Cannot wait until I add an official Dreo Chefmaster thread 
---->The official Ninja CREAMi thread<----
- Thread starter aVdub
- Start date
Ha had to look that one up!Cannot wait until I add an official Dreo Chefmaster thread
Gawd can we call it the domestic ‘Rational’ oven because that’s what it is!
Now if they can domesticate a ‘Henny Penny’ I’m all in!!
Caporegime
wrong thread.
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Soldato
- Joined
- 24 Sep 2015
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We've got the original CREAMi which hasn't had much use over the last few months but this weekend I 'made' (I use that term in the loosest possible sense) superb chocolate ice cream.
Carton of Ambrosia custard and loads of Diary Milk. Heat the custard, add chocolate and continue heating on low until the chocolate has melted. Cool. Freeze. Churn. Enjoy.
During the week I'll make some chicken liver parfait ready to enjoy at the weekend. The best recipe we've tried is the one in the Hand & Flowers cookbook.
Carton of Ambrosia custard and loads of Diary Milk. Heat the custard, add chocolate and continue heating on low until the chocolate has melted. Cool. Freeze. Churn. Enjoy.
During the week I'll make some chicken liver parfait ready to enjoy at the weekend. The best recipe we've tried is the one in the Hand & Flowers cookbook.
Soldato
And.its christened ...
Youngest made a caramel frappe
A pint.of.:O
Youngest made a caramel frappe
A pint.of.:O
And.its christened ...
Youngest made a caramel frappe
A pint.of.:O
That looks well smashable
I made black cherry a couple of days ago and now might have to try some.
Added a little Xanthan Gum and roughly followed the guide book for a Strawberry Ice Cream, but with black Cherries this time.
First whisk and it came out really smooth and sticky
First whisk and it came out really smooth and sticky
Room for a small one ?
Very nice
Made our first Frappé yesterday from the book, but used full fat Jersey milk.
What you making first.
Very nice
Made our first Frappé yesterday from the book, but used full fat Jersey milk.
What you making first.
Got the day off work and there’s room in the freezer, so the plan is to get stuck in.
Got some passion fruit that needs to be used so that’s one.
Always been partial to strawberry ice cream so bought some strawberries. There’s 2.
For some reason I still have a hankering for rum and raisin and I’ve got some rum from Barbados knocking about. Guess that’s 3.
Keen to explore something with coconut milk as well as I’ve recently found a great coconut milk.
See you in the weight loss thread.
Laugh smiley added for last comment.
First one we made was with reduced fat coconut milk, which strangely enough comes in the correct sized tin as per the recipe. What one are you thinking of using.
I think the spirit will have to be added later when you make the ice cream as it doesn't freeze...Hopefully someone can confirm and perhaps knows a way around? I was thinking of making small spirit jellies to add before freezing...
I like the idea with the passion fruit (have one in the fridge) and strawberries are always a winner.
Picked up a jar of Kasar Mango pulp in the Asian section of a supermarket at the weekend and am looking forward to trying that.
Just scale it to fit into the Ninja bowl I guess.
Have done similar previously and haven't encountered any issues.
We use the below as a reference
Will be making use of these soon, both in the making and on the finish.
I can also recommend the use of at least 1/4 teaspoon to a full teaspoon of Xanthan Gum (others available) in the making as this keeps the ice cream scoopable after it's been made into ice cream and added back to the freezer. It can also make it chewy and springy, which was nice
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I’ve been meaning to use some xanthan.I can also recommend the use of at least 1/4 teaspoon to a full teaspoon of Xanthan Gum (others available) in the making as this keeps the ice cream scoopable after it's been made into ice cream and added back to the freezer. It can also make it chewy and springy, which was nice
Where did you get it from?
Nvm, got some from Amazon.
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So after a quick look around it appears to be down to the Proof of the spirit, so guess my Polish Vodka is not going to be used then
Caporegime
Do you know what would be easy to make in this that is quite a challenge in a gelato machine?
Pineapple Ice cream, not sorbet, actual ice cream. I've done it once, with pineapple chunks too. It was not easy to balance out the amount of pineapple/juice I can introduce into the cream to get a pineapple flavour and not have it turned into a sorbet.
I suspect you have more room to "fail" in this than a gelato machine.
Pineapple Ice cream, not sorbet, actual ice cream. I've done it once, with pineapple chunks too. It was not easy to balance out the amount of pineapple/juice I can introduce into the cream to get a pineapple flavour and not have it turned into a sorbet.
I suspect you have more room to "fail" in this than a gelato machine.
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