Cookie Butter Frozen Custard Swirl

Directions

1. 1Whisk the egg yolks and brown sugar until pale, then warm the milk and cream and slowly temper them into the yolks.
2. 2Cook the custard gently until it lightly coats a spoon, whisk in the cookie butter until smooth, and let it cool.
3. 3Pour the cooled custard into a Swirl 2-in-1 pint at or below the max-fill line.
4. 4Freeze the pint flat for about 24 hours until fully solid.
5. 5Lock the pint into the Swirl and run the Ice Cream program, then Re-spin if it looks dry.
6. 6Fold the crushed cookies through a mix-in hole, attach the nozzle, pick the soft-serve setting, and pull the handle for a spiced custard swirl.

Tips

• Freeze your pint completely solid for the full 16-24 hours; if it's not rock hard when you insert it into the Creami, you'll get a slushy result instead of that creamy custard texture.
• Pour the base into your Creami pint container and leave a half-inch of headspace at the top so it has room to expand as it freezes.
• If your first spin comes out crumbly or powdery, add just a splash of heavy cream or whole milk and re-spin for a smoother, creamier texture.
• Use an ice cream thermometer when cooking the custard base to hit the right temperature; this affects how well it freezes and spins in the machine.

Variations

• Swap half the cookie butter spread for almond butter or peanut butter for a nuttier flavor while keeping the same creamy base.
• Replace the brown sugar with maple syrup or honey, using about three-quarters the amount since liquid sweeteners are more concentrated than sugar.
• Stir in crushed vanilla wafers or graham crackers after the custard cools but before freezing for a textured swirl throughout.

FAQ

Can I use store-bought custard instead of making my own?

Yes, you can use quality store-bought vanilla custard as your base; just swap it in at the same volume and freeze it flat for 16-24 hours before spinning.

Why did my pint freeze but spin out crumbly or icy?

This usually means the pint wasn't frozen solid enough or the base had too much sugar and not enough fat; try adding a tablespoon of heavy cream before re-spinning.

What if I want a lighter version without so much cream?

Replace half the heavy cream with half-and-half or whole milk, though the result will be less creamy; you may need to add a splash of liquid during spinning to get the right texture.

How long can I keep the frozen pint in my freezer?

The pint stays good for up to two weeks; after that, ice crystals can form and affect the texture when you spin it.

Nutrition

Per serving · makes about 2 servings · estimated