This frozen custard is similar to what you will find throughout the midwest. We especially like Sheridan’s frozen custard at the Crown Center in Kansas City. This recipe is for two as you will want to eat it the same day you make it (you can always multiply the recipe with no problems).
Make sure you use whole milk and heavy cream otherwise the texture won’t be correct.
- 4 egg yolks
- 1/4 cup sugar
- 2 tablespoons light corn syrup
- 1/4 cup cocoa powder
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/8 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- In a heavy-bottomed saucepan, whisk together egg yolks, sugar, corn syrup, and cocoa powder until well combined. Whisk in cream and milk until yolk mixture is fully incorporated.
- Place pot over medium-low heat and cook, whisking frequently, until a finger swiped across the back of a metal spoon leaves a clean line, or until custard temperature reaches 170°F. Stir in salt and vanilla.
- Strain custard through a fine mesh strainer and chill in an ice bath until cool enough to refrigerate. Place in refrigerator until it reaches 40°F (approximately 4 hours or overnight).
- Churn in ice cream maker according to manufacturer’s instructions, then serve right away or transfer to an airtight container and chill in freezer for 30 minutes to let custard firm up slightly.