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Dumb question: I got a creami deluxe. Does it matter what setting I turn it to before hitting respin?
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Oct 24, 2023 01:24
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Nope, respin is respin. Checked user manual to make sure it didn't change with the Deluxe.
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Oct 24, 2023 01:51
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Woot has creami 7-in1 for $90 in their ninja scratch/dent sale.
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Nov 27, 2023 09:19
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Gaw drat
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Nov 27, 2023 12:07
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I’m approaching being in the market for a new ice cream maker, and I’ve been mulling over getting a compressor model to replace my frozen-canister model, which has served me well but takes up too much space with two canisters and isn’t really meeting output needs anymore. But before I take the plunge, I guess it would be prudent to ask something I’ve wondered since its release: what is it about the Creami that it would inspire(d) such zeal? Beyond the “it’s my new toy and I’m in love” novelty aspect? I understand that it’s basically a budget Pacojet, and I understand why such a thing is desirable in a food-service context, but what’s the benefit in a home environment over a more traditional churner-style? From what I’ve read, the Creami requires a bit of foresight and planning ahead — nature of the beast, really— and the containers take up space if you have multiples, and recipes also require some rejiggering to work best in the Creami. That said, it does seem a bit less fiddly to pull out a block of base and shave it into ice cream, so there’s that. I dunno. I’m not asking to be talked into or out of a Creami, and I have no intention of causing a debate or derail. I’d just like to know what others see that I’m not seeing. I’m a bit skeptical, but I’m willing to be informed.
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Nov 28, 2023 14:37
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I've never had a compressor model, but I imagine they're about a push with a slight nod towards the Creami, and both blow the frozen bowl style out of the water. Creami needs foresight but you can prep huge quantities and serve freaky fast. It can manage a wider range of recipes since ice crystals can form however they like and the machine will homogenize them at the end. Other machines might not freeze at all, or might end up icy. Other machines: better for super high fat recipes Other machines: can make high overrun, airy styles* Creami: insanely simple sorbets Creami: adding alcohol Basically I don't need to do brix calculations or worry about too much protein or not enough sugar. I'd say Creami can split batch and run different flavors and/or experiments better too, less cleaning involved between. I use my Creami is about 12x a year vs 1x with my previous frozen bowl, so I don't think it's a honeymoon period thing. Texture is always amazing, and you can respin to fix freezer burn or remelt issues. I don't have a compressor model to compare to though. *maybe if you make a semifreddo base you could Creami it to get lots of air?
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Nov 28, 2023 20:51
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I have an old Italian compressor model and got the creami last year for x-mas. I've worked in kitchens where we regularly used a paco-jet and the creami does the job just as well. If I have to make a large batch of a single flavor I'll use the compressor (it's called the ice cream boy  ) For experimental recipes or just everyday ice cream/sorbet to snack on I use the creami. My partner likes to use it to freeze protein shakes and have high protein ice cream. Some flavors we've done I don't think we would have tried if we had to make a big batch one was a roasted pineapple and banana pepper sorbet. One kitchen I worked in I did a sorbet using my sour dough starter and sorbet base in the paco-jet to make a sour dough sorbet. The other cooks and I loved it but the exec. Chef didn't get it. It was like a really funky vanilla.
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Nov 28, 2023 22:04
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My Creami arrives next week. I'm obsessed with Peanut Butter and Jelly ice cream. What's the best way I could approximate that with a Creami? I'm reading the owner's manual now and it says neither nut butters nor jams are good mixins.
