Recipe for Ninja Creami Deluxe sugar-free pistachio ice cream

Directions

• Heating liquids
  Combine the whole milk and whipping cream in a saucepan. Heat over medium heat until lightly simmering, taking care never to reach boiling point.
• Preparation of yolks with sweetener
  In a bowl, work the egg yolks with your chosen sweetener until smooth and homogeneous. The mixture will not whiten as with traditional sugar, which is perfectly normal. The key is to ensure that the sweetener dissolves completely.
• Making the custard
  Gradually pour the hot mixture over the yolks, whisking continuously to temper the eggs. Return the mixture to the saucepan and thicken over low heat, stirring constantly, until creamy and glossy. Keep the temperature between 74 and 79 °C, Never bring to the boil.
• Incorporation of pistachios and flavourings
  Remove from the heat and add the pistachio paste, bitter almond extract and spirulina, if using. Blend carefully with an immersion blender to obtain a perfectly smooth, glossy and uniform base.
• Cooling and freezing
  Let the mixture come to room temperature, then pour it into the jar of the Ninja Creami Deluxe. Close tightly and place in the freezer for a few minutes. 24 heures, in horizontal position.
• Transformation into ice
  Insert the pot into your Ninja Creami Deluxe and activates the Ice Cream or Gelato depending on the texture required.
  Then add the roasted pistachios and use the Mix-In to preserve beautiful, crunchy chips.