frozen custard

Frozen Custard – Gluten and Dairy Free

Serves 4   - Recipe can easily be doubled.

25 ml (5 t) Corn flour
375 ml (1.5 c) Soy milk
3 ex large egg yolks 
30 ml (2 T) Huletts Castor Sugar
80 ml (⅓ c) pecan nuts 
1.5 T Huletts Maple Syrup
  1. 4 x 125 ml capacity moulds
  2. Combine corn flour with ¼ cup soy milk in a microwave proof bowl or jug. Stir until smooth. Stir in remaining milk.
  3. Microwave on medium high for 1 to 2 minutes until hot (do not allow to boil). Set aside.
  4. Place the egg yolks and sugar in a large microwave bowl and beat using an electric mixer until thick and pale. Add the milk mixture to the egg mixture and stir to combine.
  5. Microwave on medium high for 1½ minutes and stir. Microwave for a further 1½ minutes or until custard is thick.
  6. Pour custard into moulds and cover with plastic wrap.
  7. Place in freezer for 2 - 3 hours or until just frozen.
  8. Place the pecan nuts between 2 sheets of paper towel on a microwave plate.
  9. Microwave on low for 2 – 3 minutes or until just toasted. (Watch as nuts burn easily). Cool and chop into small pieces.
  10. Combine the pecans and maple syrup in a small jug.
  11. To serve: run a knife around the inside of each mould and turn the custards out onto serving plates.
  12. Top the custards with the maple pecans.