No-Cook Ninja Creami Culver's Frozen Custard
Description
A no-cook copycat Culver's frozen custard for the Ninja Creami. Whisk, freeze, and spin — no stove, no tempering eggs, and a dense, silky texture that tastes like the real thing.
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 3 pasteurized egg yolks, or 3 tablespoons pasteurized liquid egg yolk
- ⅓ cup granulated sugar
- 1 tablespoon instant vanilla pudding mix
- 2 teaspoons pure vanilla extract
- Pinch of kosher salt
Instructions
- Whisk the sugar into the milk until fully dissolved and no grit remains when you rub a drop between your fingers.
- Add the heavy cream, egg yolks, pudding mix, vanilla, and salt. Whisk until completely smooth.
- Pour into a Ninja Creami pint, filling to the max line but no higher.
- Freeze flat on a level shelf for a full 24 hours.
- Let the pint rest on the counter 5 to 10 minutes before spinning.
- Run the Ice Cream setting.
- If the custard comes out crumbly, add 1 tablespoon heavy cream and run Re-spin. Repeat once if needed.
- For mix-ins, cut a well to the bottom of the pint, add them, and run the Mix-In program.
Equipment
- Ninja Creami Ice Cream Machine
- Ninja Creami Pint Container
- Ninja Creami Pint Container Lid
Notes
Pasteurized egg yolks are required. With no cooking step the yolks are never heated, so they must be pasteurized before going in.
The instant pudding mix supplies the starch and emulsifiers a cooked custard develops on the stove. It keeps the texture smooth instead of icy and is undetectable in the finished custard.
Dissolving the sugar completely in step 1 is the single most important step. Undissolved sugar is the most common cause of a gritty spin.
A crumbly first spin is normal, not a failure.
Nutrition
Serving: 1ServingCalories: 366kcalCarbohydrates: 25gProtein: 6gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 220mgSodium: 70mgPotassium: 167mgFiber: 0.02gSugar: 25gVitamin A: 1168IUVitamin C: 0.4mgCalcium: 132mgIron: 0.4mg