Coffee ice cream recipe for Ninja Creami & Swirl

Directions

• Blanch the egg yolks
  In a bowl, mix the egg yolks with the sugar until light, smooth and slightly frothy.
• Heat the milk
  Pour the milk into a saucepan. If you're using stabilizer, mix it carefully with the cold milk to avoid lumps, then heat over a low heat without bringing to the boil.
• Making the custard
  When the milk is hot, pour it gradually over the egg-sugar mixture, whisking continuously. Return the mixture to the saucepan and thicken over low heat, stirring constantly, until the cream coats the back of a spoon.
• Add flavourings
  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 until smooth.
• Freezing the base
  Pour the mixture into the Ninja Creami, and place it in the freezer for a few minutes. 24 heures, until completely frozen.
• Turbine with Ninja Creami
  Installs the pot in the machine and starts the Gelato. If necessary, end with a Re-spin for an even creamier texture.