Xantham gum is the best way I’ve found!

Good to know. Thanks

There are multiple things that can help minimize the ice crystals. Alcohol will help - so using a flavor extract can help a little (vanilla extract can add a nice undertone to almost any flavor.) Also tara gum can help keep things more smooth.

I actually like ice crystals idk about you

@@maks9589 same 😅

Is that a 1:1 substitution

just taste it, work less with recipes and values but instead learn to measure by taste@@Sheenifier

@@mimixis I just needed a starting point

@@Sheenifier start with a spoon and add to taste, its not baking so the amount wont greatly impact any chemical reactions

@@SheenifierI don’t think it’s 1:1 but you could check by watch a recipe video.. once you get started you should be able to decide what to add more/less of by taste

Nicely done 🤣

Yes that recipe book is boring !

you literally have their logo into your transitions bro, that’s a sponso lol….

​@@psychod74 I don't think you know how sponsors work lol.

@carsondrum Ya, I guess the Nike logo on my shoes means I'm sponsored. And all those carrying their handbags are sponsored by Gucci. lol

Next episode: "How to use glyphosfate to prepare the garden for a new planting season"

>,> If Mint goes crazy. I'd l;ove to plant some if it could beat out the mid west desert weeds here. They're insane If only.

​@@zwordsman Relatable. I'm in the Phoenix area, couldn't even keep my mint alive

inherited from past owners! working hard to remove

@@JensUniqueNibblesandMore the damn weeds are insane this year no?

i mean regular milk is also around 90 percent water, but still a valid point

@@asdewq1461it’s because the principle is different. He froze it so there’s more crystallization than compare to what the industrial is doing. The mixed ingredients were not frozen just in contact with a freezing surface.

No, nut milk is fine.

I take a can of pineapple in juice and add a couple of sprigs of mint - could not be simpler or more delicious!

trying that for sure!

Maybe I missed an important bit, but with those ingredients, do you need to pre-process the fruit, or can you just mix the chunks in and let the machine drill them to bits?

@@christopherwoods5150 You have to purée to a smooth consistency.

@@kathytegreene1562 Thanks! 🙂

I have to try them. Just learned about them a few days ago from America's Test Kitchen: kzfaq.info/get/bejne/f9J7gJl8spfKpY0.html&ab_channel=America%27sTestKitchen

just made one with freeze dried and frozen and it was insane

What weight/volume of freeze dried strawberries would you recommend?

@@ericlancaster2889 dude just try what looks fine and figure it out

is this true for all fruits? Since my girlfriend is allergic to strawberries I want to make her one :)

You freakin rule

WoW. Thanks for this. It'll be very helpful for where I live!

I was about to make this same comment! You are absolutely right.

Thanks for this. I had no idea!!

Yeah if you want diabeetus

Yeah I was gonna comment this, big mistake to plant mint in an open garden

I just put the mint in a big plastic planter and dropped it a hole in the ground and it stays contained to this pot. I trim what I need and it always come back year after year.

The roots on mint are shallow, a border about 6" down will contain it.... mostly...

very true

Mayday, Maday Mike!! had a raised community garden bed, where mint had infiltrated the entire raised bed down 3 feet into the soil below it. And started even spreading outside the bed. Once it gets established, you can never get rid of it. It will take over everything. Never plant mint in anything that is not impermeable. Thick plastic pot or metal container. It’ll be the bane of your existence forever if you don’t save yourself the trouble now.

epic, enjoy!

FEWER crystals. Plurals use ‘fewer,’ not less. Fix it pls. #GranmarNazi

​@@dorothysay8327graNmar n*zi 😂

wow you just convinced me I want that machine now with the « collagen » thing o_o !!! 😅

how loud is that jawn ?

That's cool!

This. Best Ive found is the Zak 19oz Vacuum Insulated Stainless Steel Mule Mug

@@BlueGorillaInTheMistis that good for keeping coffee hot too ?

@@SleeplessinOC Absolutely. The one I listed is great for eating out of, but if you want one just for coffee, any double walled insulated stainless steel vessel will do - they come in many shapes and sizes.

Hard agree. In a smaller commercial kitchen, even if it only lasts a year, that's like 20 years to equal the price of a Pacojet. If you're only doing a few litres a week it's a no brainer.

Also, just ordered one🙂

It's insane to me that I'm only hearing about this style of ice cream making rn. In my culinary class, we had that big ass compressor ice cream maker, which was fun to use, but you'd think with it being so popular for two decades my chef would go "Oh, yeah. There's this thing, too"

I love you.

This is the best

Can you send me some plizzzzzzz 🤤

Mouth watering

does it still works well after a year of using it ?

I get it...

Yes too break the crystalline bonds

For ice cream the Creamie is not much better than a Vitamix imo. Sorbets and frozen smoothies etc are what is a fantastic at.

Please do!! I've been using one for years - very convenient.

Same. Our home is minute (we don't even have space for a freezer, we just have the ice box in the fridge). But I love the ideas I get from these videos, even if we don't have space for all the appliances.

P.S. I wish I'd added that dropping the regular milk (and the faux milk) is good, but adding half and half and whipping cream is way-good. :)

That's a great idea --- make ice cream using a stick blender. I might have to give it a try.

Yes, you can add condensed milk to that recipe and I have gained 30 lbs just by suggesting it, lol. I bought my ex a Kitchen Aid stand mixer for Christmas many moons ago with a freezer attachment. He loved making sweets and made his ice cream with condensed milk PLUS added a pudding mix into the recipe; I gained 25 lbs within a month and a half of buying that piece of evil machinery. Second worst mistake of my life…😂😅😂😅😂😅😂😅

@@user-xq5ih5oz2u Pudding!! Oh man. I'll see your 30lbs. and raise me another 20lbs. Sounds delish!

pretty much!

