Caramel Beurre Salé ice cream recipe for Ninja Creami Deluxe

Directions

• Making caramel
  Place the sugar in a medium-sized saucepan and heat over moderate heat. Let it liquefy slowly, stirring occasionally with a wooden spoon, until you obtain a fluid caramel with a magnificent amber hue.
• Butter integration
  As soon as the caramel takes on a coppery-brown color, immediately remove the pan from the heat. Add the semi-salted butter and work meticulously until completely melted and perfectly integrated.
• Addition of liquids
  Gradually pour in the hot cream, followed by the hot milk, whisking vigorously to prevent lumps forming. Return the pan to low heat and stir until the caramel has dissolved completely and the mixture is perfectly smooth.
• Tempering egg yolks
  In a separate bowl, beat the egg yolks. Pour a small amount of the hot caramelized mixture over the yolks, whisking continuously to temper them without overcooking.
• Making the custard
  Return the tempered yolks to the pan. Continue cooking over medium heat, stirring continuously with a whisk or silicone spatula. The mixture should thicken gradually, reaching a temperature of between 74 and 79 °C, without ever reaching boiling point.
• Filtration and cooling
  Remove from the heat, add the vanilla extract and transfer the base to the pot of the Ninja Creami Deluxe by filtering through a fine sieve. Immerse the jar in an ice-water bath to rapidly lower the temperature.
• Base freezing
  Once the mixture has cooled completely, seal the jar with its lid and place it in the freezer for a few minutes. 24 heures, in horizontal position.
• Transformation into ice
  The next day, place the pot in your Ninja Creami Deluxe following the assembly instructions, then activate the Ice Cream.
• Finishing and presentation
  Once the cycle is complete, taste immediately or add inclusions (hard toffee bits, nuts, cookies) via the Mix-In.
  If the consistency seems too soft, simply return the jar to the freezer a few hours before tasting.