Must-Try Ninja Creami Lemon Gelato Recipe
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- Опубликовано: 28 июн 2024
- This is such a simple way to start making Gelato in your Ninja Creami. Is it "perfect" gelato? Nope absolutely not! Is it deliciously easy and simple? YEP 👍👍
This has to be where the ninja creami comes in to it's own, I wish others balanced their recipes a little more though but hey........that's why am here I guess!
Want me to make something specific in the Ninja Creami? Comment below and tell me what it is.
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Keep up the creami recipes, best ice cream/Gelato content on RUclips!
Thank you 🙏
I use lemon zest taken in large strips with a vegetable peeler, covered with the sugar to draw out the oil, and add Lemoncello for the alcohol and extra flavor. Family raved about it for both taste and texture, and it keeps in the freezer for at least two months when churned with a standard machine.
That’s a great way to get extra flavor too! I love lemon ice cream.
What is the equivalent of half a nd half in the UK please
Made 2 pints today of your recipe, can’t wait to spin it in my creami tomorrow!!
SUPER good!
I'm glad I found your channel, I really like how you explain ice cream science
Welcome 🙏
Thanks for explaining why and what for! I’m waiting for my deluxe to arrive today! Excited and intimidate😅
Ahh no you’ll be fine, just ask any questions and I’ll help you out.
Great recipe geared toward Ninja Creami owners/users.
So many ask me for them so it makes sense.
Perfect recipe for the summer
Definitely 👍
You have such great recipes!
Thanks ☺️
Looking forward to seeing what you do with the hazelnut Gelato. 😉👍
Video out next week👍 I little different to normal
SOMETHING IN LIFE HAS TO BE ENJOYABLE
amen, brother.
thanks for setting me on the right track after being mislead by about 100 bad recipes
No worries!! Good to have you here.
Ah yes, this is PART I of the hazelnut Creami recipe. I think because I have a Deluxe, I take your quantities x 1.5 to get two Deluxe 'pints'. Looking forward to giving this a try. I love both lemon and hazelnut coffee!
Yep, I won’t always do the two flavors but the first few videos are to show how quick and easy it is too get good ice cream.
From the next filming onwards, I’ll be taking ninja cream owners on a luxury journey towards ice cream heaven 😂
@@PolarIceCreamery That sounds awesome!!
Nice vid. Very interesting
Thanks ☺️
So great to have someone wit ha science/ice cream background doing ninja cream recipes. Its a great machine for home use but my god some of the idiocy on youtube lol
😂 I know right! Most if the stuff I see online makes me cringe as a functioning adult 😂
I have tried cream cheese, instant pudding cottage cheese, espresso,soda stream flavor, condensed milk, I make a mini tiny Choc with mint leaves heated in my liquid with a hint mint flavor with real mint it's so refreshing and amazing my main milk in carnations evaporated milk of 2% fat as I can't use any other kind of milk for my health reason.. if you want to know my recipes and try them send me a reply as I'm a retired Chef with my own invention as what is in there creami recipe book has eggs I can't have any recipe that has this ..Chef Johanne Louise 🧑🍳
Thanks a lot for your lovely videos. Please could you give some suggestions on how to make lactose free ice cream. Thank you
Yeah sure, I’ll do some lactose free videos.
Oh good, a reason to break out the Ninj Cremi again. Based on one of your videos I purchased the Cuisinart ICE-100 and I haven’t looked back. It makes the best ice cream I’ve ever eaten, but I did have a lot of fun with the Cremi. Thank you for your wonderful (and educational videos). Have you ever used a small amount of Polyethylene Gylcol as an anti-freeze in your ice cream?
I have yes and actually more extracts are starting to use it. It’s excellent a reducing the freezing point but strong!
Nice I really enjoyed your video! I'm going to try that hazelnut recipe with an Instant Pot Dulce de Leche condensed milk. I still don't understand the idea of putting ice cream BACK into the freezer but I suppose theoretically it could work ;-)
Oooooo that would nice, got some in the pantry so might give a whirl myself.
Ice cream, back in the freezer….. yeah right!! 😂😂
About the flavor makes sense as alcohol doesn't freeze I have tried many recipes that I made up as I have invented so many types of ice cream plus sorbet I have made a few yummy ones with only fruit puree without adding any thing else just a Wow factor
Johanne Louise.
