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Coffee&Cream (Deluxe)

Spun on Sorbet, followed by a scrape-down and a re-spin. Went to the freezer again for an hour to firm up.

Spun Ice Cream

The coffee flavor is there but not dominant, the consistency is soft and from experience will get a bit firmer after several hours in the freezer.

Rating: 😋😋😋😋☕

INGREDIENTS

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

Wet

  • 325ml Extra strong coffee
  • 100ml Skim Milk 1.5% [Weihenstephan]
  • 50g Cream Cheese 23% [Exquisa]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5
  • 10g Brandy 40 vol%
  • 7 drops Flavor drops Caramel [IronMaxx] • with sucralose

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 25g Skim Milkpowder 1:10 [Vita2You]
  • 25g Xylitol • Sweetness = 100%; GI = 7
  • 25g Whey protein Vanilla [MaxiNutrition]

Fill to MAX

  • 50ml Cream 32% [REWE Beste Wahl]
  • 65ml 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; 95.7 kcal; fat 4.2g; carbs 10.9g; sugar 3.2g; protein 5.0g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 344.3 kcal; fat 15.2g; carbs 39.2g; sugar 11.5g; protein 17.9g; salt 0.7g
  • Nutritional values total: 720g; 688.7 kcal; fat 30.4g; carbs 78.4g; sugar 23.1g; protein 35.8g; salt 1.4g
  • FPDF / PAC (target 20..30): 29.18
  • Protein / Energy Ratio (ok=12%; hi=20%): 20.78% • Low-Sugar • Hi-Protein
  • Milk Solids Non-Fat (MSNF, 7-11%): 63.0g • 8.7%
  • 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.