Can sorted do a “where are they now?” Video for all of expensive gadgets that have been on the show and have whoever took them home show how they are using it?
Head to Head to Head Ben + Normal vs. James + Normal vs. Poppy + Normal The Sorted Community votes the winner. Make it happen Janice!!! (Edit) Wow! 700+ likes. Thank you! Janice, the people have spoken!
lol and as relay thing each get like 2x 10 minute cook spots.. If I could team them up it's Ben and Barry ( I could almost see Ben and Barry trying to figure out what they gonna do to change it hahaha) then Poppy and James , and James and Mike
I have a Ninja Creami & it's been fantastic. A few tips, run the frozen pint under medium warm water for 60 seconds before blending on the Ninja. This helps the Ninja mix better. Second, some fruits contain allot of water, so adding a high pectin fruit, or a small amount of cold activated pectin, really helps. Lastly a very small amount of salt to the mixture (½ tsp) before freezing, really "wakes up" the fruit flavors, even in Sorbet
I have wanted a Pacojet for my restaurants for quite a while, but have never felt the price was justified for our needs. During a Sorted binge, i see this video and promptly purchase the Ninja CREAMi. My chefs are already in love with the machine, and while we need to purchase extra containers, we are at the point where this machine has replaced our icecream make completely. Granted our restaurant is on the smaller side (Only around 40 seats), and we don't know how well it will last while being used daily. But the fact that you can purchase all parts individually, should something break, makes me worry a lot less. Thank you so much for this video, and will give an update later, to see if the machine can stand the test of time in a professional kitchen.
@@HiMyNameIsColdguy the Pacojet is $6000, this is $200 the update is even if this breaks after a year of industry use just buy a new one and still save a ton of money!
@@playnicegames and produce a lot of waste.......... i'd rather know for sure how it handles than buying cheap and slowly kill the planet by overconsuming gadgets.
I have a CREAMi and I would love to see you guys develop some of your own recipes for it! I like the book’s suggestions, but it’d be awesome to see what you guys could come up with :)
@@SortedFood Even better, make a challenge out of it. Let one person make their own recipe, and have the others guess the flavors. One right is one point. Would make a good video and a fun friday/saturday night... thing XD *hint hint*
For the Salted Caramel one, it's probably the case that the salt lowered the melting point so it naturally wouldn't need as long outside of the freezer.
Salt and sugar they both do the same, I made a salted caramel ice cream where i used work and we had to keep it right next to the fan in the walk in freezer to make sure it stayed set enough
Possibly. I actually think it was because of caramel being the main sweetener. I'm a professional pastry chef, and work with both pacojet and oldfashion ice cream churners (I also personally own a Creami). Every recipe I make with a liquid sugar as the main sweetener (i.e. Honey-Thyme, Maple syrup, caramel) has spun into a soup using a pacojet. It holds a bit better when spun with a Creami (as the creamis blade spins about 300rpm less fast), but still melts fast. When I churn them however, they come out perfect and melt at a normal pace. I'm pretty sure it's because if two things; 1. Liquid sugars increase water activity of the ice cream base, while dry/solid sugar reduce water activity (because they absorb the water via ionic bonds), and 2. Churning ice cream, with a machine that spins the base during freezing, incorporates a lot of air into the ice cream (which the cream and pacojet both do not). The air acts as an insulator for ice cream bases, reducing time it takes to melt by a significant margine.
After Ben reviewed the Instant Pot I decided to get one as my standard pressure cooker had seen better days. My lovely son bought it for me for Mother's Day last year and it's been in use every single day, sometimes twice a day since then. I like this Ninja icecream maker so I've added it to my wish list. I'm thinking I need a bigger kitchen...
Amazon was doing a sale on their "exclusive" variant a couple days after this dropped. Got it, extended warranty, and two extra pint jars for about $200. It... it really works. After we tried to strawberry recipe... I was strongly urged to buy more pints...
@@templarw20 purchased on HSN the 5 easy payments divided the price and made the price easier to handle. I love it. You won’t want store brought ice cream ever again because it can’t match the taste of homemade. This machine especially makes vanilla so easily that I keep a pre-mixed container in the freezer ready for the creami
I’ve asked above, because I’ve only done sorbet in mine, but if the premise is that this is just a very high-speed blender, I’d suggest adding a Vitamix to your wish list. Costco usually has great specials for them. You can even make soup in it and since you can make sorbet I bet you can do ice cream. I’m really curious now. Plus, you’ll be able to use it for so much more. It seriously is worth the price. I have two of them - one of the most expensive home blender (I think they have some for chefs that are thousands, but this was like $700) and then one that was a Costco special, which is great for the price.
Like Baz said in the beginning, if nothing else, ignoring completely its function as an ice cream machine, the fact that it can blend, churn, and even slightly aerate a solid frozen block is mighty impressive.
With how hard it is to find coconut (oil) free ice cream with someone in my house who is deathly allergic to coconut this would be cool. Not to to expensive for an ice cream maker. Also making milkshakes without having to get our big blender out plus. Might look this one up.
aside from the size of the machine, I'm also rather impressed with the limited amount of washing up! I don't think Ben & Poppy really looked into that, but I figure I only saw the bowl, the lid that goes in the freezer & the lid with the blades... all of which seem small & simple enough to fit a dishwasher...?? That's pretty amazing for components of such a performant machine!
While I'm not deathly allergic to coconut, coconut oil ruins me so I also have to now check so many things I'd never even thought of containing coconut oil
We have regularly found anything with chocolate has coconut oil as a stabilizer. Any dipped items - almost every single one has coconut oil in them. Have also accidentally bought dairy free as a few brands (looking at you B&J) have packaging that EXTREMELY SIMILAR for the dairy free and regular ice creams... Have made that mistake a couple times when grabbing quickly from a freezer bunker with everything just tossed in haphazardly
Poppy is the kind of chef we all are at heart: munching away while making things. She's adorably priceless. (also shameless flirting is equally adorable and yes, she's terrible and I'm here for it)
@@ryanvalladon5280 ngl, she balances them out nicely and it breaks up the Y chromosome party a little. They should entice her with being able to take home all the good gadgets before Barry gets them.
