Beso de Ángel (Deluxe)¶

Beso de Ángel (angel’s kiss) is a traditional Mexican ice cream flavor, made with a cherry ice cream base and various mix-ins like nuts (almonds, walnuts, pecans), raisins, marshmallows, and sometimes other fruits or even chocolate.

The common theme is a sweet fruit base with a combination of sweet, chewy, and crunchy textures.

Process on Light Ice Cream, do a scrape-down, then the mix-in run with your chosen add-ins. The base is just 600g on purpose, to leave room for plenty of mix-ins. The mix-ins as listed below add 230kcal and 20.1g sugar.

INGREDIENTS¶

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

Prep

• 150g Cherries • pit the cherries, or defrost them

Wet

• 330ml Soy milk 1.6% (sugar-free) [Berief]^↗ • use any other preferred milk (~2% fat)
• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗ • alternative: 8g (additional) VG for a sober recipe

Dry

• 35g Coconut Milk Powder 54% [Green Essence]^↗ • alternative: 90ml coconut milk 22%, 55ml less soy milk
• 30g SweEX (Erythritol + Xylitol 3:2)^↗ • alternative: 40g allulose or dextrose
• 15g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • not-as-good substitute: 1.5g guar, 0.5g xanthan, and 0.5g salt
• 15g Whey + Casein protein (grass-fed) [Vilgain]^↗ • with stevia
• 2g Beet Root Powder (organic) [Mandoi] • optional, for color

Fill to MAX

• ≈7 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

Mix-ins

• 15g Sultanas (organic) [Biojoy] • chopped [45kcal, 10g sugar]
• 8g Almond slivers [naturix24] • chopped [47kcal, 0.3g sugar]
• 8g Pecan nuts (organic) [Biojoy] • crumbled; 10 halves = 15g [58kcal, 0.3g sugar]
• 10g White chocolate shavings [Ruf]^↗ • 35% fat [56kcal, 5.6g sugar]
• 40g Cherries • fresh or frozen [24kcal, 4g sugar]

DIRECTIONS¶

1. Put the cherries into an empty Creami tub, and let them defrost a bit when frozen.
2. Heat the ‘wet’ ingredients to about 60°C, and whisk in the dry ones that you mixed together beforehand.
3. Pour into the Creami tub and blend together with the fruit to a smooth consistency.
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 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 4.3g; carbs 16.3g; sugar 2.9g; protein 4.3g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 340g; 361.5 kcal; fat 14.6g; carbs 55.3g; sugar 9.9g; protein 14.6g; salt 0.5g
• Nutritional values total: 602g; 640.0 kcal; fat 25.9g; carbs 97.8g; sugar 17.5g; protein 25.8g; salt 0.9g
• FPDF / PAC^↗ (target 20..30): 30.46
• Protein / Energy Ratio (ok=12%; hi=20%): 16.10% • Low-Sugar
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 43.0g • 7.1%
• Net carbs: 49.3g • ∝ 5 servings@120g: 9.9g • ∝ 3 servings@201g: 16.4g • energy ratio (low <20%): 30.8%
• 15g 'Salty Stability' is: 11.0g Inulin • 1.8g Glycerol Monostearate (GMS / E471) • 0.9g Tylose powder (E466, Tylo, CMC) • 0.6g Guar gum (E412) • 0.5g Salt • 0.2g Xanthan gum (E415, XG).