During the summer of 1919, frozen custard debuted on Coney Island’s crowded boardwalk in New York City. It was introduced by brothers Archie and Elton Kohr who were ice cream vendors that started adding egg yolks to their ice cream batter to prevent it from melting too quickly. The Khors sold more than 18,000 frozen custard cones during their first weekend selling the sweet treat. The smooth, cold confection proved satisfying for beach-goers on hot days. Frozen custard is made with eggs in addition to cream and sugar which means it has a denser consistency and can be stored at a warmer temperature.
Recipe Servings: 4
Prep Time
5 minutes
+ 4 hours resting
+ 4 hours resting
Cook Time
15 minutes
Total Time
4 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups whole milk, divided
- 1 Tbsp all-purpose flour
- ½ cup sugar
- 2 egg yolks, beaten
- 2 cups heavy cream
- 1 Tbsp vanilla extract
- Pinch of salt
Directions
- Heat 1½ cups milk in a medium-size saucepan over medium-low heat to just short of boiling.
- Combine remaining ½ cup milk, the flour, and sugar in a large metal bowl.
- Add the warm milk to the large metal bowl, stirring until smooth.
- Return the mixture to the saucepan and cook over medium-low heat for 8–10 minutes, stirring to prevent scorching.
- Remove the mixture from the heat.
- Whisk 3 tablespoons of the mixture with the egg yolks in a small bowl, and then pour it back into the mixture.
- Add the cream, vanilla, and salt, and mix well.
- Process the batter using an ice cream maker. Alternatively, freeze the mixture in a sealed container. Remove the container every 5 minutes, shake vigorously, and then return to the freezer. Repeat until frozen through.
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