A Chef's Odyssey: Frozen Custard

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  • Опубліковано 24 гру 2024

КОМЕНТАРІ • 32

  • @Cecetillo
    @Cecetillo Рік тому +7

    In Milwaukee you can say "let's go get some ice cream" but what we really mean is "let's go to Leon's (frozen custard)" Because we just refer to frozen custard as ice cream, it's our ice cream. You rarely ever see anyone eat actual ice cream 😅😂 I love being from Milwaukee.

  • @christinehauski517
    @christinehauski517 2 роки тому +6

    That custard looks amazing!

  • @alexacortez6841
    @alexacortez6841 2 роки тому +5

    Exactly the recipe I was looking for, thank you!

  • @BeauTeaToday
    @BeauTeaToday 3 місяці тому +2

    Great share! ❤ Kopps will get my business, if I find myself visiting Wisconsin.

    • @holcyskitchen6548
      @holcyskitchen6548  2 місяці тому +2

      @@BeauTeaToday it’s the best. Thank you for the reply!

  • @rosemariekury9186
    @rosemariekury9186 2 місяці тому

    Wow! Going to try this. I have a Kitchen Aide ice cream attachment and have been looking for a frozen custard recipe! Thanks so much.

  • @lhargerful
    @lhargerful 2 роки тому +3

    I’m from Michigan but live in New Mexico. I had a huge crazy for BlueMoon Frozen Custard and you can’t get it in New Mexico. I’m happy to say I made this and it checked all the boxes!

  • @lisashaw8
    @lisashaw8 2 роки тому +1

    Oh yes, frozen custard is the absolute best. Ice cream can’t compare. Love custard

  • @tlfsunshine16
    @tlfsunshine16 2 роки тому +4

    Yumm

  • @eckopoppin
    @eckopoppin 8 місяців тому

    My guy! Glad I came across this video. I just got an immersion hand crank ice cream maker and will try out this recipe for my first batch. I’m a chef from Illinois but my wife is from WI and loves blue moon custard, Kopps being a favorite. Cheers and thank you for putting out some solid content! You have a new subscriber my friend!

  • @AshliDawn14
    @AshliDawn14 2 роки тому +3

    So educational 🥰🥰🥰🥰

  • @Sommatix
    @Sommatix Рік тому

    Great narration! Love the recipe.

  • @Tinadinnah
    @Tinadinnah 4 місяці тому +1

    2 1/4 cup of heavy cream
    1cup of whole milk
    3/4 of sugar
    Pinch of kosher salt
    Flavorings
    175degrees Fahrenheit
    7egg yolks

  • @lisashaw8
    @lisashaw8 2 роки тому +2

    Love orange custard; what would you use to make orange flavor

    • @holcyskitchen6548
      @holcyskitchen6548  2 роки тому +2

      An Orange extract or oil would do the trick along with some fresh orange zest. Orange juice is not recommended as the acid can curdle the cream. To get the color you would have to add some sort of dye!

  • @Cecetillo
    @Cecetillo Рік тому +1

    Thank you for sharing! I've perfected my ice cream and being from Milwaukee myself, I wanted to learn how to make custard. One thing I do know though, is you should never heat heavy cream. I would only do the milk mixture and then once it's cooled down after heating up the custard, you can incorporate the heavy cream.

  • @BM_100
    @BM_100 6 місяців тому

    Does this method produce a lot of ice crystals?
    I'm trying to buy a machine that produces a texture similar to a professional Italian gelato shop (ultra smooth, no ice crystals)

    • @holcyskitchen6548
      @holcyskitchen6548  2 місяці тому +1

      @@BM_100 ice crystals form from air being whipped into the ice cream. So the longer you churn the more ice crystals will develop. No home ice cream maker is going to get you that ultra creamy gelato like consistency for long term storage in the freezer. I’ve the heard the ninja cremi does a decent job of blending the base. The ninja creami is a knock off of the pocojet which is an industrial piece of equipment that is meant for blending frozen liquids and bases into an ultra smooth consistency with basically no ice crystals. The problem, the pocojet is crazy expensive. The ninja creami is the home version. There are lots of videos on the comparison of the two.

    • @holcyskitchen6548
      @holcyskitchen6548  2 місяці тому +1

      @@BM_100 why I like frozen custard is that it’s basically fresh ice cream so it’s not given the chance to form ice crystals. The longer you let the custard sit in the freezer the more ice crystals will form.

    • @BM_100
      @BM_100 2 місяці тому

      @@holcyskitchen6548
      Great tips, thanks.
      Yes I know about the ninja creami being based off of the more expensive pacojet.

    • @BM_100
      @BM_100 2 місяці тому

      @@holcyskitchen6548
      Great info! Thanks!

  • @Epicmango7
    @Epicmango7 2 роки тому

    I wanna get some custard

  • @ronschneider6096
    @ronschneider6096 3 місяці тому

    Leon’s has blue moon..

  • @kumars172
    @kumars172 8 місяців тому

    u telling me its better than gelato?

    • @holcyskitchen6548
      @holcyskitchen6548  8 місяців тому +1

      I’m a bit biased. While gelato is delicious I would take frozen custard over gelato. Mostly because of nostalgia reasons. I will say it is easier to get gelato. It’s hard to find good frozen custard outside of Wisconsin if you ask me. Gelato has a more dense texture whereas frozen custard has a lighter texture as there is more air whipped into it and a bit more fat content.

    • @kumars172
      @kumars172 8 місяців тому

      @@holcyskitchen6548 yes 💯