8 egg yolks
1 cup sugar
¼ teaspoon coarse salt
2 cups lactose free milk
1 vanilla bean
2 cups cream
In a medium saucepan off the heat whisk together the egg yolks, 1 cup sugar, and salt. Whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Remove from heat. Split the vanilla bean lengthwise and scrape the seeds. Add the bean and seeds to the milk mixture. Cover and let stand for 30 minutes.
Pour through a fine mesh sieve. Stir in the cream.
Divide evenly into 4 Ninja Creami pints and freeze overnight.
When ready to serve, spin the frozen custard on the ice cream setting.
Yields 3 pints.
Adapted for the Ninja Creami from Martha Stewart’s Quick Vanilla Ice Cream recipe.