ELI5: How does this work? What is the compressor used for? Is this a compressor in the sense of the kind that inflates your tires, or the kind that cools your fridge? I’ve never seen one of these before.
@PooltoyWolf the comoressor is like the one in your automobile or freezer. You dont have to prefreeze the container or use rock salt and ice like other ice cream machines.
@sammydog01 just spat out my coffee. What is this trash? This isn’t what we want here, we want irrelevant, dubiously toxic and expired yet expensive food stuffs (for kittens).
I want one in my next irk please (you can keep the pots and pans, mixers, food processors… I’d rather make ice cream). Can’t afford to buy it but sure would love one since ice cream is one of my top favorite foods (chocolate is another).
Sooooo this is probably not something anyone wants to know, but you can get super cheap (~$30) cotton candy machines that even work with hard candy. Jolly Ranchers or LifeSavers, for example. Super big hit at the 4th of July BBQ!
When I was in high school we had cable, but no premium channels (except when they did the “preview” to get you to buy it) and I wasn’t allowed to stay up very late. In 10th grade we took a school trip and it was four of us guys in a hotel room, with free premium cable. We stayed up late and Hardcore TV came on, “somewhere between channels 36 and 37”, and I saw the “This Old Whorehouse” segment.
I wouldn’t say it changed me as a person, exactly, but I learned that I enjoyed a different kind of comedy than I had known existed.
@hchavers@kensey@r0xor “This Old Whorehouse” and “This Old House Party” were two of my favourite segments. This was also around the time of Liquid Television on MTV.
I’d actually like to grab one of these, but the budget for noncritical things got slashed to zero for the foreseeable future yesterday. Eh, I’m sure they’ll come up again.
@werehatrack
I’d say this could EASILY be put on the critical list! Just use it 3 or more times a week, food is a necessity after all! Plus, I’ve heard it said that ice cream and chocolate are sometimes considered a food group!
Life is too short, go for it!
I have an ice cream machine. It is a Whynter ICM-201SB Upright Automatic Ice Cream Maker with Built-in Compressor, no pre-freezing, LCD Digital Display, 2.1 Quart, which I bought back in 2018.
I went on an ice cream kick, and with that an other excesses, I ended up gaining more than 50lbs, I’m ashamed to say. To be sure the ice cream machine wasn’t entirely responsible, but it didn’t help.
So I gave up making home-made ice cream and a lot of other things and lost the 50lbs, which took more than a year. Just to show once again that there is no justice in this world, losing it wasn’t any where near the fun of gaining it.
I still have the machine and a lot of commercial mixes with which to fill it. I only break it out on very, very special occasions.
Now a one L(iter) machine is about 1.06 quarts, so this machine is quite a bit smaller than mine. But let me tell you that it was difficult to make a full 2.1 qt batch. Remember water expands as it freezes and after the initial freeze the mixing action effectively stops. Home-made ice cream is considerably denser than store bought as not nearly as much air is whipped into it, and thus is considerably higher in calories per unit volume as a result.
Based on my extensive experience, I doubt if one could make much more than about a pint to a pint and a quarter of finished, frozen ice cream. That may not be a bad thing, but don’t expect to feed a crowd.
@Jackinga you didn’t ask for advice but going to give it to you anyways. Protein, sports research Dutch chocolate powder is super simple and makes a chocolate soft serving ice cream easily. Add in some organic grass fed gelatin and xanthan gum. It’s great.
Also, you can buy unflavored whey concentrate at my protein, wait for a sale, add in whatever you like. Personally i add in 2 scoops of protein, milk, and a little bit of chobani coffee creamer. Maybe a banana?
Anyways, point being, make HIGH protein icecream. It’s delicious. It wont make you fat. It’s great for you. I ninja creami, it’s got advanced creamify tech so not sure if recipes change in this style or not.
@Jackinga I bought a Della 1.5l for my wife, of course, a few years ago. (Maybe on Wayfair??)
We used it to make exotic flavor ice creams. I happen to love red bean ice cream, and it’s crazy of expensive locally. The Della does a pretty good job, except the paddles sometimes glop up on the red bean paste and I have to pause it to free them. I was wondering why I was gaining weight even though I was reducing the sugar in the ice cream. (Thankfully I had gained more like 5 lbs rather than 50! Even that is not fun to lose.). Then I thought to actually read the bean paste can closely, only to discover that there was a ton of added sugar syrup and the calories were way higher than I had expected. (Kind of funny, as usually I’m a fastidious ingredient reader, and I had totally bypassed my normal habits for the “healthy” red bean paste). Always read the label…
Ditto on the capacity observation - I fill it about 60-70% high to avoid ice cream overflow down the edges of the inside canister. If that happens the canister sometimes freezes into place and cleanup is a bear. (Tip - I rub down the outside of the inner canister with a light coating of vegetable oil to keep it from sticking and to improve heat transfer between the inner and outer canisters.)
