10/11/2026
Let’s shake things up this week, shall we??
In honor of week 4 of the Matchup Menu (New England Patriots vs Las Vegas Raiders ) - we are delving into the world of sweets! We made a frozen custard inspired by CJs Italian Ice And Custard which we made into a chocolate chip cookie concrete.
Ingredients (1 Pint)
• Egg yolks: 3 large yolks (or 4 yolks for a richer custard)
• Sugar: 1/3 to 1/2 cup brown sugar or granulated sugar
• Heavy cream: 1 cup
• chocolate milk: 1 cup
• Cocoa powder: 3 tablespoons unsweetened or Dutch-processed cocoa powder
• Chocolate chips or dark chocolate: 2 tablespoons melted or stirred in
• Vanilla extract: 1 teaspoon
• Salt: A small pinch
Instructions
1. Warm the base: In a saucepan over medium-low heat, gently warm the whole chocolate milk, heavy cream, and cocoa powder until hot (do not boil).
2. Whisk the yolks: In a separate bowl, whisk the egg yolks and sugar together until pale and smooth.
3. Temper the eggs: Slowly pour in a small amount of the warm cream mixture into the egg yolks while whisking constantly so the eggs do not scramble.
4. Thicken the custard: Pour the egg mixture back into the saucepan. Cook on low heat, stirring constantly, until the temperature reaches 165°F to 175°F (or thickens enough to coat the back of a spoon).
5. Add flavor: Remove from heat and stir in the vanilla extract, salt, and espresso powder.
6. Cool and chill: Let it cool to room temperature, then place it in the refrigerator until thoroughly chilled.
7. Freeze for the Creami: Pour the chilled chocolate custard base into the Ninja Kitchen Creami pint container, making sure not to go past the MAX FILL line. Freeze flat for 24 hours.
8. Process: Remove the pint from the freezer, take off the lid, and place it in the outer bowl. Process on the Gelato setting. If the texture looks crumbly after the first spin, add a splash of milk and run a Re-Spin cycle. Add mix-ins of your choice, remix on Mix-in feature and when it’s done, enjoy!!!
