Directions

• Mix yolks and sweetener
  In a bowl, whisk the egg yolks with the powdered sweetener until the mixture is clear, smooth and slightly frothy. The sweetener must be well dissolved to avoid any grainy sensation.
• Heat the cream and milk
  Pour the liquid cream and whole milk into a saucepan. Heat gently over medium heat, without boiling, until the mixture is hot.
• Melt the chocolate
  Add the chopped dark chocolate to the hot mixture. Stir gently until completely melted and the mixture is smooth and homogeneous.
• Making the custard
  Gradually pour the hot chocolate mixture over the egg yolks, whisking constantly to temper. Return to the saucepan and thicken over low heat, stirring constantly, until the cream coats the back of a spoon (but never boils).
• Cooling and freezing
  Pour the mixture into the Ninja Creami, Let cool completely at room temperature or in a cold water bath, then close the jar and place in the freezer for a few minutes. 24 heures, flat.
• Turbine with Ninja Creami
  Insert the jar into the machine and start the program Ice Cream or Gelato.
  If the texture still seems a little firm, perform a Re-Spin to obtain a perfectly smooth, melting ice cream.