Recipe for Ninja Creami Deluxe sugar-free coffee ice cream

Directions

• Preparation of yolks with sweetener
  In a mixing bowl, vigorously beat the egg yolks with the sweetener until smooth and uniform. Unlike traditional sugar, the mixture will not turn white, which is perfectly normal. What's important is that the sweetener is completely dissolved.
• Warming milk
  Pour the whole milk into a saucepan. If you're using SPANA stabilizer, add it directly to the cold milk, stirring carefully to avoid lumps. Heat gently over medium heat, but never to boiling point.
• Making the custard
  When the milk is hot enough, pour it gradually over the yolk-sweetener mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and continue cooking over low heat, stirring continuously, until the cream coats a spoon. Keep the temperature between 74 and 79 °C, Never bring to the boil.
• Adding coffee and vanilla
  Remove from the heat and stir in the espresso sticks and vanilla extract. Mix thoroughly until completely dissolved, then leave to cool to room temperature.
• Mascarpone integration
  Add the mascarpone to the cooled cream and whisk vigorously, or use an immersion blender, to obtain a perfectly silky, smooth consistency.
• Base freezing
  Transfer the mixture into the Ninja Creami Deluxe, close tightly and place in the freezer for a few minutes. 24 heures, in a horizontal position, until complete solidification.
• Transformation into ice
  Install the pot in your Ninja Creami Deluxe and activates the Gelato.
  If you want an even creamier, more melt-in-your-mouth texture, run a Re-Spin additional.