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ICE_CREAM

French Coffee Custard

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๐Ÿฅ„ 18 min prepโ„๏ธ 24 hr freeze๐Ÿฆ 1 pint
CoffeeCreamySweet
French Coffee Custard

I'm the guy who needs coffee to function, so a French Coffee Custard in the Ninja Creami was basically inevitable. It tastes like a frozen latte that grew up, smooth and a little grown-up bitter from the espresso powder, not that fake coffee-candy flavor. My wife stole the first scoop and declared it dessert and breakfast, which I respect. Dissolve the instant espresso in the warm base so you don't bite into gritty specks later. First spin looks crumbly every single time, so add a splash of milk and re-spin until it turns creamy.

How it spins

๐Ÿฆ
Program
Ice Cream
โ„๏ธ
Freeze
24 hrs
๐Ÿฅ„
Prep
18 min
๐Ÿฅก
Makes
1 pint

Tip: freeze the pint on a level shelf for a full 24 hours. If the first spin looks crumbly, add a splash of milk and run Re-spin.

Ingredients

  • Whole Milk1 cup
  • Heavy Cream0.75 cup
  • Granulated Sugar0.5 cup
  • Egg Yolks4 whole
  • Instant Espresso Powder1.5 tbsp
  • Vanilla Extract1 tsp

Directions

  1. 1Stir the espresso powder into the milk and cream, then warm until steaming.
  2. 2Whisk the egg yolks with the sugar until pale and thickened.
  3. 3Temper the yolks with some of the hot coffee dairy, then return the mixture to the pan.
  4. 4Cook gently, stirring constantly, to 165-175F, then stir in the vanilla.
  5. 5Strain, cool fully, pour into a Creami pint under the max line, and freeze flat for 24 hours.
  6. 6Process on the ICE CREAM preset, Re-spinning with a little milk if crumbly, then serve.

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