Making Ben & Jerry's Cherry Garcia in a Ninja Creami

[@garyrobbins6280]

Thanks Nick. Your videos are "how-to", and "why to".

[@PolarIceCreamery]

I appreciate that!

[@lizzywillits]

absolutely love your videos! look forward to all of them! sending love from denver co!

[@PolarIceCreamery]

Hi Denver.CO, what a stunning place to live!! I definitely want to visit one day. Welcome to the family ☺️

[@jeffsmith7740]

I knew things were getting serious when the Cookie Moster pants came out. Thanks, for the recipe. Yep, that fudge would last a day in my house.

[@PolarIceCreamery]

😂 the cookie monster pants set the tone!

[@tonyparisi6649]

Thank you, thank you for putting the ingredients back in the descriptions!

[@PolarIceCreamery]

My pleasure 😊

[@nayjay2325]

Oh yeah!!! Another great recipe. Thanks Nick, can’t wait to try it.

[@PolarIceCreamery]

Enjoy!

[@Han-tv7ew]

I love the ninja creami recipes, and when you share all your technical knowledge

[@PolarIceCreamery]

Glad you like them!

[@Jeff-cq9ed]

What brand and size of ice cream scoop do you recommend? Thank you for sharing all your amazing recipes!

[@marytarantino8970]

Thank you for teaching us. I make the world’s best home made ice cream according to my husband. Thanks to you. I have a question. I have many Gums locust, guar, Tara, Xanthan, L- carrageenan and Lecithin powder. I use non fat dry milk powder as wells dextrose and corn or golden syrup. I am looking on the best combinations of these ingredients to make a good blend for hot processed ice cream base as well as no cook or little cook base and a combination for sorbet. Please help if you have the time to answer Thank you so much.

[@PolarIceCreamery]

Have you watched the latest stabilizer video? That gives a breakdown for mix for hot process. Regarding cold process…. Options are limited but am doing a video about that very soon.

[@marytarantino8970]

@@PolarIceCreamery Thank you so much. I saw the brown butter pecan video. Loved it. I made brown butter ice cream five months ago almost like yours I also used my homemade vanilla paste. It’s was fantastic. I would have used pecans but husband can’t have due to possible migraine trigger. So I made a butter crunch candy that I ground and mixed it. Very good butter crunch ice cream. Thank you again.

[@GilBiderman972]

Black Cherry gelato, was the reason I got into my hobby on making Ice cream / Gelato at home. Basically making my favourite flavours which most of them are hard to find on a regular basis. In Canada Haagen-Dazs had their Gelato line, and one of the flavours was a Black Cherry Amaretto, I believe it is discontinued, but the taste is amazing. I’m doing my version which is similar to what you have shown in this video, except for, I’m soaking the cherries for few hours in a bit (1/4 of a cup) of Amaretto liquor before adding the cherries (not the liquor) to the cream/mlik/sugar base. Not sure if it balanced due to the alcohol, but, boy! the flavour add some amazing flavour 😁

[@PolarIceCreamery]

Sounds delicious 🤤

[@notnat14]

Hi Nick Going to give this a go next. Suggestion for a sorbet recipe.....guava?

[@PolarIceCreamery]

Great idea, I’ll see what the availability is like up here (should be fine still).

[@bu_nz_7991]

Hey Nick, when it comes to starting up an ice cream business, do you personally think that it's better to use a single base (made inhouse ofcourse) for dairy and vegan ice creams, adding and adjusting flavours as needed, in order to put things back into a bit of balance? Or, is it better to tailor make each flavour (still somewhat using the principles of a main base, but this time adding and taking away ingredient amounts as needed)? The latter is a bit tedious, but the flavours seem more balanced this way.

[@PolarIceCreamery]

To start with, definitely start with a single base for each then make adjustments to suit. Once you are semi established, look then at developing individual custom recipes for sure.

[@bu_nz_7991]

@@PolarIceCreamery thanks alot man 👍

[@nahmad2589]

Good day, Nick, I was wondering if the same recipe can be applied when using the Cuisinart ICE-100? Also, I saw that you refrigerate the ice cream mix to cool it down after heating, and I’ve been trying that method myself. However, I’ve noticed some condensation forming on the lid and sides of the container while the mix cools.. I was wondering how you handle this issue?

[@PolarIceCreamery]

I think almost all of my recipes can be made in any machine unless I specifically say otherwise. You can’t avoid condensation when refrigerating a base. Place it in and do not touch it, if you knock it the water will fall back in. The best way is to remove it and remove the lid gently and knock the lid in the sink to get rid of that water. The small amount around the edge, don’t stress about that, just mix it back in.

[@AQUANOMY]

⁠​⁠@@PolarIceCreameryGreat, Thank for replying.

