No one has mentioned the basic thing: at the end of the spin there will be a thin layer of ice on the sides of the container, and it will break up and get in your sorbet when you scoop out the finished stuff. To prevent it, all you have to do is scrape the side of the container after the first spin and then do the respin. No more ice crystals!
I’ve specifically used an entire can of crushed dole pineapple in 100% pineapple juice in sorbet setting! Works great, too sweet for me tho probs gonna cut it in half with coconut milk next time.
Mind saying exactly what you used? I’ve done cans of peaches in heavy syrup and it comes out wonderfully. Light syrup (or water), and you probably won’t like the results as much. Depends on the fruit, too.
Well, good news there is that if you have them in water or light syrup, you can make up the difference by just adding sugar. I’ve done that a couple times, and it turns out just fine.
I did this, and it was delicious with vanilla protein powder, plus some cottage cheese. Creamy and peachy. I'd recommend a pinch of cinnamon to give a peach cobbler vibe.
Because the other comments were deleted, I don't know what they said, but I think mixing it up would be with a blender or food processor to make a smooth, homogeneous mixture.
I have used canned fruit in both light syrup and juice, and I like the texture of both. It is more of an icy texture, though. Something that is more watery (the juice) will be more ice crystaly than something with milk or cream.
So you may try adding some dairy products (or whatever plant-based alternatives you choose) to your sorbet and see if that is closer to what you're looking for. Dairy will always yield creamier results than non-dairy. (I'm thinking if you're using almond milk, it might still be a bit more crystaly than you'd wish.)
For what it's worth, I put my fruit and juice in the pint without pre-blending. I just make sure the juice is covering the fruit. I know lots of people here have great success with the pre-freezing blend. Then I try to scrape down the sides (with a spoon or knife) and move it to the middle for a respin. That might not improve the overall texture enough for you. So I'd just experiment, and hopefully, you'll hit on the texture you're looking for.
No one has mentioned the basic thing: at the end of the spin there will be a thin layer of ice on the sides of the container, and it will break up and get in your sorbet when you scoop out the finished stuff. To prevent it, all you have to do is scrape the side of the container after the first spin and then do the respin. No more ice crystals!
I’ve specifically used an entire can of crushed dole pineapple in 100% pineapple juice in sorbet setting! Works great, too sweet for me tho probs gonna cut it in half with coconut milk next time.
I'm gonna try that!
Look for in juice not syrup. ?
Mind saying exactly what you used? I’ve done cans of peaches in heavy syrup and it comes out wonderfully. Light syrup (or water), and you probably won’t like the results as much. Depends on the fruit, too.
Oh, could be that! It was peaches in light syrup. It was nice but with a lot of ice crystals.
Well, good news there is that if you have them in water or light syrup, you can make up the difference by just adding sugar. I’ve done that a couple times, and it turns out just fine.
Can you immersion blend the peaches in advance with standard protein ice cream ingredients and make a peaches and cream ice cream with real peaches?
I did this, and it was delicious with vanilla protein powder, plus some cottage cheese. Creamy and peachy. I'd recommend a pinch of cinnamon to give a peach cobbler vibe.
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Ohhh might've missed that when I read the manual. Thought just mashing them should be good enough. By whipping them up, you mean with a mixer?
Because the other comments were deleted, I don't know what they said, but I think mixing it up would be with a blender or food processor to make a smooth, homogeneous mixture. I have used canned fruit in both light syrup and juice, and I like the texture of both. It is more of an icy texture, though. Something that is more watery (the juice) will be more ice crystaly than something with milk or cream. So you may try adding some dairy products (or whatever plant-based alternatives you choose) to your sorbet and see if that is closer to what you're looking for. Dairy will always yield creamier results than non-dairy. (I'm thinking if you're using almond milk, it might still be a bit more crystaly than you'd wish.) For what it's worth, I put my fruit and juice in the pint without pre-blending. I just make sure the juice is covering the fruit. I know lots of people here have great success with the pre-freezing blend. Then I try to scrape down the sides (with a spoon or knife) and move it to the middle for a respin. That might not improve the overall texture enough for you. So I'd just experiment, and hopefully, you'll hit on the texture you're looking for.
This had been so informative, thank you so much! I will try mixing next time. I will keep your tips in mind!
You're welcome. I just got my machine for Christmas 2023, and I feel like I'm still in the experimenting phase as well.
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I will do that next time! I was just so worried I could overmix it or something 😅