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.
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!
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!
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!
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.
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)
@@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.
@@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.
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.
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.
That custard looks amazing!
Exactly the recipe I was looking for, thank you!
I'm glad you enjoyed! Thank you!
Great share! ❤ Kopps will get my business, if I find myself visiting Wisconsin.
@@BeauTeaToday it’s the best. Thank you for the reply!
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.
Oh yes, frozen custard is the absolute best. Ice cream can’t compare. Love custard
Yumm
2 1/4 cup of heavy cream
1cup of whole milk
3/4 of sugar
Pinch of kosher salt
Flavorings
175degrees Fahrenheit
7egg yolks
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!
Happy you enjoyed the recipe!
So educational 🥰🥰🥰🥰
Great narration! Love the recipe.
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!
Kopps is the 🐐 thank you for the support!
Love orange custard; what would you use to make orange flavor
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!
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.
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)
@@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.
@@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.
@@holcyskitchen6548
Great tips, thanks.
Yes I know about the ninja creami being based off of the more expensive pacojet.
@@holcyskitchen6548
Great info! Thanks!
I wanna get some custard
Leon’s has blue moon..
u telling me its better than gelato?
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.
@@holcyskitchen6548 yes 💯