6 hours ago, ltjazz said: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?
I've been using bottled kefir as the base for fruity treats, and augmenting it with lactose free half and half. My recipe goes like this- put 100g of sugar plus a random hunk off of the cream cheese brick plus about 25g of some booze or other into the creami pint, then nuke it for 15 seconds. Add kefir and any chopped up fruit up to about half way and blitz it with the hand blender until blended to your preferences... top up with half and half and stir a bit to combine everything. Freeze for 24 hours, spin. Works very nicely. I've been playing with adding a pinch of xanthan, though I don't know what it difference actually makes.
