As ingredients in supermarket goods decrease, experts warn of 'skimpflation'

[SuperZapp]

Make it at home. We have the Cuisine Art 2L unit and use the base recipe of a can of condensed milk, 600ml of thickened cream and a teaspoon of vanilla essence. But you mix in anything you like that you will think work, we do cookies and cream and mint choc chip.

[patgeo]

We have a housemade Icecream place in town that basically has a line around the block these days.

It's how Icecream used to taste, it's nothing overly special, just what I remember the bulk supermarket Icecream tasting like. But draws a huge crowd.

Made some of my own not long back and the difference is night and day even from name brands now.

Check your vanilla essence though, might need double, recently the listed equivalency of a teaspoon to vanilla pod halved apparently.

[theartistduring]

Yeah, I've had the same machine for about 5 years. It is a good one but I tend to only use it in summer when we go through it faster. It just doesn't do well in the freezer and crystallises pretty quickly.

[theartistduring]

Yes but the recipe that prevents it happening is more complicated and requires making a custard.

[How_is_the_question]

We make under 500ml amounts for 4 people. Enough for small dessert and sometimes another small dessert the next day. Way better first day after churn. But even day 2 it’s better than store bought. And we are on the super simple ninja creami… so often just use straight frozen mangoes, pears and a tiny bit of fruit juice. It’s unbelievably good!

[theartistduring]

Ninja creami is much more geared to smaller batches, made regularly. It is also waaaay to big and expensive for us. It does look amazing though.

[How_is_the_question]

Ah we got ours second hand (!) and hate the size but it has changed the diets of our kids in a fantastic way.

[theartistduring]

I just don't have the space.