How to Make the BEST Frozen Custard at Home! | Frozen Custard and More in the Ninja® CREAMi™

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!

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Vanilla Frozen Custard
2 cups heavy cream
1 cup whole milk
2/3 cups sugar https://amzn.to/3B8FDwn
Pinch of salt
6 large egg yolks
1 T vanilla extract https://amzn.to/40h6O1z
2 t vanilla bean paste https://amzn.to/42RF0kz

1.Add cream, milk, sugar and salt to a small saucepan over medium low heat.
2. Simmer about 3-5 minutes or until sugar dissolves.
3. Remove from the heat.
4. In a separate bowl, whisk the egg yolks.
5. Drizzle about 1/2 cup of the warm milk mixture into the egg yolks, whisking constantly.
6. Whisk the egg yolk mixture into the saucepan.
7. After a few minutes of stirring, whisk in the vanilla bean paste and the vanilla extract.
8. Add the vanilla and cook until the mixture starts to thicken.
9. Remove saucepan from the heat and pour the mixture into a mesh strainer.
10. 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).
11. Place the cooled mixture in the freezer and allow to freeze for 12-24 hours.
12. Place on the Ninja® CREAMi™ and spin on the Ice Cream setting.
13. If it is not fully creamy, spin it a second time on the Respin setting. Serve and ENJOY!

Chocolate Frozen Custard

Follow the recipe above, and add 1/4 cup Hershey’s Dark Chocolate Dutch Processed Cocoa Powder https://amzn.to/3HVQmxa on step 1.

Caramel Macchiato Ice Cream

3 25g Caramel Macchiato Latte & Frappe Mix https://amzn.to/40mOuDR
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 https://amzn.to/3HYkY0X
1/2 cup whole milk
1/2 cup Rum Chata
1 1/2 t vanilla extract https://amzn.to/40h6O1z

1. For both the ice creams, whisk together all ingredients together in a bowl until fully mixed.
2. Place into the Ninja® CREAMi™ pint sized container. Freeze for 12-24 hours.
3. Place on the Ninja® CREAMi™ and spin on the Ice Cream setting.
4. If it is not fully creamy, spin it a second time on the Respin setting.

Equipment used:
Ninja® CREAMi™ https://amzn.to/44E9Zmu

Credits:
Edited with DaVinci Resolve 17.4.4
Music courtesy YouTube Studio: Sailor's Song - Joel Cummins
Title and Subscribe graphics courtesy of our awesome friends from Rhubarb & Cod    / rhubarbandcod  

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