(energetic music)
- Hello, everyone.
Welcome to the channel.
We are Sorted food.
- Now we have two classically trained chefs here
who are very excited for what they're about to review.
- This is the Ninja CREAMi CREAMi CREAMi.
- Obviously not an ad.
- [Jamie] It claims to turn almost anything
into ice cream, sorbets, milkshakes, and smoothie bowls,
but it's particularly excited our chefs.
Why?
- Good question.
It takes us back to professional kitchens
and a very expensive bit of kit called a pacojet.
- What? It's an ice cream maker?
- It is a high-speed blender.
So normally used for ice creams and kitchens,
but you can make up the bits thing.
Put butter in there.
You can make pates or parfaits in there and stuff,
but it's very, very similar to what's in front of us.
- But the original pacojet version,
I think this has been inspired
by is four, five, 6,000 pounds.
They don't actually have a published price.
You have to ask them directly and they'll quote for you.
- If you ask, you can't afford it.
- Whereas this is a couple hundred.
- Should we make some ice cream?
- What have we always learned about making ice cream?
- It's gotta be cold.
- [Poppy] Yes.
- Churn as it freezes, right?
- [Poppy] Yep.
- Right. Okay. - Not with this.
We should also stress nobody
in this building has yet plugged this machine in.
We have prefrozen some 'cause they take 24 hours
Test Number One, easy Chocolate Ice Cream,
straight from the recipe book,
as all the ones today are going to be.
Basically a very precise amount of cream cheese, 18 grammes.
Warm it slightly.
And then adding cocoa powder, castor sugar, vanilla extract.
Whisk and then slowly whisk in double cream and whole milk,
weighing everything.
- Here we go! Here we go! Here we go!
(laughter)
- So the easy one has no cooking basis.
It's just mix those ingredients.
Pour it all in, which in theory should go
up to the max line 'cause the recipe is made for it.
And then freeze for 24 hours.
- Setting it up already.
- Pop a lid on it.
Reach off camera and see what comes back.
Thank you.
(laughter)
- Quite a solid,
(bang, bang) solid piece of cream.
- This comes out.
Lid comes off.
- Actually, mate, I'll have an Americano
if you make it.
- Lovely.
The blade sits in there.
Pop it in.
-Oh, the blade goes in the top
- Pop the lid back on.
It needs to twist to lock into place.
- Ooh! That was satisfying!
- Select ice cream
of which there are many settings depending
on the fat and sugar content,
the gelato base, the sorbet or milkshake,
but it's the ice cream setting we want.
And let it do its thing for a couple of minutes.
Microfine shaving at very high speed, I think.
And then it winds itself back up,
retracts the shaft, so we can get it out.
- Oh, my God, I'm excited.
- And that's it! Done? Job done. We've got ice cream?
- No.
- In theory.
Looks sandy.
It does say that if it comes out chalky,
you can give it a respin.
So we need to respin it.
And what we're looking for is thick, creamy,
scoopable ice cream.
Take two.
Thick, cream--
- [Poppy] I reckon it might just still be a bit too cold.
I think that's genuinely what the issue is.
- Can we try some chocolate crumble?
- Yes. Open wide!
- Aah.
Oh, that's amazing!
- That's very smooth and very creamy.
- Very luxurious!
- Yeah.
One more time. Go on. (clap)
- [Ben] This is called a practise, right?
- [Poppy] Yeah. - In a package
that you always want to level it
off before refreezing.
(motor whirs)
Yes. She's done.
- Only mildly, but--
- It's gettin' there. What we're saying
is it was too cold.
- Yeah. I reckon it was.
- Oh.
- You see what you've done there, Poppy.
- I didn't mean to do that.
- Two balls and a quenelle. And you think I'm the bad one.
- That looks proper in that state, really.
- As a normal, £200 is a lot
of money for a blender.
But it's a very powerful blender.
The fact that it can blend up a solid piece
of ice and turn to something that resembles ice cream,
I'm happy with that.
