ICE_CREAM
French Coffee Custard
๐ Be the first to rate this๐ฅ 18 min prepโ๏ธ 24 hr freeze๐ฆ 1 pint
CoffeeCreamySweet

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
๐ฆ
Program
Ice Cream
โ๏ธ
Freeze
24 hrs
๐ฅ
Prep
18 min
๐ฅก
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
- 1Stir the espresso powder into the milk and cream, then warm until steaming.
- 2Whisk the egg yolks with the sugar until pale and thickened.
- 3Temper the yolks with some of the hot coffee dairy, then return the mixture to the pan.
- 4Cook gently, stirring constantly, to 165-175F, then stir in the vanilla.
- 5Strain, cool fully, pour into a Creami pint under the max line, and freeze flat for 24 hours.
- 6Process on the ICE CREAM preset, Re-spinning with a little milk if crumbly, then serve.
Ratings & Reviews
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