But yeah, if the compressor lasts, this is a good deal!
@qazxto Sounds good. Thanx for the suggestion. I looked up MyProtein Whey Protein Isolate Dutch Chocolate just to see what the calories/gram were.
Turns out that it was 3.7 cals/g (150cals/40.5g). Compare that to sucrose at 3.87 cals/g.
Calories are calories–no matter whether they are from fat, carbohydrates, or protein. So the inference that this made into frozen desert without added sugar won’t make one fat is misleading. Too many calories of anything will lead to weight gain.
A hard fact of life is that to gain or to lose one pound is the equivalent of 3,500 cals. If in a day then, if one ate 2,500 cals, but only burned a total of 2,000 calories, in a week one would gain one (real) pound. (7x500=+3,500). And vice versa if one ate 2,000 calories a day, but burned 2,500 cals/day, one would lose one (real) pound. (7x500=-3,500)
My issue with my ice cream maker wasn’t that I was pigging out on ice cream. I wasn’t. I was just eating that along with other things such that over time, those excess calories, which were eaten and were unburnt caught up with me.
Still your suggestion is intriguing. I am not much for what whey protein I have purchased in years gone by. I had a rather large container of it that I bought at one of those sales kiosk things in a Sam’s Club.
It wasn’t bad, it was just too cloying with too much of what I remember as an overpowering artificial vanilla-like flavor. So it sat untouched for far, far too long. I wasn’t drawn to it because it had an impressive list of amino acids on the label or I thought that it was somehow healthy. (I am a retired organic chemist, aka Dr. Jackinga.)
I also am a life-long skeptic for things like health claims for this or that and as such I don’t shop for supplements. In science, we have a saying:
“In God, we trust. All others must have data.”
My biggest gripe with whey protein in general is the price. Much of this stuff is made from the left over by-products of dairy products and cheese making, bran sources, egg whites from the egg cracker businesses, or other vegetable based, but non-waste steams (viz., peas) and is otherwise fed to animals.
It is sold at high prices, I think, because an ill-educated public thinks protein must be somehow better for you if 1) eaten instead of sugar or fat (gasp!) or 2) because it is sooo expensive, therefore it must be good.
Still, I may give your suggestion a try, if I can find a small amount of some whey protein at a reasonable price.
Tell me more about your recipe and the amounts of each ingredient you use. You mentioned the Whey protein, the gelatin, and the xanthan gum, but didn’t weren’t specific on the amount of milk, or Chobani coffee creamer quantities in a batch.
Just for fun, I decided to make some reasonable assumptions and to calculate the cals/g for Whey Ice cream. I assumed that you are making a bit over a pint, so as to leave sufficient room for freezing.
You mentioned 2 scoops of whey powder, and I am assuming 14 oz of milk, 2 oz of Chobani Coffee Creamer, a tablespoon each of gelatin and xanthan gum. For those quantities, I calculate that your finished frozen treat would be 1.33 cals/g.
(And yes, I made the corrections for densities of the milk and Chobani creamer in converting from fluid oz based calories to mass based calories. I am a chemist after all. I keep a spreadsheet on my daily diet and track all calories eaten and burned (fitbit). I can do these calculations easily and often for as a scientist, data is what we do.)
In case the column headings in the table become messed up after I post, they are in order for each ingredient, grams, cals/g, cals/used, totals
The total calories are 759 which divided by the weight used gives 1.33 cals/g.
Now that is 133 cals/3.5 oz (100g), so compared to say a store bought Chocolate ice cream which has a calorie/gram value of ~2.16, you are slightly better off.
As you can see from the data above, my assumption of 2 fl.oz. on the amount of the Chobani adds about as many calories as the milk and the whey. Taking it fully out reduces the cals/g of the whey ice cream to 0.88 or 88 cals/3.5 oz.
I’ll let you know if I make this, until then I await the details of your recipe.
@qazxto P.S. I went back later and tried to edit the table and data to reduce the number of significant figures shown, but it was too late. My editing window had closed by that time.
All calculated calorie totals are more properly reported as rounded to the nearest whole calorie. I just leave that format in my spreadsheet with the extra decimal places as it would be too much work to go back and change all the various worksheets, etc.
@Jackinga Extra decimals trimmed. Formatting could stand more cleanup. My browser’s handling of tabs is inconsistent, and it’s not a fixed-width-font table.
