Sugar-free pistachio ice cream recipe for Ninja Creami & Swirl

Directions

• Heating liquids
  Pour the whole milk and whipping cream into a saucepan. Heat gently over medium heat until lightly simmering, but never boil.
• Work the yolks without sugar
  In a bowl, whisk the egg yolks with your chosen sweetener until smooth and homogeneous. It won't whiten like sugar, which is normal: the important thing is that the sweetener is well dissolved.
• Making the custard
  Gradually pour the hot mixture over the yolks, whisking continuously to temper. Return the mixture to the saucepan and thicken over a low heat, stirring constantly, until you obtain a creamy consistency. The ideal temperature is between 74 and 79 °C, without boiling.
• Add pistachios and flavourings
  Remove from heat and stir in pistachio paste, bitter almond flavoring and spirulina, if using. Blend thoroughly (hand blender recommended) to obtain a perfectly smooth, glossy and homogeneous base.
• Cooling and freezing
  Let the mixture come to room temperature, then pour it into the jar of the Ninja Creami. Close and place in freezer for 24 heures, flat.
• Ice turbining
  Insert the jar into the machine and start the program Ice Cream or Gelato according to the desired texture.
  Then add the roasted pistachios and use the Mix-In to keep the sparkling shine.