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ATK wasn’t a fan of the creami (halfway through) https://www.youtube.com/watch?v=AU3mUjIF3A8
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Jan 15, 2023 04:37
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Steve Yun posted:ATK wasn’t a fan of the creami (halfway through) their takes just don't make sense, like freeze your dang ice cream harder. if anything the opposite problem is much more common
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Jan 15, 2023 05:00
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Yeah it stinks of intentional bias. Probably because they have loads of books for other style makers, and a long relationship with other manufacturers.
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Jan 15, 2023 06:01
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Entirely believable!
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Jan 15, 2023 06:01
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Lol the YouTube comments are coming for them
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Jan 15, 2023 09:27
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My Nephews are coming to visit, so I thought I should get some ice cream ready. I like that I can prepare everything ahead and have it ready to go.  Chocolate, Vanilla, Dragonfruit. All new recipes, adapted from a strawberry gelato recipe I had used before. I had found some other recipes that suggested melting the chocolate or steeping a vanilla bean while cooking the custard, but I only wanted to make one big batch for all 3. I added some cocoa powder to the chocolate one. I wasn't sure how the texture and flavor would be on the dragonfruit, so I added a few chunks of mango thinking it might round it out. I'll put them in the freezer and see how they turn out.
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Jan 15, 2023 20:50
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Non-Creami question: Has anyone here tried booza? A place opened up in Houston that specializes in this stuff and I keep meaning to head over there. It's kind of a pain in the rear end to get to, though, wondering if it's worth the trip.
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Feb 9, 2023 06:39
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Report on the batch I was freezing before: The chocolate came out very nice. Good texture on one spin on the gelato setting. Stayed scoopable after returning to the freezer. This was the kids favorite. The dragon fruit was nice, but it's a mild fruit. Maybe more sweetness would help? You can't beat the color though. This one required a respin. The vanilla was also good, but it's just a vehicle for toppings. Good texture like the chocolate one.
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Feb 22, 2023 19:42
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Dragon fruit is a lie. So expensive. No flavor.
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Feb 22, 2023 19:45
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Yeah, it's my nephew's favorite fruit so it was a good experiment.
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Feb 22, 2023 20:19
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Your nephew has bad taste. I’m sorry you had to find out this way.
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Feb 22, 2023 21:00
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Guy Axlerod posted:Report on the batch I was freezing before: The chocolate came out very nice. Good texture on one spin on the gelato setting. Stayed scoopable after returning to the freezer. This was the kids favorite. Pro level ice cream topping for vanilla: Pomegranate molasses Edit: Use sparingly, it doesn't need much!
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Feb 25, 2023 08:19
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Shooting Blanks posted:Pro level ice cream topping for vanilla: Pomegranate molasses  I've used pomegranate molasses for a long time in my cooking but I swear I've never thought of this idea before. Sounds like something to definitely try out!
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Feb 26, 2023 12:20
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BrianBoitano posted:
So I bought this renewed from Amazon and it was missing the paddle. Sent it back in exchange and it's replacement... was missing the paddle. Neither the seller nor Amazon was any use. Just a note in case anyone else decides to try this out. E: not only did I already post that, the OP was updated based on what I said  Never not post when you're severely sleep deprived 
Discussion Quorum fucked around with this message at 18:17 on Feb 27, 2023 |
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Feb 26, 2023 23:07
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Is there some secret trick/recipe for getting really smooth lemon sorbets? I don't have a Creami. I can get a good taste but am willing to try any recipes other goons have had success with to get a really creamy texture.
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Feb 27, 2023 16:06
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Add a little gelatin or agar-agar when you make the base. Start with a little and adjust until it's at the texture you want. The fancy way to do it is have a brix refractometer and calculate the amount of sugar you need to achieve the texture you want. More detailed explanation than I can give here: https://www.icecreamnation.org/2011/07/how-to-make-sorbets/
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Feb 27, 2023 20:41
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What's a good sugar free ice cream brand? I was recently diagnosed with Type II Diabetes, so I need some options.