@djslack Thanks a lot! I’m a data and a table kind of guy. I will try to use this feature in the future. I was unaware that the formating features could be expanded like this; it is all new to me.
A self contained ice cream maker is a wish list item for me… But the time just isn’t right. It’s time for disposition, not acquisition. Hope to catch this one or one like it again in the future.
@sgtandrew Re-read that line; it says it accepts either 220-240V at 50Hz OR 110V at 60Hz, so it will work with a standard US outlet (assuming it has a US plug; I would be shocked if it didn’t)
@nklb@sgtandrew It’s actually probably a good sign meaning it has a universal power input and probably a DC motor, which tend to be more quiet, small, and efficient compared to traditional old-school US refrigeration tech: Noisy, goes Brrrroingoing when it starts, makes lights dim for a moment. So this would have an input similar to a laptop power supply, etc that pretty-much takes whatever power you give it and does what it needs.
Last year I got one of the mini-icemakers for a similar price, for use in an RV. I was surprised about how well it worked in a small efficient package, quiet except for a bit of fan noise and a water pump when it comes on to fill the little internal automatic ice tray. Hoping this has similar tech (But no ice cubes)
Found this listed under a couple different brand names, including “Antarctic Star” and “COWSAR”. There aren’t a great many reviews, and several complain about the motor and mixing arms.
Found the manual on ManualsLib (under yet another brand name). It includes a few recipes - all in metric, btw - and says nothing about dairy alternatives.
@tydalforce Thanks for the instruction manual link. I didn’t see anything about replacement parts, which would concern me. The writing in the manual is … interesting :
KEEP COOL FUNCTION
Ice cream keep cool function: In order to prevent you from leaving during the ice-cream making process, and the ice-cream can notbe eaten or stored in time after the completion of the production,which causes the ice-cream to melt, we have added the following humanized design: when the ice-cream making is completed but no one operates, the machine will start the refrigeration function at regular intervals, so as to keep the ice cream fresh taste and texture. The cooling time is 1 hour.
@Kyeh@tydalforce As for the replacement parts, almost nothing sold as consumer household equipment these days is represented as having actual replacement parts available to complete repairs, and what few “accessories” they offer (little things like spare batteries, filters, and other things that you might foolishly believe you can replace when needed later) generally go out of production and stop being supplied before the US sales outfit runs out of them. Even brand names like Ryobi often provide nothing in the way of actual internal parts. (And don’t get me started on the subject of the ones that Ryobi nominally does offer.)
Can someone compare the pro cons of this vs say a ninja creami? Honestly waiting isn’t so bad. Protein ice cream is wonderful, healthy, not fattening. Chobani coffee creamer is a simple shortcut for delicious ice cream. You will want emulsifiers too. Plenty of guides online. I personally use gelatin and xanthan.
@qazxto this has the allure of not needing to clear out freezer space until after you start eating (the Ninja has you freeze the ingredients or use with frozen ingredients already, other makers have you freeze the mixing bowl or have a LOT of ice on standby).
However the drawback is that smaller compressors are more prone to failure than pure mixing engines.
I bought a couple of similar models over the years and the compressor went kaput right away. Sent both back and was thankfully refunded each time but it has soured me on the built-in compressor models unless it has a built-in (!) warranty…
@nursermk sound like a buy it and try it quickly item. Unlike some of the products that we let sit in boxes for weeks or more. I think I have an IRK box unopened for a month. Mostly because I’ve been too busy and already have plenty of regret so didn’t want to open another box of regret.
@pmarin My experience–both were from different department stores, were on sale (not clearance), two brands, and I purchased warranties for each but they failed so quickly–one within 2 days–I am wary of the “small ice cream maker with compressor” type machine. I was able to disperse the multiple same items I have received in the two IRK purchased, the bother is not worth a repeat buy, two is enough regret!
I’ve wanted one of these for a long time. I have one of the cuisinart ones but I don’t have room in the freezer to prefreeze the bowl so I haven’t used it for a few years. Homemade ice cream is good. So is homemade frozen yogurt.
@capnjb it’s all in how you present it. “This is probably a good time to clear out the freezer to get ready for all the yummy summer produce to come….”
@cf1 to be fair, even the Ninja Creami asks you have enough space to freeze the ingredients… Which also translates as: “you and four kids can’t eat all that ice cream you just made, better make space in your freezer”
@cf1 I definitely need a bigger time machine freezer. I’ve got six pounds of vacuum sealed frozen meat, four pounds of kale, half a watermelon (diced into eight ice cube trays), a bag of baby peppers, a 2 pound bag of cole slaw, a 4 pound bag of frozen berries, and a box of frozen corn dogs. There’s no room for ice cream.
