Chocolate Espresso Frozen Custard

A rich chocolate custard spiked with espresso, churned in the Ninja CREAMi Swirl.

⏱️ Prep: 10 min🍳 Cook: 1440 min

Ingredients

4		large egg yolks
1/3 cup	80 ml	granulated sugar
1 cup	240 ml	heavy cream
3/4 cup	180 ml	whole milk
3 tablespoons	45 ml	unsweetened cocoa powder
2 teaspoons	10 ml	instant espresso powder
1/2 teaspoon	2.5 ml	vanilla extract
1 pinch		salt
—		chocolate shavings, for garnish

Place egg yolks and sugar in a small saucepan. Whisk until fully combined and the mixture is pale and smooth.
Add heavy cream, whole milk, cocoa powder, espresso powder, vanilla extract, and salt to the saucepan. Whisk until the cocoa and espresso are fully dissolved and the mixture is smooth.
Place saucepan on stove over medium heat, stirring constantly with a whisk or rubber spatula. Cook until the mixture thickens slightly and reaches 170°F–175°F on an instant-read thermometer. Do not let it boil.
Make sure pint base is closed. Remove mixture from heat and pour through a fine-mesh strainer into an empty Swirl Pint. Place pint in an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.
Remove pint from freezer and remove lid from pint. Place Swirl Pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Slide bowl assembly onto motor base and twist the handle right to raise the platform and lock in place.
Select SOFT SERVE, then FROZEN CUSTARD.
When processing is complete, hold the release button to the left of the outer bowl, twist bowl handle, then pull away from unit to remove the pint from outer bowl. Install dispense lid and install pint in unit, aligning the blue tabs. Twist white pint base to the OPEN position. Pull handle to dispense into a bowl or cone, top with chocolate shavings, and serve immediately.