@@harleybubbles4107 I'd love her as part of the cast. She's both super knowledgeable and bubbly in a way that makes her both stand out and yet fit in with the group.
@@Un1234l "i'm here for it" is at least 2 years old, if i'm gauging correctly from when i first heard it used. granted, i'm a millennial so take that as you will ¯\_(ツ)_/¯
My very favourite part of this was the perfect editing of the outtake at the end. "I had lingonberry at the weekend..." Cut to Barry and Jamie on the floor. ;)
Since the chefs liked this because it reminded them of the Paco jet, I'm curious to see if you could use the Creami to do those other things they mentioned (butters, pâté, etc) too
I'm not sure it would. I've read quite a bit about the pacojet and I own a creami. from what I've seen the pacojet is quite a bit more powerful and you have more control over speed and depth of blend. The creami is just designed for ice cream
@@WyattUTFT It might still work for butter though because to be frank: it's just churned cream and butter doesn't really need any sophistication. So just running any of the speedy programs on that creami might just do the trick if you run the program several times for a longer churn time.
@@radmoonable You're right about that. Even the good old wooden butter churns from centuries ago do a good job at that - and they provide a workout too 🙂 I'm always wondering how people figured such things out in the first place: let's take some cream and beat it for half an hour - seems like a fun thing to do... whooops, butter!
We are a Ninja family!! Started with the blender when our son was in high school and was in 3 sports (consecutive seasons) and would make smoothies. Once he graduated HS, I found I used it A LOT for cooking. Then Ninja came out with the Ninja Foodi. Since purchasing it, we have used it at least 4-5 days a week. Most times it's used in pressure cooker mode but a lot of times we reheat left overs in the air crisp mode. We've had it for about 5yrs now. We just bought a 2nd one for our new lake home 🙌 Speaking of the lake home, I decided to buy the Ninja CREAMi to have there to have make delish, healthy summer treats. Problem is 😂 when we moved everything in (just closed on it in May 2022) my husband and sons just put stuff all over the place and no one seems to remember WHERE they put the CREAMi. haha. I'm going up this weekend on a girl's weekend though and I'll be damned if I don't find that darn thing. After watching this video (AMAZING BTW) it's made me really want to break her out and start making my own DELISH treats 🍨🍧🍦🍧🍨 Stand by Ninja prods!! 🙌💖
I'm sure that days like the filming day for this are great for sorted staff because all of a sudden there are a ton of different delicious foods in the studio
I remember watching a food gadget reviewer talk about this machine back in like December and they had mixed results. Seeing chefs play with it and actually understand what to do when it doesn't make the smooth ice cream and what to do to fix it is very enlightening. Makes me have a better opinion of this machine now!
I actually bought a Ninja Creami last year when it came out and, like you guys, I found that even their recommendation of how cold to keep the frozen containers was way too cold. But once you let them warm out of the freezer for 10-15mins, you don't have to respin. And it works extremely well.
I like the size of this and the freezer tubs aren't too big, which has put me off getting a pre-freeze type machine in the past. If I had the space I'd rather a full on ice cream machine with a built in compressor.
Always lovely to see Poppy! In fact lads it has been suggested a few times and I quite agree that we want MORE POPPY PLEASE! Great review, this thing is going on my wish list for sure!
Saw poppy on Saturday kitchen yesterday!! She was amazing. I was so exited when I saw her that I said to my mum “oh it’s poppy! I know her, she’s really good”. My mum thought I actually know her. Lol.
Ugh! I feel like I'm yet another uninformed, self-absorbed American, but what's Saturday kitchen? Edit: But I'm not a lazy American. Google explained it all. I wish we had it here in the States.
I've just bought one and have been experimenting with it over the past couple of days. Making coffee ice cream then turning it into milkshake is amazing. Best kitchen gadget I have bought in a while.
I recently after watching this review bought one for my dad as he loves ice cream but he has to be careful on what he eats cause of various food allergies and dietary restrictions. So this way he can make his own frozen treats that are within his limits that don’t cost an arm and a leg and he loves it
There was a machine like this added to the food court of my university. It was marketed as a milkshake machine. There was a cooler with cups of all sorts of different milkshake flavors, you picked which you wanted, put it in a different part of the machine, selected how thick you wanted it, then it would close, spin real fast, and when it opened again, the milkshake would be perfectly mixed.
Glad to hear that Ben has had his eyes opened by the delight of fresh lingonberries. As a Swede I can highly recommend making lingonberry ice cream and cloudberry ice cream because both flavours are amazing. Unfortunately, I find basically all store bought lingonberry ice cream and cloudberry ice cream to be far too sweet which takes away a lot of the berries flavour profile. If you are able to make the ice cream yourself, it will make a world of difference and taste divine.
I'd love to see restaurant reviews where the crew talks about food quality, things they did to make it taste the way it did, techniques possibly used, and ways you can spruce it up to make it even better.
These are my favourite episodes and how I discovered sorted food (via the sous vide video). I do wish they'd experimented more as watching professional chefs test and learn is really cool to watch. As ever, keep up the good work!
I don't get why Barry and Jamie protested and lay on the floor when Ben started talking about lingonberries? Am I missing something or were they just being rude?
I have a Domo ice cream maker. (It’s like the Breville but less expensive.) It has a built-in compressor, pre-chill setting, automatic timer, removable mixing bowl. I don’t have to diddle around freezing the mix beforehand. It makes what I want when I want it.
