Vanilla Custard Ice Cream (Ninja Creami)

rich French-vanilla custard ice cream

Makes 1 pint · 309 kcal per serving

Ingredients

• 200 g Heavy Cream
• 140 g Milk
• 72 g Egg Yolk
• 56 g White Sugar
• 6 g Vanilla Extract
• 1 g Salt

Method

1. 1. Whisk the egg yolks with the sugar and salt until pale.
2. 2. Warm the milk and cream until steaming (not boiling).
3. 3. Whisk a ladle of the hot dairy into the yolks to temper, then pour it all back into the pan.
4. 4. Cook gently, stirring constantly, until it coats the back of a spoon (~170–175°F / 75–80°C); don't let it boil or the yolks scramble.
5. 5. Off the heat, stir in the vanilla, then strain.
6. 6. Cool, then chill thoroughly.
7. 7. Pour into a Ninja Creami pint to the max-fill line and freeze flat 24 h.
8. 8. Run the Ice Cream program; add a splash of milk and re-spin if crumbly.
9. 9. Mix-ins go on the Mix-In program.