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Nov 28, 2023 22:31
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BrianBoitano posted:I've never had a compressor model, but I imagine they're about a push with a slight nod towards the Creami, and both blow the frozen bowl style out of the water. yeah i agree with all of this -- to me it's fundamentally just much simpler to pre-freeze a base (often with zero cooking required) then spend 3 minutes running a machine than basically any other option. you can get together very decent ice cream with literally 5 minutes total human labor/waiting and the texture is much more uniformly good even when you're just throwing stuff together than a standard ice cream machine would be a compressor may have higher highs for some preparations but the floor for the creami is so high and it's really hard to gently caress up
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Nov 28, 2023 22:47
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I have a tiny compressor-type machine, and I’m not tempted by the Creami. I prefer Philadelphia base (no eggs), so I can literally just have an idea, pour the ingredients into the maker, and be eating maybe an hour later. Zero planning ahead, no bowls taking up space in my freezer, no bowls to break or leak, can make as many back-to-back batches as I want. Literally the only downside is price and storage if you get a big one (but mine makes a pint at a time so it’s flawless). also if you churn way too much, you can end up with tiny bits of butterfat forming, but don’t do that
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Nov 29, 2023 02:28
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i like nice words
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malnourish posted:My Creami arrives next week. I'm obsessed with Peanut Butter and Jelly ice cream. What's the best way I could approximate that with a Creami? I'm reading the owner's manual now and it says neither nut butters nor jams are good mixins. I’d say make a peanut butter ice cream in the Creami (not a swirl) and then spoon it into another container after processing in the Creami and layer it with jelly and swirl that around in the other container.
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Nov 29, 2023 04:38
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Thanks, I'll give that a shot. Wirecutter had some things to say about the Creami, notably alleging that plastic shavings can get in the ice cream and it's a monster to clean.
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Nov 29, 2023 13:39
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malnourish posted:My Creami arrives next week. I'm obsessed with Peanut Butter and Jelly ice cream. What's the best way I could approximate that with a Creami? I'm reading the owner's manual now and it says neither nut butters nor jams are good mixins. I'm not as familiar with the Creami (I have a refrigerated unit) but the Modernist at Home PB&J Gelato is terrific. Guests always love it and it's vegan. This is adapted from their pistachio gelato recipe. May not be exactly what you're after, but it has an intense PB&J flavor--basically tastes like a cold liquid PBJ filling.
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Dec 2, 2023 22:34
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I'm absolutely making that, thanks for sharing
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Dec 2, 2023 23:47
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malnourish posted:Thanks, I'll give that a shot. I wouldn't say it's a monster to clean at all; the only thing I don't like is the gearshaft thingamabob at the top retracts into the machine after spinning a pint so that specific part is difficult (impossible) to clean properly. Everything else is very straightforward.
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Dec 4, 2023 02:20
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Mine arrived yesterday and I've already made a protein ice cream (2 scoops optimum vanilla, 3 tbsp PBFit, 1 tbsp sugar, 1/2 tsp almond extract, lite cycle+respin) that turned out remarkably well for an overnight freeze. A little watery as it melts, and there was a weird "dome" in the center as it froze, which I had to scrape down. I also made a milkshake with store bought cream. As soon as I get some roasted peanut oil I'm making the gelato. It hasn't been bad to clean at all. I agree about the bit they protrudes from the machine being a cause for some concern.
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Dec 4, 2023 03:17
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amaguri posted:I wouldn't say it's a monster to clean at all; the only thing I don't like is the gearshaft thingamabob at the top retracts into the machine after spinning a pint so that specific part is difficult (impossible) to clean properly. Everything else is very straightforward. Now that I think of it, I think I'll treat it like my blender. After using, give a quick rinse then return a clean pint filled halfway with soapy water. Give it a spin, good enough. The post should descend into the soap. I'll try this evening if I can remember. Look forward to learning of my sudsplosion!
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Dec 4, 2023 21:47
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The pacojet has a special brush attachment that scrubs the shaft clean. I don't know why ninja doesn't make one for the creami. I've cleaned out some nasty pacojets that nobody knew what the scrubber was used for. Like chunks of stuff washed down out of the shaft chamber. One got gunked up so bad it had to be sent off to be refurbished.