If the mixture is too cold, you can add a splash of syrup or of cream/milk (depending on the recipe) and do the respin. That prevents that ugly chalky result
As I have heard (though I've never done), the making of quality ice cream is all about limiting the size of the ice crystal growth as it cools. The first try here was more of a chocolate-flavored snow-cone. Jamie liked it better once it melted some because the huge ice crystals were finally melting. My concern is that the meltwater would not be incorporated into the cream. As long as your freezer temperature can be maintained within a slim range, it looks great.
Ninja really makes high quality gadgets for us normals. I have the ninja foodi 8 quart and it’s great if you don’t have access to a stove top or an oven.
I’m pregnant and my husband bought this machine. We live in Georgia, USA and I’m due in August 🥵. I use this to make sorbets. My favorite is watermelon and mint with coconut water.
I like how you're taking into account that as you get to know the device, you can dial in the settings to get it how you want. I feel like you've been too hard on some of the other gadgets not giving a perfect result when following the recipe, when in reality, you'd know after the first use to give it eg. a minute more than the recipe says if that's what's needed.
Man, if I was in a position to drop that kind of money on something as "not essential" as an ice cream maker, I absolutely would this just looks so cool. Why is currency conversion a thing, honestly
I've been on the fence about getting this and this just convinced me to get it. so easy. the Cuisinart maker i currently have is such a pain to prep and clean, and u can only make 1 large batch at a time.
You can buy pie fillings and run them through the sorbet setting (like Comstock cherries, or apple pie filling). Also, I find that running the respin setting gets you better results.
I would be so tempted! Especially since my other half is trying to become an apprentice chef! So I really think we would both love this! But I haven’t often spent that much on a kitchen gadget…
As someone who has spent 400€ on an ice cream maker if you think you would use a kitchen gadget frequently it is deffinitly worth it. Also if the product is good quality it will Last 10+ years
We had a Pacojet at a restaurant I worked at. I would have loved that piece of kit because you could make a sorbet in seconds and a serving at a time. It cost a mint but being able to have multiple containers of fruit base in the freezer and offer it to diners was amazing.
I'm fairly certain the hotel I worked at had one in the restaurant too, as we only kept vanilla and chocolate ice cream in the freezer as we sold a LOT of it for desert but any time I was bartending, and someone wanted a sorbet, it was ready FAST, so I'll bet it was a Pacojet.
Nice one! How about trying out the Marcato Pasta Fresca - which is the at-home version of their professional all in one pasta machine, the Ristorantica?
My Dad bought the machine after watching the review; using servicemen discount. Made Dark chocolate sorbet, Coconut dairy-free ice cream, no cook strawberry ice cream and pineapple sorbet (with frozen chunks instead of fresh, so I made a simple syrup to top it up.) So far we eaten the chocolate and pineapple sorbets. Both delicious. I currently have a chocolate milkshake made from the chocolate sorbet. No such thing as leftovers. Just add milk and use the milkshake option.
I am a celiac and it is shocking how many ice creams (basically all, like even the basic vanilla) contain gluten. We have just purchased this, so we can make out own ice cream and I don't have to be left out. This machine is a game changer!
I’m sold. I’ve used a paco for many years. Can’t afford the £6000 so I’m buying it for this winter in the alps. Quick sorbet recipe: 450g of frozen fruit, 4/6 table spoons of icing sugar depending on the fruit, juice of one lime and 1 egg white. Blend together and you have perfect sorbet. Serve straight away or pre scoop and freeze for later.
I have a Cuisinart Pure Indulgence 2 quart Frozen Yogurt Ice Cream and Sorbet Maker ICE-30WNC. It sells for $ 108.00 Canadian, $ 66.17 Pounds. It makes about 2 litres at a time and the bowl stays in the freezer which means you are only 20 minutes away from having a perfectly churned batch of ice cream anytime you get the craving. The downfall of this one is having to pre freeze every batch which most likely created ice crystals. I have had it for over ten years and it is still going strong.
I'd also love to see you guys try some of those other things that you mentioned you do with the Paco that the device isn't recommended for like pate and other stuff like that
Poppy just fits in... Poppinnuendos? The world needs chefs like you and Poopy, who have the knowledge and the funfactor to make cooking exciting and fun!
Ive had my creami for a couple of weeks now. Created my own Hi Protein Vanilla base and from that have made, Dark Chocolate, Banana, Peanut Butter, Red Velvet and Reeses Chocolate/Peanut Butter Ice creams so far. All under 250 cals per pint and all crazy delicious. The base is 180g Greek Yogurt Plain Whole Milk, 2 scoops vanilla whey protein powder, 30g sugar free maple flavored syrup (as sweetener), 1tsp vanilla extract, a pinch of salt. Add the flavoring items to the base then top off to fill line with Vanilla Almond Milk. Blend it all and pour back into the Creami Pint containers to freeze. My freezer is pretty cold and usually 2 respins insures a rich creamy result.
@@justinbouchard Thank you for replying back, I appreciate it. Chez l'Épicier in Montreal closed permanently in 2019. It said in my research that the owner wanted to travel all over Canada and the U.S. His restaurant in Palm Springs, Florida is still opened as I have read. Au pied du Cochon restaurant is still opened. I live in Montreal and I have always wanted to go to both these restaurants, but I am too lazy to go and it's pricey, so I cook at home. Anyways, nobody ever invited me to these restaurants. One day when everything returns back to normal breathing without masks I will go to Au Pied du Cochon, the other restaurant, well... too expensive to go to Florida. Thank you again for replying. What made you change country? You don't have to reply if you don't want to answer, it is alright with me.
I got one of these as a gift a while back. It’s great but we were a bit disappointed when we realized it doesn’t freeze the ice cream, it just beats it to death lol. But the thing is still pretty cool 👍
I want to know what happens if you try putting other, non-frozen things in this? For example, if I fill the container with nuts will this turn them into a smooth nut butter? I'm sure the team could come up with lots of other cheffy ideas where you want something blended really smoothly, such as pate, sauces or similar. Further, I'd like to see what happens if you just put an unflavoured ice cream base into this and add a few flavourings (chocolate bars, fruit etc) immediately before churning. That could be a great way to pre-freeze lots of ice-cream yet allow many people to make their own custom flavours in a short timeframe. Finally, I want to see what happens if you fill it with solid coconut. Just to see if there's a safe alternative to Ben's favourite gadget.