I've had both. With this creami I can have multiple containers in the freezer, ready to go. Whenever I want ice cream, I just take one out of the freezer and spin it in the creami. And afterwards, the dirty bits just go in the dishwasher. It is more expensive, but the convenience is worth it to me.

I have a Cuisinart also and love it! It's not loud, does exactly what you need it to do, is fairly inexpensive, easy to clean and doesn't take up too much space. I thought the mention of ice crystals was weird, too. I've never encountered that with my Cuisinart, though I think a lot of it is his technique. Water makes the crystals and he should have macerated then reduced his strawberry mixture.

I love my cuisinart one, but the bowl takes up way too much freezer space for me to use it regularly

@@CurtisHibbs same. I had the Cuisinart and find the Creami to be superior.

Don't bowl style ice cream machines demand you make more than a pint at a time? Also worse at refreezing from what I've heard.

That’s so cool never thought about making protein Ice cream! How do you make it ?

​@Jesus Castillo You could put some Flavorless protein and just do whatever flavor you want. I like using Flavorless collagen. Or plant-based powder flavored or unflavored. Just mix it in your base before freezing.🍦🍧🍨

Your base sounds great, how much yoghurt and milk do you use?

@@blondekiwi1 I use a 200g cup of yoghurt, add all the ingredients, and then fill up the remaining space to the fill line with milk.

That’s my reaction to people who plant bamboo. Once it’s in the ground, you fight it for the rest of your life. It’s like The Day of the Triffids.

Would it work with say 100% almond or rice milk do you think? Happy for it to be icy

@@ewok-breath in terms of sorbet it absolutely can, one of my recipes is just fruit and water. you could add some fat, sugar, or salt to help it get a bit better but it should still work

Gosh where do you get it? It seems to be out of stock everywhere. On ninja site they are only showing the new? Breeze. Do you know if that is replacing the creami deluxe?

@@Novafan thank you!

Now you're making me wonder how well it'd work if you had freeze dried strawberries and rehydrated them ever so slightly.

The moment he talked about how it can form ice crystals because you freeze the mix is when you got your hint that ice crystals can and will be a thing for it. People have talked about workarounds for it but I want ice cream with no extra ingredients...

@@MrMartinSchou haha me too which is why I just tried it this week and it was amazing! I did both frozen and freeze dried as the add in and it might be my fav ice cream of all time

i've been making the strawberry ice cream over the last two weeks and its pretty damn creamy, no ice crystals

This machine is far superior than any home churner. I am a professional pastry chef who has used expensive "domestic" churners and recently purchased a ninja-creami. It is light and day between the two, especially with the same recipes used in either a churner or creami. The mechanism in which it "churns" ice-cream is different. The churner works by freezing a liquid base upon contact and agitating it from the side to prevent the formation of crystals during freezing. The creami is different in the sense that the blade will spin and momentarily melt the already frozen block through the heat caused from the blades spinning so quickly. because it is suspended in the block, it is instantaneously frozen again but is continually agitated as the blade spins, also preventing crystal formation. Both methods work, but the churning a liquid base is "churned" over a long period of time, upwards 15-30mins, depending on the balance of sugar of your recipe, whereas the creami will turn an icy block full of crystals into a frozen ice-cream/sorbet product with no crystals. There's also a lot of other factors that influence whether or not something comes out icy or not, which is your recipe, free water particles in your recipe, sugar balance, use of stabilizers etc. These will obviously impact either method, and you can't blame the churner for an unbalanced recipe. (Many tiktokers will spin unbalanced recipes in their creami, it works temporarily, but will freeze rock hard again once deep frozen, similar to churning ice cream that is unbalanced.) If you're top notch ice cream base recipe works in your churner, I can almost guarentee it work in the creami, and go as far as to say it will come out even better in the Creami. It will be even more convenient because you just freeze your base in a container and spin it. Depending on my recipes, I sometimes spin everything on sorbet once to "churn", and then I spin it again on the "respin" function to aerate. You don't have to use stabilizers and fancy sugars to get a good product (although I do out of habit). An industrial commercial version of the "creami" is commonly used in restaurants called the PacoJet. These cost upwards of $12,000 where I live, and I can safely say my $289 creami purchase does pretty much the same thing. It might not have the motor capacity to spin 10 tubs back to back, but you don't need to be doing that many at home. Hopefully that helps your purchasing decision! PS. Love your work PHC. I've been a huge fan for a long time!

Oooh cashew is my fav!!!

Oh wow!! Never knew. Thanks for the tip

You know what's weird I used to get ic from a childhood restaurant I used to go to and I actually like the ice crystals which I found out later as an adult that was freezer burn or something. It's not meant to be in there, but I loved it as a kid. I still do. It was chocolate ice cream btw

Yes! Pudding mix is the key ingredient. I also use a bit of xanthan gum

@@ben5056 How much! I've heard 1/4 or 1/2 tsp

@@amandasupak I use 1/4 teaspoon. I may experiment to see if that is optimal.

how loud is it ?

@@JessEk99 super loud. I put it in my office instead of my kitchen. That way when I run it, I can close the door and reduce the noise

this creami seems to be the biggest game changing appliance since air fryer in my kitchen

​@@ProHomeCooks I found the same exact thing! The air fryer really makes cooking healthier and cooking altogether 10x easier, but the creami opens up a whole world of healthy low-cost ice creams/sorbets/gelatos! The creami is definitely more of a luxery, but it is 100% worth it as a luxery. Especially if you have kids or want to get in shape.

Dangerous and impractical, but a neat party trick if you’re careful

Figures Adam would lol