Tried it out today, I’m pretty impressed. Definitely fill it halfway, not even to the 60% it says. We put in 700ml of a creme anglaise base and it ust grazed the lid, so I don’t think I’d want more than that. Froze just a bit harder than soft serve. Easy to clean up too. It did beep a bunch when I first turned it on, but I turned it off, unplugged it, and restarted it, and it worked just fine.
Tried mine. It began beeping within one minute, which is the signal that it’s done. It repeated that for several minutes, then shut itself off. I had slightly chilled sweetened half-and-half at that point.
Tried three times. It never worked, even though the compressor was working.
Disappointed. I knew from the reviews it was a dicey gamble, but I had hope.
Just finished making my 3rd batch tonight. I really love the fact that I don’t have to freeze a bowl as my freezer space is at a premium at this point in my life…most of the time if I’m honest. My friend gave me an EXCELLENT ice cream recipe from the New York Times, but it’s a bit labor intensive. I saw the first comment was a super easy recipe with over 1200 likes, so I took a chance and tried it. It was DELICIOUS. Rich and creamy. I just mixed the ingredients and put it in the machine and walked away. It was done in about 40 minutes. Lazy, delicious ice cream for the win. Thank you to the commenter essjaebe(credit is certainly due)!. given below with recipe): Commenter essjaebe from a NYT ice cream recipe comment gave this SUPER SIMPLE recipe. I was skeptical but it is so easy and super rich and delicious. Here is the link to the original longer, more laborious recipe. I obviously did not freeze it for 6 hours. I just poured it in the machine and started it up. You can check comments underneath it. https://cooking.nytimes.com/recipes/1016605-the-only-ice-cream-recipe-youll-ever-need
-2 cups heavy cream
-1 can sweetened condensed milk (NOTE: I actually only had sweetened condensed creamer on hand so that is what I used (per google here’s the difference: The difference is that sweetened condensed milk is made without adding other ingredients. Meanwhile, sweetened thick creamer is added with vegetable fat. So, sweetened condensed milk definitely contains milk in it, while sweetened condensed creamer also contains milk but it contains less than sweetened condensed milk).
-Add 1 tbsp vanilla extract for vanilla, or add berries, nuts or whatever else you want.
Mix well, pour it in your machine and start the ice cream setting.
Or if you don’t have one of these machines, the commenter’s instructions are to freeze for at least 6 hours.
Let me know if you try it and how yours came out!
Specs
Product: 1L Ice Cream Maker with Compressor
Model: IC3910
Condition: New
What’s Included?
Price Comparison
$179.99 at Free Village
Warranty
90 days
Estimated Delivery
Thursday, Jun 13 - Monday, Jun 17
1 litre? Designed by the same people as VW’s awesome Diesel XL1?
VAN GOGH! MANGO! TANGO! AWESOME!
@yakkoTDI Thank you for sending me down that rabbit hole, what a cool car!
@PooltoyWolf It is s fun rabbit hole.
@PooltoyWolf @yakkoTDI Interesting.
But I have to wonder - did they fake the emissions testing on that one too?
ELI5: How does this work? What is the compressor used for? Is this a compressor in the sense of the kind that inflates your tires, or the kind that cools your fridge? I’ve never seen one of these before.
@PooltoyWolf the comoressor is like the one in your automobile or freezer. You dont have to prefreeze the container or use rock salt and ice like other ice cream machines.
@braveit1 If this is a refrigeration type compressor, $80 is a steal just for something with one of those in it, heh.
@braveit1 @PooltoyWolf honestly, agreed. At $70 that’s cheaper than you could build something similar.
@braveit1 @ryanbruce I want one of those super portable air conditioners, but the cheapest I have ever seen one is like $300.
You found something both fun and seasonal to sell. Congrats!
@sammydog01 just spat out my coffee. What is this trash? This isn’t what we want here, we want irrelevant, dubiously toxic and expired yet expensive food stuffs (for kittens).
Also, I want Bluetooth and hdmi.
I can complain about anything.
@qazxto Woot is selling a shitty little bluetooth speaker for five bucks. Comes in your choice of South American flag. Enjoy.
Nakamichi Cube Portable Bluetooth Speakers - $4.99 - Free shipping for Prime members https://electronics.woot.com/offers/nakamichi-cube-portable-bluetooth-speakers?utm_medium=share&utm_source=app
I have one of those big cotton candy machines just like at the fair. It’s fucking awesome.
FOOLS! TOOLS! JEWELS! AWESOME!
@Pony How did you end up with one?!
@Kyeh My husband is a wife-spoiling nutter.
