Place the egg yolks, brown sugar, and sugar beet syrup in a saucepan. Whisk until smooth and the sugar has dissolved.
Add the remaining ingredients and heat slowly over medium heat. Heat for about 4 minutes, stirring gently; the mixture should not come to a boil.
Abkühlen lassen und anschließend in einen Ninja Creami Behälter geben. Für mindestens 14 Stunden einfrieren.
Let it thaw for about 10 minutes before processing. Use the Gelato mode to churn it into creamy ice cream. If necessary, repeat the process using the Respin mode until the desired consistency is achieved.
If desired, stir in the mix.