I’m looking forward to make this, thank you! I have a large family and ice cream doesn’t last more than a day. My goal is to get an ice cream that is smooth and creamy. Do you have ideas for people like me who don’t care if in a month something is still scoopable?
I do and THANK YOU for actually saying this, I love this kind of interaction. People asking for something specific really helps me make videos that people want 👍👌✌️ ninja creami videos coming every other week.
Great recipe and thank you! How much powdered glucose would I use?
Use 25g 👍
In Germany we have 10% fat condensed milk and regular sweetened condensed milk. Should I just use condensed milk then? Your recommendation sounds a little like condensed milk Ice cream if you ask me. But I will try. I hope to find great recipes on your channel! This is my first recipe from you.
I prefer a very dense ice cream that freezes hard, like for hand scooping, vs soft serve or creamy. Should I omit the corn syrup in this case?
looking forward to trying the lemon, btw. yum!
If that’s how you like it then yes just leave the corn syrup out.
Superb insight and introduction, this was so fascinating. Big fan of your work, especially as I’m a RUclipsr myself. My only argument is on the nutritional front, all processed sugars are bad but not all fats. You can survive without sugars but not fats. Based on that, could you make a healthier version of gelato using date molases? Or even honey or maple syrup? Interesting on the alcohol point & freezing point. Really can’t wait to open my bad boy and try these recipes out! Keep up the great work.HHH
Well let’s be fair here, saturated fat is specifically bad for you… Ice cream is predominantly high in saturated fat compared to other food so…. In this case, the fat is not wonderful for you. Fats in general are not bad for you but this is an ice cream channel. Date, Honey and Maple sugars are all very different things to use in ice cream due to specific POD and PAC effects, plus they all impart strong flavours. Maple syrup works in maple ice cream due to the taste. Same goes for honey and to a lesser degree, Date.
@@PolarIceCreamery I know conventional ice cream & gelato is bad for you but just interested in alternative plant based ingredients. Also interested in POD & PAC measures. So much conflicting info of saturated fats, especially around coconut fats and oil but would like to experiment. James 🙃
Can you use lyl's golden syrup in place of the corn syrup or inverter sugar
Absolutely 👍
Hi Nick,
Just want to ask, if you didn't finish your batch, can you freeze it, then "re-spin" again ?
I think I said this but all of my recipes do not need to be re-spun. They will hold up in the freezer just like regular ice cream 👍
Hi Nick, fantastic channel you have!! I have a question, is there an ingredient alternative for milk and milkpowder for people with an allergy for milkproteins? I would appreciate a lot to hear your thoughts on this. Thanks in advance. Cheers from Holland.
Hi 👋 🌷 well the milk is easy as you can use something like cashew milk. If he milk solids (skim milk powder) is slightly harder but you could use use coconut milk powder and adjust the fat content slightly. You can also use something like Maltodextrin and inulin combination.
@@PolarIceCreamery Excellent Nick, thank you for your (very fast 👏) reply.
I have a question regarding invert sugars. Will I get the same or similar results when using powdered dextrose in place of the glucose syrup you showed in the video, when mixing it with some water and boiling it? I live in Germany and can buy powdered dextrose straight from the supermarket for pretty cheap, but glucose syrup is only available online and at much higher prices. I have often read that dextrose is basically the same as glucose, but also that there are many different types of glucose, which makes it all kind of confusing.
Well 40DE glucose is different to “normal“ glucose so no you wouldn’t get the same result. You would get an approximate freezing point depression effect though with powered dextrose. You could use honey though 👍
It's
550g half and half
350g condensed milk
Alcohol based Flavor extract
Fellow Brit and Creami owner living in Ottawa 👋🏻. Could you add lemon curd as a mix in to the lemon gelato? My favourite is maple walnut, I reduce the sugar from the Creami recipe book to 1/4 cup as I don’t like stuff too sweet. Thank you
Hi all the way over the other side 👋 we are coming to visit next year! Yeah lemon curd would be delicious! I’d probably run the spin twice then spoon the curd through otherwise it would be too thin.
