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FroSky (Deluxe)

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Tangy & fresh.

Spun Ice Cream

Rating: 😋😋😋😋

Processed on FroYo + re-spin, likely would have profited from another re-spin (minor ice crystals).

INGREDIENTS

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

Wet

  • 450ml Skyr [arla] • 82% water; 450g container
  • 50g Cream Cheese 23% [Exquisa]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
  • 10g Brandy “Williams Birne” 40 vol%
  • 150g Mango

Dry

  • 20g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 30g Xylitol • Sweetness = 100%; GI = 7

Fill to MAX

  • -5ml 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; 93.9 kcal; fat 1.8g; carbs 13.2g; sugar 5.5g; protein 7.1g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 338.2 kcal; fat 6.5g; carbs 47.4g; sugar 19.9g; protein 25.7g; salt 0.7g
  • Nutritional values total: 720g; 676.4 kcal; fat 12.9g; carbs 94.8g; sugar 39.7g; protein 51.4g; salt 1.3g
  • FPDF / PAC (target 20..30): 31.15
  • Protein / Energy Ratio (ok=12%; hi=20%): 30.38% • LOW-FAT • Hi-Protein
  • Milk Solids Non-Fat (MSNF, 7-11%): 84.9g • 11.8%
  • 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.