Recipe for Ninja Creami & Swirl sugar-free Caramel Beurre Salé ice cream

Directions

• Prepare the sugar-free caramel base
  In a saucepan, gently melt the semi-salted butter over medium heat. Add the erythritol and stir. Although it won't caramelize like sugar, it will dissolve and coat with the butter, creating an aromatic base.
• Add liquids
  Gradually pour in the hot cream, then the hot milk, whisking vigorously to obtain a smooth, homogenous mixture. Return the saucepan to a gentle heat for a few moments to bind the mixture.
• Temper the egg yolks
  In a bowl, whisk the egg yolks. Pour a small amount of the hot mixture over them, whisking constantly to temper but not cook 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.
• Perfume and filter
  Remove the pan from the heat, add the vanilla extract and sugar-free caramel flavoring, if using. Pour the mixture into the jar of the Ninja Creami passing it through a fine sieve for a perfectly smooth texture.
• Cooling and freezing
  Place the jar in an ice-water bath until completely cooled. Then seal it and place it in the freezer for a few minutes. 24 heures, flat.
• Ice turbining
  The next day, place the pot in the Ninja Creami and start the program. Ice Cream.
  If necessary, finish with a Re-Spin for an even more melting texture.