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4 Serves
137 Mins
In a saucepan, combine the whole milk and heavy cream, heating over medium heat until it just begins to simmer.
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Vitamin E
3 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
110 µg / 400 µgCalcium
253 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
605 mg / 1,250 mgPotassium
269 mg / 4,700 mgSodium
154 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
74 µg / 55 µgFiber
0 g / 28 gSugar
29 g / 50 gSaturated Fat
25 g / 20 gCholesterol
1226 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
In a separate mixing bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and slightly thickened.
Temper the egg mixture by slowly pouring a small amount of the hot milk mixture into the yolks while whisking constantly, then return everything to the saucepan and cook until slightly thickened.
Transfer the custard base to a container and chill in the refrigerator for at least 2 hours until completely cold.
Pour the chilled base into the Ninja Creami pint container and process according to the manufacturer's instructions.
9
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g