Would love it if you made the previous Pass it On Live available somewhere. You said a while back that they were "On demand", not sure where that is, because I demanded it, and nothing happened :(
Hey! With our previous PIO Live shows, the videos were available on demand after the LIVE event had ended. You did need to purchase tickets prior the LIVE event to be given access though. The same will apply to this LIVE event. We are looking at a platform where previous LIVE events could be hosted, but no decision has been made yet.
@@adde9506 they’re on demand for about a week afterwards iirc, I haven’t watched any of them live because it wasn’t convenient around my son’s schedule, but I’ve managed to find time in the week after to watch them all on demand.
@@SortedFood Please save a local copy and upload it like, a week later or something. That would ensure you got your money for the event and then allow you to run ads on it for those people that either cannot afford it, or have schedules that disallow the participation.
Hey guys, you’ve done a couple of things I’ve recommended had the creamy for almost 2 years and being an old person who wants quick and easy I use the little bottles of milk. They’re just enough. I freeze them run them through the ninja once they make a hole in the center had a little, if I’m doing strawberry strawberry whatever ice cream stuff it up again and it’s creamy is real good and it’s less calories because it’s milk and fruit. Thank you for telling everybody and I hope you enjoy it.
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Can sorted do a “where are they now?” Video for all of expensive gadgets that have been on the show and have whoever took them home show how they are using it?
75% is "It's at Ben's house"
@@joshgallie1543 and the rest are at Barry's
@@danwilliams256 along with all the pretentious ingredients
I'd love to know where the pizza maker ended up.
Very good idea!
Head to Head to Head
Ben + Normal vs.
James + Normal vs.
Poppy + Normal
The Sorted Community votes the winner.
Make it happen Janice!!!
(Edit) Wow! 700+ likes. Thank you! Janice, the people have spoken!
This is a perfect idea!
Only if you have Jamie and poppy, that ones a must but I'd also like ben and Mike and James and Barry. But they could be interchangeable for sure.
lol and as relay thing each get like 2x 10 minute cook spots.. If I could team them up it's Ben and Barry ( I could almost see Ben and Barry trying to figure out what they gonna do to change it hahaha) then Poppy and James , and James and Mike
Pair chefs and normals based on how close their birthdays are together. Just as a random suggestion.
All I demand is that Poppy get paired with Jamie, because their manic fuzzy energy when teamed up is a must have.
I have a Ninja Creami & it's been fantastic. A few tips, run the frozen pint under medium warm water for 60 seconds before blending on the Ninja. This helps the Ninja mix better. Second, some fruits contain allot of water, so adding a high pectin fruit, or a small amount of cold activated pectin, really helps. Lastly a very small amount of salt to the mixture (½ tsp) before freezing, really "wakes up" the fruit flavors, even in Sorbet
Never heard of such a pectin! Does it gel and create body in the ice cream? Under what name/ where can I find it?
You would use it for sorbets, dude. Its fruit pectin. @@MrWnw
@@MrWnw I've only heard of Sure Jel or Cert here in the US - used for making jelly/jam - and IDK if it's cold mix or not.
@@epowell4211 I doubt any pectin gets activited below 40-60 °C. I will try to find out. Thanks! :P
I have wanted a Pacojet for my restaurants for quite a while, but have never felt the price was justified for our needs. During a Sorted binge, i see this video and promptly purchase the Ninja CREAMi.
My chefs are already in love with the machine, and while we need to purchase extra containers, we are at the point where this machine has replaced our icecream make completely.
Granted our restaurant is on the smaller side (Only around 40 seats), and we don't know how well it will last while being used daily. But the fact that you can purchase all parts individually, should something break, makes me worry a lot less.
Thank you so much for this video, and will give an update later, to see if the machine can stand the test of time in a professional kitchen.
Any update on this?
?
@@HiMyNameIsColdguy the Pacojet is $6000, this is $200 the update is even if this breaks after a year of industry use just buy a new one and still save a ton of money!
@@playnicegames if the that little ninja only last 6 months each time it would still take 15 years of buying it to get to the price of a pacojet.
@@playnicegames and produce a lot of waste.......... i'd rather know for sure how it handles than buying cheap and slowly kill the planet by overconsuming gadgets.
Poppy brings the energy of a normal with the knowledge of a chef. Love it!
Not surprised at all that Barry takes all the good gadgets home 😂😂
100% 😂
@@SortedFood Video called "Barry's Kitchen"? See how many pretentious ingredients and gadgets he has
Or a through the food cupboard like through the keyhole guess whoes is whoes
@@andrewmartin2103 This is an amazing suggestion.
I noticed when Ben said that, he didn't even try to defend himself or disagree. 😆
I have a CREAMi and I would love to see you guys develop some of your own recipes for it! I like the book’s suggestions, but it’d be awesome to see what you guys could come up with :)
It's always good to experiment :)
How long do the spin cycles take?
But please, please *not* _liver_ or _fish and chips_ flavour. 🤢
@@SortedFood Even better, make a challenge out of it.
Let one person make their own recipe, and have the others guess the flavors. One right is one point. Would make a good video and a fun friday/saturday night... thing XD *hint hint*
@@charlesrovira5707 cue flashbacks of Iron Chef Japan "ice cream" flavours LOL
For the Salted Caramel one, it's probably the case that the salt lowered the melting point so it naturally wouldn't need as long outside of the freezer.
Yeah I really notice a difference in freezing temperatures with salted caramel in ice cream
Salt and sugar they both do the same, I made a salted caramel ice cream where i used work and we had to keep it right next to the fan in the walk in freezer to make sure it stayed set enough
I might have to get this....for a friend....