@Pony Fabulous!
I want one in my next irk please (you can keep the pots and pans, mixers, food processors… I’d rather make ice cream). Can’t afford to buy it but sure would love one since ice cream is one of my top favorite foods (chocolate is another).
@Kidsandliz what about… chocolate ice cream? !img head exploding
@ryanbruce I like vanilla ice cream better.
Sooooo this is probably not something anyone wants to know, but you can get super cheap (~$30) cotton candy machines that even work with hard candy. Jolly Ranchers or LifeSavers, for example. Super big hit at the 4th of July BBQ!
@ryanbruce… links, or you’re lying
@haydesigner https://www.amazon.com/Nostalgia-PCM805RETRORED-Retro-Sugar-Cotton/dp/B004XD8FFW
My parents have the Bella branded one which works alright, but I’m not seeing it sold anymore.
@ryanbruce my big cotton candy machine can use hard candies, even sugar free ones!
so you’re saying it’s a single-serve frozen margarita maker ?
Say I have this in front of me, what sort of ingredients do I need to make Rocky Road?
@r0xor The Wyoming DOT could probably tell you.
@r0xor A squirrel, some road, marshmallows and maybe a little imagination.
@r0xor @yakkoTDI Don’t invite Bullwinkle over
@hchavers @r0xor For some reason that made me think of the old HBO show Hardcore TV and the segment Raging Bullwinkle.
Language warning.
@hchavers @r0xor @yakkoTDI My God, I haven’t thought about Hardcore TV in years.
When I was in high school we had cable, but no premium channels (except when they did the “preview” to get you to buy it) and I wasn’t allowed to stay up very late. In 10th grade we took a school trip and it was four of us guys in a hotel room, with free premium cable. We stayed up late and Hardcore TV came on, “somewhere between channels 36 and 37”, and I saw the “This Old Whorehouse” segment.
I wouldn’t say it changed me as a person, exactly, but I learned that I enjoyed a different kind of comedy than I had known existed.
@hchavers @kensey @r0xor “This Old Whorehouse” and “This Old House Party” were two of my favourite segments. This was also around the time of Liquid Television on MTV.
I’d actually like to grab one of these, but the budget for noncritical things got slashed to zero for the foreseeable future yesterday. Eh, I’m sure they’ll come up again.
@werehatrack Same here. 2024 has been a non stop shitshow.
@werehatrack
I’d say this could EASILY be put on the critical list! Just use it 3 or more times a week, food is a necessity after all! Plus, I’ve heard it said that ice cream and chocolate are sometimes considered a food group!
Life is too short, go for it!
“I’m sure they’ll come up again.”
Famous last words.
I have an ice cream machine. It is a Whynter ICM-201SB Upright Automatic Ice Cream Maker with Built-in Compressor, no pre-freezing, LCD Digital Display, 2.1 Quart, which I bought back in 2018.
I went on an ice cream kick, and with that an other excesses, I ended up gaining more than 50lbs, I’m ashamed to say. To be sure the ice cream machine wasn’t entirely responsible, but it didn’t help.
So I gave up making home-made ice cream and a lot of other things and lost the 50lbs, which took more than a year. Just to show once again that there is no justice in this world, losing it wasn’t any where near the fun of gaining it.
I still have the machine and a lot of commercial mixes with which to fill it. I only break it out on very, very special occasions.
Now a one L(iter) machine is about 1.06 quarts, so this machine is quite a bit smaller than mine. But let me tell you that it was difficult to make a full 2.1 qt batch. Remember water expands as it freezes and after the initial freeze the mixing action effectively stops. Home-made ice cream is considerably denser than store bought as not nearly as much air is whipped into it, and thus is considerably higher in calories per unit volume as a result.
Based on my extensive experience, I doubt if one could make much more than about a pint to a pint and a quarter of finished, frozen ice cream. That may not be a bad thing, but don’t expect to feed a crowd.
YMMV
@Jackinga you didn’t ask for advice but going to give it to you anyways. Protein, sports research Dutch chocolate powder is super simple and makes a chocolate soft serving ice cream easily. Add in some organic grass fed gelatin and xanthan gum. It’s great.
Also, you can buy unflavored whey concentrate at my protein, wait for a sale, add in whatever you like. Personally i add in 2 scoops of protein, milk, and a little bit of chobani coffee creamer. Maybe a banana?
Anyways, point being, make HIGH protein icecream. It’s delicious. It wont make you fat. It’s great for you. I ninja creami, it’s got advanced creamify tech so not sure if recipes change in this style or not.
@Jackinga I bought a Della 1.5l for my wife, of course, a few years ago. (Maybe on Wayfair??)