- That's a good consistency.
- It's really nice.
It just, when you first look at it,
you go, 'Ooh, that's not what I was expecting.'
- To be fair,
it says in the book that it should be frozen to
within about a 10-degree, 13-degree difference minus 12
to minus 25.
And we have got it at the upper end of that,
the very coldest, because that's what our freezer is.
So it is within what they say it can do within a spin
or two, but it's the very upper end of that.
- Sounds silly.
But now the ice cream has warmed up.
- What you need is warm ice cream is what I'm getting at.
- That is really good
- It's really good.
- Test Number Two.
The science behind these recipes is different ratios
of water, fat, protein, and sugar,
but there is a sorbet setting designed
to transform fruit-based recipes
with high water and sugar content into creamy delights.
They could not be easier.
- Oh my goodness!
That is one ingredient.
- One pineapple sorbet.
There's no minimum to fill. There's only a maximum.
- Get it in, love.
Okay. That's it. That's it.
- That's the recipe.
Since you've done your recipe, I'm gonna do my recipe,
which Pimms sorbet.
Two cans of premixed Pimms.
- That's it?
- Well, it's already kind of already got in it.
- Hey, Ebbers!
- Ebbers!
- Don't waste it. Lick it.
Now, come on.
- Lick it now. Lick it good.
(in unison) - Lick it Pimms juice like you should.
(laughter)
- 24 hours of freezing. - Yep.
- Exactly the same. One to the pineapple.
(upbeat music)
- Whoa! - That's better.
- Better than the other one.
- Still I would say is too cold.
So I think our freezer minus 25, which it says is fine,
is the absolute extreme
and perhaps somewhere else would be better.
Mighty tasty, isn't it!?
- Yeah, it is. That tastes like tin Pineapple, that.
(laughter)
- So we got two scoops, which tastes great,
and it kind of scooped okay.
I just wanna try a respin
to see if we can get it even smoother and creamier,
which is a weird word for sorbets
'cause there's no dairy or cream.
Now we're talkin'! Oh!
- Yes!
- Now, look at that!
What is the cup? That's the second time
I've seen it. - Yeah.
- It's just to warm up the back
of the spoon to help it slip off.
- Right.
- Okay, cool.
- For a single-ingredient sorbet,
which has at best 30 seconds of prep, pretty good.
- Delicious! Really good!
And I reckon you can add flavours
in there if you wanted to as well.
- There is a "but" though.
Our Pimms one went bang in the freezer.
- Ooh! - Ohh!
- Way above the max line, spilled over,
leaked everywhere, didn't work.
- Here we go.
It does make a bloody mess though.
- Positive attitude.
- Positive attitude, yeah.
- Pull for his negativity. And bang! We're back in the game.
(motor whirs)
- Here we go.
- Very soft.
- Oh, it is!
- Again, one ingredient. - Yeah.
- It's frozen. It's scooped.
(whispering) Perhaps we mix some raspberry into it?
- Yeah. Let's mix some raspberries.
We have to do it so, very intimate.
- No, it's a mix-in, I think.
- Oh, sick!
Okay. Let's get some raspberries in there.
That looks delicious.
- Definitely more slushy because we've mixed it twice.
Interesting even in our freezer,
this hasn't frozen cold enough because of the sugar content
in the cocktail.
Or the alcohol content in the cocktail.
All of a sudden,
- Wow! - summer.
- Ooh.
- That's wet. - Yeah.
- It's frozen the raspberries a little bit.
That's incredible!
It's really cool.
- First things first.
(beep)
- Quite wet, isn't it! - It is very wet.
- I mean, unusual, and I'm not saying "amazing,"
just "surprising." - [Poppy] Yeah.
- Raspberry globules are hard.
- Yeah.
- Poppy, what's your take now on Test Two Sorbets.
- I think the sorbets,
basically the pineapple has worked better.
