andrewk512
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Posts posted by andrewk512
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1 hour ago, weinoo said:
One of the things I’m noticing in this thread is that the Ninja seems to perform nicely; on the other hand, a lot of the recipes promoted for use in the Ninja seem to suck.
has anyone just really followed a Cree, Leibovitz, et al. Ice cream recipe to the letter and then spun that frozen base?
In other words, doesn’t the cooking knowledge on this board tell you something’s just not right with a particular recipe?
Yes the Dana Cree, Migoya, Thomas Keller, Eleven Madison Park etc. recipes on their own all turn out excellent
I think people are hoping to strike gold with a really simple recipe again - the fruits in syrup trick is actually quite wonderful; and the machine advertises to process just about anything into an ice cream. Unfortunately all the other quick fixes just aren't panning out.
My takeaways are that anything with uncooked dairy is at risk of turning to butter, higher fat the higher risk. And that you want your base to be ~ 6c colder than ideal serving temp, this means it should usually be frozen in a -18C freezer.
This is my minute maid pink lemonade experiment - 50% concentrate 50% water. I froze on Lite Ice Cream which I think is my new favourite button. It came out very smooth, no ice crystals again. However, as you might be able to see from the photo it isn't at all scoopable/doesn't pack nice/feels like parking lot snow after it has rained. Probably due to the low solids content.
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1 hour ago, Kerry Beal said:
3 batches spun yesterday and today. And no pictures taken - every time I got working - the damn phone rang!
Chocolate - same as @andrewk512's but with a 70% chocolate from Kahkow - pudding like texture before freezing - used the 'general stabilizer' from @paulraphael. Not quite what I'm after in a chocolate ice cream.
Salted caramel.
Took the River Cafe's strawberry sorbet which was painfully lemon oily and added some whole milk powder and a bit of buttermilk as well as a bit of stabilizer Much less painful.
What texture do you find ideal in chocolate ice cream? Less dense?
My canteloupe experiment was a failure as it hit - 15c I realized the liquid would never freeze and it'd probably break my machine with the chunks. I blended in the vitamix and into the deep freeze overnight to see whether taking it to -26c would make a processable product
At the grocery store today I saw the frozen minute maid concentrates and I couldn't help but buy one, dilute it in half, and freeze to see how it would do as a sorbet. Will process tomorrow
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Today's experiment: canteloupe gin slush
250g frozen canteloupe cubes covered with 60g regular gin, 60g Dillon's melon gin (30% abv), 40g lime juice and 40g simple syrup. There's a few cubes popping up but I'm hoping expansion of the liquid when freezing will make everything nice and level. Will see if I can end up with a blender free alcoholic slush
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1 hour ago, JoNorvelleWalker said:
Second pint of most recent batch of strawberry.
I thought I posted this last night? It may have been posted somewhere, but apparently not here. I'm told rum can sometimes do that.
Excellent flavor and texture. I fear I ate too much. Now I must decide what flavor to make next!
Looks awesome!
19 minutes ago, blue_dolphin said:I'm sure you have many ideas but if you have Nik Sharma's Flavor Equation, the blueberry, buttermilk and Omani lime ice cream is a great flavor combination. Simple recipe that you may need to modify to suit your texture requirements. I made it into popsicles a while back and have it on my list to make in this gadget.
I need to take a look at that, I have the book on my shelf in my to-read pile, haven't made it past the first few pages yet
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5 hours ago, Kerry Beal said:
Out of curiosity - what stabilizer did you use for this?
Off-brand cremodan 30
The recipe ingredients are 819g milk; 38g non-fat milk powder; 68g sugar; 73g trimoline; 5g ice cream stabilizer; 239g 64% chocolate. Stabilizer dispersed and then mixture heated to 185F and poured over the chocolate to melt. A half recipe was made.
I actually spoke a bit too soon cause it froze up completely solid overnight. However, it was softened to a reasonable scoopability with 10 minutes on the counter and there was minimal ice crystal taste
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2 minutes ago, rotuts said:
https://www.amazon.ca/Lickerland-Asian-Accented-Desserts-Jason-Licker/dp/0692797718/ - 13$ in Canada right now, just got it this week and this is the first dish I'm making from it, has some really beautiful entremets, cakes, tarts though - there are about 5 or so ice cream recipes in it to accompany some of the dishes
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Dark chocolate ice cream from the Lickerland book.
I chilled for a few hrs then froze overnight then processed on Lite. This was my first time using the Lite setting and it feels like the most intensive cycle of all of them - not only longer but higher speed, with a very high speed cycle as the rotor returns to the top at the end. My container was actually shaking in place which was a bit concerning.
The texture was amazing, perfect and no ice crystals. 100 percent happy with this one. I am serving it with white chocolate matcha tarts also from the book
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On 10/4/2021 at 10:20 PM, JoNorvelleWalker said:
Is there consensus whether a dairy based mix for the Ninja improves from ripening at refrigerator temperature before freezing? I made up a batch this evening and I currently have it chilling. I plan to leave it overnight. I figure chilling prior to freezing wouldn't hurt.
