---->The official Ninja CREAMi thread<----

aVdub said:
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 :D

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Didn’t check the strength of my rum from Barbados, guess I’ll find out later tonight when we sample my first batch.
 
mac1 said:
Didn’t check the strength of my rum from Barbados, guess I’ll find out later tonight when we sample my first batch.
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He did a strong Rum as well in the video and that worked.

I'll look later to see if it is a particular type of spirit that doesn't freeze.
 
Raymond Lin said:
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.
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I’m planning of making something with Coconut milk which is very creamy, I’ll either add lime or pineapple and will be sure to report back.
 
This was a large jar of sweetened mango pulp found in the Asian section of a supermarket and 1/2 teaspoon of Xanthan gum.

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Lovely and sticky with a nice texture.
 
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I bought one of these early summer and we went kinda crazy for a while but stopped using it as teh freezer was full to the brim with fruit from the allotment.
Planning to start making some again but we were finding them a little dry so needed to add milk or something to loosen them up.

Do people get them out and leave them a bit before mixing?

I was also wondering if better pre processing would help. Adding sugar and not heating means IMO its not properly being distributed.

I have kilos of frozen strawberries, gooseberries, blackcurrants, red gooseberries, rhubarb, and raspberries

Was planning to go cheat mode on rhubarb and custard with some ambrosia and some chunks of rhubarb!
 
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