I think with every kind of gadget,
you have to do it a few times to get it right
for what suits you.
So I am genuinely impressed with both things.
- I also think if you're gonna invest 200 quid
- [Poppy] Yeah. - into a machine,
you're likely to invest some time in getting it right.
- [Poppy] Yeah. - And practising
to make it perfect.
- And if you've invested that much,
I think you want to find some really easy things,
which means you use it more often.
- Yeah. - And sticking
in a tin of fruit in juice.
Now we know that fruit is also high in sugar,
but actually, that's a really nice way
of doing one portion of your fruit and veg a day
by serving up.
- Yeah. It gets kids eatin' it easy.
- Let's do another test.
- Ooh, what we got next?
- Test Number Three: Dairy Free.
- Lovely.
- So this is a lower fat, lower sugar option.
So we're gonna use the light ice cream button, oat cream,
oat milk, vanilla, three pitted dates, three tablespoons
of light agave syrup.
We're gonna use brown rice syrup
'cause that's what we've got.
Blend.
(laughter)
Lid on. Freeze.
24 hours of freezing.
It has allowed some of the dates to sink to the bottom
As, to be fair, the chocolate one ought to be.
- Yeah, yeah. - Some of the cocoa went
from bottom.
Don't say that's not a problem.
- No.
What?
- It's in the edit now.
- Ice cream!
- Why don't we skip straight ahead to some mix-ins.
Cookies, frozen fruit, brownies,
they all get broken down.
Hard mix-ins, not chocolate chips.
- In the ice cream.
- In your mouth, not your face
- But now with mix-ins.
And hope it crumbles.
So the question is how even is this mixed in?
- Oh, it's very mixed in, yeah. That looks delicious.
- Oh, that looks like a beautiful consistency.
- Hah, yes! Look at that!
- Vegans' way forward.
- Yeah, that's the one!
- What we are learning is our freezer's too cold,
but give it 10, 15 minutes
out of the freezer, seems to be churning better.
And the second respin or mixing helps.
Does say in the mix-in stage,
we don't recommend fresh fruit,
which we definitely did with raspberries moments ago,
but that's because it softens the ice cream too much,
which it did to the sorbet.
So in hindsight, they actually did say that.
We just tried it anyway.
Test Number Four, more complex, Gelato.
So you make a custard base.
We've done that dozens of time before,
but we're actually doing a salted-caramel gelato base.
So you make a caramel, add the cream,
warm it up, and then use that to thicken
with egg yolk and the sugar, the usual method.
Chill it before it goes into the freezer,
and then freeze it solid.
- Wait a minute. - He just got lazy.
- You're gonna skip all the--
I'm not sure how to do that.
- If you wanna see how it's done,
it's exactly the same recipe that we use
in the gelato maker made by Magimix.
And we did that, like, last year.
- You all right there?
- Already falling.
- Forgot how to stand.
So obviously gelato is denser.
It is heavier. It melts slower.
Which is what makes it so rich in the mouth.
- Ooh, that looks absolutely phenomenal!
Ooh!
(in unison) Oh!
- Very, very soft.
- It looks nice, though.
- For full transparency,
because our first ice cream was too cold
and a bit kind of chalky,
we left all the others out of the freezer
for 20 minutes or so, so that they kind of churn better.
I'm not sure this needed it
'cause it's very soft.
- The caramel went quite far on this, didn't it?
- Yeah, it's quite bitter.
- Quite bitter.
- It's an adult caramel. It's mature caramel.
- It is.
- That one in hindsight should have turned rock hard,
- Yeah.
- rather than leaving it for 15, 20 minutes like the others.
- Yeah.
- Test Five of about 30 recipes in the book,
we've gone for No-cook Strawberry Ice Cream.
- These recipes are gettin' more and more shorthand,
aren't they?
- Yeah, I know (laughs)
- Basically strawberries, 225 grammes, trimmed and quartered,
in a bowl with sugar, syrup, and lemon juice.
