2 Chefs Test Home Alternative to £6000 Restaurant Ice Cream Machine | Sorted Food 

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!

Not surprised at all that Barry takes all the good gadgets home 😂😂

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.

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 :)

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.

Poppy brings the energy of a normal with the knowledge of a chef. Love it!

The surprised face Poppy had when Jaime threw out the sprig of mint was so adorable. Her face was just utter shock.

16:15 I just love seeing Ben being his usual tidy self, it's so charming to see!

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...

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.

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. ;)

I love the fact poppy is becoming a regular part of the team

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'd love to see you compare the cheaper utility items like pans or knives used in commercial kitchens vs the much more expensive domestic versions.

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 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.

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

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.

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.

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!! 🙌💖

Ben and Poppy work so well together, I love how their cheffy energy complimented each other

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 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!

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).

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'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.

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.

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!

This brings me joy! My friend (my fellow food scientist) and his team worked on making this gadget!

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 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 have this machine and I love it! So glad to see you guys test it and give us your views. Nice one!

I love it when poppy is in videos, she’s the medium between the chefs and normals

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

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'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

I’ve genuinely been waiting for the Sorted review of this to decide whether to buy it!

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.

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.

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 love the addition of Poppy. She is just an absolute ray of sunshine and brings a massive base of knowledge that is great.

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…

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

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 love how Jamie came with his spoon like Joey Tribbiani at 11:34 got a spoonful and left.

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 kinda been wanting one of these for a while, now I want it even more.🥰

Thank you for always having subtitles with your videos!

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.

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.

We always need more Poppy ❤️❤️❤️

I'm always happy seeing Poppy with the guys! She blends perfectly in.... :P

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's energy and attitude is just amazing.

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 love Ben so much. Climate comment: it's about 80 degrees here in Florida - bit chilly actually. I don't think my home freezer gets to -25°C in "winter". In the lab, it's a struggle to maintain a -80°C for 'lab stuff'. Really cool though seeing you review a Ninja product (vs some stupid infomercial at 3am).

Love seeing Poppy on the show, she fits in so well and is always a great addition

I really liked this video. I love the cheffy ones. Thanks guys!

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 love mine! Used it to make a Biscoff gelato that was pretty damn good.

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 love the idea and would get a dozen of the containers in the freezer with a bunch of different flavors, ready to go when I'm craving something.

So so excited for the live pass it on! Best news ever! Purchased my ticket already!

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.

Ever since I worked at a fancy restaurant in Montreal I wanted a paco jet at home. This is unreal.

One of the best channels on the platform. Love you guys.

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 am literally sitting here eating frozen yogurt processed in the Creami!

The faces Barry pulls while eating ice cream, im crying 🤣

I used to be pastry cook for a seafood restaurant. The Paco Jet was my favorite device! I had no idea how expensive they were though.

I have one of these and I've gotten very very good results with the salt & straw ice cream base

can you test the gadget on some savory dishes like pates, purees, soups or even spice blends or sauces?

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?

I love the episodes with Poppy- she’s great!

Love having Poppy around!

Poppy and James in the same week! There might be hope for this world (and channel) after all ❤ 😂 Love you guys

Poppy is the perfect addition to this group. Absolutely love every video she makes an appearance in.

Haven't been able to catch a Pass it On live yet due to work/school schedule. See the next one is on a Saturday, but also my birthday. Pretty sure I've got a nice little birthday video to watch. Looking forward to it!

Just bought tickets, cannot wait for the live pass it on, I absolutely loved the last one.

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.

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 own one and LOVE IT! I spin the mixture after 12 hours and it's amazing!!

Yay for pass it on live! Tickets bought 😁

Yessssss another Pass It On Live!! HAPPY DAY 😍

Love seeing Poppy! She's got such a good chemistry with the rest of the crew.

The thing with the Pimm’s one is that carbonated liquids expand as they freeze, so it will always explode if it’s in a sealed container without enough room. I’ve had the same problem trying to make popsicles with soda, haha.

I can finally try to see a PIO Live!! This was also fun I was really curious about whether it would work

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.

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 :(

Ben and Poppy two different energies, then the cooking starts and they are in perfect sync.

This episode had a very fun and nice energy, what else can be wanted of an ice cream maker

I have the Sage ice cream machine and it’s incredible

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 👍

Yes I would buy one. Thank you for all of the great videos.

This is pretty cool for a small kitchen, you can make pretty good ice cream with a small amount of prep, freeze it then take it out when you want to use it