We used it to make exotic flavor ice creams. I happen to love red bean ice cream, and it’s crazy of expensive locally. The Della does a pretty good job, except the paddles sometimes glop up on the red bean paste and I have to pause it to free them. I was wondering why I was gaining weight even though I was reducing the sugar in the ice cream. (Thankfully I had gained more like 5 lbs rather than 50! Even that is not fun to lose.). Then I thought to actually read the bean paste can closely, only to discover that there was a ton of added sugar syrup and the calories were way higher than I had expected. (Kind of funny, as usually I’m a fastidious ingredient reader, and I had totally bypassed my normal habits for the “healthy” red bean paste). Always read the label…
Ditto on the capacity observation - I fill it about 60-70% high to avoid ice cream overflow down the edges of the inside canister. If that happens the canister sometimes freezes into place and cleanup is a bear. (Tip - I rub down the outside of the inner canister with a light coating of vegetable oil to keep it from sticking and to improve heat transfer between the inner and outer canisters.)
But yeah, if the compressor lasts, this is a good deal!
@qazxto Sounds good. Thanx for the suggestion. I looked up MyProtein Whey Protein Isolate Dutch Chocolate just to see what the calories/gram were.
Turns out that it was 3.7 cals/g (150cals/40.5g). Compare that to sucrose at 3.87 cals/g.
Calories are calories–no matter whether they are from fat, carbohydrates, or protein. So the inference that this made into frozen desert without added sugar won’t make one fat is misleading. Too many calories of anything will lead to weight gain.
A hard fact of life is that to gain or to lose one pound is the equivalent of 3,500 cals. If in a day then, if one ate 2,500 cals, but only burned a total of 2,000 calories, in a week one would gain one (real) pound. (7x500=+3,500). And vice versa if one ate 2,000 calories a day, but burned 2,500 cals/day, one would lose one (real) pound. (7x500=-3,500)
My issue with my ice cream maker wasn’t that I was pigging out on ice cream. I wasn’t. I was just eating that along with other things such that over time, those excess calories, which were eaten and were unburnt caught up with me.
Still your suggestion is intriguing. I am not much for what whey protein I have purchased in years gone by. I had a rather large container of it that I bought at one of those sales kiosk things in a Sam’s Club.
It wasn’t bad, it was just too cloying with too much of what I remember as an overpowering artificial vanilla-like flavor. So it sat untouched for far, far too long. I wasn’t drawn to it because it had an impressive list of amino acids on the label or I thought that it was somehow healthy. (I am a retired organic chemist, aka Dr. Jackinga.)
I also am a life-long skeptic for things like health claims for this or that and as such I don’t shop for supplements. In science, we have a saying:
“In God, we trust. All others must have data.”
My biggest gripe with whey protein in general is the price. Much of this stuff is made from the left over by-products of dairy products and cheese making, bran sources, egg whites from the egg cracker businesses, or other vegetable based, but non-waste steams (viz., peas) and is otherwise fed to animals.
It is sold at high prices, I think, because an ill-educated public thinks protein must be somehow better for you if 1) eaten instead of sugar or fat (gasp!) or 2) because it is sooo expensive, therefore it must be good.
Still, I may give your suggestion a try, if I can find a small amount of some whey protein at a reasonable price.
Tell me more about your recipe and the amounts of each ingredient you use. You mentioned the Whey protein, the gelatin, and the xanthan gum, but didn’t weren’t specific on the amount of milk, or Chobani coffee creamer quantities in a batch.
Just for fun, I decided to make some reasonable assumptions and to calculate the cals/g for Whey Ice cream. I assumed that you are making a bit over a pint, so as to leave sufficient room for freezing.
You mentioned 2 scoops of whey powder, and I am assuming 14 oz of milk, 2 oz of Chobani Coffee Creamer, a tablespoon each of gelatin and xanthan gum. For those quantities, I calculate that your finished frozen treat would be 1.33 cals/g.
Whey protein ice cream 1.33
g cal/g Cal/used Totals
whey 81 3.286 266 266
milk 424 0.606 257 523
gelatin 4 3.286 11 534
xanthan 4 3.750 15 549
chobani 61 3.469 210 759
totals 573 1.33
(And yes, I made the corrections for densities of the milk and Chobani creamer in converting from fluid oz based calories to mass based calories. I am a chemist after all. I keep a spreadsheet on my daily diet and track all calories eaten and burned (fitbit). I can do these calculations easily and often for as a scientist, data is what we do.)
In case the column headings in the table become messed up after I post, they are in order for each ingredient, grams, cals/g, cals/used, totals
The total calories are 759 which divided by the weight used gives 1.33 cals/g.
