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  • Overview

    You are here. Use the left sidebar, or the hamburger menu in the mobile view, to select a section of interest.

  • Frequently Asked Questions (FAQ)

    This section answers common questions about the Ninja Creami recipes and process.

  • Glossary

    This section provides definitions for various technical terms relevant to ice cream making.

    Key terms defined include Freezing Point Depression Factor (FPDF), Glycemic Index (GI), Potere Anti Congelante (PAC), and Potere Dolcificante (POD).

  • Ingredients

    This section offers background information on key ice cream ingredients, categorized by their function.

    It lists Freezing Point Depression Factors for various ingredients. It also details properties, usage, and effects of different sweeteners, describes various thickeners (hydrocolloids), and explains the function of emulsifiers in improving texture and stability.

  • Nutritional Values

    Lists the nutritional values and PAC / MSNF of common ingredients, with a regional bias towards Germany. All the ingredients are sourcable in German supermarkets (REWE/Aldi), or on amazon.de.

  • "Polar Ice Creamery" Wisdoms

    Important ideas and facts regarding various ice cream topics, drawing information directly from the YouTube video transscripts of the well-known Polar Ice Creamery channel.

    This accompanies the information on the other pages here, and you can expect some duplication.

  • Philosophy & Principles

    A summary of the core components and principles underpinning the recipe formulations.

  • Recently Changed

    This section lists recipes that have been created within the last two months.

  • Resources on the Web

    A list of well-known web sites and other resources like YouTube channels found on the internet.

  • Tips & Tricks

    This section provides practical advice for using the Ninja Creami.

    It offers hints like these:

    • making recipes that remain scoopable after refreezing,
    • streamlining the ingredient weighing and mixing process using a kitchen scale and immersion blender,
    • scaling recipes for different Ninja Creami models,
    • preparing dry ingredient mixes in bulk for efficiency,
    • guidance on choosing processing modes based on their speed and duration profiles for different desired textures,
    • the importance of performing a scrape test before processing,
    • and methods for the handling of icy container walls after the initial processing step.