French Coffee Custard

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.

Tips

• Freeze your pint completely flat and level in the coldest part of your freezer for a full 24 hours before spinning, this makes a huge difference in how smooth the final texture turns out.
• If your custard comes out crumbly after spinning, add just a tablespoon or two of heavy cream and re-spin on the Ice Cream setting for a creamier result.
• Let your pint sit on the counter for 2 to 3 minutes before inserting it into the Creami, this slight softening helps the machine process it more evenly.

Variations

• Swap the instant espresso powder for 2 tablespoons of unsweetened cocoa powder mixed with 1 tablespoon of instant coffee for a mocha version.
• Use 1 tablespoon of bourbon or rum in place of some of the vanilla extract for a grown-up French cafe twist.
• Add 1/2 teaspoon of almond extract alongside the vanilla for a deeper, more complex flavor that pairs beautifully with the coffee.

FAQ

Can I use instant coffee instead of espresso powder?

Yes, instant coffee works fine as a substitute in the same amount, though espresso powder gives a richer, deeper coffee flavor. Either one dissolves smoothly into your custard base before freezing.

Why did my pint come out icy and crumbly instead of creamy?

This usually means the pint wasn't completely frozen solid, or there's not quite enough fat in your mix to create that smooth texture. Make sure you freeze for the full 24 hours and add a splash of heavy cream before re-spinning.

How long does the frozen pint keep in my freezer?

Your frozen custard pint will stay good for about 2 weeks if wrapped well, though it tastes best within the first week. After that, ice crystals can start to form and affect the texture when you spin it.

Can I make this with less cream to cut down the richness?

You can replace up to half the heavy cream with whole milk, but using all milk will give you an icy result instead of creamy when you spin it. Stick with at least 1 cup of heavy cream for the best texture from your Creami.

Nutrition

Per serving · makes about 2 servings · estimated