Missouri’s Frozen Custard

As with  a previous recipe for playing with Dairy Queen ice cream, these two following recipes call for a blog entry of their own.

Driving south from Kansas City to Lake of the Ozarks, MO we passed sign after sign advertising ‘Frozen Custard’ and when I googled what this treat might be, I found it is my Grandmother’s ice cream recipe!!! She was originally from Missouri,  traveling to the Northwest as a young bride, so like a light bulb switched on, it made sense this is the origin of her wonderful ice cream.

Custards are traditionally cooked, as her chocolate ice cream recipe is, but for some reason, her vanilla ice cream is not – how I wish I’d been old enough to ask her the whys.

If you love ice cream, I’m sure you will be very happy making either or both of her recipes.This recipe can also be found in my book, “a Chef’s Journey…Home.”
Smoked Honey Ice Cream

My Grandma Fry’s (another of those Nelson girls~Gert) Ice Cream is the best ice cream you will ever taste! There is an ongoing debate whether to leave the paddle in the ice cream maker while it ripens or remove it and let the kids fight over who gets the paddle. If you love your kids, you’ll remove the paddle. For some reason my sister and I called our maternal grandparents MoreMommy and MoreDaddy…who knows why?

MoreMommy’s Vanilla Ice Cream

4 eggs
2 cups sugar
Dash of salt
1 qt. milk
1 qt. heavy cream
3 T. vanilla

With a whisk or an electric mixer, beat the eggs and add the sugar and salt and combine well, making sure the sugar is dissolved.  Stir in the milk, cream and vanilla. Chill in the refrigerator for a couple of hours. Make the ice cream according to your ice cream maker’s instructions. When done, take the paddle out and let the kids enjoy themselves while the ice cream sets up.

CJ’s tip: Make sure there are children around when you make ice cream – IF you have the old fashioned ice cream maker. We have such wonderful memories of my Dad making ice cream when all eight cousins were together in the summer. Starting the youngest (and the lightest) they worked up in age and weight, so that when the cranking got difficult the biggest grandchild would be sitting on the machine to help steady it. Then Grandpa made a show of getting  away, with the paddle, from Susie, Sherri, Leslie, Lynnie, Tracie, Scottie, Laurie and Mattie chasing after him.

And, here’s her Chocolate Ice Cream and what a wonderful treat it is.

MoreMommy’s Chocolate Ice Cream

2 1/3 cups milk
4 eggs
1 1/3 tsps. flour
1/4 tsp. salt
1 cup sugar
3 squares of chocolate (bittersweet or semi-sweet, 1-oz. squares)
1 tsp. cinnamon or nutmeg
2 1/3 cups heavy cream
2 1/3 cups milk
1 tsp. vanilla

Scald the 2 1/3 cups milk in a large saucepan and set aside. In a bowl, beat the eggs then mix in the flour, salt and sugar; add this to the scalded milk.  Melt the chocolate over hot water and add this to the milk and egg mixture along with the cinnamon or nutmeg. Cook until smooth and well-blended.

Cool, then add the heavy cream, the other 2 1/3 cups milk and vanilla. Refrigerate overnight before making the ice cream according to mfg. instructions.

CJ’s tip: Scalding milk means bringing it nearly to a boil. Scalding serves to kill potentially harmful bacteria in the milk and destroys enzymes that keep the milk from thickening in recipes. Pasteurization has made scalding milk unnecessary, but for some reason, I still do this step in the old recipes.



Lemon Cheesecake Ice Cream

This was such a spectacular result it deserves a blog entry of its own!

At the Walker, MN farmers market a few days ago a vendor was selling pkg. dips – desert and savory. One caught my eye, Lemon Cheesecake Cheeseball & Desert Mix and just from the picture, I bought it with no idea what I’d do with it.

Before I got home, I knew what I was going to do. Being in the travel trailer with very little room in the freezer, I have never been able to make ice cream. But, with light bulbs exploding in my mind, I grabbed my little hunk of leftover cream cheese while Roy hit the road for the nearest Dairy Queen.

Mixed up 1/2 the pkg. of mix with the softened cream cheese and when Roy walked in the door, I added the pint of soft ice cream to the mix; froze it and waited very impatiently for it to harden enough to dig in.

I haven’t been so impressed with a desert for a long time for a few reasons –

  • Almost every town we hit has a Dairy Queen and a pint is only $1.99.
  • My freezer won’t hold more than that amount
  • Just think of all the flavors to add to the ice cream
  • And, Dairy Queen is lower fat than regular ice creamWhat a decision as to what flavor next….Huckleberry, Chokecherry, CHOCOLATE!

    To me, this is a win win situation – and the same day one of the wines we picked up from Forestedge Winery, also in Walker, MN – Black Currant, was wonderful with the ice cream.