Equipment
- 1 Ninja Creami Deluxe
- 2 Ninja Creami Deluxe Containers
- 1 Whisk
- 1 Rubber Spatula
- 1 Large Pyrex bowl
- 1 Large Saucepan
Materials
Gelato Base
- 615 ml Full Cream Milk
- 4 teaspoon Vanilla Extract
- 6 Large egg Yolks
- 90 g Granulated Sugar 0.5 cups
Gelato Flavour
- 400 ml Thickened Cream
- 215 g Granulated Sugar 1.1 cups
- 65 g Unsalted Butter
- 1 teaspoon Sea Salt Fine grind
Instructions
Gelato Base
- Combine milk, and the vanilla in a medium saucepan. Cook over medium heat until it begins to simmer and bubbles appear around the edge of the saucepan. Whatever you do- do not boil the milk.615 ml Full Cream Milk, 4 teaspoon Vanilla Extract
- Turn the heat off.
- Place the yolks and sugar in a medium-sized mixing bowl and whisk until thickened and pale.6 Large egg Yolks, 90 g Granulated Sugar
- While whisking the yolks continuously, pour a cupful of the milk mixture in a thin stream. Then slowly pour in the remainder.
Gelato Flavour
- In a large saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts into a thick amber-colored liquid.Add the butter and stir until melted. Slowly add the thickened cream while stirring continuously. Be careful as the mixture will bubble up.215 g Granulated Sugar, 65 g Unsalted Butter, 400 ml Thickened Cream
- Take off heat, and allow to cool. Do not allow to cool to the point of solidifying.
- Add salt to the mixture, and stir in.1 teaspoon Sea Salt
Gelato Custard
- Return the gelato caramel to a low heat, and while whisking the caramel, slowly pour the Gelato base. Whilst continuously whisking, heat the custard until it thickens. Test it has thickened by coating the back of a spoon and running your finger through it- if the part stays- the custard is sufficiently thickened. If it joins, then carry on heating on the stovetop.
Cooling and Freezing
- Cover the custard with clingwrap touching the surface to prevent a skin from forming. Place in the fridge and leave to cool down for at least three hours – or until cool and thickened.
- Pour into two Ninja Creami containers.
- Freeze for 24 hours, and process as per instructions from Ninja.
Wondering what to do with the left-over egg whites? Making a souffle is super easy: