Blueberry Buttermilk (Deluxe)¶

The buttermilk gives this a tangy and fresh profile, refreeze after processing for best texture and consistency.

Process on Frozen Yogurt, hold it shortly under running water after that.Then a scrape-down and a respin.

Rating: 😋😋😋😋😋

The variant made with strawberries, processed the same but with only a final Mix-In, since it was a bit softer.

Rating: 😋😋😋😋😋

INGREDIENTS¶

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

Wet

• 425ml Buttermilk 1% [REWE]
• 150g Blueberries (frozen)
• 25g Cream Cheese 23% [Exquisa]^↗
• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗
• 5 drops Flavor drops Vanilla [IronMaxx] • with sucralose

Dry

• 30g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
• 30g Xylitol (E967)^↗ • POD = 100%; GI = 7
• 15g Whey protein Vanilla [MaxiNutrition]^↗

Fill to MAX

• 20ml 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; 73.7 kcal; fat 1.3g; carbs 14.7g; sugar 4.6g; protein 4.0g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 360g; 265.3 kcal; fat 4.6g; carbs 52.9g; sugar 16.5g; protein 14.3g; salt 0.7g
• Nutritional values total: 720g; 530.6 kcal; fat 9.2g; carbs 105.8g; sugar 33.0g; protein 28.6g; salt 1.4g
• FPDF / PAC^↗ (target 20..30): 32.07
• Protein / Energy Ratio (ok=12%; hi=20%): 21.55% • LOW-FAT • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 51.9g • 7.2%
• Net carbs: 41.1g • ∝ 5 servings@144g: 8.2g • ∝ 3 servings@240g: 13.7g
• 30g Ice Cream Stabilizer (ICSv2) is: 13.8g Erythritol (E968) • 13.8g Inulin • 1.4g Tylose powder (E466, Tylo, CMC) • 0.48g Guar gum (E412) • 0.48g Salt • 0.14g Xanthan gum (E415, XG).