Possibly.
I actually think it was because of caramel being the main sweetener. I'm a professional pastry chef, and work with both pacojet and oldfashion ice cream churners (I also personally own a Creami). Every recipe I make with a liquid sugar as the main sweetener (i.e. Honey-Thyme, Maple syrup, caramel) has spun into a soup using a pacojet. It holds a bit better when spun with a Creami (as the creamis blade spins about 300rpm less fast), but still melts fast. When I churn them however, they come out perfect and melt at a normal pace. I'm pretty sure it's because if two things; 1. Liquid sugars increase water activity of the ice cream base, while dry/solid sugar reduce water activity (because they absorb the water via ionic bonds), and 2. Churning ice cream, with a machine that spins the base during freezing, incorporates a lot of air into the ice cream (which the cream and pacojet both do not). The air acts as an insulator for ice cream bases, reducing time it takes to melt by a significant margine.
@@edmaxwell257 Interesting,..thanks,...
The surprised face Poppy had when Jaime threw out the sprig of mint was so adorable. Her face was just utter shock.
I really enjoy these videos where you thoroughly review one product and spend quite some time on it to try the different settings it has to offer.
After Ben reviewed the Instant Pot I decided to get one as my standard pressure cooker had seen better days. My lovely son bought it for me for Mother's Day last year and it's been in use every single day, sometimes twice a day since then. I like this Ninja icecream maker so I've added it to my wish list. I'm thinking I need a bigger kitchen...
Amazon was doing a sale on their "exclusive" variant a couple days after this dropped. Got it, extended warranty, and two extra pint jars for about $200. It... it really works. After we tried to strawberry recipe... I was strongly urged to buy more pints...
@@templarw20 purchased on HSN the 5 easy payments divided the price and made the price easier to handle. I love it. You won’t want store brought ice cream ever again because it can’t match the taste of homemade. This machine especially makes vanilla so easily that I keep a pre-mixed container in the freezer ready for the creami
I’ve asked above, because I’ve only done sorbet in mine, but if the premise is that this is just a very high-speed blender, I’d suggest adding a Vitamix to your wish list. Costco usually has great specials for them. You can even make soup in it and since you can make sorbet I bet you can do ice cream. I’m really curious now. Plus, you’ll be able to use it for so much more. It seriously is worth the price. I have two of them - one of the most expensive home blender (I think they have some for chefs that are thousands, but this was like $700) and then one that was a Costco special, which is great for the price.
Got mine at Costco for 150 today
Like Baz said in the beginning, if nothing else, ignoring completely its function as an ice cream machine, the fact that it can blend, churn, and even slightly aerate a solid frozen block is mighty impressive.
I love the addition of Poppy. She is just an absolute ray of sunshine and brings a massive base of knowledge that is great.
With how hard it is to find coconut (oil) free ice cream with someone in my house who is deathly allergic to coconut this would be cool. Not to to expensive for an ice cream maker. Also making milkshakes without having to get our big blender out plus. Might look this one up.
aside from the size of the machine, I'm also rather impressed with the limited amount of washing up!
I don't think Ben & Poppy really looked into that, but I figure I only saw the bowl, the lid that goes in the freezer & the lid with the blades... all of which seem small & simple enough to fit a dishwasher...?? That's pretty amazing for components of such a performant machine!
While I'm not deathly allergic to coconut, coconut oil ruins me so I also have to now check so many things I'd never even thought of containing coconut oil
Same here, my son is allergic to coconut and lotions/shampoo/conditioners/baked goods are a PITA to find without it.
We have regularly found anything with chocolate has coconut oil as a stabilizer. Any dipped items - almost every single one has coconut oil in them. Have also accidentally bought dairy free as a few brands (looking at you B&J) have packaging that EXTREMELY SIMILAR for the dairy free and regular ice creams... Have made that mistake a couple times when grabbing quickly from a freezer bunker with everything just tossed in haphazardly
I’ve also been deathly allergic to coconut for years, and being a vegan it’s super hard. I’ve come across some really amazing brands though!
I love the fact poppy is becoming a regular part of the team
Same here! She brings even more joy to the set!
Ben and Poppy work so well together, I love how their cheffy energy complimented each other
16:15 I just love seeing Ben being his usual tidy self, it's so charming to see!
Ben could have dropped it on the floor for all we know 😜
... and then he dumped it on the floor!
@@lyinarbaeldeth2456 nooooo it's their food waste bin just under the counter🤪
Poppy is the kind of chef we all are at heart: munching away while making things. She's adorably priceless. (also shameless flirting is equally adorable and yes, she's terrible and I'm here for it)
I want her to be part of the cast.
@@ryanvalladon5280 ngl, she balances them out nicely and it breaks up the Y chromosome party a little. They should entice her with being able to take home all the good gadgets before Barry gets them.
@@harleybubbles4107 I'd love her as part of the cast. She's both super knowledgeable and bubbly in a way that makes her both stand out and yet fit in with the group.
"I'm here for it" is the new TikTok/Gen Z phrase of the month I guess.
@@Un1234l "i'm here for it" is at least 2 years old, if i'm gauging correctly from when i first heard it used. granted, i'm a millennial so take that as you will ¯\_(ツ)_/¯
My very favourite part of this was the perfect editing of the outtake at the end. "I had lingonberry at the weekend..." Cut to Barry and Jamie on the floor. ;)
It give me intense flashbacks to the berry conversation
Lingonberries with swedish meatballs? That's a proper, traditional pairing - I approve!
Love seeing Poppy on the show, she fits in so well and is always a great addition
I agree!
