Ice cream is hitting a whole new level with this recipe.
Becky Low shares how to make Buffalo Wing Ice Cream, and some other recommendations.
Basic Cooked Custard
8 egg yolks (or 4 large eggs)*
⅓ cup light corn syrup**
1 cup whole milk
⅔ cup sugar
Pinch kosher salt
2 cups whipping cream
1 tablespoon vanilla extract
Beat egg yolks and corn syrup until light and lemon colored; set aside.
Combine milk, sugar and salt in heavy bottom saucepan. Place pan over medium heat; stir until sugar is dissolved and milk becomes steamy (almost to a boil, about 4-6 minutes). Remove from heat. While stirring egg yolks, pour a thin stream of hot milk into eggs to temper them (about ⅓-½ cup hot mixture). Gradually pour tempered eggs back into the pan with remaining milk. Return pan to medium heat and continue to stir and cook an additional 3-5 minutes or until mixture slightly thickens (coats the back of a spoon; reaches 170 degrees temperature). Do not let the custard boil or the eggs will scramble. Remove from heat.
Add cream and vanilla. Pour into a large bowl or other container to cool completely (4-24 hours).
Place in ice cream freezer and freeze according to manufacturer’s directions. When frozen, scoop into a well chilled container and place in freezer 2 hours to cure (if you can wait that long – if you can’t wait, serve as soft serve ice cream). Makes about 1½ quarts and serves 6-8.
Notes:
Recipe makes approximately 1 ½-quarts ice cream. For larger ice cream freezer double recipe or adjust as needed.
* Why Egg Yolks? Egg yolks help create a smoother, creamier, richer ice cream texture with less ice crystals. Whole eggs may be substituted. Eggs may be entirely left out of recipe. Simply combine milk and sugar, stir until sugar is dissolved. Add corn syrup, cream and pinch of salt. Continue will recipe above or variations below.
** Why Corn Syrup? Corn syrup adds to the creamy texture and helps prevent ice crystals from forming. Also creates a softer frozen ice cream. Corn syrup may be replaced with ⅓-cup sugar. Add the sugar with the rest of the sugar in the recipe.
Freezing the ice cream quickly will help prevent ice crystals and create a smoother creamier texture. Have all ingredients very cold before freezing.
TIP – To hasten the freezing, place approximately 1-cup liquid custard in a small bowl and freeze while the remainder of the custard is chilling. When ready to freeze, remove the 1-cup frozen custard and stir into chilled custard (stir and smash to break up the frozen mixture into the larger bowl). Place in ice cream freezer and freeze according to manufacturer’s directions.
Buffalo Wing Ice Cream
8 egg yolks (or 4 large eggs)*
⅓ cup light corn syrup**
1 cup buttermilk
⅔ cup sugar
Pinch kosher salt
2 cups whipping cream
¾ cup crumbled blue cheese (I prefer Gorgonzola cheese)
3 tablespoons buffalo wing sauce (like Frank’s Buffalo Wing Sauce)
Celery sticks and/or saltine crackers, optional garnish
Beat egg yolks and corn syrup until light and lemon colored; set aside.
Combine buttermilk, sugar, pinch of salt, and cream in heavy bottom saucepan. Place pan over medium heat; stir until sugar is dissolved and milk and cream becomes steamy (almost to a boil, about 4-6 minutes). Remove from heat. While stirring egg yolks, pour a thin stream of hot milk cream into eggs to temper (about ½ cup hot mixture). Gradually pour tempered eggs back into the pan with remaining milk and cream. Return pan to medium heat and continue to stir and cook an additional 3-5 minutes or until mixture slightly thickens and coats the back of a spoon (rub finger across the back of the spoon and a trail will remain; reaches 170 degrees temperature). Do not let the custard boil. Remove from heat.
Add vanilla. Pour into a large bowl or other container to cool completely (4-24 hours).
Place in ice cream freezer and freeze according to manufacturer’s directions. When ice cream begins to thicken add crumbled blue cheese and finish freezing. When frozen, scoop into a well chilled container, swirl in buffalo wing sauce, and place in freezer 2 hours to cure. Makes about 1½ quarts and serves 6-8
Serve with a stick of fresh celery and/or saltine crackers.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.
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