Now that is 133 cals/3.5 oz (100g), so compared to say a store bought Chocolate ice cream which has a calorie/gram value of ~2.16, you are slightly better off.
As you can see from the data above, my assumption of 2 fl.oz. on the amount of the Chobani adds about as many calories as the milk and the whey. Taking it fully out reduces the cals/g of the whey ice cream to 0.88 or 88 cals/3.5 oz.
I’ll let you know if I make this, until then I await the details of your recipe.
@qazxto P.S. I went back later and tried to edit the table and data to reduce the number of significant figures shown, but it was too late. My editing window had closed by that time.
All calculated calorie totals are more properly reported as rounded to the nearest whole calorie. I just leave that format in my spreadsheet with the extra decimal places as it would be too much work to go back and change all the various worksheets, etc.
So sorry about that…
@Jackinga Extra decimals trimmed. Formatting could stand more cleanup. My browser’s handling of tabs is inconsistent, and it’s not a fixed-width-font table.
Black magic courtesy of Mehdown 2.0 and a complete SOB to do on mobile.
@djslack Thanks a lot! I’m a data and a table kind of guy. I will try to use this feature in the future. I was unaware that the formating features could be expanded like this; it is all new to me.
eh… fuck it!
/giphy beige-ancient-tent
A self contained ice cream maker is a wish list item for me… But the time just isn’t right. It’s time for disposition, not acquisition. Hope to catch this one or one like it again in the future.
Any have a problem with it being 220-240 volt.
@sgtandrew Re-read that line; it says it accepts either 220-240V at 50Hz OR 110V at 60Hz, so it will work with a standard US outlet (assuming it has a US plug; I would be shocked if it didn’t)
@nklb @sgtandrew It’s actually probably a good sign meaning it has a universal power input and probably a DC motor, which tend to be more quiet, small, and efficient compared to traditional old-school US refrigeration tech: Noisy, goes Brrrroingoing when it starts, makes lights dim for a moment. So this would have an input similar to a laptop power supply, etc that pretty-much takes whatever power you give it and does what it needs.
Last year I got one of the mini-icemakers for a similar price, for use in an RV. I was surprised about how well it worked in a small efficient package, quiet except for a bit of fan noise and a water pump when it comes on to fill the little internal automatic ice tray. Hoping this has similar tech (But no ice cubes)
@nklb @pmarin @sgtandrew
I see you have met my ex.
@yakkoTDI Your friends warned you that battery-operated girlfriends were not going to stick around very long, but did you listen?
@werehatrack @yakkoTDI You have to keep those battery-operated girlfriends in the fridge when not in use. You should know that by now!
Should I be concerned that the random-order-name-generator knows the word Jackalope? Oh yeah and unadvised probably accurate for this item too.
/giphy judicial-unadvised-jackalope
@pmarin It has the word Jackalope. It doesn’t “KNOW” poop.
Found this listed under a couple different brand names, including “Antarctic Star” and “COWSAR”. There aren’t a great many reviews, and several complain about the motor and mixing arms.
Found the manual on ManualsLib (under yet another brand name). It includes a few recipes - all in metric, btw - and says nothing about dairy alternatives.
Still, tempted…
@tydalforce Thanks for the instruction manual link. I didn’t see anything about replacement parts, which would concern me. The writing in the manual is … interesting
:
@Kyeh gotta love it when they just run text through Translate instead of hiring a native speaker lol
@tydalforce Yeah
. We once got a sheet for assembling a Target bookcase that said “Instractions.” We started calling them them that from them on.
@Kyeh I LOVE IT
@Kyeh @tydalforce As for the replacement parts, almost nothing sold as consumer household equipment these days is represented as having actual replacement parts available to complete repairs, and what few “accessories” they offer (little things like spare batteries, filters, and other things that you might foolishly believe you can replace when needed later) generally go out of production and stop being supplied before the US sales outfit runs out of them. Even brand names like Ryobi often provide nothing in the way of actual internal parts. (And don’t get me started on the subject of the ones that Ryobi nominally does offer.)
@Willijs3 exactly where my mind went
Can someone compare the pro cons of this vs say a ninja creami? Honestly waiting isn’t so bad. Protein ice cream is wonderful, healthy, not fattening. Chobani coffee creamer is a simple shortcut for delicious ice cream. You will want emulsifiers too. Plenty of guides online. I personally use gelatin and xanthan.
@qazxto this has the allure of not needing to clear out freezer space until after you start eating (the Ninja has you freeze the ingredients or use with frozen ingredients already, other makers have you freeze the mixing bowl or have a LOT of ice on standby).
