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Ninja Creami Vanilla Bean Ice Cream

This rich and creamy vanilla bean ice cream made with the Ninja Creami is better than store-bought, featuring real vanilla flavor and simple ingredients.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 day
Servings: 4 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup sugar
  • 2 pieces vanilla beans (or 2 tsp vanilla extract) For a more intense vanilla flavor, use vanilla bean paste.
  • 5 pieces egg yolks You can omit egg yolks but it makes the ice cream richer and smoother.
  • ¼ tsp salt

Method
 

Making the Custard
  1. Heat the heavy cream, whole milk, half the sugar, vanilla, and salt in a pot until steaming.
  2. In a separate bowl, whisk together the egg yolks with the remaining sugar.
  3. Slowly whisk in some of the hot liquid to the egg yolk mixture to temper it.
  4. Pour the egg mixture back into the pot and cook on low, stirring, until it lightly thickens and coats the back of a spoon.
Chill and Freeze
  1. Strain the custard mixture to remove any lumps and allow it to cool.
  2. Refrigerate the custard until fully cold, then pour it into a Ninja Creami pint, leaving space at the top.
  3. Freeze for 24 hours.
Creamify
  1. Run the Ice Cream mode on the Ninja Creami.
  2. If the ice cream looks crumbly, press the Re-Spin button once or twice until smooth.

Notes

For best texture, keep the ice cream in the pint container in the freezer for up to 1 week. Let it sit for 5–10 minutes before scooping if it gets too hard.