Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Pacojet Competitor? The Ninja Creami

andrewk512

By andrewk512
in Kitchen Consumer

 Share

Recommended Posts

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Second pint of most recent batch of strawberry.

 

Strawberry10092021.jpg

 

 

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!

 

  • Like 10
  • Delicious 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

blue_dolphin

blue_dolphin

Posted
Posted
1 hour ago, JoNorvelleWalker said:

Now I must decide what flavor to make next!

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. 

  • Like 1
andrewk512

andrewk512

Posted
  • Topic Starter
Posted
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

andrewk512

andrewk512

Posted
  • Topic Starter
Posted
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

Kerry Beal

Kerry Beal

Posted
Posted
2 hours ago, JoNorvelleWalker said:

Second pint of most recent batch of strawberry.

 

Strawberry10092021.jpg

 

 

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!

 

What recipe is this?

 

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

ElsieD

ElsieD

Posted
Posted (edited)

I just made up a maple gelato mixture.  I'm taking a page put of @JoNorvelleWalker 's book and letting it sit overnight in the fridge before freezing it.  The recipe called for 4 egg yolks and made a pint.

Edited by ElsieD
fixed typo (log)
  • Like 2
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour 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. 

 

Yes, I have a copy of The Flavor Equation.  I confess to no experience with omani limes but I ordered a bag from amazon that should arrive tomorrow.

 

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, Kerry Beal said:

Curious about this recipe Orange Sherbet - it's got a pint of glucose.

 

 

No idea, but I have a bottle of corn syrup and a bag of Valencia oranges on order from amazon for delivery later on tonight.

 

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

ElsieD

ElsieD

Posted
Posted
46 minutes ago, JoNorvelleWalker said:

I forgot the blueberries.

 

 

Are you planning on making blueberry ice cream or sorbet or....?

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, ElsieD said:

 

Are you planning on making blueberry ice cream or sorbet or....?

 

https://forums.egullet.org/topic/163060-new-pacojet-competitor-the-ninja-creami/?do=findComment&comment=2315960

 

But I did receive corn syrup, kefir, and the Valencia oranges.

 

 

  • Thanks 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
9 hours ago, Kerry Beal said:

Curious about this recipe Orange Sherbet - it's got a pint of glucose.

 

 

Two Ninja containers of orange sherbet in the Vesta freezing.  However tonight's $6.49 bottle of corn syrup was only 11.2 ounces, somewhat short of a proper pint.  Whole Foods sustains its reputation.

 

Though I must say my hands smell nice.

 

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

andrewk512

andrewk512

Posted
  • Topic Starter
Posted

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

 

20211010_150526.thumb.jpg.1410db48c53ff98db12012b7bfba9326.jpg

  • Like 5
Kerry Beal

Kerry Beal

Posted
Posted

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. 

 

 

  • Like 4

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

andrewk512

andrewk512

Posted
  • Topic Starter
Posted
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

  • Like 2
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
On 10/9/2021 at 6:22 PM, Kerry Beal said:

Curious about this recipe Orange Sherbet - it's got a pint of glucose.

 

 

OrangeSherbet10112021.jpg

 

Food52 orange sherbet with salted whipped cream.  Same fault as the Ninja strawberry ice cream.  Great flavor, unbearably waxy texture.  Repeating essentially the same recipe expecting a different result is madness.

 

Though I reserve especial distain for the salted whipped cream accompaniment.

 

 

  • Like 4

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

weinoo

weinoo

Posted
Posted

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?

 

 

  • Like 1

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

andrewk512

andrewk512

Posted
  • Topic Starter
Posted (edited)
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.

 

20211011_091940.thumb.jpg.a3a4e47239e272f3d29e59fdd4523bcc.jpg

 

Edited by andrewk512 (log)
  • Like 5
ElsieD

ElsieD

Posted
Posted
2 hours 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?

 

 

 

I made David Lebovitz's Peach Ice Cream.  We really liked it.

  • Like 2
Kerry Beal

Kerry Beal

Posted
Posted (edited)

When you open a #10 can of Stanislav Tomatoes and portion out 500 g bags to freeze, you are left with some of the tastiest tomato juice you will ever have.

 

Decided to add a bit of salt to some and a bit of sorbet stabilizer and give it a go.

 

 

AAD1CE09-C14C-44F8-8AEB-06058200B439.thumb.jpeg.bc75f9e5c1d0a136a030e4e80ce73796.jpeg
 

After one sorbet spin

 

0904EABE-B2D0-484C-81F1-01ECA7F5A262.thumb.jpeg.621bfca3885630bbe2dec13fcabf5c18.jpeg

 

after two re-spins and another sorbet spin 

 

EE18F421-1F00-476E-9B07-8413564DB1F3.thumb.jpeg.4c23456cc81c7b4dd3751b3aaeb516dd.jpeg

 

drizzled with a bit of worstershire sauce

 

The rest was returned to the bottle to be consumed as juice!

Edited by Kerry Beal (log)
  • Like 8
  • Thanks 1

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

palo

palo

Posted
Posted

Not familiar with "sorbet stabilizer"

Hopefully something common and not too expensive 😁

 

p

ElsieD

ElsieD

Posted
Posted

@Kerry Beal  I have never heard of Stanislaus tomatoes so I did a little digging.  Are they really better than, say, Aylmer or any of the other more familiar brands?  if it is, i'll hop over to The Wholesale Club and pick some up.

 Share
Go to topic listing
×
×
  • Create New...