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Judy/AZ's picture

We just had frozen custard from Ritter's - I would like to make this at home. I was wondering if anyone had a T&T recipe. Thank you.

evelyn's picture

(post #66648, reply #1 of 32)

Please excuse my being a bit thick...do you mean a recipe for ice-cream using a custard base?

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Gretchen's picture

(post #66648, reply #2 of 32)

I'll be interested to know for sure also, and I don't know Ritter's, but here we have soft serve ice cream  places (like Dairy Queen basically) that is often called "frozen custard". Where the boys went to camp there was one that we always went to called "Custard's Last Stand".

Gretchen

Gretchen
Jean's picture

(post #66648, reply #3 of 32)

I remember a frozen custard stand from my childhood--a prequel to DQ-- that I just loved.  The closest I can come to the flavor is to mix Nestle's Quick with softened vanilla ice cream.  Yum. Such good memories. I think that was the only flavor too.





Humor is a rubber sword - it allows you to make a point without drawing blood. Mary Hirsch
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Gretchen's picture

(post #66648, reply #4 of 32)

I absolutely adore soft serve ice cream--anyone's!!!

Gretchen

Gretchen
chefjojo7's picture

(post #66648, reply #22 of 32)

Growing up at the Jersey Shore I felt like I lived on frozen custard.  While living in the Mid-West I found the closest thing to frozen custard was at a place called Ted Drewes.

Risottogirl's picture

(post #66648, reply #23 of 32)

I grew up in Maine and Ihad never heard of frozen custard until I had some at Ted Drewes in St. Louis a couple of years ago.

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

drussell's picture

(post #66648, reply #32 of 32)

There's a frozen custard place in New Gloucester that opens in May/June and is open through the summer (until September sometime). Near the turn to Sabbath Day Lake. DD makes me stop there in the summer if we aren't on the turnpike. I'm not very fond of anything cold, sensitive teeth (so I can't vouch for it, but DD and DH seem to love it.)    

DeannaS's picture

(post #66648, reply #5 of 32)

If Ritter's is like the frozen custard places around here, it's nothing at all like Dairy Queen. DQ is essentially ice milk - i.e. a low fat soft serve concoction. The frozen custard places are extremely high fat - both in milkfat and egg yolk content.

This is a pretty good explanation of what we see as frozen custard:
http://en.wikipedia.org/wiki/Frozen_custard

I generally feel like what I make at home is by default closer in texture to frozen custard, because I don't have the right equipment to get the same overrun as store-bought ice cream. But, I don't generally use as much cream as the custard places do.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

Gretchen's picture

(post #66648, reply #6 of 32)

I wasn''t and didn't mean to equate it to DQ at all. That's why I mentioned the custard stand. But it IS a soft serve product as far as I know.

Gretchen

Gretchen
DeannaS's picture

(post #66648, reply #7 of 32)

Yah, that probably shouldn't have been addressed to you - it was more of a generalized comment, cause it seems like frozen custard is sort of a localized delicacy.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

Gretchen's picture

(post #66648, reply #8 of 32)

I think I can make it pretty easily by freezing my boiled custard recipe and not taking it to "hard" frozen.

Gretchen

Gretchen
Glenys's picture

(post #66648, reply #9 of 32)

I made an ice cream this week that had a bit of flour, just a bit, stirred into the custard; reminded me of England.

Gretchen's picture

(post #66648, reply #10 of 32)

I have seen a number lately that add cornstarch. I think they say it cuts down the possibility of ice crystals, but am not sure.

Gretchen

Gretchen
Glenys's picture

(post #66648, reply #11 of 32)

I made my with full cream and no milk, eggs of course; still had a bit of crystal, even with the flour. Didn't matter, the saffron was deeelicious.

Judy/AZ's picture

(post #66648, reply #12 of 32)

No, it's not like soft-serve Dairy Queen. It's not as hard as ice cream, it's between soft-serve and ice cream and very rich, creamy smooth - like eating velvet. I know it must be made with egg yolks and heavy cream. I just thought someone from the east coast would know.