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Mar 9, 2023 09:33
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Shooting Blanks posted:Non-Creami question: It's fun as a novelty. It's definitely unique and worth visiting but I don't think I'd go again much like thai style ice cream rolls or bingsu
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Mar 20, 2023 16:58
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Flash Gordon Ramsay posted:I did my first experiment with making frozen custard in the creami. End result was way too rich (mostly too much fat, but a little bit too much egg) but it gives me a starting point. I used the traditional 4:1:1 ratio of milk(cream in this case) to egg(yolks for this) to sugar. I am going to give this recipe a shot with some duck eggs we got at the farmers market this morning, our first of the season. RIP to Flash, guess I’ll always think of you specifically when I make custard since this recipe is so consistently good, with the half milk and half cream change.
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May 13, 2023 21:33
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I am just getting into the Creami life since our household is cutting back on the sugar and it looks like my experiments are getting bottlenecked by the fact that we only have a few jars. We have the 501, does anyone know where I can find new ones? Edit: Contacted Ninja, they’ll have the Deluxe containers back in stock at the end of June. Bastard Tetris fucked around with this message at 01:05 on May 23, 2023 |
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May 22, 2023 06:47
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Lawnie posted:I am going to give this recipe a shot with some duck eggs we got at the farmers market this morning, our first of the season. RIP to Flash, guess I’ll always think of you specifically when I make custard since this recipe is so consistently good, with the half milk and half cream change. It was a good change. Just made it myself, went great. BrianBoitano posted:Ice cream!
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May 27, 2023 05:17
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Just came across this thread and I don’t understand what the Creami does. As someone who fantasized over owning a pacojet after pawing through the MC books I was intrigued but I watched that ATK video and guess had it all wrong. So I make a base then freeze it then run it through and… refreeze? I have a compressor churner that’s fussy from Whynter… what would the Creami get me?
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May 27, 2023 13:51
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ATK were either incompetent or intentionally tanked that review. Everyone in the equipment thread agreed after that review came out, as did the comment section of the YouTube video. It's shady as gently caress. It's really an amazing machine, either at the same tier as a compressor unit or better depending on your preferences. Compressors are the champs of no-plan-ahead ice cream. Creami are the kings of prep ahead and "churn" in 2 minutes, so for parties it's faster. It also forces great results out of a wider swath of recipes, and lets you fix the texture of leftover ice cream by re-spinning.
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May 27, 2023 14:48
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Hed posted:Just came across this thread and I don’t understand what the Creami does. As someone who fantasized over owning a pacojet after pawing through the MC books I was intrigued but I watched that ATK video and guess had it all wrong. So I make a base then freeze it then run it through and… refreeze? The Creami is great. It works by freezing a solid block of base, then essentially just shaving and whipping super fine layers off of the block. Like a PacoJet, it makes for incredible texture and scoopability. It’s designed to scoop and serve right after it cycles, but you can of course out your ice cream back in the freezer. It will definitely set up to mostly normal straight out of the freezer normal ice cream though.
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May 27, 2023 15:09
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I make protein ice cream just by making and freezing a protein shake basically. Two scoops of Fruity Pebbles Dymatize ISO-100 plus Almond Breeze Unsweetened almond milk to make a pint, and it's amazing with perfect macros.
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May 27, 2023 19:04
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Sub Rosa posted:I make protein ice cream just by making and freezing a protein shake basically. Two scoops of Fruity Pebbles Dymatize ISO-100 plus Almond Breeze Unsweetened almond milk to make a pint, and it's amazing with perfect macros. Yup, I got this to make weird rear end concoctions but my wife has been making ice cream out of protein shakes with incredible results. The learning curve took us like 3 days to dial it in.
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May 31, 2023 05:07
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Do yourself a favor and get a jar of Amarena Fabbri cherries in syrup. It goes perfectly with any custardy dessert, but especially ice cream and gelato. Way tastier than maraschino, prettier, and I'm sure just as versatile.
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May 31, 2023 15:44
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Verisimilidude posted:Do yourself a favor and get a jar of Amarena Fabbri cherries in syrup. It goes perfectly with any custardy dessert, but especially ice cream and gelato. Way tastier than maraschino, prettier, and I'm sure just as versatile. These things also make the best homemade cherry coke in the world
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May 31, 2023 19:15
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Lawnie posted:These things also make the best homemade cherry coke in the world God yes. Also question from a friend, does anyone have a good Lime Sherbet recipe? Was her grandma's fave thing and they're having a family reunion soon and she thought it would be cool to whip up some in the creami.
