Ice Cream

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Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

If you’ve had the pleasure of visiting the great American Midwest, you’ve likely licked your fair share of frozen custard—a dense and creamy frozen treat that is said to have been invented in New York but is undeniably loved best in our nation’s middle section.Frozen custard is all about eggy richness and flavor; after all, it’s basically a frozen crème anglaise. Cooking the custard base with precise temperature control allows you to hit the Goldilocks level of egginess—delightfully present but not overpowering at all. Churn it up and make the best sundaes of all time.EDITORS’ NOTE: We’ve updated this recipe to improve the texture of the frozen custard, streamline the process, and provide multiple options for churning. The ingredient amounts and ratios have been adjusted, most notably the quantities of cream and milk in the base. If you prefer to use the original recipe, we’ve included it as a tip at the end of the recipe before the make-ahead and storage instructions.

Frozen Custard

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