Ingredients
Method
- Whisk together 1 cup whole milk and 1/3 cup granulated sugar in a mixing bowl until sugar completely dissolves (about 2 minutes).
- Add 3/4 cup heavy cream and 1 tablespoon vanilla bean paste (or 2 teaspoons vanilla extract), stirring until well combined.
- Pour mixture into Ninja Creami pint container, leaving 1/2 inch space at top for expansion.
- Secure lid tightly and place container on flat surface in freezer for 24 hours (minimum 12-15 hours in 0°F freezer).
- Remove pint from freezer and let sit for 1 minute if frozen longer than 24 hours.
- Place pint in Ninja Creami machine and process on 'Ice Cream' setting.
- If texture seems crumbly, create a small well in center and re-spin for extra creaminess.
- For mix-ins, create tunnel in center, add desired ingredients, and use 'Mix-in' cycle.
- Serve immediately or refreeze with plastic wrap pressed directly on surface to prevent ice crystals.
Nutrition
Notes
For creamier texture, increase cream to 1 cup and reduce milk to 3/4 cup. Vanilla bean paste creates beautiful specks, but extract works perfectly too. Always ensure base is completely frozen solid before processing. Re-spin after refreezing to restore creamy texture. Add 1 tablespoon vodka to base for softer freezer texture.