Ingredients:

  • 1 cup heavy cream (at least 36% milkfat)
  • 0.75 cup whole milk
  • 0.5 cup granulated white sugar
  • 1.5 tsp vanilla bean paste
  • 0.5 tsp pure vanilla extract
  • 0.0625 tsp fine sea salt

Instructions:

  1. In a small mixing bowl, combine the whole milk and granulated sugar. Whisk vigorously for 1-2 minutes until the sugar is fully dissolved and no longer gritty.
  2. Gently whisk in the heavy cream, vanilla bean paste, vanilla extract, and sea salt. Stir until the vanilla bean flecks are evenly distributed, being careful not to over-whip the cream.
  3. Pour the mixture into a 16oz Ninja Creami pint container, ensuring you do not exceed the max fill line. Secure the lid.
  4. Place the pint on a level surface in the freezer and freeze for a full 24 hours at 0°F or colder.
  5. Remove the pint from the freezer and process using the 'Ice Cream' setting on your Ninja Creami machine. If the texture is crumbly, use the 'Re-spin' function until smooth.