Cookie Butter French Toast
13 min
Crispi® 4-in-1 Portable Glass Air Fryer
Medium
420 kcal
Eggs
Vegetarian
Instructions
Step 1
In a saucepan, combine the double cream and whole milk and heat gently until warm but not boiling.
Step 2
In a separate bowl, whisk together the egg yolks and caster sugar until pale and thick.
Step 3
Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to prevent curdling.
Step 4
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
Step 5
Allow the custard to cool to room temperature.
Step 6
Pour the mixture into the Ninja CREAMi pint container, ensuring it does not exceed the max fill line.
Step 7
Secure the lid and place the container in the freezer for at least 24 hours until solid.
Step 8
Place the container into the outer bowl of the Ninja CREAMi, secure the lid, and select the Ice Cream function.
Step 9
If the ice cream is too crumbly, add a splash of milk and use the Re-spin function until creamy.
Step 10
Create a 4cm wide hole in the center of the ice cream and add the crushed honeycomb pieces.
Step 11
Reattach the lid and process using the Mix-in program to distribute the honeycomb.
Step 12
Remove from the tub and serve immediately.
Pro Tips
#1
Whisk the cream mixture into the eggs slowly to prevent the eggs from curdling.
#2
Ensure the custard is fully cooled to room temperature before freezing to maintain texture.
#3
If the ice cream appears crumbly after the first spin, a splash of milk and a re-spin will restore creaminess.
#4
Make sure not to exceed the max fill line on the pint container to allow for proper processing.
