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  1. I have no idea what this, but from the ingredient list it looks like you take a standard philadelphia ice cream base, season it with powdered hot chocolate, stir in some cool whip/sweetened whipped cream and "semi sweet chocolate curls". Should be pretty straight forward to reverse engineer.
  2. I just assumed that was a "how many quarters to process" indicator The fact its a timer is hilarious Does the ice cream take too long to process for people?
  3. https://www.ninjakitchen.com/exclusive-offer/NC501WBKT/ninja-creami-deluxe-11-in-1-ice-cream-and-frozen-treat-maker/
  4. I get all my news from eGullet apparently Looks like power level is the same. Larger size is not for me, I live alone and like that the pints are so small that I can constantly try new things. Partial processing is very cool but probably not worth it for me. Would love to see this larger device be employed in some small restaurants though They advertise new functions but I am pretty sure you can do these functions in the original device. I have made a tequila slush in mine
  5. I am working on a savory tomato sorbet, this is my second attempt. I have a lot of extra tomatoes in the garden to try a few things out. First attempt was too sweet, I had targeted around 13% sweetness because I was trying to get enough solids in for a creamy result. Another fail for the high solids ice creams, they make it too bland. This attempt goes to about 9% sweetness, using more inulin to make up for the lack of sugar. Texture was acceptable, but still a touch too sweet. I will take a look at Paul's strawberry sorbet recipe for more guidance on bringing the sweetness down further while maintaining adequate freezing point depression. 500g pureed and strained cherry tomatoes 21g inulin 30g dextrose 20g glucose syrup
  6. I tried to mix in a rose gel which was a huge mistake because I ended up with it all blended into the ice cream and then the sweetness was too high (because I left the gel really sugary to keep it soft when frozen). Haven't tried any other mix ins yet. I think by hand might be better
  7. Three new recipes for the Ninja Creami Apricot Sorbet 500g lightly cooked* apricot flesh (I didn't bother to remove the skins) 25g atomized glucose 100g sucrose citric and malic acid to taste Blend, strain and process. Peach Sorbet 500g lightly cooked* peach flesh (skins removed) 25g atomized glucose 100g sucrose citric and malic acid to taste Blend, strain and process. *Lightly cooking the fruit to 90C for 2 minutes will dramatically reduce the polyphenol oxidase enzymes which create browning and lead to off flavors. This can be done by bringing to boil in a pot, or sous vide (but make sure the ingredients inside have reached temperature before starting the timer) *This recipe will probably work for nectarines, but will not work for cherries Apricot kernel ice cream, adapted from HMNIIC **Consume at your own risk. consumption of apricot kernels in large amounts can lead to poisoning. I cannot confirm the safety of this recipe** Use the Blank Slate Philadelphia Ice Cream recipe at 66% of original weight. Use 50% of the recommended glucose or omit. After bringing the cream mixture up to temperature, add 25 roasted apricot kernels and allow to infuse for 30 minutes before straining out. --- Apricot and peach sorbets were perfect. The apricot kernel I would probably not do again, not worth it when almond would get a similar flavor with less effort and safety concerns. All 3 together were a bit too sweet, if I served them together again I'd cut back the sweetness or add an acidic component
