Directions

• Preparing the spicy base
  In a medium saucepan, whisk the egg yolks with the honey, cinnamon, cardamom and ginger until smooth. While whisking, gradually pour in the cream, then the milk. Add the cloves and star anise.
• Cooking the custard
  Place the saucepan over medium heat and heat gently, stirring constantly. The mixture should thicken gradually and reach a temperature of between 74 and 79 °C. It's ready when it coats the back of a spoon, but never boils.
• Filter and cool
  Remove the saucepan from the heat. Pour the mixture through a sieve directly into the pot. Ninja Creami to remove the whole spices. Discard the cloves and aniseed remaining in the sieve. Place the pot in an ice-water bath to bring the temperature down quickly.
• Freezing the base
  Once the mixture has cooled completely, close the jar with its lid and place in the freezer for a few minutes. 24 heures, flat.
• Installing the pot in the Ninja Creami
  The next day, remove the pot lid, place it in the outer bowl, install the blade in the lid, then secure the assembly to the motor block. Lock the platform by turning the handle to the right.
• Ice turbining
  Press the program Ice Cream and let the machine transform the spicy base into a smooth, fragrant ice cream.
• Serve
  Once the cycle is complete, serve immediately to enjoy the creamy texture and warm aromas of the spices.