@@PolarIceCreamery why on earth would you come to Ottawa? Nothing to do here, it shuts down by 1900. Go to Montréal or Quebec City, they are fantastic cities.
@@selinasnowdon2834 well to be fair we’re gonna be passing through but I always like to see what’s about.
Please please can we get a sorbet recipe. All the ninja recipes are so icy.
Also in the UK can I replace 550g of half&half with 94g double cream (50% fat) and 456g of skim milk (2% fat). Also how about 2g of vodka if I am not using an alcohol base flavouring. Thanks for a great channel.
Yeah no problem 👍 yeah that should work regarding the cream. Also yes adding just 2g of vodka will do the same as alcohol extract.
I can’t understand what kind of invert sugar that is which you recommend.
Just use corn syrup, glucose syrup, golden syrup or honey.
I made this recipe and used Frontier’s brand alcohol based Lemon flavoring and Target’s brand ‘Good & Gather’ sweetened condensed milk. I doubled the lemon flavor because it just tasted like condensed milk, still not lemony. Dumped some blueberries in and called it blueberry lemon! I wonder which one of the two ingredients were the problem.
Some condensed milk is so strong it over powers everything. I use Walmart’s own, it’s not too strong and is super cheap 👍
@@PolarIceCreamery Thanks! Good to know.
I had the same issue. I used Nilson Massey Lemon extract and Eagle brand (Borden) sweetened condensed milk and I also doubled the lemon flavor. I froze and then spun 48 hours later, and it smelled like lemon but tasted like vanilla. So strange.
@@1shortofasixpack I don’t use eagle brand as it’s SUPER strong flavour.
@@PolarIceCreamery Got it. I will head to walmart or make my own for this next try.
How do you make condensed milk? Easy process or not worth the trouble?
Yeah it’s super easy. I’ll do a video on it 👍
could it be made using lemon juice and thicken it with stabiliser then add to milk mix. similar to how you would add stabilised strawberry coolie to milk mixture for strawberry ice cream
No because you’re just adding water, acid and then thickening it. The recipe will literally go out the window! Sugars will be wrong, it will likely curdle too.
I don’t even know what strawberry coolie is ?
@@PolarIceCreamery strawberry jam. heated strawberry until it breaks down
Do you have a good recipe without sugar? I want it to be like Haagen Dazs vanilla but without the sugar. I don't like sweeteners really but I've heard that Allulose is good bcs it's an actual sugar but the body don't process it like a sugar.
Yes I’m doing no sugar recipes for ninja creami very soon.
U look pretty miz using the Ninja, I totally love mine. Are the buttons placed differently where you are as u seemed to press the ice cream button not the gelato, i do find it makes a difference on mine.
Unofficially the ice cream and gelato setting in the Ninja Creami are………. Identical! It’s the same spin speed, same down time, up time and the same rpm. It’s all a gimmick unfortunately!
@@PolarIceCreamery lol! Of course, it is 🙄
@@darranknight_dzn I know right 😂 I might actually do a video explaining what the settings actually do and then people can see.
@@PolarIceCreamery Please do! Also please do more Ninja Creamy recipes. I am so tired of protein ice cream recipes. I'd also love to see a ricotta based vanilla ice cream recipe in the creami. I have to admit that cottage cheese + milk/cream works way better than I expected for an ice cream base, but it is too tart.
@@PolarIceCreameryI agree with the guy above, please do a video on that and keep making videos like this using the Creami. I bought one to make weekly treats for my elderly parents, so all of your efforts in this direction are greatly appreciated.
I so much want to taste this now 😮
Is there any alternative to the alcohol based extract? I would love to use fresh lemon…
Does any stabilizer help?
A stabilizer wouldn’t do anything. If you want real lemon, grate the zest of 1 lemon in to the other ingredients and add 25g of sugar. That will eliminate the extract and give you real lemon flavour 👍
@@PolarIceCreamery
Thank you so much.
I really appreciate your response 😊
Your Channel is still much underrated… I‘m sure it will rise a lot!
Btw. I would love another Milk Shake Video, maybe with the ninja as well?
@@thorstenl.4928 havn't done a milkshake in AGES!! Consider it done 👍
Where do you find alcohol based extracts? Brand name? Can’t seem to find on Amazon. Thank you
Almost all extracts are alcohol based. Look at the ingredients, it will say ethanol 👍 if it says Glycerin, it’s non alcohol based. I’m doing a video about using glycerin based extract in a few weeks.