[@Boomstick316]

@polaricecreamery As I'm in the UK, what can I use instead of the invert sugar? That seems impossible to find here. 😔

[@PolarIceCreamery]

Golden syrup is the OG of invert sugar, glucose syrup is available in every supermarket/co-op in the country. Or simply honey!

[@mnoorbeek8472]

hello nick I have a question, I made cherry garcia, it was great. only the chocolate part went a bit wrong, it didn't harden. it remained a bit tough. what did I do wrong. kind regards Marcel

[@PolarIceCreamery]

Not enough oil added to it if you did chocolate. Too much chocolate added if you did the fudge.

[@mnoorbeek8472]

Hallo Nick bedankt voor je snelle reactie. gr. marcel from the Netherlands

[@twi452]

Oh..one more great recipe to try, thanks Nick 😊 Also i’ve got a question too: i am a big fan of the ice cream calculator thanks to you. Can i substitute in the calculator the smp with whey protein powder? If i can what is the ratio? I would like to play around with unflavored, unsweetened whey protein so i can set up sweetness much more freely while targeting my preferred PAC.

[@PolarIceCreamery]

The issue is protein powder makes ice cream super gummy and hard if you use too much. You can certainly try it and see. I imagine if you keep to the same amount it’d be fine.

[@mikepursey495]

Another great video thanks. Any chance of one making a luxury banana ice cream using the Ninja Creami? I have tried my own variations using some of your base recipes and the condensed milk/cream based was the best but I I would love to see your take on one. Thanks. (Eating far too much ice cream since coming across your channel).

[@PolarIceCreamery]

Yeah no worries 👍 tell me about it… my weight is a constant battle.

[@doogyob]

As always, thank you for the recipe and tutorial. How much of the SI/Modernist Pantry Perfect Ice Cream stabiliser for this volume?

[@PolarIceCreamery]

Use 1.5g per KG.

[@vodengc520]

Hey, got a question for you. Basically, I'm getting a Creami soon (Deluxe model), and I wanted to try making spumoni by using three of the Creami pints, and then layering them into a larger ice cream tub to put back in the freezer so I can take it over to my family's the next day for Xmas. I've heard you say in your mint chocolate chip video that with the lower sugar recipes, you usually have to re-spin the ice cream to bring it back up to the right consistency. If I use your methods with the higher sugar, would my spumoni still be edible in that tub (or any other ice cream I'd make)? If so, how long do you think it would be okay in the tub, would I need to re-spin it at any point? Thanks for the video, and if this idea works out well, I'm absolutely stealing part of this recipe to make the cherry portion of the spumoni, lol (and I'll be making Cherry Garcia, too... they're literally my two favorite ice cream flavors, lol).

[@PolarIceCreamery]

If you balance and make a recipe like mine, it will always freeze slightly harder than a churned ice cream due to zero overrun. The only way around that is to adjust the freezing point. If you take something like the Biscoff recipe, combine your three flavors in a tub and take it to your folks, it will still be scoopable but as there is no overrun, you might just have to leave it on the top for a couple of minutes.

[@vodengc520]

@@PolarIceCreamery Awesome, thanks for the info! I'm as new as one can get when it comes to making ice cream (let alone the science of it), but I DID watch the Biscoff video too, lol (and a couple others). Thankfully I got a few months to practice. :D

[@CookieThambiran-dc8yl]

Good day. Need help please. Just can't get my texture soft and creamy. What is the actual ingredient that makes it soft and creamy. Please enlighten me. Much appreciated. Thanking you kindly. Regards.

[@PolarIceCreamery]

There is no "ingredient" that does that. If you are using my recipes and it's not working, there is something wrong with your method, machine or you are changing ingredients.

[@CookieThambiran-dc8yl]

@@PolarIceCreamery Thanks for the reply. Much appreciated. Just been following basic ice cream recipes. Just started to try out. Trying to still check out where to buy Xantham Gum etc.. Will look at your recipes when I get all the right ingredients. Thanks. Regards

[@Mark-ks9jj]

Another way to adjust the frozen cherries would be to candy them or add cherry liqueur

[@PolarIceCreamery]

Yep absolutely, both ways would be better I imagine.

[@Blackcreekstudios]

Canada has chocolate

[@Mark-ks9jj]

B&J will be using either natural or more likely synthetic cherry flavouring

[@PolarIceCreamery]

Yeah and it’s a shame they aren’t transparent with what they actually use.

[@bzflote]

I live in America and the version here in California has little chocolate slabs of chocolate. I've never seen fudge in it personally.

[@PolarIceCreamery]

Interesting, I wonder how many version there actually are?! The chocolate version is easy to do though.

[@jgraeff1]

what can we sub invert sugar for? I have dextrose on hand? would it be the same amount?

