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Blueberry Buttermilk (Deluxe)

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Process on Fozen Yogurt, with scrape-down and a respin.

Spun Ice Cream

Rating: 😋

INGREDIENTS

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

Wet

  • 450ml Buttermilk 1% [REWE]
  • 150g Blueberries (frozen)
  • 25g Cream Cheese 23% [Exquisa]
  • 10g Glycerin (E422, VG) [hd-line] • POD = 60%; GI = 5; Density = 1.26 g/ml
  • 10g Brandy “Williams Birne” 40 vol%
  • 5 drops Flavor drops Vanilla [IronMaxx] • with sucralose

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 30g Xylitol • POD = 100%; GI = 7
  • 15g Whey protein Vanilla [MaxiNutrition]

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. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
  6. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO

  • Nutritional values per 100g/ml: 100g; 72.1 kcal; fat 1.3g; carbs 12.5g; sugar 4.7g; protein 4.1g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 259.7 kcal; fat 4.7g; carbs 44.8g; sugar 17.0g; protein 14.7g; salt 0.7g
  • Nutritional values total: 720g; 519.4 kcal; fat 9.3g; carbs 89.6g; sugar 34.0g; protein 29.5g; salt 1.4g
  • FPDF / PAC (target 20..30): 29.67
  • Protein / Energy Ratio (ok=12%; hi=20%): 22.68% • LOW-FAT • Low-Sugar • Hi-Protein
  • Milk Solids Non-Fat (MSNF, 7-11%): 54.0g • 7.5%
  • 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.