I am doing a chocolate non custard ice cream right now, chilling at fridge temp before freezing. Will report back if it's better than my vanilla custard that I directly froze although I dunno how good that comparison will be
I went out and bought a deep freezer today so that I can store my finished ice creams at a more consistent temperature, or at least that's the excuse I'm using
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1 hour ago, liuzhou said:
So, I tried some of the more promising recipes, meticulously following the instructions.The results were awful. Over watery, bland and barely edible. I checked the recipes over and over to see if I had overlooked anything, but it seemed not.
A couple of years later, I went to India for just over a year. There, I found that a lot of the food I was served in small restaurants was just like those awful recipes. I have to say the worst Indian food I have ever eaten was in India!
This made me chuckle. My only Indian cookbook is Vij's Indian Cuisine. As beloved and well-used as it is (I even have it signed), the recipes all call for cups and cups of water to be added, an instruction which I have always been perplexed by and omitted to great effect
QuoteI'll also add that last one is a Phaidon book and I've found many of their cookbooks to be beautiful to look at but poorly edited from a cook's perspective.
I have been looking for someone to say this for ages. Thought it was just me but I got so upset by their recipes that I gave away all my Phaidon books (although looking at what Noma sells for nowadays I deeply regret that one....)
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46 minutes ago, ElsieD said:
The recipe on page 112 is actually called strawberry sherbert. It was the only strawberry recipe I could find that called for buttermilk.
Her strawberry sherbet is a fantastic recipe!
I processed the Ad Hoc Vanilla Custard base with the Gelato button today. It might have been my freezer but there were actually a lot of ice crystals in the container pre-processing and a fair amount of them post-process. Perhaps I should've cooled in the fridge prior to freezing, or maybe it was the lack of stabilizer.
I also tried a rambutan sorbet recipe today, it only got to -16C despite freezing for over 24hrs and came out too soft to scoop after processing. I have a bit of puree left so I am going to try the Migoya Frozen Desserts lychee recipe next instead, subbing rambutan
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Finally doing a custard base, so that I can top it with the coffee shoyu butterscotch from the Noma Guide to Fermentation
Vanilla Ice Cream (ratios from Ad Hoc) - 1c whole milk, 1c heavy cream, 1/2 minus 1tbsp sugar, 1tsp vanilla paste, 5 egg yolks.
I threw the ingredients in a sous vide bag and cooked at 185 for 50 minutes then blended and strained. It is freezing up and I'll update how it goes.
Are people curing their bases? I am feeling like I can skip the curing step considering the base is gonna be several hours in the freezer before it remotely begins to change to a solid.
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35 minutes ago, JoNorvelleWalker said:
Strawberry
Profoundly disappointing. Flavor was good, sweetness was right on. Texture was waxy. Like eating a strawberry scented candle. The little globules one can see, I believe, are bits of butterfat.
True, I spun on the "sorbet" setting while the recipe called for "ice cream". I doubt that is the reason. I get the same poor results with conventionally made ice cream when I don't homogenize the base.
Any idea where I went wrong? It could be because I used real cream instead of ultra pasteurized.
I also learned that focus stacking is incompatible with ice cream.
There is a post on the FB group today reporting a similar effect, that some of their cream recipes are essentially turning into butter. I think you need to do a cooked base if you are going to use dairy.
The only dairy recipe I've tried was the philidelphia base in my original post which I heated to 190 then held at 170 for 15 minutes so I can't really comment further
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Since we all have cheap pacojet clones now, anyone interested in a cheap anti-griddle clone? 😛
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3 hours ago, KAD said:
I don't have one of these (yet) but if you're re spinning after scooping, you do have to make sure that the top has been flattened completely. Is that right?
Anyone tried to see what happens if its not completely flat or has holes from a previous scoop?
You risk breaking the blade/blade driver by throwing it off balance. I imagine this isn't much of an issue for a soft ice cream slightly off balance versus a literal block of ice frozen on an angle. If I had scooped I would roughly smooth it over before refreezing
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6 hours ago, ElsieD said:
I called what I thought was Ninja Canada but got an American Ninja agent. She checked for me when Canada would be getting more pints and it is mid-October. I see that Ninja Canada also now has them on their web site but with the notation "out of stock".
Thanks for the update
5 hours ago, Smithy said:I don't seem to have a choice but to wait on getting more pints, but I wonder whether I'd need them, really. There are 3 pint jars in the set. Won't that be enough? Are the rest of you stocking up with a variety of concoctions in the freezer all at once?
I have done about 12 frozen desserts so far, it is easy enough to just scoop the product into a different reusable container and wash the pints out and reuse them. It would be more convenient to leave it in but I can wait another month for them to become available in Canada. I haven't made anything yet that has been too solid to scoop after hardening in the freezer overnight.
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Could be a good excuse to buy a home freeze dryer... 😛 Still half the price of a rotovap
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40 minutes ago, JoNorvelleWalker said:
Have you considered using a rotovap to concentrate the solids?
Wish I had a rotovap... maybe one day...
I did try par-dehydrating strawberries a while back for sorbet, but at 10% dehydration I didn't notice a meaningful difference. It's worth a try again though, had kind of forgotten about that idea
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3 hours ago, ElsieD said:
I have a couple of questions.
