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You need a good ice cream maker!

munk-a 3y ago
An exceptionally good investment - especially when you have lactose dietary restrictions. Alternative milk ice creams cost an arm and a leg (in Canada at least) but are actually cheaper to make at home since milk prices are bananas.
- James_Henry 3y ago
  Yes, and fresh sorbets will almost always beat what you can find in a store.
overthrow 3y ago
What a great idea, somehow I never even considered it. Any recommendations? Otherwise I know what I'm researching this weekend!
- matthewaveryusa 3y ago
  The base model kitchen aid one is great. We upgraded to the Whynter ICM-200LS for the additional capacity. Technically we do frozen custards but it’s all the same — pure joy
- deleted 3y ago
  [deleted]
QuercusMax 3y ago
I've been thinking about buying a Ninja Creami - James Hoffman did a video using one and it looks super neat. It's basically the same as the Pacojet, whose patent has now expired - thinking a combination blender and drill press, which will mill down a frozen-solid cylinder of ice cream / sorbet into soft serve, within just 2-3 minutes. The advantage is obvious - you can prepare ahead of time and blend when you're ready to serve, and you can do several flavors in short succession if you have enough ice cream tubs.
- ianand 3y ago
  Highly recommend the creami. It lets you make healthier ice cream you can’t get from a typical ice cream maker. It’s basically a disruptive innovation (in the Christensen sense) for ice cream. https://allscreamforicecream.com/ninja-creami-an-ice-cream-revolution/ https://allscreamforicecream.com/ninja-creami-an-ice-cream-r... I’m a big fan and happy to answer any questions.
  - deleted 3y ago
    [deleted]
  - James_Henry 3y ago
    You do realize that the article that these comments are for is suggesting that maybe ice cream as it is now reduces the risk of diabetes. Maybe we shouldn't be claiming that low-X ice cream is healthier, haha. How long does this take to freeze a room temperature ice cream batter?
    - ianand 3y ago
      Yes I realize that but was responding to the comment about the creami directly, not the article itself. (Regarding the article, I’m skeptical of the claim.) Officially they say to wait 24 hours to freeze but I’ve tasted it to work at around 16-18 hours. 12 may work but isn’t quite as good in a pinch. Note that it depends on the composition of your recipe.
- Alex3917 3y ago
  Do it. After buying one, you’ll realize that saturated fat and sugar don’t actually contribute anything to the taste of ice cream, they’re just the cheapest way to ensure it stays the correct consistency when not made fresh. A pint of fat free sugar free ice cream from the store would be gross, but if you make it yourself it’s indistinguishable from regular soft serve or whatever. Just use fat free half and half, half allulose, half erythritol, and vanilla. (Which is basically their recipe for light vanilla icecream, but the texture is better if you combine both sweeteners instead of using just one.)

An exceptionally good investment - especially when you have lactose dietary restrictions. Alternative milk ice creams cost an arm and a leg (in Canada at least) but are actually cheaper to make at home since milk prices are bananas.

James_Henry 3y ago
Yes, and fresh sorbets will almost always beat what you can find in a store.

overthrow 3y ago

What a great idea, somehow I never even considered it. Any recommendations? Otherwise I know what I'm researching this weekend!

matthewaveryusa 3y ago
The base model kitchen aid one is great. We upgraded to the Whynter ICM-200LS for the additional capacity. Technically we do frozen custards but it’s all the same — pure joy
deleted 3y ago
[deleted]

QuercusMax 3y ago

I've been thinking about buying a Ninja Creami - James Hoffman did a video using one and it looks super neat. It's basically the same as the Pacojet, whose patent has now expired - thinking a combination blender and drill press, which will mill down a frozen-solid cylinder of ice cream / sorbet into soft serve, within just 2-3 minutes. The advantage is obvious - you can prepare ahead of time and blend when you're ready to serve, and you can do several flavors in short succession if you have enough ice cream tubs.

ianand 3y ago
Highly recommend the creami. It lets you make healthier ice cream you can’t get from a typical ice cream maker. It’s basically a disruptive innovation (in the Christensen sense) for ice cream. https://allscreamforicecream.com/ninja-creami-an-ice-cream-revolution/ https://allscreamforicecream.com/ninja-creami-an-ice-cream-r... I’m a big fan and happy to answer any questions.
- deleted 3y ago
  [deleted]
- James_Henry 3y ago
  You do realize that the article that these comments are for is suggesting that maybe ice cream as it is now reduces the risk of diabetes. Maybe we shouldn't be claiming that low-X ice cream is healthier, haha. How long does this take to freeze a room temperature ice cream batter?
  - ianand 3y ago
    Yes I realize that but was responding to the comment about the creami directly, not the article itself. (Regarding the article, I’m skeptical of the claim.) Officially they say to wait 24 hours to freeze but I’ve tasted it to work at around 16-18 hours. 12 may work but isn’t quite as good in a pinch. Note that it depends on the composition of your recipe.
Alex3917 3y ago
Do it. After buying one, you’ll realize that saturated fat and sugar don’t actually contribute anything to the taste of ice cream, they’re just the cheapest way to ensure it stays the correct consistency when not made fresh. A pint of fat free sugar free ice cream from the store would be gross, but if you make it yourself it’s indistinguishable from regular soft serve or whatever. Just use fat free half and half, half allulose, half erythritol, and vanilla. (Which is basically their recipe for light vanilla icecream, but the texture is better if you combine both sweeteners instead of using just one.)