One of Jack’s and Sammie’s favorite places to have lunch is at Culver’s. They like the fries and the chicken fingers alright, but they are really there for the free frozen custard that comes with a kid’s meal. I can’t blame them. It really is delicious. Because of all the extra egg yolks, frozen custard tastes so much more rich and flavorful than regular ice cream. Though, you know I would never turn down ice cream.😀
I was so excited when I found this recipe for frozen custard in a popsicle form. Brilliant! I love the addition of vanilla bean not only for flavor, but also for the visual. I mean, who doesn’t love those little black vanilla bean specks? When my husband tried them, he said they reminded him of the vanilla pudding pops we went crazy for as kids. You remember, Bill Cosby? Justin wondered how many there were because he was seriously going to eat them all. Tonight. Sorry, but the recipe only made 7 and we ate 3 before you came home from work. No worries though. I’ll make more.
Vanilla Bean Frozen Custard Pops
Yield: 10 pops (I got 7)
2 cups (16 fl oz/500ml) whole milk, divided
1 1/2 Tbsp cornstarch
1 large egg plus 3 large egg yolks
3/4 cup (6oz/185g) sugar
pinch of salt
1/2 vanilla bean, split in half lengthwise
In a heavy saucepan, combine 1 1/2 cups milk and the cornstarch. Bring to a boil over med-high heat and cook, stirring occasionally, until the mixture has thickened, ~ 7 to 10 minutes. Meanwhile, in a bowl, whisk together the last 1/2 cup of milk, the whole egg and the yolks, sugar and salt. Using a knife, scrape the seeds from the vanilla bean halves into the bowl and then add the halves. Stirring constantly, add the egg mixture to the thickened milk mixture. Cook, whisking constantly, over med-high heat until the mixture returns to a boil. Remove from heat.
Pour the custard through a fine mesh sieve into a bowl, then cool over an ice bath.
If using conventional ice pop molds, divide the mixture among the molds. Cover and freeze until solid, at least 6 hours and up to 3 days. If using sticks, insert them into the molds when they are part frozen, about 1 hour. Then continue to freeze until solid, about 5 more hours.