Gretchen's picture

(post #66648, reply #13 of 32)

Make the "boiled custard" base as for ice cream and freeze it to the consistency you like.

Gretchen

 


Edited 5/11/2008 4:38 pm ET by Gretchen

Gretchen
Jean's picture

(post #66648, reply #14 of 32)

Does anyone have one of those home soft-serve machines?






Humor is a rubber sword - it allows you to make a point without drawing blood. Mary Hirsch
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
MadMom's picture

(post #66648, reply #15 of 32)

I do.  Mine is made by Cuisinart, makes soft serve ice cream and tops it with sprinkles if you desire. 



Not One More Day!
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Gretchen's picture

(post #66648, reply #16 of 32)

DS wanted a wooden ice cream churn and was about to fork out $60 at Target for one when he found one for $5 at an attic sale!! Good buy. I've looked at them in LLBean and WS with some envy/interest at much more.


I think I still remember how to make ice cream in a churn, and it seems to me that when you freeze it there is the point before you pack it in ice and salt that it is basically soft serve--and ours is never REAL hard anyway. Am I crazy (about this--no other area need be commented upon!! ;o) )


Gretchen
Gretchen
MadMom's picture

(post #66648, reply #17 of 32)

I think that with most ice cream, you can freeze it until it is a soft serve consistency or you can freeze it really hard.  It seems to depend on the amount of churning and freezing you do.  I can remember sitting on the ice cream churn to keep the lid down, sure did make for a cold fanny!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Jean's picture

(post #66648, reply #18 of 32)

Do you use it often?





Humor is a rubber sword - it allows you to make a point without drawing blood. Mary Hirsch
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
MadMom's picture

(post #66648, reply #19 of 32)

Would you believe I've had it since Christmas and used it once.  It might be nice this summer, but I would never have bought it; it was a gift.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Quilter's picture

(post #66648, reply #27 of 32)

I do.  An impulse purchase while on holidays 5 years ago.  Used it a few times that summer, and not since.  I was less than impressed to tell the truth.  The recipes it came with were delicious, but the machine didn't work very well at all. As the ice cream got colder, and thicker, the machine really couldn't handle the load and stalled.


 

Jean's picture

(post #66648, reply #28 of 32)

Thanks for the info. Another space invader that I don't need then.





Humor is a rubber sword - it allows you to make a point without drawing blood. Mary Hirsch
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
MadMom's picture

(post #66648, reply #29 of 32)

No, you really don't need it.  It was fun to amuse the boys, but unless you want to eat it all at once, what the heck do you do with it?



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Jean's picture

(post #66648, reply #30 of 32)

Set up a roadside stand??





Humor is a rubber sword - it allows you to make a point without drawing blood. Mary Hirsch
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
MadMom's picture

(post #66648, reply #31 of 32)

There's an idea, LOL.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Geoffchef's picture

(post #66648, reply #24 of 32)

DW and I popped into a DQ last summer on impulse. First time either of us had been there in many years. What a disappointment.


 


ADAM'S APPLE, n.
A protuberance in the throat of man, thoughtfully provided by Nature to keep the rope in place.
Ambrose Bierce - The Devil's Dictionary


 

 

ADAM'S APPLE, n.
A protuberance in the throat of man, thoughtfully provided by Nature to keep the rope in place.
Ambrose Bierce - The Devil's Dictionary

 

roz's picture

(post #66648, reply #20 of 32)

Try to google gelato. I remember eating it in Italy and it was quite different than American ice creams. A lot smoother and silky feeling to the tongue. I really don't know what the difference is, as some gelato recipes have cream, milk and eggs as well.

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Judy/AZ's picture

(post #66648, reply #21 of 32)

Thank you roz. This custard did have a very smooth and silky feeling in my mouth. They also serve gelato at Ritter's. I didn't taste is though. I'll try the gelato recipe, perhaps that is what I'm looking for.