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Difficult to hear what you are saying because the music is much too loud.....

Yes, that would be greatly appreciated! It’s my favorite flavor too. Also, ​​⁠even though I do low-carb “keto“ I eat moderate to low fat to lose weight so I am trying to find sugar-free ice cream recipes that don’t have a hi proportion of heavy cream.

I tried to make this ice cream sugar-free using xylitol and it was very soft. After watching your other videos on sugar-free ice cream I realize I should’ve used Allulose. I also have Allulose syrup. Can I substitute that for the corn syrup and if so, do I need to decrease the powdered Allulose?

I worry about the Erythritol. There's increasing scientific evidence that erythritol and other artificial sweeteners can be bad for your health. Why not just sugar?

Hi Nick Going to give this a go next. Suggestion for a sorbet recipe.....guava?

Your channel should be bigger, keep on doing amazing videos I also do RUclips videos but in Portuguese, it's not that easy to grow but you are going to make. You earned my follow 🎉🎉

I've always wanted to visit Alberta, Canada and still hope to one day...beautiful open country there with such majestic mountains. I'm waiting for my guar gum to arrive for this homemade vanilla ice cream I will be making. I've read that you can combine a small amount of xanthan gum for more creaminess to the texture of the ice cream. I hope this works. Thanks for sharing your knowledge.

can you make this in a creami? would i just freeze the base in the creami containers then run through the machine? any alterations need? Thanks for you content wish you much success!!

I know that when you make extract you use vodka I also saw where people add extract to their vanilla paste as well Do you not need vodka to make the paste?

You lost me at Corn Syrup. NO thanks.

I made this today and just had my first scoop. Creamy and delicious. It's amazing how simply infusing the bananas did the job. Thanks for the recipe!

I was successful in making this but beware it gave me the runs. I thought that cooking the pineapples would have cooked away the elements that would cause it to curdle the milk. The churning brought it back to ice cream form but alas I was in the bathroom for a long time after that.

Two complaints about this recipe: 1. You should have included an ingredient list for a single 1 quart batch instead of a huge amount. 2. Most of us don't have a commercial multi propose stabilizer that costs almost $60 with shipping. If we don't have that product, what are the alternatives? Other than those complaints, I'm going to do the math and figure out what stabilizer I'm going to use because this sound amazing!

Thank you very much. Can you make it without ice cream machine?

If you compared this one to the Lindor one, which do you prefer? Oh, and I hope your friends dog recovers well from the surgery. I know she already had it, but I still contributed just now.

Could I make a pear sorbet with this recipe? How would I have to adjust the ingredients?

Thank you. I use noise cancelling earbuds for the Ninja Creami noise. Otherwise, I have to leave the room.

That was never 30g sirup 🙃

What brand and size of ice cream scoop do you recommend? Thank you for sharing all your amazing recipes!

What measurement of Locust Bean to Guar gum for your blended stabilizer?

B&J will be using either natural or more likely synthetic cherry flavouring

Another way to adjust the frozen cherries would be to candy them or add cherry liqueur

I like the recipe idea of using Monin as it's open for flavor variation. When balancing such a recipe where could I allocate the amount of syrup in an ice cream calculator and do I need to separate the water and the sugar of this syrup? Thank you.

This is an exceptional video for an exceptionally awesome channel. RUclips should have a heart beside the thumb up to express how much I love such videos. The troubleshooting to convert the recipe to a more success and meets your liking is highly worth every minute of watching. You mentioned that you'll make a video about different sugars/sweetners, but I would love to also see a video by you about other ingredients used in ice cream such as inulin with their functions, how to calculate the required amount. Thank you and God bless.

How does it compare against cube 750? Thanks

Can I make a homemade invert sugar syrup

What blender are you using?

Another great video thanks. Any chance of one making a luxury banana ice cream using the Ninja Creami? I have tried my own variations using some of your base recipes and the condensed milk/cream based was the best but I I would love to see your take on one. Thanks. (Eating far too much ice cream since coming across your channel).

Oh yeah!!! Another great recipe. Thanks Nick, can’t wait to try it.

this ice cream was as good as you said it would be. But can you tell me the correct proportions to use for the Ninja Creami Deluxe? Math is not my forte, so converting from your quantities to a single 750ml pint for the Deluxe is beyond me. Otherwise I end up with 1 full container, and about 1/3 of another.

I live in America and the version here in California has little chocolate slabs of chocolate. I've never seen fudge in it personally.

I don't like fudge, I've never had the American version but I much prefer the choc chunks and cherry.

Oh..one more great recipe to try, thanks Nick 😊 Also i’ve got a question too: i am a big fan of the ice cream calculator thanks to you. Can i substitute in the calculator the smp with whey protein powder? If i can what is the ratio? I would like to play around with unflavored, unsweetened whey protein so i can set up sweetness much more freely while targeting my preferred PAC.

Black Cherry gelato, was the reason I got into my hobby on making Ice cream / Gelato at home. Basically making my favourite flavours which most of them are hard to find on a regular basis. In Canada Haagen-Dazs had their Gelato line, and one of the flavours was a Black Cherry Amaretto, I believe it is discontinued, but the taste is amazing. I’m doing my version which is similar to what you have shown in this video, except for, I’m soaking the cherries for few hours in a bit (1/4 of a cup) of Amaretto liquor before adding the cherries (not the liquor) to the cream/mlik/sugar base. Not sure if it balanced due to the alcohol, but, boy! the flavour add some amazing flavour 😁

I knew things were getting serious when the Cookie Moster pants came out. Thanks, for the recipe. Yep, that fudge would last a day in my house.

where are your low fat recipes! i havent watched all of your videos but all the ones i have watched have used significant amounts of butterfat. im not complaining - just curious what ive missed, ive been using the education of your videos to really elevate my ice creams, and seeing how you prepare anything low in fat would be dope! btw my favorite spin on your videos has been starting with your ULTIMATE chocolate ice cream recipe, making some low calorie tweaks, and then adding in like 2g of cinnamon and .2g of cayenne for a mexican chocolate flair, comes out really exceptional

I love the ninja creami recipes, and when you share all your technical knowledge

Thank you, thank you for putting the ingredients back in the descriptions!

what can we sub invert sugar for? I have dextrose on hand? would it be the same amount?

Thanks Nick. Your videos are "how-to", and "why to".

As always, thank you for the recipe and tutorial. How much of the SI/Modernist Pantry Perfect Ice Cream stabiliser for this volume?

I just made this ice cream following your recipe. Then couldn't work out why I did not have 2 full containers? Then I realised you do not have the Ninja creami Deluxe, with 750 ml containers. So I ended up with 2 half sort of pints.

Could skim milk be used instead of the water or would that throw off the milk solids nonfat percentage?

I may have missed it, so many great videos in your channel BTW, great work. This chocolate receipe is my go too for any chocolate base ice cream now. Did you make an equivalent "complex / ultimate" vanilla ice cream base video? I made your vanilla bean paste, amazing, now I need a ultimate vanila ice cream base that uses cream, milk, dextrose, stabilizer, milk powder, lecithin... just can't figure out the ratios myself yet as I lack your expertise

Your description of gelato having more chew is the descriptor I was looking for but couldn't think of. Its the reason I don't like it - I like when ice cream melts on my tounge into a refreshing liquid. I hate when it has too much of s gummy thickener - like Cold Stone ice cream.

Just a quick question - should the condensed milk be sweetened? Will try it out!

Thanks for you answer i will use guar gum 1 gram per kilo and let you know the result, again thank you