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| Ninja creami | Cuisinart freeze wand |
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Size: 42.4cm x 30.5cm x 21.4cm
Weight: 6.66kg
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Size: 41.1cm x 33.79cm x 15cm
Weight: 1.95kg
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included 2 709ml container with lid
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included 3 240ml container with lid
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approx. price: USD199.9
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Price : USD 99-129
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freeze wand might be fit for 1- 3 family members, that there included 3 x 240ml (a regular family size by haagen daz is 473ml )
if 4-5 family members, who all love cool sweet, Ninja creami is an ideal.
I got my freeze wand once launch from oversea, that i feel the ninja need more table top space, and my fridge is small too, once the freeze wand launch i immediate bought it. And the size is so compact, that i can make my own recipe in small portion each time and easy for storage, everything is good for small family.
180ml whipping cream (35%)
450ml whole milk
1/2 teaspoon vanilla paste
38-40g powdered sugar
0.5 gr. stabilizer (guar gum/tara gum/stab 2000)
total: 690ml (1 ninja container)
Instructions:
Whisk together the heavy cream, whole milk, vanilla extract, and powdered sugar until the sugar dissolves completely.
Pour the mixture into the Ninja Creami pint container without exceeding the max fill line.
Freeze the pint container on a flat surface for at least 24 hours until fully frozen.
Remove the lid, place the pint into the Ninja Creami outer bowl, lock the lid, and churn using the Ice Cream function. my experience can defrosted it in room temp. around 5 mins to get better churning and protect the spinning knife. if it is too hard for spin.
If the ice cream is crumbly after churning, use the Re-Spin function for a creamier texture.
*for above recipe make it1/3 for Cuisineart freeze wand . the process is same.
recipe are free to add any chocolate chips , nut paste, Oreo crumb,
Cuisinart Freeze Wand Matcha Ice cream
80 ml whipping cram
120 ml Soy Milk
4-6 gr. Matcha powder
10 gr. dextrose powder
10 gr. brown sugar
0.5 gr. guar gum / stabilizer
Instructions:
Whisk the matcha powder in matcha bowl with a bit water well dissolves,
whipping cream, soy milk, , and sugar until the sugar and guar gum dissolves completely in bowl, heat to 86°C for 3-5 mins.
Pour the matcha in to mixture, and into the cusinart container without exceeding the max fill line.
Freeze the pint container on a flat surface for at least 24 hours until fully frozen.
Remove the lid, place the pint into the spinning knife cover, lock the lid, and churn using the Ice Cream function. my experience can defrosted in room temp around 5 mins to get better churn to protect the spinning knife. if it is too hard for spin.
*recipe are free to add any chocolate chips , nut paste, Oreo crumb,
Leave us comment for which you are using and recipe you want to have it. our chef team will be post in next blog .
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with using different gum vegan plant based thickener and stabilizer