Since the chefs liked this because it reminded them of the Paco jet, I'm curious to see if you could use the Creami to do those other things they mentioned (butters, pâté, etc) too
I'm not sure it would. I've read quite a bit about the pacojet and I own a creami. from what I've seen the pacojet is quite a bit more powerful and you have more control over speed and depth of blend. The creami is just designed for ice cream
I’d like to know this too and see if they could try it out for this mixed purpose
@@WyattUTFT It might still work for butter though because to be frank: it's just churned cream and butter doesn't really need any sophistication. So just running any of the speedy programs on that creami might just do the trick if you run the program several times for a longer churn time.
@@uweschroeder To be fair, a normal blender or even a hand blender would also get you good butter. You don't need any of these fancy gadgets for it.
@@radmoonable You're right about that. Even the good old wooden butter churns from centuries ago do a good job at that - and they provide a workout too 🙂 I'm always wondering how people figured such things out in the first place: let's take some cream and beat it for half an hour - seems like a fun thing to do... whooops, butter!
We are a Ninja family!! Started with the blender when our son was in high school and was in 3 sports (consecutive seasons) and would make smoothies. Once he graduated HS, I found I used it A LOT for cooking.
Then Ninja came out with the Ninja Foodi. Since purchasing it, we have used it at least 4-5 days a week. Most times it's used in pressure cooker mode but a lot of times we reheat left overs in the air crisp mode. We've had it for about 5yrs now. We just bought a 2nd one for our new lake home 🙌 Speaking of the lake home, I decided to buy the Ninja CREAMi to have there to have make delish, healthy summer treats. Problem is 😂 when we moved everything in (just closed on it in May 2022) my husband and sons just put stuff all over the place and no one seems to remember WHERE they put the CREAMi. haha.
I'm going up this weekend on a girl's weekend though and I'll be damned if I don't find that darn thing. After watching this video (AMAZING BTW) it's made me really want to break her out and start making my own DELISH treats 🍨🍧🍦🍧🍨
Stand by Ninja prods!! 🙌💖
The Ninja Foodi pressure cooker/air fryer (+ about a dozen other functions) is INCREDIBLE.
Love seeing Poppy! She's got such a good chemistry with the rest of the crew.
I'm sure that days like the filming day for this are great for sorted staff because all of a sudden there are a ton of different delicious foods in the studio
I remember watching a food gadget reviewer talk about this machine back in like December and they had mixed results. Seeing chefs play with it and actually understand what to do when it doesn't make the smooth ice cream and what to do to fix it is very enlightening. Makes me have a better opinion of this machine now!
I have watched a lot of reviews and a couple of respins normally sort it
Poppy is the perfect addition to this group. Absolutely love every video she makes an appearance in.
I actually bought a Ninja Creami last year when it came out and, like you guys, I found that even their recommendation of how cold to keep the frozen containers was way too cold. But once you let them warm out of the freezer for 10-15mins, you don't have to respin. And it works extremely well.
I like the size of this and the freezer tubs aren't too big, which has put me off getting a pre-freeze type machine in the past. If I had the space I'd rather a full on ice cream machine with a built in compressor.
Always lovely to see Poppy! In fact lads it has been suggested a few times and I quite agree that we want MORE POPPY PLEASE! Great review, this thing is going on my wish list for sure!
Saw poppy on Saturday kitchen yesterday!! She was amazing. I was so exited when I saw her that I said to my mum “oh it’s poppy! I know her, she’s really good”. My mum thought I actually know her. Lol.
How can we go about getting Ebbers on Saturday Kitchen??? 🤔
Ugh! I feel like I'm yet another uninformed, self-absorbed American, but what's Saturday kitchen?
Edit: But I'm not a lazy American. Google explained it all. I wish we had it here in the States.
It was quite a chaotic, in a very fun way, episode 😂
Oh cool, will check out the vods of that..
Poppy is always an absolute pleasure to see on Sorted!
This brings me joy! My friend (my fellow food scientist) and his team worked on making this gadget!
I'm always happy seeing Poppy with the guys!
She blends perfectly in....
:P
She balances the cast well also. It's nice having two chefs to the three normals.
I've just bought one and have been experimenting with it over the past couple of days. Making coffee ice cream then turning it into milkshake is amazing. Best kitchen gadget I have bought in a while.
I recently after watching this review bought one for my dad as he loves ice cream but he has to be careful on what he eats cause of various food allergies and dietary restrictions. So this way he can make his own frozen treats that are within his limits that don’t cost an arm and a leg and he loves it
There was a machine like this added to the food court of my university. It was marketed as a milkshake machine. There was a cooler with cups of all sorts of different milkshake flavors, you picked which you wanted, put it in a different part of the machine, selected how thick you wanted it, then it would close, spin real fast, and when it opened again, the milkshake would be perfectly mixed.
Wow! How cool. Lucky you! 😊
Glad to hear that Ben has had his eyes opened by the delight of fresh lingonberries. As a Swede I can highly recommend making lingonberry ice cream and cloudberry ice cream because both flavours are amazing. Unfortunately, I find basically all store bought lingonberry ice cream and cloudberry ice cream to be far too sweet which takes away a lot of the berries flavour profile. If you are able to make the ice cream yourself, it will make a world of difference and taste divine.
I love it when poppy is in videos, she’s the medium between the chefs and normals
I'd love to see restaurant reviews where the crew talks about food quality, things they did to make it taste the way it did, techniques possibly used, and ways you can spruce it up to make it even better.
These are my favourite episodes and how I discovered sorted food (via the sous vide video). I do wish they'd experimented more as watching professional chefs test and learn is really cool to watch. As ever, keep up the good work!
Funny that Ben mentioned lingonberries at the end because you can make lingonberries ice-cream, I've tried it(store-bought) it's pretty good.
I don't get why Barry and Jamie protested and lay on the floor when Ben started talking about lingonberries? Am I missing something or were they just being rude?
@@EmmaAnimalWelfare probably just reacting to Ben being Ben 😉
I have a Domo ice cream maker. (It’s like the Breville but less expensive.) It has a built-in compressor, pre-chill setting, automatic timer, removable mixing bowl. I don’t have to diddle around freezing the mix beforehand. It makes what I want when I want it.
