Description
Indulge in a professional-grade dessert right in your kitchen with this rich and velvety vanilla bean ice cream. Using a precise ratio of heavy cream and whole milk, this recipe produces a dense, custard-like texture that resists ice crystals. With the help of the Ninja Creami machine, you can transform simple, high-quality ingredients into a luxurious, artisanal treat that rivals gourmet store-bought brands in under five minutes of churning time.
Ingredients
1 cup heavy cream
1 cup whole milk
1/3 cup granulated sugar
1 tablespoon vanilla bean paste
1 pinch sea salt
Instructions
Combine the heavy cream, whole milk, sugar, salt, and vanilla bean paste in a large mixing bowl.
Whisk the mixture vigorously for two minutes until the sugar dissolves completely into the liquid.
Pour the base into the standard container up to the fill line.
Freeze the container on a level surface for at least 24 hours to ensure a uniform solid block.
Remove the container from the freezer and let it sit at room temperature for five minutes before processing.
Secure the container into the outer bowl and lock the lid into the machine base.
Press the Ice Cream button to begin the automated processing cycle.
Check the texture after the first spin; if it appears crumbly, add a teaspoon of milk and run a re-spin cycle.
Notes
Ensure the container is frozen on a perfectly flat surface for even results. Use high-fat heavy cream for the best mouthfeel. If the mixture is too crumbly after the initial spin, a re-spin with a splash of milk is essential for a smooth texture.
- Prep Time: 10
- Cook Time: 1440
- Category: Trending
- Method: Machine-churned ice cream
- Cuisine: American
Nutrition
- Serving Size: 1 pint
- Calories: 420
- Sugar: 28g
- Sodium: 85mg
- Fat: 32g
- Saturated Fat: 20g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 110mg
