{"id":19440,"date":"2015-09-04T11:18:14","date_gmt":"2015-09-04T16:18:14","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=19440"},"modified":"2021-07-16T10:57:12","modified_gmt":"2021-07-16T15:57:12","slug":"copycat-ted-drewes-frozen-custard-recipe","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/copycat-ted-drewes-frozen-custard-recipe\/","title":{"rendered":"Copycat Ted Drewes Frozen Custard"},"content":{"rendered":"\n

If you come to St. Louis and it’s not the dead of winter, chances are high that you will make a stop at Ted Drewes Frozen Custard<\/a>. It’s an iconic Route 66 institution known for its “concretes” – vanilla frozen custard blended with mix-ins, served so thick that you can turn your cup upside-down without the frozen custard falling out. Ted Drewes is one of those places that ex-St. Louisans miss the most and rush to visit as soon as they make it back to town.<\/p>\n\n\n

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\"Ted<\/a><\/figure>\n<\/div>\n\n\n

I’m so excited to have created a copycat Ted Drewes Frozen Custard recipe that tastes crazy close to the original. This recipe can stave off frozen custard cravings and can give those who haven’t had the opportunity to visit St. Louis a refreshing taste of our hometown!<\/p>\n\n\n

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\"Ted<\/a><\/figure>\n<\/div>\n\n\n\n\n

Ingredients and Equipment<\/h2>\n\n\n\n

I’ve been told over the years that Ted Drewes uses honey as a sweetener. My first attempt at a copycat version used 1\/3 cup of honey and 2\/3 cup of sugar. The result was delicious, but didn’t taste like Ted Drewes (I know because I sent Jonathan<\/a> to pick some up for a side-by-side comparison). The honey flavor in my version was WAY too strong. My final version ended up with just 3 tablespoons of honey to about 3\/4 cup of sugar. There’s definitely honey in the original, but not as much as some might think.<\/p>\n\n\n\n

You will also need a candy thermometer [paid link]<\/a> because temperature is really important in this recipe.<\/p>\n\n\n\n

This recipe does require an ice cream maker. I love this one with a built-in compressor [paid link]<\/a>. (If you don’t have one, now is a great time to start planning that Christmas list!)<\/p>\n\n\n\n

For the true Ted Drewes experience, it’s important to blend mix-ins into your custard (think Dairy Queen Blizzards) and to serve the frozen custard at the correct temperature. I found that an immersion blender [paid link]<\/a> worked best to incorporate the mix-ins. But, if you don’t have one, you could use a regular counter-top blender.<\/p>\n\n\n\n

How It’s Made<\/h2>\n\n\n
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\"Ted<\/a><\/figure>\n<\/div>\n\n\n

Plain Frozen Custard<\/h3>\n\n\n\n

To begin, whisk together cornstarch and 1\/2 cup of the milk in a small bowl until the mixture is completely smooth.<\/p>\n\n\n\n

In a saucepan, whisk the remaining milk, sugar, honey, and salt, and then add the cornstarch slurry you just made.<\/p>\n\n\n\n

Heat on medium-high heat until the liquid begins to bubble, then remove it from the stove.<\/p>\n\n\n\n

Whisk the egg yolks in a large bowl, and then slowly add about 1\/2 of the hot milk mixture in. Continue whisking the entire time.<\/p>\n\n\n\n

Tip:<\/span><\/strong> Adding the hot milk slowly is important; if you add it too quickly, you will end up with a scrambled egg mixture and you’ll have to start over.<\/p>\n\n\n\n

Pour the egg yolk mixture back into the saucepan and heat over medium heat until it reaches 170 F, about 5 minutes, stirring the entire time. It’s important to use a candy thermometer here; you do not want the liquid to boil!<\/strong><\/p>\n\n\n\n

Remove from the heat and mix in heavy whipping cream and vanilla extract.<\/p>\n\n\n\n

Pour the mixture into a bowl, cover with plastic wrap (making sure to press the plastic wrap right against the surface of the custard), and refrigerate until cold – at least four hours.<\/p>\n\n\n\n

Once completely cool, use your ice cream maker to churn the ice cream. If you’re not adding mix-ins, go ahead and serve it and skip the rest of these instructions.<\/p>\n\n\n\n

Adding Mix-Ins<\/h3>\n\n\n\n

If you’re planning to add Oreos, chocolate chips, cherries, or anything else, you’re going to want to put the plain custard into the freezer to harden.<\/p>\n\n\n\n

When you’re almost ready to serve, incorporate the mix-ins by blending them with the frozen custard using an immersion blender or countertop blender. For the authentic experience, serve in a large paper cup (I got mine from Sucre Shop<\/a>) and invert to show off its thickness to your guests!<\/p>\n\n\n\n

Tip:<\/span><\/strong> If the frozen custard is too soft after adding mix-ins, return it to the freezer for five minutes just before serving.<\/p>\n\n\n

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\"Ted<\/a>
Try this at home, but maybe not over your white carpet. :)<\/figcaption><\/figure>\n<\/div>\n\n\n

Expert Tips and FAQs<\/h2>\n\n\n\n
What are some mix-ins that work well?<\/strong>

Classic mix-ins are fruit, Oreos, chocolate chips, cookies, brownies, and nuts, and peanut butter cups. Seasonal favorite additions include apple pie<\/strong><\/a> and pumpkin pie. I enjoy the contrasting texture when you add something in that doesn’t blend smoothly.<\/p> <\/div>

Why do I have to freeze the frozen custard before adding mix-ins?<\/strong>

Freezing it first should give you the perfect texture and temperature right after blending – soft but not soupy. If the custard gets too warm after blending, just pop it back in the freezer for a few minutes before serving.<\/p> <\/div> <\/div>\n\n\n\n