First, those of you who have made the chocolate ince cream from either the booklet that came with the machine or from their site, can you tell me which recipes to avoid?
Secondly, I was in a Mexican shop yesterday and checked out their frozen fruit purees. One of the ones they had was labeled "Tree Fruit". Does anyone know anything about this fruit? I asked the lady in the store but she had trouble explaining it in English so I thought I'd ask here.
Are you referring to this? https://goya.es/en/products/frozen-foods/fruit-pulps/tamarillo-fruit-pulp - I have never tried it
48 minutes ago, ElsieD said:Maybe they shipped a bunch to Canada? Yeah, right. I'm calling the Canadian branch tomorrow to ask where we can buy them. I'll post their answer. Won't help you much, I know, but it will likely be of interest to my fellow Canadians.
will save me a call, thanks
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6 minutes ago, ElsieD said:
I just tried the same thing. And, their Canadian site doesn't show them at all.
😢 - then I just checked the cost of shipping to the border and using Cross Border Pickup to ship to my home - 91 CAD for 4 containers 😮 😮 $77 if I picked up in GTA
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11 hours ago, ElsieD said:
I found them at Ninja Kitchen. I tried to copy the address but wasn't able to.
I took a look this morning just for fun to see what the final cost of 4 containers would be, and they aren't even allowing purchases to be shipped to Canada anymore
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13 minutes ago, JoNorvelleWalker said:
What is the tray on which the Creami containers are sitting? It is different from the tray Vesta sent me.
It's an aluminum quarter sheet pan, it actually came with my Vesta, what did they send you?
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15 hours ago, mgaretz said:
Happy to report my new recipe stayed nice and scoopable after 24 hours in the freezer. No sign of iciness.
I have this weird and unscientifically based theory that post-processing hardening is from the unfrozen water in the mixture turning to ice, and that because the mixtures processed by the Ninja are thoroughly frozen before processing, there is little/no residual water to turn to ice post-processing and thus minimal hardening even if the ice cream gets much colder in the freezer overnight. Effectively most of it is already very finely pulverized ice so it can't harden further. This is at least how I explain why my sorbets with ideal serving temp of -12C are completely soft and scoopable at -18C which wouldn't have been possible in my other machine
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1 hour ago, IEATRIO said:
Is this a recipe you've carried over from the churning world, or if you've designed it with the Creami in mind? If the later, wondering about the cremodan. Have you found that the stabilizer makes any difference? I have been removing stabilizers and hydrocolloids I would normally use in ice cream to preserve texture as unnecessary given the way that the machine works. We don't need to worry about the texture as it ages because we can just reprocess it and make the texture perfect again. Or have you noticed a difference in the final product? Thanks.
It's made for a cheap churning machine that's why the freezing point depression is so high. My new recipes I am making to be frozen to -18C before processing
I haven't been able to conduct any direct experiments about stabilizers. You are probably right though for most recipes it is not necessary in this new machine. Since I only have 3 containers I have been removing all my sorbets to other containers though. Also I have now been focusing on some high water content fruit where I think the stabilizers/inulin are more important. For peach you likely do not need it.
57 minutes ago, ElsieD said:I have two pints in the freezer, one with mango pulp and one with strawberry ice cream. The mango went into the freezer late yesterday afternoon and the ice cream around 9 last night. I checked the temperature and they read 1F which is within the range required. Given that they are within the targeted temperature range can I spin them now or do I have to wait the full 24 hours? Is the time factor more important that the temperature?
Temp is most important. The time is a failsafe. In some of the Ninja technical documents they actually say that only 16.5 hours are required in ideal conditions.
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Color deepened up nicely with thawing. Fennel oil on right. Fennel puree after pushing through strainer on the left.
The texture pre straining was similar to a blender puree of fennel, smooth but not 100% smooth. The fennel oil has a lot of particulate and should probably go through a cheesecloth for the most refined outcome.
Overall I would rate this process as equivalent to a vita mix. Given these results, I don't see much use for this at home yet to be honest. It might be handy for smaller volume purees, or assisting mise en place for a large dinner or one where you need the blender for a lot of other things
I did another watermelon sorbet today (right) compared to old. I added 2.5% inulin and am really happy with the results. The mouthfeel was a lot creamier, more akin to an ice cream, and the texture was noticeably smoother. I might try with 3.5-4% next time.
Watermelon sorbet: 378g pureed and strained watermelon flesh; 106g sucrose; 0.9g malic acid; 0.9g citric acid; 1.5g cremodan 64; 12.5g inulin. Blend, strain and freeze to -18C before processing on sorbet function.
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Latest eGullet thing to lust after
in Kitchen Consumer
Posted
No plans to distill because of the legality/explosion risk, but if I did I wouldn't buy one from a Wayfair drop shipper
There is some super cool culinary stuff from overseas though, mostly on Aliexpress - grain puffers, cheap rotovaps, cheap antigriddles, but I think it all runs into the same issue - no recourse if item goes missing, breaks, possibly unreliable equipment etc.