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Jun 3, 2023 08:49
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Generalissimo
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Bastard Tetris posted:I am just getting into the Creami life since our household is cutting back on the sugar and it looks like my experiments are getting bottlenecked by the fact that we only have a few jars. We have the 501, does anyone know where I can find new ones? Hopefully they also have the regular ones back
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Jun 14, 2023 16:33
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Bastard Tetris posted:I am just getting into the Creami life since our household is cutting back on the sugar and it looks like my experiments are getting bottlenecked by the fact that we only have a few jars. We have the 501, does anyone know where I can find new ones? I just move things into cheap disposable pint containers after i spin them and put them back into the freezer if I'm bottlenecked.
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Jun 15, 2023 02:28
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Made a Sangria sorbet - barely froze and starts melting the instant you serve it. Tastes like cold Sangria though so pretty good still
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Jun 15, 2023 19:49
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Verisimilidude posted:Do yourself a favor and get a jar of Amarena Fabbri cherries in syrup. Looks like these are $15/jar vs $2 for maraschino. are they going to be that amazing? My wife got a Creami but the only thing she makes in it is this light ice cream 12 oz Fairlife Chocolate Milk 1-2 Tbsp PBfit. She whips that with her milk frother and then freezes it. comes out pretty much tasting like a reeces peanut butter cup. I really kind of want to make real ice cream or gelato in it but not sure wifey will let me. Somehow it doesn't wake the kids up when she uses the thing at midnight but last night it started making a (far worse) godawful noise and stopped midway through blending. Has anyone had issues with theirs dying after just a couple of months?
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Jun 18, 2023 06:43
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That recipe your wife is using probably doesn't have enough fat or sugar to count as ice cream. This isn't disparaging the recipe, it sounds delicious, but the Creami does different speeds for the blade depending on how firm the initial block of ice is. If you select sorbet, you'll have a better chance of it spinning properly IMO. Also I saw how expensive those cherries were and said nah. But then I saw them at Costco and said hell yeah! Near the apple sauce & sliced peaches. Haven't cracked them open yet but (edit) $16 for a 32 oz jar was an easier sell. BrianBoitano fucked around with this message at 12:39 on Jun 18, 2023 |
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Jun 18, 2023 12:07
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Make sure to check the sides of the containers and see if they were scratched by the blade. Some early models had repeated issues of that being caused, and all reports said support was fast to replace them when informed.
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Jun 18, 2023 13:54
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BrianBoitano posted:That recipe your wife is using probably doesn't have enough fat or sugar to count as ice cream. This isn't disparaging the recipe, it sounds delicious, but the Creami does different speeds for the blade depending on how firm the initial block of ice is. She runs it on light ice cream. The whole point of it is that it’s like 250 calories and 20+ g of protein. I’m definitely going to hit up Costco.
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Jun 18, 2023 17:21
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Sub Rosa posted:I make protein ice cream just by making and freezing a protein shake basically. Two scoops of Fruity Pebbles Dymatize ISO-100 plus Almond Breeze Unsweetened almond milk to make a pint, and it's amazing with perfect macros. What setting do you run this on? I'm getting one of these to basically make protein shakes into ice cream so any tips would be welcome.
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Jun 19, 2023 01:44
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Amara posted:What setting do you run this on? I'm getting one of these to basically make protein shakes into ice cream so any tips would be welcome. Lite Ice Cream. If it's dusty on top, a respin or two and it's perfect. I've had less optimal results with other brands of almond milk or protein powder, and someone who copied my recipe but only used one scoop of protein powder had issues with it being too much of a block of ice.
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Jun 20, 2023 02:01
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Sub Rosa posted:Lite Ice Cream. If it's dusty on top, a respin or two and it's perfect. I've had less optimal results with other brands of almond milk or protein powder, and someone who copied my recipe but only used one scoop of protein powder had issues with it being too much of a block of ice. Yup, we are getting the most mileage out of Lite Ice Cream and a few respins to nail the consistency we want.
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Jun 26, 2023 01:34
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When is the ninja creami going to be back in stock fuuuuuu
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Jul 1, 2023 02:15
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