Regarding watching all of the videos on this channel: I have done so AND have read ALL the comments. Folks, please know that there is a treasure trove of knowledge lurking in the comments section of those videos. It is well worth your time to watch the work Nick put into those "vintage" videos and read his comments to his viewers.
If you are using very low sugar recipes, you can use collagen peptides & whey/cassein proteins to bring up the solids to an acceptable level for freezing and processing in the ninja creami.
Hi nick, love your channel, been binge watching all your videos and recently bought delonghi gelato maker 230 watts. I have been wanting to try out the chocolate ice cream so much because there isn’t a single chocolate or vanilla ice cream maker here. I have learnt a lot about stabalisers from you and would like add a little bit of addition from my side i.e. the use of Acacia Gum to gelato mixture where you need to use an emulsifier other than egg yolk or lecithin. I have used it extensively in my experience being a miniature artist for paints and later on in making ice cream (mostly fruit based). It works really well but the amount is much higher compared to other stabilisers. It’s more readily available in the sub-continent region. It is tasteless and doesn’t thicken the mixture much and makes the gelato or sorbet really smooth
Hey Nick, has your opinion on the creami changed after using it? What are your thoughts? I make a LOAD of ice cream in my freezer bowl maker in the summer but in the winter, I am more of a creami person (with an added boost of protein). It hits the dessert spot without making you feel guilty!😆
No it hasn’t 😂. It was designed to fit a purpose, to save time. The reality of it is, it takes just as long to make as a normal ice cream machine but the popularity of people making absolute rubbish in it, is what’s fuelling the sales. Occasionally the fudgy, zero overrun result benefits an ice cream type but when you give people a spoonful of ninja Creami “ice cream” and then a spoonful of churned ice cream…. Everyone (and I mean everyone) prefers the churned version. I do this test every week, multiple times and have yet to find someone that prefers the creami result. People want to see it being used though and I refuse to make crap like other “influencers” so I make ice cream that’s as good as it gets in the Ninja Creami. You have to make what people want to see.
I’ve always wondered if the ninja creami like ice cream can be made in a power blender using a tamper. I saw a recipe by an Italian chef demonstrate this method. He froze the mixture as a mass in a small sized casserole dish overnight and the next day cut the mixture into cubes and made the ice cream in a power blender using the tamper stick.
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Thank you for all of the information. Having good general percentage numbers for the different components is very helpful.
Glad to hear it.
Regarding watching all of the videos on this channel: I have done so AND have read ALL the comments. Folks, please know that there is a treasure trove of knowledge lurking in the comments section of those videos. It is well worth your time to watch the work Nick put into those "vintage" videos and read his comments to his viewers.
You Gary are a gentleman and a scholar. Thank you so much for continued support and kind words, it honestly means the world to me.
@@PolarIceCreamery ...and a fine judge of poor whiskey, don't forget😁🥃
If you are using very low sugar recipes, you can use collagen peptides & whey/cassein proteins to bring up the solids to an acceptable level for freezing and processing in the ninja creami.
Hi nick, love your channel, been binge watching all your videos and recently bought delonghi gelato maker 230 watts. I have been wanting to try out the chocolate ice cream so much because there isn’t a single chocolate or vanilla ice cream maker here. I have learnt a lot about stabalisers from you and would like add a little bit of addition from my side i.e. the use of Acacia Gum to gelato mixture where you need to use an emulsifier other than egg yolk or lecithin. I have used it extensively in my experience being a miniature artist for paints and later on in making ice cream (mostly fruit based). It works really well but the amount is much higher compared to other stabilisers. It’s more readily available in the sub-continent region. It is tasteless and doesn’t thicken the mixture much and makes the gelato or sorbet really smooth
I meant to say not a single half way decent gelato/ice cream flavour available here
I will look in to making a video on Acacia gum.
Looking forward to it!
If you want an intense coffee flavour just get some coffee CO2 extract & add a few drops (to whatever intensity you like) to your fats & mix in.
Hey Nick, has your opinion on the creami changed after using it? What are your thoughts? I make a LOAD of ice cream in my freezer bowl maker in the summer but in the winter, I am more of a creami person (with an added boost of protein). It hits the dessert spot without making you feel guilty!😆
No it hasn’t 😂. It was designed to fit a purpose, to save time. The reality of it is, it takes just as long to make as a normal ice cream machine but the popularity of people making absolute rubbish in it, is what’s fuelling the sales.
Occasionally the fudgy, zero overrun result benefits an ice cream type but when you give people a spoonful of ninja Creami “ice cream” and then a spoonful of churned ice cream…. Everyone (and I mean everyone) prefers the churned version. I do this test every week, multiple times and have yet to find someone that prefers the creami result.
People want to see it being used though and I refuse to make crap like other “influencers” so I make ice cream that’s as good as it gets in the Ninja Creami. You have to make what people want to see.
I’ve always wondered if the ninja creami like ice cream can be made in a power blender using a tamper. I saw a recipe by an Italian chef demonstrate this method. He froze the mixture as a mass in a small sized casserole dish overnight and the next day cut the mixture into cubes and made the ice cream in a power blender using the tamper stick.
its not proprietary to the ninja creamy? right?
Absolutely, any Ninja Creami recipe will be improved by making it in a traditional machine just due to overrun.