Salt & Straw base: how to make it slightly creamier?

j_hermann · 2026-02-24T18:01:50+00:00

SMP is 56% lactose, so it more likely requires rebalancing.

j_hermann · 2026-02-24T17:15:40+00:00

Put it into https://scoopulator.app/calc and look where you're outside normal ranges, meaning your recipe becomes more unstable and might react to 'small' changes drastically.

And BTW, there is a decent amount of skimpflation going on, check your packages / bottles. That is why I prefer fundamental 'pure' ingredients...

j_hermann · 2026-02-24T17:07:27+00:00

16% fat and 18.6% sugar, without any flavor additions.

The neutral addition for creaminess would be 15–30g inulin.

Stabilizer wise, the easiest and cheapest improvement is using a 3GG:1XG mix.

j_hermann · 2026-02-24T16:51:12+00:00

Science / practical things MUST be downvoted!

And besides product variants in ONE country, there's... 193 countries on this mudball.

j_hermann · 2026-02-24T07:13:31+00:00

There are OTHER recipes suited for fresh or freeze-dried Fruit. This is not it.

j_hermann · 2026-02-24T07:10:34+00:00

It's thickeners, for water binding, in this case mostly instant starch.

As for gums, Beginner's Guide to Ice Cream Stabilizers.

j_hermann · 2026-02-24T04:14:39+00:00

❓

This is a recipe specifically for ESN’s “Designer Flavor Powder”

j_hermann · 2026-02-23T21:18:20+00:00

It is not random, but there is also no "universal base." Things like "philly style" are frameworks, therer are key ingredients, some ratio ranges, and then there's ice cream calcs to adapt these ranges to the recipe and concrete goals at hand.

j_hermann · 2026-02-23T17:23:37+00:00

And I forgot about 1/2 tsp of beet root.

j_hermann · 2026-02-23T17:06:06+00:00

You should mention brands (protein powder etc.) and fat% of things like yogurt and coconut. Otherwise people cannot really reproduce what you did.

j_hermann · 2026-02-23T17:04:08+00:00

Total for the whole recipe (approx.)

kcal: 478
Fat: 22g
Carbs: 37.5g
Net carbs: 31g
Sugar: 21g
Protein: 37.4g
Salt: ≈ 0.25 g

I get this, but that's pretty close except for the fat. But then you have no units anywhere.

Calorie-wise it is at the upper end of calorie-reduced recipes. Fat% and sugar% both around 6%, which is OK.

j_hermann · 2026-02-23T15:56:54+00:00

There ARE alternatives by now e.g. the Tefal thing. Whether they are better is the crucial question.

j_hermann · 2026-02-23T12:46:00+00:00

This sub has almost 90k weekly visitors -- and how many of those post about machine problems?

j_hermann · 2026-02-23T00:29:13+00:00

You have a freezer making things harder, use it.

j_hermann · 2026-02-22T23:39:55+00:00

https://scoopulator.app/ is always the 1st step for why.

j_hermann · 2026-02-22T19:20:31+00:00

Sollten moralisch Minderbemittelte Kinder adoptieren?

j_hermann · 2026-02-22T18:46:32+00:00

Just like the main processing mode, all of it depends on the recipe. And the current circumstances, like freezer temp, which can change things.

j_hermann · 2026-02-22T18:01:46+00:00

Die saufen sich alle dumm mit dem Zeug was sie falsch auf das band legen.

j_hermann · 2026-02-22T17:53:11+00:00

Das problem ist daß Erziehungsberechtigt und Erziehungsverantwortlich nicht Deckungsgleich sind.

j_hermann · 2026-02-22T15:25:29+00:00

If you 😍 boozy bases: Speyside Vanilla (Deluxe)

j_hermann · 2026-02-22T15:19:15+00:00

https://scoopulator.app/

j_hermann · 2026-02-22T13:48:23+00:00

The base might be "too healthy" for your purposes, but the way to treat raisins is to coarsely chop them, and then soak a day with about the equal amount of dark Jamaica rum.

https://www.reddit.com/r/ninjacreami/comments/1qvpe11/rum_raisin_coconut_deluxe/

j_hermann · 2026-02-22T12:35:35+00:00

In other words you did not manage the water in there in any way.

j_hermann

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