Coffee custard

4 Aug

We Wisconsinites know a thing or two about food. We like beer, but we like real beer. We like cheese, but we like real cheese. We like ice cream, but we—especially in Milwaukee—prefer custard.

I can remember numerous trips to Kalt’s or Sweet’s on the northwest side for burgers and malts with my parents, and many trips to Kopp’s Frozen Custard on the south side for custard—what else?—with my dad.

I love its thick, creamy, velvety texture compared to ice cream (which is the result of incorporating eggs into the base). I can’t think of anything that quite compares.

My mom, on a whim a couple months ago, bought an ice cream maker. She researched recipes and developed recipes for a couple different flavors. She insisted that last weekend, when Christopher and I visited, we make some.

I was tickled. She didn’t even have to twist my arm. We put together the base for coffee-flavored custard late Saturday morning, chilled it down Saturday afternoon and churned it Saturday night.


Here’s my mom’s recipe:

2 12-ounce cans evaporated milk

2/3-3/4 cup sugar

1/2 cup instant coffee granules

Pinch salt

3 egg yolks, room temperature, beaten

1 teaspoon vanilla extract

12 ounces heavy whipping cream



In a medium saucepan, heat evaporated milk and sugar over medium heat and whisk until dissolved. Whisk in instant coffee.  Add salt and stir.


In small bowl, temper egg yolks by adding a bit of the hot milk mixture to the yolks and whisking until combined. Add more of the milk mixture to the eggs until the temperature of the yolk mixture is closer to that of the milk mixture.


Remove saucepan from heat and pour tempered yolks into milk mixture. Place saucepan back on heat and allow to come back to steaming heat.


Test mixture with a wooden spoon—if you can make a noticeable line through the cream on the back of a wooden spoon, then your mixture is ready. Remove saucepan from heat and add vanilla and cold heavy whipping cream.



Pour milk mixture through fine mesh sieve or strainer and into metal mixing bowl and place bowl in ice bath. Stir occasionally. Place mixture in ice bath in refrigerator for several hours. Allow mixture to thoroughly chill.



Pour ice cream base into ice cream maker, turn on and churn until it reaches desired consistency.


Mmmm. I have no words. My mom makes a mean custard.


2 Responses to “Coffee custard”

  1. Karin (mom) Herd August 4, 2011 at 5:07 pm #

    It sure was good! The blog about it looks great too!

  2. kaylabee18 August 5, 2011 at 4:20 pm #


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