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Cherry Ice Cream (Deluxe)

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Spun Ice Cream

INGREDIENTS

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

Wet

  • 300ml Skim Milk 1.5% [Weihenstephan]
  • 125g Cherries
  • 100g Cottage Cheese 4% [REWE Bio]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
  • 5ml Vanilla Extract (w/ alcohol) [Native Vanilla]

Dry

  • 30g Xylitol • Sweetness = 100%; GI = 7
  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj

Fill to MAX

  • 115ml 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; 67.6 kcal; fat 1.2g; carbs 13.1g; sugar 4.0g; protein 3.4g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 243.4 kcal; fat 4.3g; carbs 47.0g; sugar 14.4g; protein 12.2g; salt 0.8g
  • Nutritional values total: 720g; 486.8 kcal; fat 8.6g; carbs 94.0g; sugar 28.8g; protein 24.4g; salt 1.5g
  • FPDF / PAC (target 20..30): 29.02
  • Protein / Energy Ratio (ok=12%; hi=20%): 20.01% • LOW-FAT • Low-Sugar • Hi-Protein
  • 30g Ice Cream Stabilizer (ICSv2) is: 12.5g erythritol, 1.5g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 0.5g salt.