Pink Praline Ice Cream Recipe for Ninja Creami & Ninja Swirl

Directions

• Vanilla infusion
  Heat the milk and cream in a saucepan. Split the vanilla pod in half lengthwise and scrape out the seeds with the tip of a knife. Add the seeds and the split pod to the saucepan. Remove from the heat as soon as it comes to a boil.
• Add the pralines and let it rest
  Add the pink pralines to the saucepan. Let it sit for 10 minutes, stirring occasionally: the vanilla will infuse while some of the sugar from the pralines melts into the hot milk.
• Bleaching the yolks
  Meanwhile, put the egg yolks and sugar in a bowl. Whisk vigorously until the mixture turns white.
• Assembling and collecting the pralines
  Pour the contents of the saucepan into the bowl, straining it to remove the vanilla pod and pralines. The pralines should remain pink but have noticeably reduced in volume—if they are still too plump, leave them in the mixture for a few more minutes. Drain them well and place them in the freezer until you prepare the ice cream.
• Cooking custard
  Return the contents of the bowl to the saucepan. Heat over medium heat, stirring constantly until thickened — the mixture should coat the back of a spoon.
• Freezing
  Pour the cooled mixture into your jar Ninja Creami or Ninja Swirl, seal tightly with the lid and place in the freezer for 24 heures, flat.
• Transformation into ice
  Remove the jar from the freezer, place it in the outer bowl of your machine and start the program Ice Cream.
• Re-Spin if necessary
  If the texture still seems a little grainy after the first cycle, make a well in the center, add 1 to 2 tablespoons of liquid cream, and start another cycle. Re-Spin.
• Incorporation of the pralines
  Once the ice cream is firm, make a well in the center all the way to the bottom of the container, add the reserved crushed pink pralines, then start the program. Mix-In to distribute them evenly.