Culver Vanilla Custard [0000516]

Ingredients:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 vanilla bean, split lengthwise, or 1 tablespoon pure vanilla extract
6 large egg yolks
1/4 teaspoon salt
1/2 cup gluten-free powdered sugar (for dusting, optional)
Fresh berries (for garnish, optional)
Gluten-free chocolate syrup (for drizzling, optional)

Instructions:

In a medium saucepan, combine the heavy cream and whole milk. If using a vanilla bean, scrape the seeds from the bean and add both the seeds and the bean to the mixture. If using vanilla extract, skip this step for now.

Heat the cream mixture over medium heat, stirring constantly, until it begins to steam. Do not let it boil.

In a separate bowl, whisk together the granulated sugar, egg yolks, and salt until well combined.

Slowly pour a small amount of the hot cream mixture into the egg mixture, whisking constantly to temper the eggs. Gradually add the rest of the hot cream mixture while continuing to whisk.

Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes. If you're using vanilla extract, stir it in now.

Remove the saucepan from the heat and let the custard cool to room temperature. Then, refrigerate it for at least 4 hours or until it's thoroughly chilled.

Once chilled, remove the vanilla bean (if used) and churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer the custard to an airtight container and freeze for an additional 2-3 hours or until it firms up.

Serve your gluten-free Culver's Vanilla Custard with a dusting of gluten-free powdered sugar, fresh berries, or a drizzle of gluten-free chocolate syrup, if desired.

Enjoy your homemade gluten-free vanilla custard, reminiscent of Culver's delicious treat!