Creamia (Deluxe)¶
Cremia is a premium Japanese soft-serve ice cream known for its rich, creamy texture and luxurious taste. It's made with 25% fresh Hokkaido cream and 12.5% milk fat, giving it a higher butterfat content than typical soft-serve. Cremia is typically served in a distinctive, buttery langue de chat (cat's tongue) cookie cone.
The original UK YouTube recipe uses double cream (48% fat, 160:380), leading to 16.3% fat in total. It can be replacedd by Crème double or Mascarpone with 42% (190:355), or with whipping cream 32% (250:300).
I also added some stabilizer so it does not melt so fast, and replaced the sugar.
Spin on “Light Ice Cream”, scrape down, and re-mix if needed.
Rating: 😋🥛 (untested)
Adapted from Milkiest Milk Ice Cream Recipe.
ℹ️ Read About 'Simple' Recipes regarding 'exotic' ingredients and their alternatives.
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Wet
- 300ml Milk 3.5% [Weihenstephan]
Dry
- 75g Full Fat Milkpowder [Mr. Brown]
- 35g Trehalose [SaporePuro]↗ • alternative: dextrose • POD = 45%; GI = 38
- 30g Xylitol (E967)↗ • alternative: sugar • POD = 100%; GI = 7
- 5g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]↗ • alternative: 0.75g guar + .25g xanthan
Fill to MAX
- 250ml Cream 32% [REWE Beste Wahl]
DIRECTIONS¶
- Weight and combine ‘dry’ ingredients in a bowl.
- Pour the milk into a small saucepan.
- Whisk in the ‘dry’ ingredients.
- Heat up the milk on medium heat to about 60°C, and add the cream.
- Let it cool down a bit in a water bath, add to an empty Creami tub.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 221.6 kcal; fat 15.9g; carbs 16.4g; sugar 11.5g; protein 5.1g; salt 0.2g
- Nutritional values per ½ Deluxe Tub: 340g; 753.4 kcal; fat 53.9g; carbs 55.7g; sugar 39.0g; protein 17.4g; salt 0.8g
- Nutritional values total: 695g; 1540.0 kcal; fat 110.2g; carbs 113.9g; sugar 79.8g; protein 35.5g; salt 1.6g
- FPDF / PAC↗ (target 20..30): 22.89
- Protein / Energy Ratio (ok=12%; hi=20%): 9.22%
- Milk Solids Non-Fat (MSNF↗, 7-11%): 94.5g • 13.6%
- Net carbs: 80.2g • ∝ 5 servings@139g: 16g • ∝ 3 servings@232g: 26.7g • energy ratio (low <20%): 20.8%
- 5g 'Salty Stability' is: 3.7g Inulin • 0.6g Glycerol Monostearate (GMS / E471) • 0.3g Tylose powder (E466, Tylo, CMC) • 0.2g Guar gum (E412) • 0.17g Salt • 0.07g Xanthan gum (E415, XG).