How to Make the BEST Frozen Custard at Home! | Frozen Custard and More in the Ninja® CREAMi™
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- Опубликовано: 25 авг 2024
- Charlotte is back, this time making frozen custard in the Ninja® CREAMi™ Ice Cream Maker. Along with Vanilla and Chocolate Frozen Custard, she also makes Caramel Macchiato Ice Cream and Cinnamon Rum Chata Ice Cream!
Vanilla Frozen Custard
2 cups heavy cream
1 cup whole milk
2/3 cups sugar
Pinch of salt
6 large egg yolks
1 T vanilla extract
2 t vanilla bean paste
Add cream, milk, sugar and salt to a small saucepan over medium low heat.
Simmer about 3-5 minutes or until sugar dissolves.
Remove from the heat.
In a separate bowl, whisk the egg yolks.
Drizzle about 1/2 cup of the warm milk mixture into the egg yolks, whisking constantly.
Whisk the egg yolk mixture into the saucepan.
After a few minutes of stirring, whisk in the vanilla bean paste and the vanilla extract.
Add the vanilla and cook until the mixture starts to thicken.
Remove saucepan from the heat and pour the mixture into a mesh strainer.
Let the mixture cool to room temperature (about 30 minutes), then cover and place in the refrigerator to cool completely (at least 3-4 hours, up to overnight).
Place the cooled mixture in the freezer and allow to freeze for 12-24 hours.
Place on the Ninja® CREAMi™ and spin on the Ice Cream setting.
If it is not fully creamy, spin it a second time on the Respin setting.
Chocolate Frozen Custard
Follow the recipe above, and add 1/4 cup Hershey’s Dark Chocolate Dutch Processed Cocoa Powder on step 1.
Caramel Macchiato Ice Cream
3 25g Packets of Caramel Macchiato Latte & Frappe Mix (Carried at Costco)
2 T Whipped cream cheese
3/4 cup heavy cream
1 cup Sea Salt Caramel Milk (you can substitute whole milk if you cannot find the Sea Salt Caramel Milk)
Cinnamon Rum Chata Ice Cream
3/4 cup Heavy cream
2 T Whipped cream cheese
1/3 cup cinnamon-sugar mixture
1/2 cup whole milk
1/2 cup Rum Chata
1 1/2 t vanilla extract
For both the ice creams, whisk together all ingredients together in a bowl until fully mixed.
Place into the Ninja® CREAMi™ pint sized container. Freeze for 12-24 hours.
Place on the Ninja® CREAMi™ and spin on the Ice Cream setting.
If it is not fully creamy, spin it a second time on the Respin setting.
Equipment used:
Ninja® CREAMi™
Credits:
Edited with DaVinci Resolve 17.4.4
Music courtesy RUclips Studio: Sailor's Song - Joel Cummins
Title and Subscribe graphics courtesy of our awesome friends from Rhubarb & Cod / rhubarbandcod
Social Media:
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Made the vanilla custard last night and spun it this evening. Truly spectacular and wildly decadent! Richer and more flavorful than anything you can buy! I couldn't get my hands on vanilla bean paste last minute, so I just added 1 more teaspoon of good quality vanilla extract (Trader Joe's Organic Pure Bourbon Vanilla Extract), for a total of 4 teaspoons. THANK YOU for this incredible recipe! ❤️
So glad you enjoyed it. We love having 6-8 different flavors in our freezer at all times, in little pint sized batches.
That’s the largest kitchen space I’ve ever seen. You could land a plane in there.
Thanks for stopping by! Yes, we are quite pleased with our kitchen!
Do you know if the vanilla custard one will work with sugar substitute please? Or failing that, with Agave syrup or honey? Thanks.
Wow oh wow! The things you can do with the CREAMi never cease to blow my socks off! The custard, the ice cream... it all looks amazing! Thank you for this Galley fam!
We absolutely love our CREAMi...more episodes to come. Up next: Frozen Yogurt!
Omg I made these custards and they are phenomenal, thank you so much for sharing these recipes
We have had the CREAMi for over a year now, and we use that same recipe for the vanilla and chocolate custard and keep it stocked up in our freezer.
@@GalleyoftheSun the chocolate was even better than the vanilla …these will also be in our freezer at all times
Best frozen custard ever!
The things Charlotte does with that machine is incredible!
Thank you so much for the vanilla custard recipe. I modified it slightly to make a low carb frozen custard. The only items I substituted were the sugar and whole milk. I used 16 packets of splenda and 1 cup of Kroger's "Carbmaster" 2% milk. I kept the heavy cream and all of the other ingredients. This was my first time using my creami machine, and it turned out powdery, but I read to add a tiny amount of liquid and respin. I used a little of the carbmaster milk and did a respin and it came out perfectly creamy. The frozen custard is fantastic and I had a hard time stopping at half the pint. With my substitutions, assuming 4 servings, I calculated 530 calories per serving and 7 carbs. I could get the carbs down to 5 per serving if I eliminated the vanilla paste. Is it acceptable to substitute more vanilla extract instead of vanilla paste? Or will that have a great negative affect on the custard?
