Directions

1. In a medium saucepan, add agave nectar over medium-high heat and cook for about 2-3 minutes.
2. Remove the saucepan from heat and slowly whisk in the soy milk and creamer.
3. Return the pan over medium-high heat and whisk in the eggs and sugar.
4. Cook for about 4-5 minutes, stirring frequently.
5. Remove from the heat and through a fine-mesh strainer, strain the mixture into an empty Ninja CREAMi pint container.
6. Place the container into an ice bath to cool.
7. After cooling, cover the container with the storage lid and freeze for 24 hours.
8. After 24 hours, remove the lid from container and arrange into the outer bowl of Ninja CREAMi.
9. Install the "Creamerizer Paddle" onto the lid of outer bowl.
10. Then rotate the lid clockwise to lock.
11. Press "Power" button to turn on the unit.
12. Then press "GELATO" button.
13. When the program is completed, with a spoon, create a 11/2-inch wide hole in the center that reaches the bottom of the pint container.
14. Add the chopped caramels into the hole and press "MIX-IN" button.
15. When the program is completed, turn the outer bowl and release it from the machine.
16. Transfer the gelato into serving bowls and serve immediately.