ICE_CREAM
Old-Fashioned Vanilla Custard
🍒 Be the first to rate this🥄 18 min prep❄️ 24 hr freeze🍦 1 pint
CreamySweet
Plain vanilla gets slept on, but this Old-Fashioned Vanilla Custard is the one I keep coming back to in the Ninja Creami. The egg yolks make it taste like the frozen custard stand my grandparents used to drag us to, eggy and rich and properly smooth. I cooked the base low and slow, and the vanilla bean paste gives it those little black specks that make it look homemade because it is. Let the pint sit on the counter five minutes before you spin it. Rock-hard from the freezer and your machine will fight you.
How it spins
🍦
Program
Ice Cream
❄️
Freeze
24 hrs
🥄
Prep
18 min
🥡
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
- Vanilla Bean Paste1 tbsp
- Fine Salt1 garnish
Directions
- 1Heat the milk and cream until just steaming.
- 2Whisk the egg yolks, sugar, and a pinch of salt until pale and thick.
- 3Temper the yolks with a ladle of the hot dairy, then return everything to the pan.
- 4Cook over low heat, stirring constantly, until it reaches 165-175F and coats a spoon, then stir in the vanilla.
- 5Strain, cool completely, pour into a Creami pint below the max line, and freeze flat for 24 hours.
- 6Spin on the ICE CREAM preset, Re-spinning with a splash of milk if needed, then serve.
Ratings & Reviews
No ratings yetBe the first to rate and review this recipe!