Frozen Custard

Frozen Custard (Dried eggs)

View liquid egg formulation

Yield: 2500g frozen custard

Ingredients Percent (%) Grams Volume
Milk, whole 39.45 986.20 32 fl. oz.
Heavy cream 38.48 961.95 32 fl. oz.
Sugar, granulated 15.02 375.62 2 cups
Egg yolks, dried 2.97 74.21 1 1/4 cups
Water 3.63 90.70 3 1/4 fl. oz.
Vanilla extract 0.45 11.32 2 3/4 tsp.
Total 100.00 2500.00

 Method of Production:

  1. Combine all ingredients except vanilla; mix with an immersion blender until homogenous.
  2. Transfer into heat-safe poly bags and seal. Pasteurize at 161° F for 20 minutes in water bath. Alternatively, heat the mixture in a non-reactive sauce pot over medium low heat, whisking constantly, until 160° F and slightly thickened.
  3. Let mixture cool to room temperature then stir in the vanilla.
  4. Cover and refrigerate for at least 3-4 hours before churning.
  5. Once chilled, pour into ice cream machine and churn for 50 minutes.
  6. Transfer the thickened ice cream to a freezer-safe container and freeze for at least 4 hours to harden. Store frozen until ready to serve.


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