Butterscotch (Deluxe)¶

🧈🧈 Butterscotch sauce in a vanilla gelato base infused with more butter.

You can use the prepared butterscotch as a swirl, mix-in, or topping with other (vanilla) bases. That, and heating it to 150°C, is the reason that some of the ingredients are duplicated.

Spin on “Sorbet”, scrape down, and re-mix.

Rating: 😋🧈🍬 (untested)

Inspired by u/markhalliday8

INGREDIENTS¶

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

Prep

• 50g Trehalose [SaporePuro]^↗ • POD = 45%; GI = 38
• 40g Butter (unsalted)
• 20ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 10g Xylitol (E967)^↗ • POD = 100%; GI = 7
• 6.70g Molasses [Grafschafter Goldsaft] • Sweetness = 66%
• 0.30g Salt • 8 quick shakes (with my shaker)

Wet

• 350ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 50g Butter (unsalted)
• 10g Glycerin (E422, VG) [hd-line]^↗ • POD = 60%; GI = 5; Density = 1.26 g/ml

Dry

• 25g Erythritol (E968)^↗ • POD = 75%
• 25g Skim milk powder 1:10 (SMP) [Vita2You]^↗
• 15g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • unsweetened “ICSv2”
• 4g Vanilla Bean Powder [InterVanilla]

Fill to MAX

• 74ml Soy milk 1.6% (sugar-free) [Berief]^↗
• ≈1 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

Topping Options

• 15g Candied pecans or walnuts

DIRECTIONS¶

1. Brown the butter, whisk in the sugars, milk, molasses, and salt.
2. For a firm texture, heat to around 150°C (300°F).
3. Add and melt the other ‘wet’ ingredients on low heat.
4. Mix the ‘dry’ ingredients in a bowl and whisk them into the hot liquid.
5. Let it cool down a bit and transfer into an empty Creami tub.
6. Add remaining ingredients (to the MAX line) and stir with a spoon.
7. Before freezing, let the base rest and fully cool down in the fridge. Stir a last time.
8. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
9. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 176.5 kcal; fat 12.0g; carbs 18.4g; sugar 9.4g; protein 3.4g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 340g; 600.0 kcal; fat 40.9g; carbs 62.6g; sugar 31.8g; protein 11.4g; salt 0.7g
• Nutritional values total: 680g; 1200.0 kcal; fat 81.7g; carbs 125.2g; sugar 63.7g; protein 22.8g; salt 1.5g
• FPDF / PAC^↗ (target 20..30): 30.49
• Protein / Energy Ratio (ok=12%; hi=20%): 7.60%
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 41.3g • 6.1%
• Net carbs: 74.1g • ∝ 5 servings@136g: 14.8g • ∝ 3 servings@227g: 24.7g • energy ratio (low <20%): 24.7%
• 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).