- What are you doing to that strawberry?
- It's good to get your five a day.
Use a fork, mash the strawberries roughly,
and then let it sit for 10 minutes,
so the sugar draws out all the wonderful niceness
of the strawberries.
Then we're gonna add in cream and freeze it for 24 hours.
At which point it looks a bit like that.
Although that one had a little bit less mixing.
- That looks really good.
Ah! Oh yeah, oh yeah!
- Best consistency so far.
- [Poppy] That looks absolutely delicious.
- Quenelle!
- Oh, I'm really impressed with that.
- I am--for no-cook strawberry ice cream,
that is super simple.
Boys, have a taste of that.
We can go into this one.
- You're probably allergic to this one.
- No!
- You sure? - [Ben] Get meringue on top.
- Oh
- [Ben] It's already quite soft,
so we're not gonna do the mix-in.
We're just going to mix it in.
- That is very, very creamy.
- That's better than most strawberry ice creams you can buy.
- [Jamie] Definitely.
- Which is more strawberry-flavored.
- Yeah. That's real strawberry.
- That's really good.
Little bit o' shortbread in that.
You've got your strawberry cheesecake.
- Yeah. - It's almost like
it's just really cold strawberry mousse.
- Yeah.
- So tell me,
how else would you make strawberry ice cream that good.
- I've always a no-cook on strawberry as well,
so strawberry puree, then single cream, milk powder,
some kind of stabiliser, little bit of sugar
into the puree.
And then you freeze it, paco it.
and then you've got strawberry ice cream.
- Impressive!
- That's very impressive!
- I'm really impressed with that.
- Should we try one last setting?
- Yeah, let's go for it.
- Test Six: Milkshake.
- 300 grammes of chocolate ice cream,
250 mls of whole milk.
- Worth pointing out,
this is the ice cream we made earlier.
We put back in the freezer while we made all the others.
So we have chocolate ice cream on hand.
- 125 mls of whole milk.
- Milkshake button.
- That's delicious!
- It's thick. It holds. it's blended ice cream
into something that's slurpable.
- As we approach the end of this video,
are you still just as excited as you were
as you entered this challenge?
- I was a bit disappointed in our first spin
and our second respin and our third respin,
but I blame on the fact our freezer was
at the absolute coldest.
'Cause actually as we moved on and tried the other things,
all the others got increasingly better.
What I like about it as compared
to other ice cream machines,
it's pretty slim, would sit on a worktop,
and you've got multiple flavours in multiple tubs that fit
in a freezer easier than the base
of a ice cream machine you need to prefreeze,
or having a whopping, great big ice cream machine
on your work surface.
- Does it do a good enough job
at home to warrant spending that money on it?
- 100 percent.
- [Poppy] Yeah.
- Not 100 percent of a job,
but I'm 100 percent certain it does a good enough
of a job to warrant the three to six percent price.
- Oh, I'd have one in a second.
- Really?
- Yeah, I love that.
I thought it was really good.
- (whispering) You can take it if you're quick.
If you're not, Barry will take it
'cause he takes all the nice gadgets home.
- Well, you've heard
what our two very excitable chefs think,
but what do you think? Comment down below, let us know.
Would you buy the Ninja CREAMi CREAMi?
- Creamy. - CREAMi.
- Also if there's another bit of kit out there
from restaurants that you think
our chefs should be reviewing,
and let us know and comment down below.
- And finally a massive thank you to Poppy for comin' in.
It's lovely to have you back.
- Always is. We've missed you.
- I'm just like, you feed me, you get me drunk occasionally,
you get to eat ice cream only 'cause we were testing drinks.
Not like outside of that. That'd be weird, but yeah.
- And if you haven't already followed Poppy,
we'll put all the links downstairs.
- She loves to make these weird. Loves it.
- I had lingonberries at the weekend
with Swedish meatballs. Fresh. So good.
Only have jam in this country.