll the cone onto a cone roller*, hold it there until it is hardened, about one minute. Continue this process until you have finished all the batter.
4. Once the cones are done, take a little bit of bittersweet chocolate and melt it, either in a double broiler or in your microwave. Dip the bottoms of each cone in the chocolate to
Those that are lactose intolerant, beware. Instead of milk, frozen custard, ice cream's more decadent sister, requires heavy cream and egg yolks. But if there's any day to splurge this year, it's National Frozen Custard Day today. Go crazy with a sweet, but slightly tart, strawberry frozen custard and homemade sugar cones drizzled with bittersweet chocolate, for good measure. And if strawberry isn't your jam, opt for vanilla by just omitting the strawberry mixture and adding one cup of whole milk. Sugar cones are one of those desserts that you could get in the store but are so much better homemade. So, do yourself a favor and go the extra mile. It's a holiday, after all.
Strawberry Frozen Custard:
2 cup of heavy cream
2/3 cup of sugar
Pinch of sea salt
1/2 vanilla bean
5 extra-large egg yolks (6 large)
3 cup of strawberries
3 tbsp of sugar
1/2 tsp of lemon juice
1/2 tsp of balsamic vinegar
Sugar cones:
3 large egg whites
3/4 cup of sugar
1/4 cup of whole milk
1/2 teaspoon of vanilla extract
1 cup of flour
3 tbsp of butter melted
Bittersweet chocolate
1. Start with the custard base. Put the heavy cream, 2/3 cup of sugar, and salt in a pot. Open up the vanilla bean and scrape out the insides; put the bean as well as the seeds into the saucepan with the heavy cream. Turn the stove on to medium heat and stir the cream mixture over the heat until the sugar dissolves. Place the egg yolks in a heatproof bowl. Once the sugar has dissolved, slowly pour the cream into the egg yolks while vigorously beating. Once all the cream has been added, pour the base back into the saucepan and cook over medium heat until thickened and can coat the back of a wooden spoon. Remove the custard base from the heat and pour through a mesh sieve into a bowl.
2. While the custard is cooling, cut the green tops of the strawberries. Put the strawberries in the food processor along with the 3 tablespoons of sugar, lemon juice, and balsamic vinegar. Process until the mixture is blended and there are some small chunks of berry left, to give the frozen custard texture. Pour the berries into the base and whisk the base to combine. Put the custard in the fridge for at least 3 hours. Once the custard is done chilling, freeze it in your ice cream machine and then place in Tupperware and into the freezer overnight to harden the custard.
3. After the custard is done chilling, you can make the sugar cones. Mix the egg whites, sugar, milk, and vanilla in a bowl. Once combined, whisk in the flour and then the melted butter until it becomes a smooth liquid. Brush a pan with oil (canola or vegetable) and pour 2-3 tablespoons of the batter in it. Spread the batter as thin as possible with a spatula and then turn the heat to medium. Cook the batter until it begins to brown and then flip it and cook the other side. Continue to cook until you have reached a light brown color, flipping the batter as many times as needed. Once cooked, immediately move onto a small paper napkin square and quickly roll the cone onto a cone roller*, hold it there until it is hardened, about one minute. Continue this process until you have finished all the batter.
4. Once the cones are done, take a little bit of bittersweet chocolate and melt it, either in a double broiler or in your microwave. Dip the bottoms of each cone in the chocolate to