Ninja Creami Vanilla Custard Ice Cream

Whisk the egg yolks with the sugar until evenly combined.

Heat the milk, cream, vanilla seeds and pod, skimmed milk powder, and salt in a saucepan until steaming.

Gradually whisk the hot milk mixture into the egg yolks.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard reaches 82–84°C.

Remove the vanilla pod and stir in the vanilla extract.

Chill the custard quickly, then refrigerate it overnight.

Divide the chilled custard evenly between two Ninja Creami pint containers.

Freeze the pints on a level surface for 24 hours.

Process each pint using Gelato mode.