Ingredients:

  • 2 cups (473ml) Heavy Cream (at least 36% milk fat)
  • 1 cup (237ml) Whole Milk
  • ¾ cup (150g) Granulated Sugar
  • 1 Vanilla Bean, split lengthwise and seeds scraped (or 1 tbsp high-quality vanilla extract)
  • Pinch of Sea Salt

Instructions:

  1. If using a vanilla bean, combine heavy cream, milk, sugar, salt and vanilla bean (pod and seeds) in a small saucepan. Heat over medium heat, stirring occasionally, until sugar is dissolved. Do not boil. Remove from heat and let steep for 30 minutes to 1 hour. Remove vanilla bean pod.
  2. In a bowl (if skipping the infusion), whisk together heavy cream, milk, sugar, vanilla extract (if using), and salt until sugar is dissolved.
  3. Pour the mixture into the Ninja Creami pint container, filling to the fill line.
  4. Place the lid securely on the container and freeze for at least 24 hours.
  5. Remove the pint from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly.
  6. Place the pint into the Ninja Creami machine and select the Ice Cream function. Process.
  7. If the ice cream appears crumbly or powdery after the first spin, add 1-2 tablespoons of milk and select the Re-Spin function. Repeat if needed, adding small amounts of liquid until desired consistency is reached.
  8. Serve immediately for a soft-serve consistency, or refreeze for a firmer texture.