@@PolarIceCreamery thank you
What extract brand are you using? I've done mine with zest for a few years, I let it infuse in milk overnight and then squeeze and strain, but it's hard to get consistent results since the lemons can vary in ...zestiness I guess?
I use Nielsen Massey mostly, or homemade 👍
@PolarIceCreamery what's your tought on LorAnn super strength extract? Use same amounts 0.5 tsp or do I need to use 1/4 so essentially 0.5ml since LorAnn are 1oz bottles vs Neilson Macey are 4oz?
I’m not sure how they’re made but they are pretty strong. I’d probably go with 1/4 to start with.
What's the uk equivalent of half and half? Buttermilk?
Nothing, best to wait until Wednesday for one that specifically works in the UK 😉
@@PolarIceCreamery looking forward to it
Where do you get your extracts?
They are just Nielsen Massey, they’re available all over including Amazon.
This looks good. Quick question...you said condensed milk, so I'm assuming it's sweetened. 😳🤗
It’s always sweetened, it’s just in some parts of the world it’s called “sweetened condensed milk” and in other parts it’s just called “condensed milk”. We need those sugars to make this recipe, without them, it would be a solid block of ice.
Are there any substitutes for the alcohol to prevent it from freezing?
In this situation, you could use glycerin instead. How you would add flavour without messing up the mix is anyones guess.
@@PolarIceCreamery thanks, will give glycerin a try. As for flavoring, I could add a natural one or non-alcohol base.
@@PolarIceCreamery i got the glycerin! :)
How much should I use? And should I omit the xantham gum (which i use for creamy texture) when using glycerin?
Can you please make a video explaining the calculations for fat content and solids content 🙏
No problem.
@@PolarIceCreamery thank you. Looking forward to it.
What is the equivalent of half and half in the uk?
There isn’t an equivalent BUT…. It’s easy to make 👍. Take 500ml of single cream and add 400ml of semi skimmed milk. You will then have 900ml of Half n Half ! ✌️
For this recipe....For 550g of half&half replace with 94g double cream (50% fat) and 456g of skim milk (2% fat).
@@victorpoon6415 thank you Victor
What is over run?
Overrun is the amount of air introduced during churning of traditional ice cream and gelato.
@@PolarIceCreamery ah thank you for replying
Can someone explain over run?
Overrun is the amount of air churned in to ice cream as it freezes.
Did your ice cream have the "hump"? If so did you flatten it off camera or not bother?
I never bother.
Because he gets the invert sugar right, the mass is not nearly as solid with these low sugar, no alcohol/no invert sugars recipes that produce a solid block of ice- that’s when that “hump” becomes very dangerous. He talks about ingredients etc starting here @2:30. Also @3:36.
Cheers, hope that helps.
Um...what is that invert sugar in the brown container? I listened 5 times and can't make it out.
Golden syrup.
@PolarIceCreamery never heard of that. Can one use honey? Or agave?
@@susanbrackett6408I’d use honey out of the two.
What ratio of limoncello ?😊
You'd have to adjust the recipe to get the same flavour.
@@PolarIceCreamery
Cool, thanks…I’ll give it a try.
Fat is infinitely better for you than sugar
Well yes that is definitely true.
Amen and Hallelujah. I agree
Most definitely!
@@ldzman218 don’t be rude, if you’re gonna be rude then jog on to a different channel 😡
One part of your recipe is unclear to me. Is it a half teaspoon of extract for half of a recipe or half a teaspoon for the full recipe?
I used half a teaspoon per tub as I used two different extracts, if you make a batch of the same flavor, so two tubs worth, use 1tsp for the whole batch.
@@PolarIceCreamery Thank you! That's what I though but it wasn't 100% clear from the video. It would be helpful in general if you included the recipe in the video description and in particular it would cut down of this kind of confusion.
Sugar is worse than fat
Yes it is. Tastes better though!
Man you talk to much!
Don’t want to learn anything? I suggest TikTok 🙄
@@PolarIceCreamery I’m not talking about the useful info, that’s 5’!
Anyway that’s ur content I apologize for this