Homemade Soft Serve Frozen Custard

Place the pot on the stove over medium heat, stirring occasionally until it has reached a temperature of 175°F. Do not let it boil or simmer.

While the cream mixture heats, separate the yolks (7) from 7 eggs by cracking into a medium-size bowl and pull the yolks out and separating by hand. Reserve 2 egg whites if making waffle cones.

Once the mixture has reached 175°F, ladle in a splash of the cream and whisk in until combined. Rinse and repeat a couple of times until the yolk mixture is nice and hot.

Once the yolk mixture is hot, pour back into the pot and continue to heat, moving the heat back and forth from medium to low to maintain the 175°F while stirring constantly until it thickens and coats the back of a spoon. This should take about 15 minutes.

Strain the mixture through a fine-mesh strainer into a bowl and set over an ice bath. Stir until it is completely cold.

Pour into an ice cream maker and churn following the directions of the ice cream maker.

After the ice cream has finished churning, place into a piping bag with a star design tip, and pipe it into the cone of choice.

Optionally, place in a container in the freezer until firm to allow the frozen custard to become scoopable

Start by mixing together egg whites (2) until frothy then whisk in heavy cream (¼ cup), vanilla extract (2 tsp), and sugar (½ cup). While constantly whisking, slowly stream butter (¼ cup).

Sift in flour (⅔ cup) whisking until a smooth batter has formed.

Lightly grease a preheated waffle iron with some oil then pour in 0.25 cup of the waffle batter and cook for about 1 minute.

Once golden brown, pull the waffle off the iron onto a clean dry towel.

Using a cone shaper, wrap the waffle tightly and hold until it sets in shape.

Place into a glass until crispy and crunchy before scooping or piping in the custard.