Recipe for Ninja Creami & Swirl sugar-free coffee ice cream

Directions

• Mix the yolks without sugar
  In a bowl, whisk the egg yolks with the sweetener until smooth. The mixture will not whiten like sugar, but this is normal: the aim is for the sweetener to dissolve.
• Heat the milk
  Pour the whole milk into a saucepan. If you're using SPANA stabilizer, add it cold, stirring carefully to avoid lumps. Then heat gently over medium heat, without bringing to the boil.
• Making the custard
  When the milk is hot, pour it gradually over the yolk-sweetener mixture, whisking constantly to temper the eggs. Then return the mixture to the pan and thicken over low heat, stirring constantly, until the cream coats the back of a spoon. The ideal temperature is between 74 and 79 °C, without ever boiling.
• Add coffee and vanilla
  Remove from the heat and stir in the espresso coffee sticks and vanilla flavoring. Mix thoroughly until completely dissolved, then leave to cool to room temperature.
• Stir in the mascarpone
  Add the mascarpone to the cooled cream and whisk vigorously (or use an immersion blender) to obtain a perfectly smooth texture.
• Freezing the base
  Pour the mixture into the Ninja Creami, and place it in the freezer for a few minutes. 24 heures, Place in the freezer, lying flat, until completely frozen.
• Ice turbining
  Install the pot in the Ninja Creami and start the program. Gelato.
  If necessary, end with a Re-Spin for an even creamier, more melting texture.