Ingredients
Equipment
Method
- Pour 1 cup of whole milk and 1 cup of heavy cream into a saucepan and heat over medium heat until small bubbles form around the edges, about 5 minutes. Do not boil.
- Whisk together 4 egg yolks and 3/4 cup granulated sugar in a separate bowl until the mixture becomes pale yellow and ribbony, roughly 3 minutes of whisking.
- Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs and prevent scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly as you pour. Continue whisking for another 2 minutes while the mixture heats gently.
- Pour the mixture through a fine-mesh strainer into a clean bowl to remove any cooked egg particles or lumps.
- Stir 2 teaspoons of vanilla extract and 1/4 teaspoon of salt into the custard base. Place the bowl in an ice bath or refrigerator for at least 2 hours until the mixture is completely chilled.
- Pour the chilled mixture into your Creami freezer bowl, filling it up to the line marked on the inside. Do not overfill.
- Place the filled bowl in the freezer for at least 6 hours or overnight until frozen solid throughout.
- Remove the frozen bowl from the freezer and insert it into your Ninja Creami machine according to manufacturer's instructions. Select your desired setting and press start to process.
- Serve immediately for the creamiest, silkiest texture with your favorite toppings.
Notes
Chill your base mixture completely before freezing to prevent ice crystals. Fill the Creami bowl to the proper line for best results. If the frozen mixture seems too hard to process, let it sit on the counter for 5 minutes. Clean the Creami bowl immediately after use. The base mixture can be refrigerated for up to 3 days before freezing. Frozen bowl stays fresh for about 1 month in the freezer.