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The original was posted on /r/askculinary by /u/leafssuck69 on 2023-09-18 05:08:03.

In short, the Ninja Creami is an icecream maker, but it works uniquely. The idea is to put your mixture into a tub, and then freeze it for 24 hours until it’s rock solid. After that, you take it out of the freezer, put it in the machine, and a high speed blade creamifies the mixture by adding air and breaking down ice crystals.

I made a copycat recipe of my favorite childhood icecream: Daiquiri Ice from Baskin Robbins. The flavor here (lime sorbet with a splash of rum) is definitely nostalgic but the texture just isn’t right. The mixture I make is somewhat icy and has crystals, but at Baskin Robbins (unfortunately the one by me shut down) it’s very smooth and almost creamy.

Here is the current recipe I tried:

1.5 cups hot water

0.5 tsp cornstarch (in a slurry)

0.5 cups sugar

Juice of 1 lime

0.5 tsp rum extract

0.5 tsp tequila

1 tsp citric acid powder

1 drop blue food coloring

On the Baskin Robbins website, here are the ingredients listed:

Water, Sugar, Corn Syrup Lime Puree Base [Water, Sugar, Lime Juice Concentrate, Natural Flavor], Natural and Artificial Flavors, Citric Acid, Stabilizer Blend [Locust Bean Gum, Modified Cellulose, Guar Gum], Spirulina Extract and Beta Carotene (Colors)

I want to make my mix more smooth and eliminate most/all crystals like they have at the parlor, and I’m willing to buy any ingredients needed. How much of each should I use if I buy those stabilizers? The fill line on the tub is 16 oz total.