Caramel Beurre Salé ice cream recipe for Ninja Creami & Swirl

Directions

• Making the caramel
  Pour the sugar into a medium-sized saucepan and heat over moderate heat. Let the sugar melt gently, stirring occasionally with a wooden spoon, until you obtain a liquid caramel with a beautiful amber color.
• Stir in butter
  When the caramel reaches a coppery-brown hue, immediately remove the pan from the heat. Add the semi-salted butter and mix carefully until it is completely melted and well incorporated.
• Add liquids
  Gradually pour in the hot cream, then the hot milk, whisking vigorously to avoid lumps. Return the saucepan to the heat and stir until the caramel has dissolved and the mixture is smooth.
• Temper the egg yolks
  Whisk the egg yolks in a bowl. Pour a small amount of the hot caramel mixture over them, while whisking, to temper them without cooking them.
• Cooking the custard
  Return the tempered yolks to the saucepan. Heat over medium heat, stirring constantly with a whisk or silicone spatula. The mixture should thicken gently and reach a temperature of between 74 and 79 °C, without ever boiling.
• Filter and cool
  Remove the saucepan from the heat, add the vanilla extract, then pour the base into the jar of the Ninja Creami through a fine sieve. Place the jar in an ice-water bath to bring the temperature down quickly.
• Freezing the base
  Once the mixture has cooled completely, close the jar with the lid and place in the freezer for a few minutes. 24 heures, flat.
• Ice turbining
  The next day, install the jar in the Ninja Creami following the assembly instructions, then run the program Ice Cream.
• Finishing and service
  Once the cycle is complete, serve immediately or add inclusions (caramel chips, nuts, cookies) using the Mix-In.
  If the ice cream seems too soft, simply return it to the freezer for a few hours before serving.