  8. Nice, I did one similar to that earlier in the spring and was very happy with it!
  9. Sour rhubarb sorbet from modernist cuisine I agree with @sverreef it's a bit too sour for me, I didn't add any of the balsamic vinegar either. Great texture though! I'm gonna melt it and try sweetening with some sugar syrup then reprocess
  10. My guess is they don't want you to freeze and try and spin a whole pint of nut butter. I can't imagine an issue as a mix in
  11. Admittedly I am just following others' math and expertise. When I make a sorbet recipe I put the ingredients in the Ice Cream Calc app and it gives a "serving temp" calculation - this is the temp that which 75% of the water in the mixture is frozen. This is basically what I am targeting when I spin the dessert. What I have found, without any regimented testing, is that if I freeze my base in my -14C freezer or my -30C freezer that after I process it I am getting very similar temps. They are generally a few degrees below the calculated "serving temp". When I switch the "serving temp" such as making a snow that's expected to be around -6C or when I was doing -18C ice cream, I would still get a few degrees below the calculated temp. Good point about the cycle type though. I generally run all my sorbets on one setting and all my ice creams on another, and most of my ice creams are from HMNIIC and most of my sorbets are calculated in the Ice Cream Calc, so maybe that is why I didn't see that
  12. 5.5g salt is hefty, seems like salt would become one of the labelled flavors at that point I made the popcorn ice cream in HMNIIC this week. Tasted a bit like kettle corn or caramel corn. I cheated and used microwaved popcorn. First process was powdery and so I tried processing again but got no improvement. I find when starchy things are blended in that I get this sort of texture - happened with a doughnut ice cream and with a koji ice cream. It was interesting, perhaps as part of a plated dessert, but not something I'd sit down to eat spoonfuls of. My gf felt it was waxy, maybe because of the blending in of the popcorn and then the multiple processings. Unrelated, regarding serving temps: this week's Cooking Issues briefly mentions the Ninja Creami at the end. Dave suggests you cannot make an ice cream in the Creami that has a post-processing temp of -18C because the blades would heat things up too much. My first ice creams in the Creami had ideal post-processing temp of -18C and came out fine. I think the key is to chill them in a deep freeze, their preprocessing temps were around -30 to -36C, achievable in my small cheap Costco deep freeze. Regardless, I am not sure this is a great idea anyway due to potential to wear out the Creami motor. I have this theory that actually the post-processing temp of a dessert in the Creami is more of an inherent function of the ice cream mix than the pre-processing temp and Creami motor action, but have not tested this thoroughly. I moved closer to a post-processing target of -13C after I found that ice creams at this temp had a longer freezer life, and on reading that warmer temps are more ideal for flavor release (and they require less solids added which would also affect flavor release). I enjoy ice cream even warmer at around -10 C but am not comfortable keeping my kitchen freezer this warm. I have a small third freezer in my basement that targets -10C which I keep ice creams in from time to time if I am serving a lot of people, the ice cream never stays in that freezer long term though - it functions a bit like a dipping cabinet.
  13. Hm.. I've never tasted pea protein powder but from my experience with protein powders and pea protein based foods I can imagine it would not be the greatest flavor. You'd probably have to "hide" it under a strong flavor like chocolate... not the greatest start for a home recipe. Emulsified oil could probably add body as well but I am not sure how you would predict the effects on the freezing point. I was experimenting with maltodextrin and modified starches like ultratex for a while. The maltodextrin added body but I really couldn't reconcile with the flavor (this may have just been the quality of the ingredient I had, haven't bought from anywhere else to test it yet). The ultratex had a cleaner flavor but was unpredictable and made everything really gummy. I was never really satisfied with my experiments, but one of the issues I faced was I was trying to thicken very thin clean flavors where you could easily tell if anything was clouding them (I was trying to make both a white and a red wine sorbet, after about 20 tests I realized that the best wine sorbet just tastes like a crappy grape sorbet). Inulin has its own flavor but it is only minimally perceptible in a light flavored fruit base and I find the texture improvements worth it. I think in a oat milk base you might be able to hide things more easily. You could try 2% maltodextrin.
  14. Canteloupe sorbet Pretty happy with this one, might add more acidity next time though 500g canteloupe 30g glucose powder 105g sucrose 12.3g inulin Citric acid to taste Not so happy with my second attempt at a par dried watermelon sorbet though. After the success of my par dried strawberry sorbet I looked to other fruits. I had par dried an entire watermelon. What I found though was the par dried watermelon tasted almost caramelized, my first attempt barely froze,the sugar calculations were way off. This second batch I did more to taste, got a nice freeze on it, but overall just flat. Fresh watermelon is best I also have a popcorn ice cream in the freezer from HMNIIC. I cheated and used microwave popcorn. Haven't spun it yet but the base tastes nice, has a kettle corn kind of flavor
  15. Not that I remember, although I know I promised last year. I should get around to that... I have done different buttons side by side so I am confident it is the longest setting Looks wonderful! Should be completely fine, will get more ice crystals than if frozen alone but thawing and refreezing should fix that I got some local canteloupe frozen right now cause I didn't have enough time to use it, hoping to do a sorbet soon
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