GaMe On (Deluxe)¶

Galia melon sorbet.

🌿 Vegan & Dairy-free
Recipe is using only soy milk and protein.

Spin on “Sorbet”, scrape down, and re-mix.

Rating: 😋🍈 (untested)

INGREDIENTS¶

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

Wet

• 500g Galia melon (organic) • 1 melon = 1.3kg, 60–70% yield
• 75ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗
• 10ml Lemon juice

Dry

• 35g Xylitol (E967)^↗ • POD = 100%; GI = 7
• 15g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
• 20g Soy protein isolate (nature) [Powerstar]^↗ • 1kg bag, unsweetened, unflavored

Fill to MAX

• 40ml Soy milk 1.6% (sugar-free) [Berief]^↗
• ≈3 drops Flavor drops Peach / Maracuja (sucralose) [IronMaxx] • to taste

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; 59.6 kcal; fat 0.4g; carbs 13.0g; sugar 4.0g; protein 3.3g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 360g; 214.4 kcal; fat 1.3g; carbs 46.9g; sugar 14.4g; protein 12.0g; salt 0.6g
• Nutritional values total: 720g; 428.8 kcal; fat 2.6g; carbs 93.7g; sugar 28.7g; protein 24.0g; salt 1.2g
• FPDF / PAC^↗ (target 20..30): 30.20
• Protein / Energy Ratio (ok=12%; hi=20%): 22.35% • LOW-FAT • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 18.6g • 2.6%
• Net carbs: 45.1g • ∝ 5 servings@144g: 9g • ∝ 3 servings@240g: 15g
• 15g Ice Cream Stabilizer (ICSv2) is: 6.9g Erythritol (E968) • 6.9g Inulin • 0.69g Tylose powder (E466, Tylo, CMC) • 0.24g Guar gum (E412) • 0.24g Salt • 0.07g Xanthan gum (E415, XG).