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Dec 5, 2023 01:15
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Hed posted:I'm not as familiar with the Creami (I have a refrigerated unit) but the Modernist at Home PB&J Gelato is terrific. Guests always love it and it's vegan. This is adapted from their pistachio gelato recipe. Trip report: delicious! Rich and a bit salty, I think I'll replace a bit of peanut oil with a neutral oil next time. Can't believe this is vegan.
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Dec 10, 2023 19:55
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Glad you liked it! And after I posted I realized that recipe sounds tailor made for the Creami—the one it’s adapted from is best done in a Pacojet.
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Dec 10, 2023 23:33
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I want to make the pistachio gelato this weekend but I have no idea where to find good paste
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Dec 11, 2023 04:23
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Do you have a vitamix?
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Dec 11, 2023 06:12
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BrianBoitano posted:Now that I think of it, I think I'll treat it like my blender. After using, give a quick rinse then return a clean pint filled halfway with soapy water. Give it a spin, good enough. The post should descend into the soap. Trip report - I couldn't see at all what was happening, so I don't know if the post was filthy before or sparkly clean after. Still only added a couple minutes to the routine so I felt good to have done it. I may try the mix in setting next - I think respin might be too fast and the post doesn't even get touched by the water really - see the vortex.   Glad the suds didn't explode off the lid
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Dec 13, 2023 20:19
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Anyone have a chocolate ice cream they'd recommend that's a step up in effort/flavour from the basic ninja one but not quite into chocolate gelato level? Introducing a new friend to the machine and she's taking baby steps.
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Jan 5, 2024 23:10
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Generalissimo
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Toast posted:Anyone have a chocolate ice cream they'd recommend that's a step up in effort/flavour from the basic ninja one but not quite into chocolate gelato level? Introducing a new friend to the machine and she's taking baby steps. I have had excellent luck with the Frostline mix off Amazon. I do a 2.5:1 ratio of milk to mix. I use the Fairlife milk and I swear this is some of the best ice cream I have ever had. It seems like 1 2/3 cups milk to 2/3 cups mix is the sweet spot, I hit the pint with the immersion blender and then freeze.
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Jan 17, 2024 04:10
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I have a self refrigerating maker but just realized Costco carries the Ninja Creami Deluxe XL. It looks like it has 3 24 oz. Containers for $180 is that decent or does it also go on sale?
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Feb 16, 2024 01:28
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Hed posted:I have a self refrigerating maker but just realized Costco carries the Ninja Creami Deluxe XL. It looks like it has 3 24 oz. Containers for $180 is that decent or does it also go on sale? I mean maybe but that's already basically a sale price.
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Feb 17, 2024 03:34
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Just found this thread because of the weekend post and I'm finding myself really tempted by that $180 Creami @ Costco. If I hosted people more than once per year it might push me over the edge. OTOH, I'm in my 40s and having quick access to make any kind of ice cream pretty much on demand might just push me into the grave. Also, for anyone looking for a less negative POV review than the ATK, this one from 2 years ago (older model) is pretty thorough. His negatives are that it is loud and takes up a lot of room. But the results are fantastic. https://www.youtube.com/watch?v=P-byHN6_m-Q Does anyone have any input if the newer models are any quieter? That might be the biggest strike against using one on the regular for me. Also, this Deluxe model looks like it makes 5 drinks, which I'd probably never use. Anyone here have one of these models and have you used the drink settings? https://www.costco.com/ninja-creami-deluxe-11-in-1-ice-cream-and-frozen-treat-maker.product.4000213642.html
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Feb 19, 2024 21:21
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CzarChasm posted:Just found this thread because of the weekend post and I'm finding myself really tempted by that $180 Creami @ Costco. If I hosted people more than once per year it might push me over the edge. OTOH, I'm in my 40s and having quick access to make any kind of ice cream pretty much on demand might just push me into the grave. It is loud, but over pretty quickly unless you have to spin a lot. One positive thing is, you have to prepare and freeze your ice cream in advance, so you won't have a lot of spur of the moment ice cream feasts without a little planning. I love mine, but I also ruined one of my knock off pints containers from Amazon by throwing it in the dishwasher with the heated dry on  Pretty happy with it, and it seems like if you got it at Costco and hated it you could easily return it...
