Almond Buttermilk (Deluxe)¶

Processed on Lite Ice Cream, with scrape-down and a respin.

After 2 hours of freezing for firmer consistency — still on the soft side, but this will firm up further overnight.

Rating: 😋😋😋😋😋

Final version from Sat 2025-06-07 (after lite ice cream & mix-in, and scooped).

Served with a topping of black sesame in a creamy pomegranate sauce.

INGREDIENTS¶

ℹ️ Brand names are in square brackets [...].

Wet

• 350ml Buttermilk 1% [REWE]
• 200ml Skim Milk 1.5% [Weihenstephan]^↗
• 40g Almond butter (creamy) [Seba Garden]^↗
• 15g Glycerin (E422, VG) [hd-line]^↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy “Williams Birne” 40 vol%^↗
• 10 drops Flavor drops Cookies&Cream [Nick’s] • with stevia

Dry

• 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
• 30g Xylitol^↗ • POD = 100%; GI = 7
• 15g Skim milk powder 1:10 (SMP) [Vita2You]^↗

Fill to MAX

• 30ml Water to MAX line

DIRECTIONS¶

1. Add "wet" ingredients to empty Creami tub.
2. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
3. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
4. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
5. Add remaining ingredients (to the MAX line) and stir with a spoon.
6. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
7. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 97.4 kcal; fat 3.6g; carbs 13.4g; sugar 4.8g; protein 4.6g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 360g; 350.5 kcal; fat 13.0g; carbs 48.3g; sugar 17.2g; protein 16.5g; salt 0.7g
• Nutritional values total: 720g; 701.0 kcal; fat 25.9g; carbs 96.7g; sugar 34.4g; protein 33.0g; salt 1.4g
• FPDF / PAC^↗ (target 20..30): 32.27
• Protein / Energy Ratio (ok=12%; hi=20%): 18.82% • Low-Sugar
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 62.2g • 8.6%
• 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.