Check online recipes for custard-like vanilla ice cream. Do not use raw egg yolks - they should be heated and combined with milk/cream beforehand. Also, the instructions state not to tip the machine more than 113 degrees. It’s not a temperature.☺
I would find that kind of noise going on for 30+ minutes very annoying. I have a small apartment, it's not like I can set it in the kitchen and go sit in the living room to escape it.
Its really not loud, as evidenced by hearing my voice over the sound of it. Its about the same volume as my washer/dryer which is also in the unit. Cheers.
@@ryen7512 It's more like 10 mins and you forget about it, also it doesn't really take 24 hours I've done 8 multiple times, once you have one in the freezer you can just keep it going and always have ice cream ready. You need to wait an hour for this one to make the ice cream too, personally I'd rather freeze for 10 hours and have ice cream in 3 minutes than not have to freeze and have to wait an hour, makes it easy to have ice cream as a snack. Also you can't make a lot of the recipes with something more traditional like this, like a can of pineapples without any processing.
@@illiterate2188 The Creami has reports of the dessert it produces being very oily. This is because unlike normal ice cream makers which churn the base as it freezes, the creami has you freeze it before hand and breaks it up. This means it's not causing an emulsion, and the fats don't fully combine with the product.
@@randolphrosenberg2994 I made many attempts at heavy whipping cream-based "ice cream" (carnivore-style), including heating/not heating the custard, egg yolks/no egg yolks, gums/no gums, flavored/unflavored collagen powders, full frozen/partially thawed, processed once and up to 8 times, all cycles, with my Creami and all I got was dry fat powder. It wouldn't even melt when left out overnight. Not creamy at all. Just a thick coating of unmelting fat in your mouth requiring brushing your teeth to get it out. Returned it to Costco. Now looking at this type of machine to give a try.
Thanks for the instructions, made some today and worked great thanks to you.
Check online recipes for custard-like vanilla ice cream. Do not use raw egg yolks - they should be heated and combined with milk/cream beforehand.
Also, the instructions state not to tip the machine more than 113 degrees. It’s not a temperature.☺
I would find that kind of noise going on for 30+ minutes very annoying. I have a small apartment, it's not like I can set it in the kitchen and go sit in the living room to escape it.
Its really not loud, as evidenced by hearing my voice over the sound of it. Its about the same volume as my washer/dryer which is also in the unit. Cheers.
but like, the creami is ready in like 3 minutes
+12-24 hours prep vs 1 hour total with this. If you make your ice cream with your dinner it'll be ready by time for dessert.
@@ryen7512 It's more like 10 mins and you forget about it, also it doesn't really take 24 hours I've done 8 multiple times, once you have one in the freezer you can just keep it going and always have ice cream ready. You need to wait an hour for this one to make the ice cream too, personally I'd rather freeze for 10 hours and have ice cream in 3 minutes than not have to freeze and have to wait an hour, makes it easy to have ice cream as a snack. Also you can't make a lot of the recipes with something more traditional like this, like a can of pineapples without any processing.
@@illiterate2188 The Creami has reports of the dessert it produces being very oily. This is because unlike normal ice cream makers which churn the base as it freezes, the creami has you freeze it before hand and breaks it up. This means it's not causing an emulsion, and the fats don't fully combine with the product.
@@randolphrosenberg2994 well I have one myself and I have never had an oily ice cream so idk what to tell ya
@@randolphrosenberg2994 I made many attempts at heavy whipping cream-based "ice cream" (carnivore-style), including heating/not heating the custard, egg yolks/no egg yolks, gums/no gums, flavored/unflavored collagen powders, full frozen/partially thawed, processed once and up to 8 times, all cycles, with my Creami and all I got was dry fat powder. It wouldn't even melt when left out overnight. Not creamy at all. Just a thick coating of unmelting fat in your mouth requiring brushing your teeth to get it out. Returned it to Costco. Now looking at this type of machine to give a try.