Kipster’s Vanilla Frozen Custard
Creamy, smooth, and delicious!
Kipster’s Vanilla Frozen Custard is a delightful treat that’s creamy, smooth, and irresistibly delicious. At Kipster, we carefully select our ingredients because we believe in reducing the impact on people, animals, and nature as much as possible.
Feather Your Nest for Eggcellent Frozen Custard
For eggcellent results, prepare your frozen custard a day ahead, the flavors only get better🖤 Remember to take your egg yolks out of the fridge an hour before starting, as room-temperature eggs blend more smoothly. And don’t be shy with vanilla and salt for an exceptionally rich flavor.
Ingredients:
- 400 ml (1.7 cups) full-fat oat milk (preferably Barista edition)
- 200 ml (0.85 cups) vegan whipping cream (such as Alpro Whipping)
- 5 organic Kipster egg yolks
- 120 grams (0.5 cups) fine sugar
- 1 generous pinch sea salt
- 2 tsp pure vanilla extract
Kitchen Tools:
- Saucepan
- Mixing bowls
- Whisk
- Fine sieve
- Ice cream maker
How to Make Kipster’s Vanilla Frozen Custard
- Heat the oat milk and vegan whipping cream in a saucepan over medium heat. Stir occasionally to prevent sticking. Once it just begins to simmer (about 8 minutes), remove from heat.
- In a separate bowl, whisk together egg yolks, sugar, and salt until pale and fluffy.
- Gradually whisk one ladleful of the warm milk mixture into the egg mixture. Add a second ladleful while whisking continuously to temper the eggs. Slowly incorporate the remaining milk mixture.
- Pour the mixture back into the saucepan and cook over medium-low heat, about 8 to 10 minutes, until the custard thickens enough to coat the back of a wooden spoon.
- Remove from heat and pour through a fine sieve to remove any lumps. Stir in vanilla extract.
- Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours (preferably overnight).
- Transfer the cooled custard mixture to your ice cream maker and churn until it reaches the consistency of soft-serve ice cream (about 20 minutes).
Place the frozen custard in a freezer-safe container, cover tightly, and freeze for at least 4 hours until scoopable.
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