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Feb 19, 2024 21:31
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After seeing a TV chef use one, I recently splurged on a Simac Il Gelataio 1600 off ebay. the housing got damaged somewhat in shipping so I was able to get Fedex to refund me the shipping which meant the total cost was $90. It works really well! If you ever come across one of these machines I recommend it.
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Feb 19, 2024 22:44
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CzarChasm posted:Just found this thread because of the weekend post and I'm finding myself really tempted by that $180 Creami @ Costco. If I hosted people more than once per year it might push me over the edge. OTOH, I'm in my 40s and having quick access to make any kind of ice cream pretty much on demand might just push me into the grave. The new one isn't any louder than a powerful blender or a vacuum, we got one a few months ago and it's great. My one complaint is that since I usually have to blend it twice, the consistency of the ice creme is more of a softserve. But the taste is wonderful!
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Feb 19, 2024 22:48
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Scratch Monkey posted:After seeing a TV chef use one, I recently splurged on a Simac Il Gelataio 1600 off ebay. the housing got damaged somewhat in shipping so I was able to get Fedex to refund me the shipping which meant the total cost was $90. It works really well! If you ever come across one of these machines I recommend it. I have a Simac called "The Ice Cream Boy" I got it off of a shopgoodwill auction. Mine also got the housing damaged in shipping and shopgoodwill refunded me the entire purchase price. So yeah if you see one online buy it you might end up getting it for free. I use both it and the Ninja for different things. I'm happy I have both available
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Feb 19, 2024 23:11
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You guys are really letting me think I can say I don’t have a problem for having a self-refrigerating unit and a Creami to make ice cream.
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Feb 20, 2024 00:06
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Is there a guide anywhere on how to clean the shaft of the creami that ascends up into the body of the machine? I can't imagine they didn't consider dairy gunk going bad in there with no way to clean it
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Feb 20, 2024 00:16
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AnonSpore posted:Is there a guide anywhere on how to clean the shaft of the creami that ascends up into the body of the machine? I can't imagine they didn't consider dairy gunk going bad in there with no way to clean it I'm assuming you've seen this upthread and want something more tested? https://forums.somethingawful.com/showthread.php?noseen=0&threadid=4002858&perpage=40&pagenumber=7#post536524111
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Feb 20, 2024 03:35
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Yeah suffice to say I didn't try the slower "mix in" spin setting yet, but that's what I would do. It may just have a good gasket to keep the cream in the pint, but hard to say yet.
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Feb 20, 2024 04:02
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kensei posted:It is loud, but over pretty quickly unless you have to spin a lot. One positive thing is, you have to prepare and freeze your ice cream in advance, so you won't have a lot of spur of the moment ice cream feasts without a little planning. I love mine, but I also ruined one of my knock off pints containers from Amazon by throwing it in the dishwasher with the heated dry on I have to assume the genuine articles are dishwasher safe, even if top-rack only?
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Feb 20, 2024 14:57
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Yes
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Feb 20, 2024 15:55
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idk what a creami is but i got a hand cranked donvier ice cream maker at value village for 15 bucks and what do you mean brand new they're $90 and don't even come in fun colours i like to infuse various teas into the batter
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Feb 28, 2024 23:10
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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. Okay it's been a hot minute but I finally tried this combo. Should have just started with it I guess but I kept trying to make a chocolate protein ice cream and they all were disappointing enough I didn't want to eat them, eating them was a chore. I tried all sorts of powders, pudding packs, cocoa, etc. I thought, I don't even like fruity pebbles! Well this rocks I gotta say. Zero effort, two scoops in 2 cups and perfect texture and great flavor. I'm going to keep experimenting with other protein powders but this has definitely set the bar.
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Mar 2, 2024 05:06
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