My Ninja Creami finally arrived, after being sent to the wrong location twice!
First thoughts: larger than expected, but not too heavy. The blade is oddly loose, although the packing says this is standard. I am actually going to set it up in my basement, where I run my auxiliary cooking equipment, after this first round of testing. It is just a little taller than a standard vitamix container I believe.
Bases freezing in the Vesta Frysta blast chiller cause I'm impatient. Left: Dana Cree's phildelphia ice cream base, with vanilla, using cremodan 30 to stabilize; Middle: a tin of lychee, pureed and added a bit of rose water and cremodan 64; Right: the peach sorbet recipe I described in my earlier posts
