Prepare the Ice Cream Base:
In a medium saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat, stirring frequently, until the sugar dissolves. Do not let it boil.

Optional Egg Custard:
If using egg yolks for extra thickness, whisk the yolks in a small bowl. Gradually add a few tablespoons of the warm cream mixture to the yolks while whisking constantly (this tempers the eggs). Slowly pour the yolk mixture back into the saucepan, stirring continuously. Cook on low heat for 2–3 minutes, until the mixture thickens slightly and coats the back of a spoon.

Add Flavor:
Remove the saucepan from heat and stir in vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature.

Freeze the Base:
Pour the ice cream base into a Ninja Creami-compatible pint container. Seal it with the lid and freeze for 24 hours, ensuring the mixture is completely solid.

Process in the Ninja Creami:
Remove the frozen pint from the freezer. Place it in the Ninja Creami machine and select the “Ice Cream” setting. If needed, re-spin the ice cream for an even thicker consistency.

Mix-in Time:
If you’d like to add chunks of chocolate, cookie dough, or fruit, create a small well in the center of the ice cream after processing. Add your mix-ins and use the “Mix-In” setting on the Ninja Creami.

Serve and Enjoy:
Scoop your thick and creamy ice cream into bowls or cones. Serve immediately or store in the freezer for later!