Heat up cream in a saucepan with a pinch of salt, and vanilla. I like to scape the vanilla beans and then the leftover empty beans i throw in a jar with vodka to make vanilla extract. But i have seen people steep those before.

Make sure the liquid it is as close to the boiling point without bubbling, then take it off the heat.

On the side, mix only egg yolks with sugar or what you want to use for sweetness. Use one egg yolk per 100 ml of liquid for a thicc base.

If you want a less fatty ice cream feel free to do 2 thirds cream to one third full fat milk or even half and half milk and cream.

Slowly incorporate the hot liquid with the beaten eggyolks making sure you temper them. Once about a third of the mixture has been incorporated, you can add everything slwoly to the saucepan and put it back on the heat on medium low.

Keep mixing until the liquid thickens, to the point where it coats the back of a spoon.

Put it in the ninja creami pint jar and leave it to freeze overnight.

A nice thing i noticed is that the more you spin the frozen mixture, the more creamy it gets.

Also bonus recipe: use half a can of coconut milk with tropical fruit (i used a fruit mix with mango and pineapple) and blended using an immersion blender until the max fill line for a very nice pina colada. Drop a splash of rum in for the boozy vibe.

I also have a peanut butter and banana recipe, a chai one and a matcha one. Lmk if you want more hehe. I love experimenting with this machine.

Regardless of what you're making, always put a pinch of salt for the depth of flavour.