These Sweet Recipes Are Perfect For Celebrating National Frozen Custard Day

INGREDIENTS:
2 cups heavy cream
1 cup half and half
1 1/4 cup sugar
1 vanilla bean seeds scraped out and reserved
6 egg yolks
1 1/2 sleeves of broken up Oreos

DIRECTIONS:
In a saucepan over medium low heat, combine the heavy cream, half and half, sugar, and vanilla bean pod and seeds. Stir occasionally, heating the mixture until bubbles form around the edges. Remove from heat. Meanwhile, whisk 6 egg yolks together, vigorously until pale yellow. After you have removed the cream mixture from heat, remove a few tablespoons of the hot cream mixture from the pan, and slowly, whisking constantly, pour the hot cream mixture into the eggs. Do not add the eggs straight or they will scramble at the bottom. Once you have added about 5 tablespoons of the hot mixture return the pan with the cream mixture to medium-low heat and slowly whisk in the entire egg mixture.

Heat, stirring constantly until thickened. You should be able to dip the back of a spoon into the mixture and the cream should coat the back of the spoon. You can test this by dragging your finger through the cream on the back of the spoon and if it leaves a trail you’re done. Don’t cook hotter than 160 degrees. Remove from heat and chill in the refrigerator (for several hours or overnight). Once the mixture is chilled freeze according to your ice cream maker’s instructions (a 4-5 quart machine). When the ice cream is almost done churning, take one sleeve of Oreo cookies and break them up into the ice cream machine. Transfer to a freezer-safe container, a few scoops at a time, crumbling the remaining cookies into each layer and freeze for at least four hours before serving. via Oh Sweet Basil

INGREDIENTS:
1 cup whole milk
1 cup granulated sugar
2 cups heavy cream
pinch of salt
2 tsp.pure vanilla extract, or one vanilla bean
6 egg yolks
1/2 cup Bing cherries pitted and rough chopped
1/2 cup dark chocolate chips, or a 4 0z. semi-sweet dark chocolate bar roughly chopped or shaved

DIRECTIONS:
Place in a medium sauce pan, milk, cream, sugar, salt, and vanilla. Turn heat to medium and whisk until sugar is thoroughly melted. Remove from heat. Set aside. Beat the egg yolks in a medium bowl and slowly add into the cooled (slightly warm is ok but not hot) milk mixture. Whisk the eggs into the milk mix and return the pot to the stove on medium heat. Whisk constantly until the custard slightly thickens (lightly coats a spoon). Just under a boil. Remove from heat and whisk constantly until room temperature (quick cool over ice if desired). Cover and chill until cold (refrigerate at least an hour or so to chill thoroughly) chill (but do not freeze) the chopped chocolate and cherries. Your custard is ready to churn! Start your churn and pour in the custard. via Homemade Food Junkie

INGREDIENTS:
2 cups heavy cream
1 cup whole milk
⅔ cup sugar
⅛ teaspoon fine sea salt
6 large egg yolks

DIRECTIONS:
In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed. via New York Times