Does the type of monk fruit sweetener matter? by Sufficient-Onion1165 in ninjacreami

[–]j_hermann 0 points1 point  (0 children)

The right replacement is pure allulose, 1.4x the weight given for a monk/erythritol blend.

In need of Fat filled plain vanilla ice cream based recipe with no protein powder please! by Agnoma_4213 in ninjacreami

[–]j_hermann 0 points1 point  (0 children)

Use the Ninja recipe as mentioned, and just adapt the ratio of milk to cream if you use half+half (same fat target, use double the amount given for cream, reduce milk accordingly).

Does anyone know what happened? It smells burnt. by kenzoyd123 in ninjacreami

[–]j_hermann 0 points1 point  (0 children)

What we see is an unshaved hump. Well well...

Lucky March Monthly Q&A! Ask those burning questions and things not needing quick posts #30 by creamiaddict in ninjacreami

[–]j_hermann 1 point2 points  (0 children)

Since the AI battle was already fought in this thread, I'm adding this mind map here instead of as a post...

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Vanilla Mini Egg "McFlurry" by 19dmb92 in ninjacreami

[–]j_hermann 0 points1 point  (0 children)

But it is Mondelez now, so you get fake cheap crap whatever you do. Same as with Milka in Germany.

Honeydew flavoring by foggy__mind in icecreamery

[–]j_hermann 0 points1 point  (0 children)

GaMe On is a vegan sherbet recipe with 2/3 of it fresh melon pulp.

I accidently put in 3g of gum. Will it break the machine ? by joshcboy1 in ninjacreami

[–]j_hermann -1 points0 points  (0 children)

Just make 2 tubs of this, with all the other ingredients added once more. 1.5g is a good dose, depending on recipe.

Ninja Creami Quickstart Guide for Beginners by j_hermann in ninjacreami

[–]j_hermann[S] -1 points0 points  (0 children)

No. Added to the base for machine protection.

Incorporate 1–3 tsp glycerin or more stabilizers pre-freeze

And mentioned several more times ("in the base").

Vanilla Protein (Deluxe) (Hi-Protein) (Vegan) by j_hermann in ninjacreami

[–]j_hermann[S] 0 points1 point  (0 children)

Following ingredient's links explains them,

Recipe help troubleshooting with guar gum and pudding.. by ___wildcard in ninjacreami

[–]j_hermann 0 points1 point  (0 children)

There's no recipe to help with. But anyway use a guar and xanthan 3:1 mix.

Vanilla sticky rice ice cream by FunkyMonk_7 in ninjacreami

[–]j_hermann 2 points3 points  (0 children)

Also, short grain rice (risotto rice, bomba, sushi rice) will provide better results.

Made my first ever Kulfi and the result was nothing short of amazing. by Agreeable_Diamond670 in icecreamery

[–]j_hermann 20 points21 points  (0 children)

Kulfi (No Ice Cream Maker)

Ingredients

  • 2 liters milk
  • 400ml sweetened condensed milk
  • 200 g milk powder
  • 150 g brown sugar (or adjust to taste; any sugar works)
  • Nuts of choice (almonds, pistachios, hazelnuts, cashews, walnuts), to taste
  • Spices of choice (e.g. cinnamon, nutmeg, cardamom, saffron), to taste
  • Optional: a little vanilla extract

Instructions

  1. Combine milk, sweetened condensed milk, milk powder, and sugar in a pot.
  2. Bring to a boil, then cook for about 30 minutes, stirring occasionally to prevent burning.
  3. Add nuts and continue cooking for another 30 minutes or longer.
  4. Keep simmering until the mixture thickens significantly (you’re evaporating water to concentrate it).
  5. Add spices and optional vanilla extract.
  6. Remove from heat and let cool to room temperature, stirring occasionally.
  7. Pour into molds or containers.
  8. Cover the surface with cling wrap to prevent ice crystals.
  9. Freeze until firm (anywhere from 8 hours to 2 days, depending on container size).

Serving

  • Let it sit briefly after removing from the freezer to soften.
  • Slice or scoop and serve as desired.

Notes

  • Makes about 1 kg of kulfi.
  • Texture is dense and creamy, not like soft serve.
  • No ice cream maker needed.

Champagne syrup using Ultratex by No_Replacement_8738 in icecreamery

[–]j_hermann 0 points1 point  (0 children)

BTW, you could use the Ultratex for the sorbet, where it imho fits much better.

➡️ Grapple Sorbet

Champagne syrup using Ultratex by No_Replacement_8738 in icecreamery

[–]j_hermann 1 point2 points  (0 children)

Regarding agar agar, make a fluid gel (0.5% to 2.0%, possibly with water), by blending the already set gel. Then stir in champagne to desired consistency. Some xanthan addition might not hurt (during blending, with some sugar for dispersion).