Ninja Creami Recipe with Vanilla Bean for 4 Servings

Instructions:

1. Soften the stabilizer. Place the 1 tbsp cream cheese in a microwave safe bowl and heat for 5-10 seconds until it is very soft but not liquid. Note: This prevents cheese chunks in the final spin.
2. Combine the sugars. Add the 0.33 cup granulated white sugar and 1 pinch fine sea salt to the cream cheese. Whisk until a smooth paste forms.
3. Incorporate aromatics. Stir in the 1.5 tsp vanilla bean paste and 0.5 tsp pure vanilla extract. Stir until the vanilla specks are evenly distributed throughout the paste.
4. Slowly add liquids. Pour in 0.75 cup whole milk in three additions, whisking constantly to ensure the cream cheese mixture fully dissolves into the milk.
5. Finish with cream. Gently stir in the 1 cup heavy whipping cream. Note: Don't whisk too vigorously here; we don't want to create bubbles or whipped cream yet.
6. Fill the container. Pour the mixture into the Ninja Creami pint container, ensuring you do not exceed the Max Fill line.
7. Level the surface. Use a spoon to pop any bubbles on the surface and ensure the liquid is level. This prevents the blade from hitting an uneven ice hill later.
8. The deep freeze. Place the lid on and freeze on a level surface for 24 hours. Wait until the mixture is a solid, dull block before attempting to spin.
9. The first spin. Remove the lid and place the pint into the outer bowl. Select the Ice Cream function and let the machine work its magic.
10. The re spin (if needed). If the texture looks powdery after the first spin, add a splash of milk and run the Re spin cycle until it becomes silky and scoopable.