Apple Strudel (Deluxe)¶

Applesauce sherbet with cinnamon, almonds, raisins, and half a croissant to stand in for the strudel dough. 60g of mix-ins are included in the nutritional info.

Spin on “Sorbet”, followed by a scrape-down and a mix-in run for the almonds and raisins.

Served on a bed of vanilla sauce and with a wafer roll.

Rating: 😋🍎🍏🍇🥐

INGREDIENTS¶

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

Wet

• 350ml Apple Sauce (no added sugar) [Gut Bio/Aldi] • 1 jar = 355g
• 200ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗

Dry

• 25g SweEX (Erythritol + Xylitol 3:2)^↗ • POD ≈ 85%; GI < 7
• 10g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • unsweetened “ICSv2”
• 20g Whey + Casein protein (grass-fed) [Vilgain]^↗ • with stevia
• 1.5g Cinnamon (Ceylon) • 1tsp = 3g

Fill to MAX

• ❕ Stay BELOW the MAX line (leave room for mix-ins)
• ≈2 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
• ≈2 drops Flavor drops Caramel (sucralose) [IronMaxx] • to taste

Mix-ins

• 15g Almond slivers [naturix24] • add as a mix-in [88kcal, 0.6g sugar]
• 10g Raisins (chopped) • add as a mix-in [30kcal, 6.8g sugar]
• 35g Half a croissant, sliced • add as a mix-in [156kcal, 1.5g sugar]

Topping Options

• 75g Vanilla Sauce (Topping) • [42kcal, 0g sugar]
• 10g Wafer Rolls [REWE] • 1pc = 5g [52kcal, 3g sugar]

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.
8. Process with MIX-IN after adding mix-ins evenly. For that, add partial amounts into a hole going down to the bottom, and fold the ice cream over, building pockets of mix-ins.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 106.3 kcal; fat 3.6g; carbs 16.4g; sugar 6.6g; protein 4.4g; salt 0.1g
• Nutritional values per ½ Deluxe Tub: 340g; 361.3 kcal; fat 12.2g; carbs 55.9g; sugar 22.4g; protein 14.8g; salt 0.5g
• Nutritional values total: 692g; 734.8 kcal; fat 24.8g; carbs 113.6g; sugar 45.6g; protein 30.2g; salt 1.0g
• FPDF / PAC^↗ (target 20..30): 30.29
• Protein / Energy Ratio (ok=12%; hi=20%): 16.42%
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 26.1g • 4.1%
• Net carbs: 73.7g • ∝ 5 servings@138g: 14.7g • ∝ 3 servings@231g: 24.6g • energy ratio (low <20%): 40.1%
• 10g 'Salty Stability' is: 7.3g Inulin • 1.2g Glycerol Monostearate (GMS / E471) • 0.6g Tylose powder (E466, Tylo, CMC) • 0.4g Guar gum (E412) • 0.33g Salt • 0.13g Xanthan gum (E415, XG).