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Set a fine-mesh strainer over a clean bowl. Pour the custard through the strainer into the bowl. Add the heavy cream to the strained mixture and stir everything together. Refrigerate until chilled, about 2 hours. Pour the chilled mix into an ice cream maker and freeze according to the manufacturer’s directions.
Frozen custard is not the same as ice cream. Traditional custard recipes have a lot of sugar, milk, and eggs in them. The inclusion of the eggs is a big difference. The texture of the custard is usually a lot denser than typical ice cream too. My recipe is different because it doesn’t have refined sugar in it at all.
Place a piece of plastic wrap over the surface of the custard. Cover container and freeze until custard is firm enough to scoop, at least 3 hours. You can substitute 1 split and scraped whole vanilla bean for 2 1/2 teaspoons vanilla extract. To cool the custard mixture, I float the mixing bowl in a larger bowl with some ice water.
It’s rich and creamy and, although traditionally served soft in cones, I prefer to freeze it firm then scoop it. Frozen vanilla custard—or French vanilla ice cream—starts with egg yolks, a pinch of salt and some sugar all whisked up.
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