Mix-ins are a key part of adding flavor and texture to Creami recipes. But the current mix-in engineering results in complete pulverization/shredding of mix-in additions, providing less than optimal results. Even workarounds like pre-freezing ingredients or starting with larger chunks fail to rectify this problem.I don't like manually stirring them in either, as it accelerates the melting.
From my perspective it seems to come down to speed and time. If the blade spun much slower and for a shorter duration while still being able to complete its full travel path, results would be better and mix-ins would see less pulverization/shredding. The ice cream is certainly soft enough at the mix-in phase to negate the need for a high-power approach. Surely Ninja cannot think the current approach is working satisfactorily.
Has anyone seen any feedback or announcements directly from Ninja on this issue?