Inspiration Guide

65 ninjacreami.com
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Maple Gelato
PREP: 10–15 MINUTES
COOK TIME: 7–10 MINUTES
FREEZE TIME: 24 HOURS
MAKES: 6 SERVINGS
BEST WITHIN: 2 WEEKS
DIRECTIONS
1. Place egg yolks, maple syrup, sugar,
and maple extract into a small saucepan and
whisk until fully combined and sugar is dissolved.
2. Add heavy cream and milk to saucepan and stir
to combine.
3. Place saucepan on stove over medium heat,
stirring constantly with whisk or rubber spatula.
Cook until temperature reaches 165°F–175°F on an
instant-read thermometer.
4. Remove base from heat and pour through a fine-
mesh strainer into an empty CREAMi® Deluxe Pint.
Place Deluxe Pint into an ice bath. Once cooled,
place storage lid on Deluxe Pint and freeze for
24 hours.
5. Remove Deluxe Pint from freezer and remove lid
from Deluxe Pint. Refer to the quick start guide for
bowl assembly and unit interaction information.
6. Select TOP, FULL, or BOTTOM, then use the dial
to select GELATO.
7. When processing is complete, add mix-ins or remove
gelato from Deluxe Pint and serve immediately.
NOTE: If your freezer is set to a very cold
temperature, the gelato may look crumbly. If this
occurs, select the same processing mode, then
RE-SPIN to process the mixture a little more if not
adding mix-ins.
INGREDIENTS
6 large egg yolks
1
1
/2 tablespoons maple syrup
1
/3 cup light brown sugar
1
1
/2 teaspoons maple extract (optional)
1
/2 cup heavy cream
1
1
/2 cups whole milk
STEP-IT-UP
RECIPE
STEP-IT-UP
RECIPE
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Triple Chocolate
Gelato
PREP: 10–15 MINUTES
COOK: 7–10 MINUTES
FREEZE TIME: 24 HOURS
MAKES: 6 SERVINGS
BEST WITHIN: 2 WEEKS
TOOLS NEEDED
Medium saucepan
Whisk
Rubber spatula
Thermometer
Fine-mesh strainer
MAKE IT DAIRY-FREE Use unsweetened coconut
cream for heavy cream and unsweetened oat milk
for whole milk. Whisk the coconut cream until
smooth, then add the remaining ingredients.
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DIRECTIONS
1. Place egg yolks, sugar, cocoa powder, and fudge
topping in a small saucepan and whisk until fully
combined and sugar is dissolved.
2. Add heavy cream and milk to saucepan and stir
to combine.
3. Place saucepan on stove over medium heat,
stirring constantly with a whisk or rubber spatula.
Cook until temperature reaches 165F–175F
on an instant-read thermometer.
4. Remove base from heat and stir in chocolate
chunks until melted. Pour the base through a fine-
mesh strainer into an empty CREAMi® Deluxe Pint.
Place Deluxe Pint into an ice bath. Once cooled,
place storage lid on Deluxe Pint and freeze for
24 hours.
5. Remove Deluxe Pint from freezer and remove lid
from Deluxe Pint. Refer to the quick start guide for
bowl assembly and unit interaction information.
6. Select TOP, FULL, or BOTTOM, then use the dial
to select GELATO.
7. When processing is complete, add mix-ins or remove
gelato from Deluxe Pint and serve immediately.
NOTE: If your freezer is set to a very cold temperature,
the gelato may look crumbly. If this occurs, select the
same processing mode, then RE-SPIN to process the
mixture a little more.
INGREDIENTS
6 large egg yolks
1
/3 cup + 2 tablespoons dark brown sugar
3 tablespoon dark cocoa powder
1
1
/2 tablespoons chocolate fudge topping
1
1
/4 cups heavy cream
1 cup whole milk
3 tablespoons chocolate chunks, chopped
TOOLS NEEDED
Medium saucepan
Whisk or rubber spatula
Thermometer
Fine-mesh strainer
MAKE IT LITE Use
1
/2 cup organic brown coconut
sugar for dark brown sugar. Process on the LITE ICE
CREAM program.
MAKE IT LITE Use
1
/4 cup + 1 tablespoon organic
brown coconut sugar for light brown sugar. Process
on the LITE ICE CREAM program.
MAKE IT DAIRY-FREE Use vegan chocolate fudge
topping and chocolate chunks as well as unsweetened
coconut cream for heavy cream, and unsweetened
oat milk for whole milk. Whisk the coconut cream until
smooth, then add the remaining ingredients.
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GelatoGelato