Gingerbread Custard Shake
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I made this Gingerbread Custard Shake in the Ninja Slushi for our family Christmas Eve, and it disappeared before the actual dessert came out. Heavy cream and egg yolks make it a real frozen custard, thick and silky, not a watery shake, and the brown sugar syrup with cinnamon makes the whole kitchen smell like a gingerbread house. My mother-in-law, who critiques everything, asked for the recipe, which never happens. Run it on MILKSHAKE. One real tip: cook your custard base and chill it fully before it goes in, or the egg yolks won't set up right and you'll lose that scoopable texture.
Your machine size
Slushi 64 oz (Standard) · quantities scaled ×1
💡 Serve within 30 minutes
High-fat dairy can churn into butter under long agitation. Dispense and enjoy soon after it's ready.
Ingredients
- Heavy Whipping Cream10 oz
- Whole Milk3 oz
- Brown Sugar Simple Syrup3 oz
- Egg Yolks2 yolks
- Ground Cinnamon1 tsp
- Ground Ginger0.5 tsp
- Ground Nutmeg0.33 tsp
- Vanilla Extract0.5 tsp
- Table Salt0.25 tsp
Makes ~22 oz
Directions
- 1Whisk the 2 egg yolks and the brown sugar simple syrup in a mixing bowl until smooth.
- 2In a saucepan, combine heavy cream, cinnamon, ginger, and nutmeg. Heat until barely simmering.
- 3Temper the eggs by slowly whisking 5 to 6 tablespoons of the hot cream into the egg mixture.
- 4Pour the tempered egg mixture back into the saucepan and cook on low heat until the custard coats the back of a spoon.
- 5Remove from heat, then whisk in the whole milk, vanilla extract, and salt. Refrigerate until fully chilled.
- 6Pour the cold custard into the machine, select MILKSHAKE, increase coldness to level 10, and run for 25 minutes.
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