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https://github.com/jhermann/ice-creamery

A collection of my tested / approved Ninja Creami recipes.
https://github.com/jhermann/ice-creamery

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A collection of my tested / approved Ninja Creami recipes.

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README 

        
> **ice-creamery** • A collection of my tested / approved Ninja Creami recipes.



**Contents**

- [What's this?](#whats-this)

- [Structure of the recipe spreadsheet](#structure-of-the-recipe-spreadsheet)

  - [The rows in the sheet](#the-rows-in-the-sheet)

  - [Freezing Point Depression Factor explained](#freezing-point-depression-factor-explained)

- [How to convert a recipe to Markdown?](#how-to-convert-a-recipe-to-markdown)

- [How to get a live version of a recipe?](#how-to-get-a-live-version-of-a-recipe)

- [Tips \& Tricks](#tips--tricks)



## What's this?



The [recipes](https://github.com/jhermann/ice-creamery/tree/main/recipes)

folder contains a

[template spreadsheet](https://github.com/jhermann/ice-creamery/blob/main/recipes/Ice-Cream-Recipes.fods)

for LibreOffice, with a full ingredients list of brands

as available to me in Germany. You can re-use generic rows like

"Strawberries", and also add your own brands.



The [Open Food Facts](https://world.openfoodfacts.org/)

website and app makes this more efficient than dragging

half of your fridge's and cupboards' contents to your computer. 😉



The [scripts](https://github.com/jhermann/ice-creamery/tree/main/scripts)

folder has some utilities, right now a script to convert a recipe sheet

to its [Markdown rendering](https://github.com/jhermann/ice-creamery/blob/main/recipes/Cherry%20Ice%20Cream%20(Deluxe)/README.md).



## Structure of the recipe spreadsheet



Each sheet in a *Calc* document based on the

[Ice-Cream-Recipes.fods](https://github.com/jhermann/ice-creamery/blob/main/recipes/Ice-Cream-Recipes.fods)

document is a duplicate of the template sheet. The script that converts a recipe to Markdown

relies on the structure described here, so you cannot easily change that without

also adapting the script.



> spreadsheet-template



### The rows in the sheet



The first row contains the name of the recipe,

taken from the sheet name by default.



What follows is nutritional information for 100g, half a Deluxe tub,

and the total weight of a specific recipe. Note that only ingredients

measured in grams or milli-liters contribute to the total, drops, pinches

and so on are ignored. Anything measured in milli-liters is assumed

to have about the same density as water (i.e. 1g/cm³).



Where that is not really the case like with alcohol, you better

measure ingredients in grams on a scale, instead of volumetric measuring

that is so prevalent in the US. Some margin of error is acceptable here,

e.g. with alcohol-based vanilla extract that isn't used in large amounts anyway.



> ⚠️

> To adapt the template to a regular Creami,

> change `Deluxe` to `Regular` in row 1 of the sheet,

> and the 2nd row in the nutrients summary table.

> Also change the amount of 360g to 240g in that row,

> or another preferred serving size.



Below the macros, there is a formula for the total

*freezing point depression factor* (FPDF).

See the next section for details.



Then there are a few empty rows that can either contain text

(in the first column), that in Markdown is added below the

recipe title contributing to a recipe description or summary.



If the second column is also filled, the A and B columns are

interpreted as a key / value pair added to the final

*NUTRITIONAL & OTHER INFO* section of a recipe rendering.



Finally, you have the ingredients list with the name, amount & unit,

and further nutritional facts per 100g, one ingredient in each row.

The `#` column is a recipe step / ingredient type number:

0=prep, 1=wet, 2=dry, 3=top off, 4=mix-in.

The last column is a free-form comment field, added after the name

in the text version of the recipe.



### Freezing Point Depression Factor explained



The FPDF is a key indicator towards

the softness of the frozen base at serving temperature (typically -12°C).

It is given relative to the effect table sugar (sucrose) has on the freezing point,

and ranges from inulin with 0.1 to pure ethanol at 7.4.



To evaluate the expected softness of a base, the *total* FPDF is calculated

from the weight of ingredients, as the sum of `weight[g] * specific FPDF`

over all sugars / sweeteners (in 100g of ice cream mix), with lactose typically

included in the EU (PAC value). Apart from the lactose inclusion,

*Potere Anti Congelante* is just another name for FPDF.



Ice cream stored at -18°C with a total FPDF of 20..25 will be easily scoopable,

while bases with TFPDF<15 will be quite hard. Ice cream is considered soft enough

when about 65% of the contained water molecules are frozen at serving temperature.



## How to convert a recipe to Markdown?



To save a single recipe sheet as a CSV file and convert it to Markdown:



 1. Select *File > Save a Copy...* from the menu.

 1. Enter `Ice-Cream-Recipes.csv` as the file name, and choose `Text CSV` as the type, then press *Save*.

 1. Change export settings to match the ones shown below, then press *OK*.

 1. Call the [ice-cream-recipe.py](https://github.com/jhermann/ice-creamery/blob/main/scripts/ice-cream-recipe.py) script.

    It renders the Markdown file, and then opens your editor with it (`code` by default, unless the `GUI_EDITOR` envvar is set).



> ![save-as-csv settings](https://github.com/jhermann/ice-creamery/blob/main/assets/save-as-csv.png?raw=true)



## How to get a live version of a recipe?



Note that to get a version of

[recipes](https://github.com/jhermann/ice-creamery/tree/main/recipes)

that you can change and experiment with,

you can plug the ingredients list of a CSV file like

[Ice-Cream-Recipes.csv](https://github.com/jhermann/ice-creamery/blob/main/recipes/Cherry%20Ice%20Cream%20(Deluxe)/Ice-Cream-Recipes.csv)

into the template spreadsheet

[Ice-Cream-Recipes.fods](https://github.com/jhermann/ice-creamery/blob/main/recipes/Ice-Cream-Recipes.fods),

containing live formulas. Just load both files into *Calc*

and copy the ingredient rows in the CSV document to the FODS one.



This allows you to replace the nutritional information

with the values of the brands you can buy locally,

or experiment with alternatives and a different composition.



I did not test if Excel can read the FODS format properly,

but then the LibreOffice Suite is a free install that works

in parallel to a Microsoft Office installation.



## Tips & Tricks



 * It's recommended that, once a recipe is tested and approved,

 to sort the ingredients by the `#` column and then the `Amount`

 one (descending). This makes the recipe simple to use directly,

 without first converting it to Markdown.

 * Keep all your own recipes in a single ODS file,

 starting from the FODS template. Then duplicate

 the `Template` sheet, rename it to the recipe name, and fill in

 your amounts. After sorting like described right above, remove

 any rows with zero amounts.

 * Add journal entries to your sheet like this:



   > ![journal-entries](https://github.com/jhermann/ice-creamery/blob/main/assets/journal.png?raw=true)



   This is especially useful while experimenting and when

   you don't want to use `git` yet, where commit messages

   would take that place.