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Espresso Martini (Deluxe)

Mix the hot coffee with the cocoa powder to bloom it, then let it cool down.

Spun Ice Cream

Spun with Sorbet mode, scrape-down, and a final mix-in run.

Rating: 😋😋😋😋❄️

INGREDIENTS

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

Prep

  • 150ml Mocca, Espresso, Strong Coffee (cooled)
  • 30g Cocoa Powder 21% [Bensdorp Premium]

Wet

  • 250ml Skim Milk 1.5% [Weihenstephan]
  • 40g Vodka 40 vol% (measured by weigth)
  • 7drops Flavor drops Vanilla [IronMaxx]
  • 5ml Vanilla Extract (w/ alcohol) [Native Vanilla]

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 20g Skim Milkpowder 1:10 [Vita2You]
  • 20g Whey protein Vanilla [MaxiNutrition]
  • 10g Xylitol • Sweetness = 100%; GI = 7

Top Off

  • 75ml Cream 32% [REWE Beste Wahl]
  • 90ml Water to MAX line

DIRECTIONS

  1. Prepare the ingredients, e.g. bloom the cocoa.
  2. Add "wet" ingredients to empty Creami tub.
  3. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
  4. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
  5. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
  6. Add remaining ingredients (to the MAX line) and stir with a spoon.
  7. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
  8. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO

  • Nutritional values per 100g/ml: 100g; 110.2 kcal; fat 4.9g; carbs 7.6g; sugar 3.8g; protein 5.5g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 396.8 kcal; fat 17.7g; carbs 27.5g; sugar 13.6g; protein 19.6g; salt 0.6g
  • Nutritional values total: 720g; 793.5 kcal; fat 35.4g; carbs 55.1g; sugar 27.1g; protein 39.3g; salt 1.2g
  • FPDF / PAC (target 20..30): 31.13
  • Protein / Energy Ratio (ok=12%; hi=20%): 19.79% • Low-Sugar
  • Milk Solids Non-Fat (MSNF, 7-11%): 64.3g • 8.9%
  • 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.