TIP: A touch of marshmallow fluff on top for garnished can be caramelized with a small torch for extra presentation and extra flavor.
MAKE IT DAIRY-FREE: Use unsweetened oat milk for milk and unsweetened coconut cream for heavy cream.
CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once! Incorporate your favorite ice cream ingredients into your weekly grocery trip, then, Creamify™ on demand whenever a craving strikes! Looking for more pints? Purchase more at www.ninjacreami.com.
This dish contains the following allergens: Peanuts
Cooking mode
Step-by-step instruction without your screen going to sleep
Ingredients
1
whole vanilla bean, split in half lengthwise, scraped
80ml
whole milk
165g
heavy cream
2 tablespoons
granulated sugar
1 tablespoon
light corn syrup
4
egg yolks
1 teaspoon
vanilla extract
5 tablespoons
marshmallow paste
5
chopped peanut butter cookies, for mix-in
Ingredients
1
whole vanilla bean, split in half lengthwise, scraped
1/3 cup
whole milk
3/4 cup
heavy cream
2 tablespoons
granulated sugar
1 tablespoon
light corn syrup
4
egg yolks
1 teaspoon
vanilla extract
5 tablespoons
marshmallow paste
5
chopped peanut butter cookies, for mix-in
Utensils
Medium Saucepan
Rubber Spatula
Fine-Mesh Strainer
Instant-Read Thermometer
Step 1
Place a medium saucepan over medium-high heat, add the vanilla bean and toast until fragrant, about 2 to 3 minutes.
Step 2
Reduce heat to medium-low, add the milk, heavy cream, sugar, corn syrup, egg yolk, and vanilla extract and stir constantly with a whisk or rubber spatula. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.
Step 3
Remove base from heat and pour through a fine-mesh strainer into an empty CREAMi™ Pint. Add the marshmallow paste to the base and mix to combine. Place pint into an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.
Step 4
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 5
Select GELATO.
Step 6
With a spoon, create a 1 ½-inch wide hole that reaches the bottom of the pint. Add chopped peanut butter cookies to the hole and process again using the MIX-IN program.
Step 7
When processing is complete, remove gelato from pint and serve immediately.
Place a medium saucepan over medium-high heat, add the vanilla bean and toast until fragrant, about 2 to 3 minutes.
Ingredients
1
whole vanilla bean, split in half lengthwise, scraped
80ml
whole milk
165g
heavy cream
2 tablespoons
granulated sugar
1 tablespoon
light corn syrup
4
egg yolks
1 teaspoon
vanilla extract
5 tablespoons
marshmallow paste
5
chopped peanut butter cookies, for mix-in
Ingredients
1
whole vanilla bean, split in half lengthwise, scraped
1/3 cup
whole milk
3/4 cup
heavy cream
2 tablespoons
granulated sugar
1 tablespoon
light corn syrup
4
egg yolks
1 teaspoon
vanilla extract
5 tablespoons
marshmallow paste
5
chopped peanut butter cookies, for mix-in
Step 2 of 7
Reduce heat to medium-low, add the milk, heavy cream, sugar, corn syrup, egg yolk, and vanilla extract and stir constantly with a whisk or rubber spatula. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.
Ingredients
1
whole vanilla bean, split in half lengthwise, scraped
80ml
whole milk
165g
heavy cream
2 tablespoons
granulated sugar
1 tablespoon
light corn syrup
4
egg yolks
1 teaspoon
vanilla extract
5 tablespoons
marshmallow paste
5
chopped peanut butter cookies, for mix-in
Ingredients
1
whole vanilla bean, split in half lengthwise, scraped
1/3 cup
whole milk
3/4 cup
heavy cream
2 tablespoons
granulated sugar
1 tablespoon
light corn syrup
4
egg yolks
1 teaspoon
vanilla extract
5 tablespoons
marshmallow paste
5
chopped peanut butter cookies, for mix-in
Step 3 of 7
Remove base from heat and pour through a fine-mesh strainer into an empty CREAMi™ Pint. Add the marshmallow paste to the base and mix to combine. Place pint into an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.
Ingredients
1
whole vanilla bean, split in half lengthwise, scraped
80ml
whole milk
165g
heavy cream
2 tablespoons
granulated sugar
1 tablespoon
light corn syrup
4
egg yolks
1 teaspoon
vanilla extract
5 tablespoons
marshmallow paste
5
chopped peanut butter cookies, for mix-in
Ingredients
1
whole vanilla bean, split in half lengthwise, scraped
1/3 cup
whole milk
3/4 cup
heavy cream
2 tablespoons
granulated sugar
1 tablespoon
light corn syrup
4
egg yolks
1 teaspoon
vanilla extract
5 tablespoons
marshmallow paste
5
chopped peanut butter cookies, for mix-in
Step 4 of 7
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Ingredients
1
whole vanilla bean, split in half lengthwise, scraped
80ml
whole milk
165g
heavy cream
2 tablespoons
granulated sugar
1 tablespoon
light corn syrup
4
egg yolks
1 teaspoon
vanilla extract
5 tablespoons
marshmallow paste
5
chopped peanut butter cookies, for mix-in
Ingredients
1
whole vanilla bean, split in half lengthwise, scraped
1/3 cup
whole milk
3/4 cup
heavy cream
2 tablespoons
granulated sugar
1 tablespoon
light corn syrup
4
egg yolks
1 teaspoon
vanilla extract
5 tablespoons
marshmallow paste
5
chopped peanut butter cookies, for mix-in
Step 5 of 7
Select GELATO.
Ingredients
1
whole vanilla bean, split in half lengthwise, scraped
80ml
whole milk
165g
heavy cream
2 tablespoons
granulated sugar
1 tablespoon
light corn syrup
4
egg yolks
1 teaspoon
vanilla extract
5 tablespoons
marshmallow paste
5
chopped peanut butter cookies, for mix-in
Ingredients
1
whole vanilla bean, split in half lengthwise, scraped
1/3 cup
whole milk
3/4 cup
heavy cream
2 tablespoons
granulated sugar
1 tablespoon
light corn syrup
4
egg yolks
1 teaspoon
vanilla extract
5 tablespoons
marshmallow paste
5
chopped peanut butter cookies, for mix-in
Step 6 of 7
With a spoon, create a 1 ½-inch wide hole that reaches the bottom of the pint. Add chopped peanut butter cookies to the hole and process again using the MIX-IN program.
Ingredients
1
whole vanilla bean, split in half lengthwise, scraped
80ml
whole milk
165g
heavy cream
2 tablespoons
granulated sugar
1 tablespoon
light corn syrup
4
egg yolks
1 teaspoon
vanilla extract
5 tablespoons
marshmallow paste
5
chopped peanut butter cookies, for mix-in
Ingredients
1
whole vanilla bean, split in half lengthwise, scraped
1/3 cup
whole milk
3/4 cup
heavy cream
2 tablespoons
granulated sugar
1 tablespoon
light corn syrup
4
egg yolks
1 teaspoon
vanilla extract
5 tablespoons
marshmallow paste
5
chopped peanut butter cookies, for mix-in
Step 7 of 7
When processing is complete, remove gelato from pint and serve immediately.
Ingredients
1
whole vanilla bean, split in half lengthwise, scraped
80ml
whole milk
165g
heavy cream
2 tablespoons
granulated sugar
1 tablespoon
light corn syrup
4
egg yolks
1 teaspoon
vanilla extract
5 tablespoons
marshmallow paste
5
chopped peanut butter cookies, for mix-in
Ingredients
1
whole vanilla bean, split in half lengthwise, scraped