As a chef I used the Paco-Jet at my time in Switzerland. It also makes super smooth bases for soups (broccoli or other vegetables).
I love this thing, I do pineapple sorbet a couple times a week. I do let it sit about 15 minutes before spinning and it's perfect
If the mixture is too cold, you can add a splash of syrup or of cream/milk (depending on the recipe) and do the respin. That prevents that ugly chalky result
As I have heard (though I've never done), the making of quality ice cream is all about limiting the size of the ice crystal growth as it cools. The first try here was more of a chocolate-flavored snow-cone. Jamie liked it better once it melted some because the huge ice crystals were finally melting. My concern is that the meltwater would not be incorporated into the cream. As long as your freezer temperature can be maintained within a slim range, it looks great.
Ninja really makes high quality gadgets for us normals. I have the ninja foodi 8 quart and it’s great if you don’t have access to a stove top or an oven.
I’m pregnant and my husband bought this machine. We live in Georgia, USA and I’m due in August 🥵. I use this to make sorbets. My favorite is watermelon and mint with coconut water.
I like how you're taking into account that as you get to know the device, you can dial in the settings to get it how you want. I feel like you've been too hard on some of the other gadgets not giving a perfect result when following the recipe, when in reality, you'd know after the first use to give it eg. a minute more than the recipe says if that's what's needed.
I think this was pretty cool, seems like once you get used to how it freezes and how cold you can make some awesome things :) Great Video
I love mine! Used it to make a Biscoff gelato that was pretty damn good.
After watching this video my husband and I decided to get one, we are so excited. We love watching sorted, and Poppy is a great addition.
Poppy sampling things that are meant to go into the dish proves she is my spirit animal! Plus an episode all about ice cream, I couldn’t be happier
Man, if I was in a position to drop that kind of money on something as "not essential" as an ice cream maker, I absolutely would this just looks so cool. Why is currency conversion a thing, honestly
Start hustling!
I've been on the fence about getting this and this just convinced me to get it. so easy. the Cuisinart maker i currently have is such a pain to prep and clean, and u can only make 1 large batch at a time.
Any video with poppy gets an upvote from me. She is a delight and the perfect compliment to the rest of you goofballs.
I love how Jamie came with his spoon like Joey Tribbiani at 11:34 got a spoonful and left.
You can buy pie fillings and run them through the sorbet setting (like Comstock cherries, or apple pie filling). Also, I find that running the respin setting gets you better results.
I have this machine and I love it! So glad to see you guys test it and give us your views. Nice one!
Love it when Poppy comes for a visit
I’ve genuinely been waiting for the Sorted review of this to decide whether to buy it!
I may have ordered one immediately after watching this video - I would love to see you guys do another video with some cheffy ice cream recipes!
I would be so tempted! Especially since my other half is trying to become an apprentice chef! So I really think we would both love this! But I haven’t often spent that much on a kitchen gadget…
As someone who has spent 400€ on an ice cream maker if you think you would use a kitchen gadget frequently it is deffinitly worth it. Also if the product is good quality it will Last 10+ years
We had a Pacojet at a restaurant I worked at. I would have loved that piece of kit because you could make a sorbet in seconds and a serving at a time. It cost a mint but being able to have multiple containers of fruit base in the freezer and offer it to diners was amazing.
I'm fairly certain the hotel I worked at had one in the restaurant too, as we only kept vanilla and chocolate ice cream in the freezer as we sold a LOT of it for desert but any time I was bartending, and someone wanted a sorbet, it was ready FAST, so I'll bet it was a Pacojet.
Nice one!
How about trying out the Marcato Pasta Fresca - which is the at-home version of their professional all in one pasta machine, the Ristorantica?
This is a great suggestion - thank you!
I own one and LOVE IT! I spin the mixture after 12 hours and it's amazing!!
Poppy and James in the same week!
There might be hope for this world (and channel) after all ❤ 😂
Love you guys
Assuming this comment was not intended to be secretly snarky towards the channel lol
Not at all, I just forgot to add it in at first 👍😍 And I'm joking, I love this channel, as for this world.... 🤷🏻♂
Not to mention dropping the news about a new round of Pass it on live
@@TheNetsrac yay 🤗🤗
Poppy's energy and attitude is just amazing.
With my ice cream maker, if I want two batches I've got to wait a whole day for the freezer-bowl thing to refreeze. That thing's is so much nicer.
My Dad bought the machine after watching the review; using servicemen discount. Made Dark chocolate sorbet, Coconut dairy-free ice cream, no cook strawberry ice cream and pineapple sorbet (with frozen chunks instead of fresh, so I made a simple syrup to top it up.) So far we eaten the chocolate and pineapple sorbets. Both delicious. I currently have a chocolate milkshake made from the chocolate sorbet. No such thing as leftovers. Just add milk and use the milkshake option.
I am a celiac and it is shocking how many ice creams (basically all, like even the basic vanilla) contain gluten. We have just purchased this, so we can make out own ice cream and I don't have to be left out. This machine is a game changer!
I’m sold. I’ve used a paco for many years. Can’t afford the £6000 so I’m buying it for this winter in the alps. Quick sorbet recipe: 450g of frozen fruit, 4/6 table spoons of icing sugar depending on the fruit, juice of one lime and 1 egg white. Blend together and you have perfect sorbet. Serve straight away or pre scoop and freeze for later.
I have a Cuisinart
Pure Indulgence 2 quart Frozen Yogurt Ice Cream and Sorbet Maker ICE-30WNC. It sells for $ 108.00 Canadian, $ 66.17 Pounds. It makes about 2 litres at a time and the bowl stays in the freezer which means you are only 20 minutes away from having a perfectly churned batch of ice cream anytime you get the craving. The downfall of this one is having to pre freeze every batch which most likely created ice crystals. I have had it for over ten years and it is still going strong.
