Hey all, I just grabbed a Creami and was looking for best practices for using the machine. What types of ice cream or gelato bases does it perform best with, and what setting seems to process ice cream/gelato the best?
I would say I'm definitely looking to do something more like a dense, flavorful gelato with less cream (which seems to be what this machine excels at.) I do have a Lello Musso with a compressor, but it seems to work better for high fat/traditional ice cream.
I'd imagine, though included recipes for the creami are relatively simple, some basic ice cream science by uising invert sugar/milk powder/stabilizer might go a long way here in helping to reduce ice crystals further?
