Dark Temptation (Deluxe)¶

Rum-raisin pecan chocolate ice cream, using both cocoa powder and dark chocolate, and a coffee note.

Spun on “FroYo”, the result was soft, ice-free and creamy. Folded in the mix-ins manually with a chopstick, and returned the tub to the freezer for firming up.

Rating: 😋🍫🍫🍫🤯 (cocoa explosion)

Left: Topped with coconut sauce.
Middle: Crowned with a molasses drizzle and mini chocolate cookies.
Right: Served with a coconut sauce for contrast, and melon balls because I had them and they make everything healthy. 😇

INGREDIENTS¶

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

Prep

• 200ml Water (boiling)
• 50g Cocoa Powder Organic 11% [Sevenhills]^↗
• 50g Dark chocolate 85% [Moser-Roth/Aldi] • Portion = 25g
• 5g Instant Coffee [Mount Hagen] • 1.5g per 125ml
• 30g Whey + Casein protein (grass-fed) [Vilgain]^↗ • with stevia

Wet

• 200ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 15g Glycerin (E422, VG) [hd-line]^↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
• 30g Jamaica Rum 43 vol%^↗ • from soaking the raisins
• 10ml Soy sauce • ½ tbsp

Dry

• 15g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • unsweetened “ICSv2”
• 45g SweEX (Erythritol + Xylitol 3:2)^↗ • POD ≈ 90%; GI < 7

Fill to MAX

• 70ml Soy milk 1.6% (sugar-free) [Berief]^↗
• ≈10 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

Mix-ins

• 15g Pecan nuts (organic) [Biojoy] • coarsely chopped [108kcal, 1g sugar]
• 15g Sultanas (organic) [Biojoy] • soaked overnight [45kcal, 10g sugar]
• 15g Jamaica Rum 43 vol%^↗ • soaked up by the nuts & raisins

DIRECTIONS¶

1. Soak chopped pecan nuts and raisins overnight in 45g rum, in a closed container, fully covered.
2. In a bowl, mix the cocoa powder with the coffee and protein powder.
3. Pour the boiling water over the cocoa to bloom it, and whisk to combine to a smooth paste.
4. Break the chocolate into pieces and melt them into the hot paste, then let it cool down a bit.
5. Add "wet" ingredients and the chocolate paste to empty Creami tub (use a silicone spatula).
6. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
7. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
8. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
9. Add remaining ingredients (to the MAX line) and stir with a spoon.
10. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
11. Process with RE-SPIN mode when not creamy enough after the first spin.
12. Process with MIX-IN after adding mix-ins evenly. For that, add partial amounts into a hole going down to the bottom, and fold the ice cream over, building pockets of mix-ins.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 147.3 kcal; fat 6.2g; carbs 14.7g; sugar 2.8g; protein 7.1g; salt 0.4g
• Nutritional values per ½ Deluxe Tub: 360g; 530.1 kcal; fat 22.4g; carbs 52.8g; sugar 10.0g; protein 25.5g; salt 1.3g
• Nutritional values total: 765g; 1126.5 kcal; fat 47.6g; carbs 112.2g; sugar 21.3g; protein 54.1g; salt 2.7g
• FPDF / PAC^↗ (target 20..30): 26.81
• Protein / Energy Ratio (ok=12%; hi=20%): 19.22% • Low-Sugar
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 37.9g • 5.0%
• Net carbs: 48.7g • ∝ 5 servings@153g: 9.7g • ∝ 3 servings@255g: 16.2g • energy ratio (low <20%): 17.3%
• 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).