Want to make custard at home, but don't have an ice cream maker? Here's how!
Making homemade custard is easier than you think! You don't need an expensive ice cream maker or any fancy equipment. Just a few bowl, a saucepan, a standard loaf pan, and a strainer!
This summer treat uses fresh mint and dark chocolate chunks--you'll also notice that the custard is a natural color because I don't use green dye in my recipe.
I grow mint in my garden at home and am always looking for new ways to use it!
I hope you love this custard recipe and it makes your summer a little bit sweeter :)
Prep time: 10 minutes
Cook time: 30 minutes
Freeze Time: 4 hours
Yield: 8 servings
1 c packed fresh mint leaves (rinsed and dried)
1 cup 1% or 2% milk
2 cups heavy cream, divided
2/3 c sugar
1/8 tsp salt
6 egg yolks, beaten*
1/3 c dark chocolate chunks, crushed/chopped
*See recipe notes
1. Prepare an ice bath for 1 cup of cream. Pour cream into a small bowl (make sure this small bowl is large enough to fit 2 more cups of liquid). In a larger bowl (one that fits the small bowl of cream inside) place ice and some water to create an ice bath. Put bowl of cream on ice to chill and set aside.
2. In a medium saucepan, heat the 1 cup of milk, the remaining 1 cup of cream, and mint leaves over low heat. Using a spatula, mix liquid frequently, until steaming.
3. When liquid is steaming (about 5-10 minutes), remove from heat and let steep for 15-20 minutes. Liquid should be fragrant.
4. When mint and liquid is done steeping, strain the leaves from the saucepan by pouring mixture into a strainer over a clean bowl. Use a spatula to press the remaining liquid from the mint leaves and into the bowl. Return the liquid to the saucepan.
5. Heat the saucepan with the mixture over low heat. As it is heating, dissolve the 2/3 c sugar into the liquid. Once dissolved, remove from heat and let stand for 5 minutes. Do not boil liquid.
6. Next, add the egg yolks. Slowly pour the heated cream mixture into the bowl of whisked yolks. Be cautious at this step: whisk liquid vigorously so that yolks to not begin to cook as the cream is added to them. Return mixture to saucepan once again.
7. Now, thicken the mixture. Stir the mixture constantly over medium heat and thicken for about 6-8 minutes. Liquid should coat your spoon when it is thick enough. Make sure that you continue to stir so that liquid does not overheat and begin to cook. If there are small chunks forming, do not worry; these will be strained out.
8. Once thickened, remove the saucepan from heat. Strain the liquid by pouring into a strainer and into the bowl of chilled cream. The cold cream will cool down the mixture quickly and stop it from cooking.
9. Pour the mixture into a loaf pan and cover with plastic wrap. Freeze for 30-45 minutes.
10. Remove custard from freezer. At this point, the liquid should be thick enough to stir in the chocolate chunks. Use a spatula to mix the chocolate chunks evenly through custard. If you prefer smaller chunks, use a knife to chop up the chunks or crush them into smaller pieces. Return to freezer and chill for at least 3-4 more hours, or until hardened.
Don't waste your leftover egg whites! I kept mine in a container in the fridge and made an egg white omelet for breakfast the next day :)
Recipe adapted from Best Cookie Recipes