However the drawback is that smaller compressors are more prone to failure than pure mixing engines.
I bought a couple of similar models over the years and the compressor went kaput right away. Sent both back and was thankfully refunded each time but it has soured me on the built-in compressor models unless it has a built-in (!) warranty…
@nursermk sound like a buy it and try it quickly item. Unlike some of the products that we let sit in boxes for weeks or more. I think I have an IRK box unopened for a month. Mostly because I’ve been too busy and already have plenty of regret so didn’t want to open another box of regret.
@pmarin My experience–both were from different department stores, were on sale (not clearance), two brands, and I purchased warranties for each but they failed so quickly–one within 2 days–I am wary of the “small ice cream maker with compressor” type machine. I was able to disperse the multiple same items I have received in the two IRK purchased, the bother is not worth a repeat buy, two is enough regret!
@nursermk
tolerable unbalanced hippopotamus. Meh is fat shaming me with my order number.
I’ve wanted one of these for a long time. I have one of the cuisinart ones but I don’t have room in the freezer to prefreeze the bowl so I haven’t used it for a few years. Homemade ice cream is good. So is homemade frozen yogurt.
@cf1 I have the same issue. But saying ‘I need to eat more steak so I can make ice cream’ is hard to say out loud
@capnjb it’s all in how you present it. “This is probably a good time to clear out the freezer to get ready for all the yummy summer produce to come….”
@cf1 to be fair, even the Ninja Creami asks you have enough space to freeze the ingredients… Which also translates as: “you and four kids can’t eat all that ice cream you just made, better make space in your freezer”
@pakopako I guess I just need a bigger freezer…
@cf1 @pakopako No, you don’t need a bigger freezer. What you and four kids need are bigger stomachs.
@cf1 I definitely need a bigger
time machinefreezer. I’ve got six pounds of vacuum sealed frozen meat, four pounds of kale, half a watermelon (diced into eight ice cube trays), a bag of baby peppers, a 2 pound bag of cole slaw, a 4 pound bag of frozen berries, and a box of frozen corn dogs. There’s no room for ice cream.@pakopako Yum - Time for a party!
Tried it out today, I’m pretty impressed. Definitely fill it halfway, not even to the 60% it says. We put in 700ml of a creme anglaise base and it ust grazed the lid, so I don’t think I’d want more than that. Froze just a bit harder than soft serve. Easy to clean up too. It did beep a bunch when I first turned it on, but I turned it off, unplugged it, and restarted it, and it worked just fine.
Tried mine. It began beeping within one minute, which is the signal that it’s done. It repeated that for several minutes, then shut itself off. I had slightly chilled sweetened half-and-half at that point.
Tried three times. It never worked, even though the compressor was working.
Disappointed. I knew from the reviews it was a dicey gamble, but I had hope.
@IAmBroom Let them know at meh.com/support right away
@werehatrack Thanks, I have a ticket open.
Just finished making my 3rd batch tonight. I really love the fact that I don’t have to freeze a bowl as my freezer space is at a premium at this point in my life…most of the time if I’m honest. My friend gave me an EXCELLENT ice cream recipe from the New York Times, but it’s a bit labor intensive. I saw the first comment was a super easy recipe with over 1200 likes, so I took a chance and tried it. It was DELICIOUS. Rich and creamy. I just mixed the ingredients and put it in the machine and walked away. It was done in about 40 minutes. Lazy, delicious ice cream for the win. Thank you to the commenter essjaebe(credit is certainly due)!. given below with recipe): Commenter essjaebe from a NYT ice cream recipe comment gave this SUPER SIMPLE recipe. I was skeptical but it is so easy and super rich and delicious. Here is the link to the original longer, more laborious recipe. I obviously did not freeze it for 6 hours. I just poured it in the machine and started it up. You can check comments underneath it.
https://cooking.nytimes.com/recipes/1016605-the-only-ice-cream-recipe-youll-ever-need
-2 cups heavy cream
-1 can sweetened condensed milk (NOTE: I actually only had sweetened condensed creamer on hand so that is what I used (per google here’s the difference: The difference is that sweetened condensed milk is made without adding other ingredients. Meanwhile, sweetened thick creamer is added with vegetable fat. So, sweetened condensed milk definitely contains milk in it, while sweetened condensed creamer also contains milk but it contains less than sweetened condensed milk).
-Add 1 tbsp vanilla extract for vanilla, or add berries, nuts or whatever else you want.
Mix well, pour it in your machine and start the ice cream setting.
Or if you don’t have one of these machines, the commenter’s instructions are to freeze for at least 6 hours.
Let me know if you try it and how yours came out!