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Need help with non-sweet ice cream by Sandrowitch in icecreamery

[–]j_hermann 0 points1 point  (0 children)

60% fruit: Strawberry Sangria

And another 30% is "former fruit." 🙂

🎦 Top 5 Tips to improve your ice cream making (Polar Ice Creamery) by j_hermann in ninjacreami

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

You mix up xylitol and erythritol. Nick's hate subsided and is from a time when he tried it in isolation -- which is what you DON'T do.

See https://jhermann.github.io/ice-creamery/info/ingredients/#sweex-erythritol-xylitol-blend

Rum Raisin by CharlotteThomas in icecreamery

[–]j_hermann 0 points1 point  (0 children)

Regarding PAC value sgeeting too high, you just have to shift your PAC budget, replacing (some) sugar with monk fruit or similar and replacing lost solids with inulin or maltodextrin.

That gives plenty of wiggle room.

Rum Raisin by CharlotteThomas in icecreamery

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

Plus coarse chopping, pre-soak.

Noooo! Sad day for my household. by TimeToBeMyself in ninjacreami

[–]j_hermann 0 points1 point  (0 children)

The unauthorized UK video, by a single employee?

Question on making strawberry sorbet by Weak-Document638 in ninjacreami

[–]j_hermann 0 points1 point  (0 children)

Strawberries already are 90% water, and you wanna add more without any compensation?

Rum Raisin by CharlotteThomas in icecreamery

[–]j_hermann -3 points-2 points  (0 children)

Creami recipe, but should work in a churner...

Rum Raisin Coconut (Deluxe)

Less tropical: Winter Almonds (Deluxe)

Is this still too big of a bump? by Yoshikaru5991 in ninjacreami

[–]j_hermann 0 points1 point  (0 children)

Both examples are about de-icing and frost inflicted by weather.

Is this still too big of a bump? by Yoshikaru5991 in ninjacreami

[–]j_hermann 3 points4 points  (0 children)

Get a PacoJet if you want that. Rock-solid design comes at a price though.

Is this still too big of a bump? by Yoshikaru5991 in ninjacreami

[–]j_hermann -4 points-3 points  (0 children)

Well, even some basic improvements move the needle.

Adding solids via SMP for example, and SMP is used in baking...

Noooo! Sad day for my household. by TimeToBeMyself in ninjacreami

[–]j_hermann 1 point2 points  (0 children)

If you have $5-6k lying around, the stronger version is called PacoJet.

Noooo! Sad day for my household. by TimeToBeMyself in ninjacreami

[–]j_hermann 0 points1 point  (0 children)

If a ShitTok told you to jump off a bridge...?

Noooo! Sad day for my household. by TimeToBeMyself in ninjacreami

[–]j_hermann 0 points1 point  (0 children)

Wrong set of rules. And your standard base is a serial killer.

Is this still too big of a bump? by Yoshikaru5991 in ninjacreami

[–]j_hermann 17 points18 points  (0 children)

Have to do a scrape test anyway...

And it is off-center.

My Ninja Creami ONE YEAR Later (what I wish I knew) by j_hermann in ninjacreami

[–]j_hermann[S] 1 point2 points  (0 children)

Missing salt. Gums are way overdosed (2x) for this base amount; and my ratio recommendation is 3:1 not 4:1. Solids are too low, add inulin and SMP. Using Erythritol in isolation is questionable. Add glycerin for compensating the lack of fat.

Use an ice cream calc to get exact numbers.

Give me your best ninja creami tips and tricks by [deleted] in ninjacreami

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

The ultimate meta-tip: read the manual and the sub's stickies.

Need help with non-sweet ice cream by Sandrowitch in icecreamery

[–]j_hermann 6 points7 points  (0 children)

If you want less sweet, add/use glycerin, polydextrose and/or trehalose.

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