We’ve got this great little frozen custard chain here in Cleveland called East Coast Original Frozen Custard. It’s pretty much the most amazing thing since sliced bread–or, in our WOE, pork rind-crusted chicken. The custard is so creamy. You dare not call it ice cream lest someone come out of the heavens and give you a swift punch in the nose.
It’s an old timey ice cream–ahem– frozen custard– stand that looks straight out of the 50s, because it actually is. It’s the kind of place where memories are made. My aunt took me there as a child, and not a thing has changed. It’s the place you head to on a hot summer day in your bathing suit. Where kids wait in line with bare feet and and wet hair or baseball uniforms smeared with fresh dirt from the diamond after a big win. It’s the place where people feed their dogs dishes of creamy frozen custard and everybody gathers around to watch the pup in its delicious element, licking every last drop out of a tiny plastic bowl. It’s that kind of custard stand. You’ve got one in your town, too, I’m sure. You know exactly what I’m talking about.
Here are a few snapshots of its Americana deliciousness:
|A few years ago. She was so itty bitty back then…
It’s a place where dreams and big regrets are made, if you aren’t careful. My family still frequents this wonderful place, but I usually sit out or just eat a bite of someone else’s treat. They do offer a sugar free, fat free froyo, but come on– it’s a custard stand (and dang it, why remove the fat?). There’s no replacement for frozen custard. There just isn’t. It is rich and fatty and not too sweet. Naturally, it was just begging for a makeover. So I did it, and succeed I did!
This is an ultra fatty dessert that is so creamy you won’t believe it’s legal. This low carb vanilla frozen custard is beyond good. It’s as good as East Coast’s (I swear it!). You won’t need much to satiate you and satisfy both your sweet tooth and your need for nostalgia at the same time. It’s the ultimate, premium frozen custard. And it’s extremely simple to make!
I could have dressed up the pictures, but it just wasn’t required. Who says vanilla is boring? This low carb vanilla frozen custard is anything but! It’ll take you back to the days of county fairs and carnivals. It might even transport you back to your childhood, if only for a few moment. It’s made with just five simple ingredients, and it may just be the best treat you’ll ever make in your ice cream maker.
You can eat this custard fresh from the ice cream maker, but I recommend ripening it in the freezer overnight. It won’t melt as fast, and by george, even without the sugar, it came out wonderfully soft.
Be careful when choosing a vanilla extract– make it a pure one with nothing but vanilla and alcohol in it. Steer clear of ones with propylene glycol in the ingredients, not only because it’s yucky, but because it will prevent your ice cream from freezing correctly. After all, propylene glycol is antifreeze!
If you’re in need of an ice cream maker but do not want to spend an arm and a leg buying one, I highly recommend this one. It’s very easy to use and cost effective–and it’s also the one I have!
Premium Vanilla Frozen Custard
Makes about 8 half cup servings. 1g net carb per serving.
- 2 1/4 C whipping cream
- 5 egg yolks
- 3/4 C + 2T Swerve (or your choice of granulated sweetener)
- 2 1/2 tsp. vanilla extract (be careful-- do NOT use an extract with propylene glycol in it!)
- 1/2 tsp. salt
- In a large sauce pan, whisk together egg yolk, sweetener, salt and vanilla until smooth and creamy.
- Pour in cream and whisk over very low (setting 2) heat for about 10 minutes. Do not stop whisking, and do not allow the mixture to become too hot. It should be just warm when it's done-- nothing hotter.
- Pour mixture through a wire strainer (to catch any cooked chunks of yolk, if there are any) into a lidded container. Refrigerate at least four hours or until cold.
- Pour custard mixture into your ice cream maker according to your machine's directions. Turn on and churn for 20-50 minutes, or until it is the consistency of thick soft serve ice cream and has nearly doubled in height inside the machine. (My Cuisinart machine took 25 minutes to achieve this consistency.)
- Eat the custard in its current state, or choose to cure it in the freezer. To do so, scoop the custard into a lidded container and freeze it overnight.
- The custard may be a bit harder to scoop than traditional custard once it has been cured. To soften it, let it sit at room temperature for five to ten minutes before scooping.
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