Go Back
Print Recipe

No Churn Frozen Custard Experiment 1: Just Sugar

Let's try adding sugar to decrease the freezing point!
Adapted from Stella Parks No-Churn Vanilla Ice Cream Recipe published on Serious Eats 
Prep Time30 minutes
Cook Time30 minutes
Total Time9 hours
Course: Dessert
Keyword: buttercream, custard, dessert, eggs, freezer, frozen custard, frozen dessert, Ice cream, no churn, recipe, whipping cream, without an ice cream machine
Servings: 6 people

Equipment

  • stand mixer

Ingredients

  • 170 g Heavy Whipping Cream (approximately 3/4 cup)
  • 3 eggs Large (approximately 155 g)
  • 100 g sugar (approximately 1/2 cup)

Instructions

  • Whip the cream until thick enough to hold stiff peaks; the time will vary depending on the mixer.  Transfer to a container and store in the refrigerator. 
  • Rinse the bowl and whisk, and wipe dry.
  • Fill a pot with approximately 2 inches of water and bring to a boil. Lower heat to a simmer ( to maintain simmer I kept the heat very close to low). Place whole eggs and sugar in the bowl of a stand mixer, and whisk to combine. Place bowl over the steaming pot, making sure bottom does not actually touch the water.  Whisk egg mixture constantly, and cook until a thermometer placed in the center of the egg mixture reads 160°F (71°C).  This should take approximately 5 minutes.
  • Transfer bowl to a stand mixer fitted with a whisk attachment (or use a hand held electric mixer). Whip on high speed until the mixture is at the ribbon stage: foamy, tripled or quadrupled in size, and about the consistency of soft serve ice cream.  This should take anywhere from 5-10 minutes.
  • Fold the prepared whipped cream into the egg mixture, working gently to incorporate it as thoroughly as possible without deflating or over mixing the base.
  • Using a spatula, carefully scrape into a chilled container, cover, and freeze until firm enough to scoop.
  • If you’re doing the experiment wait at least 8 hours before comparing your results.

Notes

Experiment 1: Calculating Freezing Point Depression
170g heavy cream (60 g fat, 110 g H2O)
155g 3 large eggs (38 g H2O/egg x3= 114 g H2O)
100 g sugar (1 mol sugar= 342.3 g) 100/342.3 = .29 mol
This ice cream contains approximately:
224 g H2O  100 g sugar (.29 mol) Molality= .29 mol/.224kg = 1.30 mol/kg
cryoscopic constant of water (1.853 °C·kg/mol).
ΔTF = – KF · m · i = -1.853 · 1.30 · 1 = -2.4°C