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FroYo Apricot (Deluxe)

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Fruity, a little tangy, perfect consistency after 1st FROYO spin.

Spun Ice Cream

INGREDIENTS

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

Wet

  • 480g Apricots [Del Monte]
  • 150g Greek Yogurt 9% [Lyttos]

Dry

  • 25g Full Fat Milkpowder [Mr. Brown]
  • 15g ICS [Erythritol / CMC / Tara / XG]
  • 15g Xylitol • Sweetness = 100%; GI = 7

Fill to MAX

  • 50ml Cream [REWE Beste Wahl]

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; 105.1 kcal; fat 4.9g; carbs 15.3g; sugar 10.0g; protein 1.9g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 378.4 kcal; fat 17.8g; carbs 55.0g; sugar 36.1g; protein 7.0g; salt 0.6g
  • Nutritional values total: 735g; 772.7 kcal; fat 36.3g; carbs 112.3g; sugar 73.7g; protein 14.2g; salt 1.3g
  • FPDF / PAC (target 20..30): 22.13
  • 15g Ice Cream Stabilizer (ICS) is: 12.5g erythritol, 1.5g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 0.5g salt.