Pro: Ice cream is expensive, and I eat a lot, so it'd pay for itself within the year. I could avoid all the weird shit in store-bought ice cream. (Guar gum? What the fuck is a guar?) Lots of interesting recipes out there I could try.Cons: More junk in my kitchen. Seems a little gay.Brand name censored because I don't provide corporations publicity for free.
>>21996677Why are you trying to hide that thing's identity?
Guar gum comes from guar beans. It's been used for hundreds of years in Asia and Europe. In America we used to use locust beans but guar is cheaper to grow and more effective for what it's used for. If you want an ice cream machine then get one.
>>21996697>Brand name censored because I don't provide corporations publicity for free.
>>21996700That's what they want you to think.
>>21996677What do you need a machine for? Can’t you make ice cream with an egg beater, a bowl, and a freezer?
>>21996677Do you have a cow to obtain cream from? Where exactly do you imagine saving money?
>>21996805The good stuff is about 2x the price of heavy cream by volume. Two pints a week is ~$200/year in savings, if you go through with making all your ice cream
I'm going to buy a ninja creami. I'm sure it tastes nowhere as good as real ice cream but the protein ice cream youtube shorts have got me. I'm a mark.
>>21996677Most Kitchenaid products are good quality but don't bother with the ice cream attachment for the stand mixer. It leaks antifreeze.
>>21996677OP I'm in the same boat....running out of under cab space to store it. BUT the pros...i guess it could pay for itself depending on much ice cream you eat (For me, well worth it. It;s one of the only sweet treats i eat, year round)Then you can try any combo you want. although i assume those two dudes already did it, who knows. Maybe you desire more banana in your chunky monkey
>>21996805Not OP, but cream where I am (Southwest Ohio) is $4 or less per quart at Costco/Sam's. From 1 quart of cream you get roughly 3 quarts of ice cream. Even when you add in the cost of other ingredients, it's maybe $3/1.5qts? That's half the price of decent ice cream.>>21996677Sorry to tell you, but all the major brands of cream have an additive these days, whether it's guar or carrageenan. The good news is they aren't bad for you, and they give the end result a good texture.
>>21996677>Guar gum? What the fuck is a guar?Too stupid to google, so you're just fear it instead?
>>21996677Hi, I'm the CEO of Cuisinart® and I casually got to see your post.This is our new Cuisinart® ICE-21 Ice Cream, Frozen Yogurt & Sorbet Maker, 1.5 Quart.Even if you decided to not endorse our product, I wanted to make sure all our cooking enthusiast friends browsing this thread were informed about our great new model available on every major kitchen appliances store.Yours Sincerely,William Cuisinart III
>>21997020My dad is a total twat.- Billy "Butterbean" Cuisinart
A ninja creami is convenient if you want to make niche frozen desserts that you cant find in stores.Keto stuff, usualy. Pure fruit blends, niche healthy versions.
>>21997035>ninja creamifaggot-coded
>>21997038the <500ml containers fit into a small freezer, while regular ice cream bowls might not
>>21997035>>21997038It is a convenient option also if you want to make a frozen dessert and you actually want to consume it in a convenient amount of time (1 - 1.5 weeks) and not have it occupy as much freezer space for > 1 month. Assuming OP is single and without kids, you won't need a larger capacity container of ice cream taking up space in the freezer unless you do something like frequently having milkshakes every 2 or 3 days.
Had one when I was in middle school, used it like 3 times.
>>21996677Save up for a fridge with an ice maker and two metal bowls. Way more versatile.
>>21997008Very informative, thanks!
>>21996702first thing i thought of when i read guar
>>21996700>India is the largest producer [of guar gum], accounting for nearly 80% of world production>guar gum is in everythingthis is bad news for everyone who has been avoiding food manufactured in india..
>>21996969>>21996677For the price of a Creami, just get a condenser-based ice cream maker. Superior end product (freezes faster = less ice crystals), larger yield, and without the need for proprietary bowls or pre-chilling the base.>>21997008>Not OP, but cream where I am (Southwest Ohio) is $4 or less per quart at Costco/Sam's.Just checked and locally a 32 oz carton of Heavy Whipping Cream is 15 ¢/oz while a 48oz carton of Super Premium Grade Ice Cream is 10.4 ¢/oz. On it's face the pre-made stuff is a better deal but if 1:3 ratio yield of heavy cream to ice cream holds them I'd still come out ahead. Got any recipe recommendations for someone without a machine? I'm been meaning to try one of those No-Churn methods using Sweetened Condenses Milk (a can is ~14 ¢/oz) like this one (picrel):https://bromabakery.com/easy-no-churn-chocolate-ice-cream/https://www.youtube.com/watch?v=72Ml3U39xqs
gwar gum is made of alien semen
you are going to lose money on this chilly gambit
iced cream always sounds like a great idea until you actually start eating it...
>>21997658>iced cream always sounds like a great idea until you actually start eating it...You're thinking of iced milk, which is a lesser know but still good in it's own way chilled dairy dessert.https://www.seriouseats.com/vanilla-ice-milk-recipeIt's quite refreshing in a manner similar to sorbet.
>>21997636ninja creami works a totally different manner then ice cream makers. it's basically an ice blender / consumer pacojet. they are not comparable.