Char's answer is that it should not effect it, but it is a personal preference. Let us know how it comes out! Thanks for stopping by!
The alcohol also helps melt the ice cream fast once it is out of the freezer (meaning, the alcohol was already cooked/mixed in with the original ice cream base)
We love that little machine and the endless possibilities to flavors!
where is the written recipe for the frozen vanilla custard?
That looks wonderful ❤️🥰
Thanks for stopping by!
Thanks for the guidance on the custard! I've referenced your video multiple times and now I'm trying the chocolate custard with dairy free substitutions... Really excited!
So...how did it come out for you?
@@GalleyoftheSun so good!!! Totally works with coconut milk. I also used coconut sugar instead of refined sugar and it was Hit!
Do you have a recipe for peanut butter ice cream or custard?
We need to do a new episode and cover that one. Thanks for the idea!
@@GalleyoftheSun yes, please!
Trying to make the chocolate custard but I must've missed it, do you add the vanilla extract and vanilla bean paste to the chocolate?
Sorry for the delay. We were doing “food research” in Mexico. Yes. Add both.
@@GalleyoftheSun thank you.
Thanks for the great Vanilla Frozen Custard recipe.
The only thing I do differently is in addition to the vanilla extract and the vanilla paste, I also add one split Madagascar vanilla bean to the hot custard and remove it during the straining procedure.
That is a great addition. We will give that a try!
Does it need to be re-spun if you don’t finish the pint? I’m finding issues with leftovers being too hard. Then it has to thaw and it’s not’s the same. I don’t want to re-spin half of a pint. 🤷🏻♀️
We do not find that problem often, but if we do, we either let it set out for 5-10 minutes to soften up, or pop it in the microwave for about 15-30 seconds. We do not normally respin.
Wonderful but I didn’t get 2 pints, up to the freeze line and maybe 1/2 cup in the chocolate hmmm 🤔 I’ll have to double the recipe next time but it looks and smells Devine sure it will taste wonderful as well
That custard is amazing!
I've made it twice and followed the recipe exactly and mine doesn't go to the freezer line either.
Yummy!
Thank you!
Yum.
Thank you for stopping by and the comment!
Thank you
You are very welcome! Thanks for stopping by!
Butter pecan please recipe
We are working on getting her to shoot another episode.
Have you tried making one with apple pie filling in a can? I was thinking of doing that by chopping up the apple slices & adding some cinnamon & nutmeg then freezing. Have you done anything like that?
We have, but mostly with jams. It came out fantastic! ruclips.net/video/y8g20RifoSY/видео.html
What a yummy dessert 😘
Thanks for stopping by!
How Much are in each Packet of the Carmel Macchiato Latte & Frappe Mix? Can's seem to find it at Costco, or elsewhere like you show on the video?
Each packet is 25g.
Are you using a 1/2 Cup of Rum Chata, because we tried this and the mixture was more like a milk shake, never firmed up, is the 1/2 Cup too much?
Because of the alcohol, it will not be as firm as normal. We did use the full half cup and ours came out like soft serve, but our freezer is very cold. Our best advice is to try less, maybe 1/3 or 1/4 of cup. Hope that works for you!
I made the custard but made the mistake if not cooling in fridge first, i just put in freezer, when i spun it, the fat was in little chunks not smooth. Wondering if i defrost and warm back up, mix it well, cool in fridge, then freeze again if that will work.
Though we have never done that, it might work. You may want to strain it again.
@GalleyoftheSun Yeah, I tried it, but that didn't work.
Ive been watching you for awhile and have tried some of your recipes. Just Wondering When you are coming out with a Cook Book for all your Great Ideas.....
That is a darned good idea…
@@GalleyoftheSun Ill Be Looking on For It. I will be looking and Waiting and Watching for your Cookbook. I think this would be and Excellent Idea!!!
Can you use a non sugar substitute? I'm diabetic.
We have never tried it, but a 1:1 substitute of Splenda for sugar should work.
Great recipes, BUT I'm sorry, I just cannot get past all of your licking, ESPECIALLY when you licked the ENTIRE spatula from the chocolate, and THEN you add in that sultry tone of voice saying "Mmmm, chocolate" & the eye rolling 17:35, I just can't! 😝😝😝🤨
Again, I'm sorry, not being a hater, but it's just unpleasant to watch & I watch a lot of cooking type of RUclipsrs. Just thought you might want to know, especially from the viewers side of it. Maybe you should watch your videos back if you don't already do so. 🙂
Lmao