[@PolarIceCreamery]

Yeah that’s fine.

[@its.me.charlotte]

That cover pic though - your version was melted 🫣 made B&J look better💔

[@PolarIceCreamery]

I forgot to update it, better?

[@its.me.charlotte]

@@PolarIceCreamery oh yes! That looks amazing! Now it looks like a true competitor to Ben and Jerry’s😃

[@Pa-pb6kb]

What blender are you using?

[@PolarIceCreamery]

Ninja BN701

[@Pa-pb6kb]

@@PolarIceCreamery I need a new blender and see these ones on KZbin regularly. Thank you.

[@witika7151]

Can I make a homemade invert sugar syrup

[@PolarIceCreamery]

Yep 👍

[@kurtarmbrust]

Two complaints about this recipe: 1. You should have included an ingredient list for a single 1 quart batch instead of a huge amount. 2. Most of us don't have a commercial multi propose stabilizer that costs almost $60 with shipping. If we don't have that product, what are the alternatives? Other than those complaints, I'm going to do the math and figure out what stabilizer I'm going to use because this sound amazing!

[@PolarIceCreamery]

You’ve not watched any other videos? I use loads of stabilizer types such as guar gum, Xanthan gum, Tara gum etc etc. Just use any you have available, pretty sure I said in the video I am using it because I have it. I need to make large batches sometimes, you won’t like the next video either then as it’s a 1.5L batch! That aside, guar is the best single use stabilizer in my opinion so maybe get that, I use it a lot on the channel, they really help homemade ice creams especially in machines that don’t have the functions of some the more costly commercial ones. I appreciate your help feedback though, I always take onboard peoples opinions if put forward appropriately.

[@kurtarmbrust]

@@PolarIceCreamery I've watched almost all of your videos and have chatted with you on Instagram. My comment was aimed at making your content more relevant and usable by a larger audience. I have almost all of the common stabilizers used in ice cream, but if a viewer was just looking for a cherry ice cream recipe and found yours, they might leave wondering what they should do. I personally don't care about quantities because I adjust all my bases to .80L for my ICE100. Without using the Ice Cream Calculator, how would a viewer know how to make a 1L batch? A couple of other questions, what is the emulsifier in this recipe? When is an emulsifier required in a Philly style ice cream? Just my 2 cents worth. I like the recipe because it is my wife's favorite flavor. I'm ordering the Erythritol so I can make my own version.

[@PolarIceCreamery]

It’s pretty simply math to reduce a number. People want all different size batches, 500g standard creami, 750g deluxe creami, 800g Ice100, 1L Musso, 2L Nemox etc etc. Lecithin is the cheapest and easiest emulsifier to source etc I’m doing a Philly style recipe very soon, I haven’t forgotten your request on IG don’t worry, just trying to catch up. You can use an emulsifier in any recipe to be honest, it really helps in complex fat recipes though.

[@kurtarmbrust]

​@@PolarIceCreameryJust a thought, do the written ingredients including the % of the total weight. Instructions would state to multiply the % times the total desired weight. That would work for any size ice cream maker.

[@Crokto]

where are your low fat recipes! i havent watched all of your videos but all the ones i have watched have used significant amounts of butterfat. im not complaining - just curious what ive missed, ive been using the education of your videos to really elevate my ice creams, and seeing how you prepare anything low in fat would be dope! btw my favorite spin on your videos has been starting with your ULTIMATE chocolate ice cream recipe, making some low calorie tweaks, and then adding in like 2g of cinnamon and .2g of cayenne for a mexican chocolate flair, comes out really exceptional

[@PolarIceCreamery]

I guess it depends on what you class as low fat. 8%, 6%? 0% Live the sound of the Mexican touch, might try that soon.

[@Crokto]

@@PolarIceCreamery truee. since I wrote that I binged more videos and played with the calculator. I'm looking at 1-2% fat with mostly allulose for fpd and aspartame for sweetness. I wonder if my recipes would even work in a churning machine rather than a creami lol

[@PolarIceCreamery]

@@Crokto yeah it’s doable, might do a video showing how BUT texture expectations need to be addressed.

[@Maazzzo]

I don't like fudge, I've never had the American version but I much prefer the choc chunks and cherry.

[@PolarIceCreamery]

Chocolate and cherry is a classic combo.

[@DuncanCreamer]

I worry about the Erythritol. There's increasing scientific evidence that erythritol and other artificial sweeteners can be bad for your health. Why not just sugar?

[@PolarIceCreamery]

You can use just sugar, it’s not as strong an effect on the freezing point but do what’s right for you. I personally hate using erythritol as a product but get asked to use it a lot.

[@katiepuckett573]

You lost me at Corn Syrup. NO thanks.