Ninja Creami Custard Recipe
Creamy Ninja Creami Custard Ice Cream — a rich, homemade custard made with whole milk, heavy cream, egg yolks, and vanilla. Churned in the Ninja Creami for an ultra-smooth, velvety texture, this easy recipe freezes in a pint for 24 hours and spins to perfection. Serve plain or fold in chocolate chips, caramel, or fruit for a gourmet treat perfect for summer and special occasions.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup granulated sugar
- Pinch of salt
- 6 large egg yolks
- 1 tablespoon vanilla extract
- 2 teaspoons vanilla bean paste
Instructions
- Preparing the Base Mixture: In a medium saucepan, combine the heavy cream, whole milk, sugar, and pinch of salt. Heat the mixture over medium-low heat, stirring occasionally until the sugar dissolves, about 3-5 minutes. Be careful not to let it boil!
- Tempering the Eggs: While your cream mixture heats up, whisk the egg yolks in a separate bowl until smooth. Gradually add about 1/2 cup of the warm cream mixture to the eggs, whisking constantly. This step is called "tempering," which prevents the eggs from cooking too fast and scrambling.
- Combining Mixtures and Adding Vanilla: Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Stir it all together and cook for another 3-5 minutes until the mixture thickens enough to coat the back of a spoon. Remove from heat and whisk in vanilla extract and vanilla bean paste.
- Straining the Mixture: To ensure your custard is silky smooth, strain it through a fine mesh strainer into a clean bowl to remove any lumps or cooked egg bits.
- Cooling and Refrigerating: Let the custard cool to room temperature (about 30 minutes), then cover and refrigerate for at least 3-4 hours, or overnight for best results.
- Freezing and Processing in Ninja Creami: Once your custard is chilled, pour it into the Ninja Creami pint container and freeze for 12-24 hours. When ready, process the custard in the Ninja Creami on the Ice Cream setting. If the texture isn’t smooth enough, use the "Respin" setting to achieve the perfect creaminess.
Video
Notes
- For best results, ensure the custard is fully chilled before freezing.
- You can substitute the vanilla extract with other extracts (like almond or mint) to experiment with different flavors.
- Store leftover custard ice cream in an airtight container in the freezer for up to 1-2 weeks.
- The recipe is customizable—add chocolate chips, fruit, or nuts to the custard base before freezing.