One of the best channels on the platform.
Love you guys.
I'd also love to see you guys try some of those other things that you mentioned you do with the Paco that the device isn't recommended for like pate and other stuff like that
Poppy just fits in... Poppinnuendos?
The world needs chefs like you and Poopy, who have the knowledge and the funfactor to make cooking exciting and fun!
I am literally sitting here eating frozen yogurt processed in the Creami!
Ive had my creami for a couple of weeks now. Created my own Hi Protein Vanilla base and from that have made, Dark Chocolate, Banana, Peanut Butter, Red Velvet and Reeses Chocolate/Peanut Butter Ice creams so far. All under 250 cals per pint and all crazy delicious. The base is 180g Greek Yogurt Plain Whole Milk, 2 scoops vanilla whey protein powder, 30g sugar free maple flavored syrup (as sweetener), 1tsp vanilla extract, a pinch of salt. Add the flavoring items to the base then top off to fill line with Vanilla Almond Milk. Blend it all and pour back into the Creami Pint containers to freeze. My freezer is pretty cold and usually 2 respins insures a rich creamy result.
Poppy is great ! She gets along so well with you guys , love seeing her in the kitchen with you .
16:12
Strawberry ice cream:
Strawberry purée
Single cream
Milk powder
Some kind of stabilizer
A little bit of sugar into the purée
Freeze it
Paco it
Yay! You guys seem to have such great chemistry with Poppy. I love to see her on your channel! Lots of laughs and everyone looks relaxed 🥰
Thank you for always having subtitles with your videos!
Poppy is a tremendous fit for the lads. I'd love to see more and more of her on the channel.
Bought this a few weeks ago, definitely worth it. Just do a bit of tinkering with recipes and freezer to get the best results.
I love it when you have Poppy as a guest, more Poppy :)
I found using the “no cook” recipes from the book ended up in butter. I swapped the double cream with single and the recipes worked perfectly.
Ever since I worked at a fancy restaurant in Montreal I wanted a paco jet at home.
This is unreal.
What is the name of the fancy restaurant in Montreal?
I worked at Au Pied de Cochon for a while but the fancy one with the paco jet was called Chez L' Epicier, in old montreal
@@justinbouchard Thank you for replying back, I appreciate it. Chez l'Épicier in Montreal closed permanently in 2019. It said in my research that the owner wanted to travel all over Canada and the U.S. His restaurant in Palm Springs, Florida is still opened as I have read. Au pied du Cochon restaurant is still opened. I live in Montreal and I have always wanted to go to both these restaurants, but I am too lazy to go and it's pricey, so I cook at home. Anyways, nobody ever invited me to these restaurants. One day when everything returns back to normal breathing without masks I will go to Au Pied du Cochon, the other restaurant, well... too expensive to go to Florida. Thank you again for replying. What made you change country? You don't have to reply if you don't want to answer, it is alright with me.
We always need more Poppy ❤️❤️❤️
can you test the gadget on some savory dishes like pates, purees, soups or even spice blends or sauces?
I have one of these and I've gotten very very good results with the salt & straw ice cream base
I got one of these as a gift a while back. It’s great but we were a bit disappointed when we realized it doesn’t freeze the ice cream, it just beats it to death lol. But the thing is still pretty cool 👍
Ben and Poppy two different energies, then the cooking starts and they are in perfect sync.
I want to know what happens if you try putting other, non-frozen things in this? For example, if I fill the container with nuts will this turn them into a smooth nut butter? I'm sure the team could come up with lots of other cheffy ideas where you want something blended really smoothly, such as pate, sauces or similar.
Further, I'd like to see what happens if you just put an unflavoured ice cream base into this and add a few flavourings (chocolate bars, fruit etc) immediately before churning. That could be a great way to pre-freeze lots of ice-cream yet allow many people to make their own custom flavours in a short timeframe.
Finally, I want to see what happens if you fill it with solid coconut. Just to see if there's a safe alternative to Ben's favourite gadget.
Considering they did the blending with a stick blender; I suspect none of these would work well. But it would make for a great episode.
I wish poppy was always here 🥺🥺🥺 i love her so much
Yessssss another Pass It On Live!! HAPPY DAY 😍
just more Poppy please. The show is already funny, but it goes up a notch when she is there too
The faces Barry pulls while eating ice cream, im crying 🤣
I love the episodes with Poppy- she’s great!
Would love it if you made the previous Pass it On Live available somewhere. You said a while back that they were "On demand", not sure where that is, because I demanded it, and nothing happened :(
Hey! With our previous PIO Live shows, the videos were available on demand after the LIVE event had ended. You did need to purchase tickets prior the LIVE event to be given access though. The same will apply to this LIVE event. We are looking at a platform where previous LIVE events could be hosted, but no decision has been made yet.
@@SortedFood Please yes, because I've worked through every one of them and will be working through the Saturday one as well.
@@adde9506 they’re on demand for about a week afterwards iirc, I haven’t watched any of them live because it wasn’t convenient around my son’s schedule, but I’ve managed to find time in the week after to watch them all on demand.
@@SortedFood Please save a local copy and upload it like, a week later or something. That would ensure you got your money for the event and then allow you to run ads on it for those people that either cannot afford it, or have schedules that disallow the participation.
@@rasmusazu Maybe a lot more than a week, to keep ticket sales up. But even if it went up on youtube a year later with tons of ads, I'd watch it.
Hey guys, you’ve done a couple of things I’ve recommended had the creamy for almost 2 years and being an old person who wants quick and easy I use the little bottles of milk. They’re just enough. I freeze them run them through the ninja once they make a hole in the center had a little, if I’m doing strawberry strawberry whatever ice cream stuff it up again and it’s creamy is real good and it’s less calories because it’s milk and fruit. Thank you for telling everybody and I hope you enjoy it.