Buttermilk Stracciatella (Deluxe)¶

Pure buttermilk. Dark chocolate. Just ice cream.

This recipe combines tangy buttermilk with crisp shards of dark chocolate. Still it is low-sugar and smooth.

Macros include the dark chocolate shavings. Process on Sorbet, with scrape-down and a mix-in run to integrate the chocolate.

Rating: 😋🥛🥛🍫🍫

INGREDIENTS¶

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

Wet

• 500ml Buttermilk 1% [REWE]
• 50g Cottage Cheese 4% [REWE Bio]^↗
• 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 SweEX (Erythritol + Xylitol 3:2)^↗ • POD ≈ 85%; GI < 7
• 20g Whey + Casein protein (grass-fed) [Vilgain]^↗ • with stevia
• 15g Skim milk powder 1:10 (SMP) [Vita2You]^↗
• 10g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • not-as-good substitute: 1g guar, 0.3g xanthan, and 0.3g salt

Fill to MAX

• ≈6 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

Mix-ins

• 30g 1️⃣ Dark chocolate shavings [Ruf]^↗ • [152kcal, 14.3g sugar]
• 50g 2️⃣ Dark chocolate 85% [Moser-Roth/Aldi]^↗ • Portion = 25g
• 8ml 2️⃣ Avocado oil (extra virgin) [Hunter & Gather] • or extra virgin olive oil

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. As a mix-in, microwave the dark chocolate with the oil for 15 seconds at 600W, stir with a chopstick or a fork, heat for another 15 secs, stir again.
9. Pour over the already processed and flattened ice cream, quickly close the lid, and start a mix-in cycle as fast as possible.
10. OR Add ready-to-use dark chocolate shavings, and run the mix-in cycle.
11. Firm up in the freezer for at least an hour.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 95.8 kcal; fat 2.1g; carbs 15.2g; sugar 6.4g; protein 6.9g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 340g; 325.6 kcal; fat 7.1g; carbs 51.6g; sugar 21.9g; protein 23.4g; salt 0.8g
• Nutritional values total: 685g; 655.9 kcal; fat 14.2g; carbs 104.0g; sugar 44.0g; protein 47.1g; salt 1.7g
• FPDF / PAC^↗ (target 20..30): 31.31
• Protein / Energy Ratio (ok=12%; hi=20%): 28.69% • LOW-FAT • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 82.7g • 12.1%
• Net carbs: 54.2g • ∝ 5 servings@137g: 10.8g • ∝ 3 servings@228g: 18.1g • energy ratio (low <20%): 33%
• 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).