I'd probably eat a lot more ice cream if it had maybe 20% the amount of sugar. Every so often I buy a pint and immediately regret it. It just gives me an uncomfortable sugar rush. I guess I'm getting old.
It's basically the same as the Pacojet, whose patent has now expired - thinking a combination blender and drill press, which will mill down a frozen-solid cylinder of ice cream / sorbet into soft serve, within just 2-3 minutes. The advantage is obvious - you can prepare ahead of time and blend when you're ready to serve, and you can do several flavors in short succession if you have enough ice cream tubs.
https://allscreamforicecream.com/ninja-creami-an-ice-cream-r...
I’m a big fan and happy to answer any questions.
How long does this take to freeze a room temperature ice cream batter?
(Regarding the article, I’m skeptical of the claim.)
Officially they say to wait 24 hours to freeze but I’ve tasted it to work at around 16-18 hours. 12 may work but isn’t quite as good in a pinch. Note that it depends on the composition of your recipe.
Also, does the creami only make things a soft-serve texture? Slightly harder ice cream is where it's at, in my opinion.
The reason those have a weird mouthfeel isn't because they don't have fat, but because they're made from powder.
> does the creami only make things a soft-serve texture?
The texture is somewhere between soft serve and traditional ice cream right after you spin it, but if you refreeze the pint and then microwave it for a few seconds it's closer to traditional icecream.