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Lazy Apricot FroYo (Deluxe)

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“Lazily” using a container of pre-flavored yogurt, just adding a few things for freezing point depression and ice crystal inhibition.

Spun Ice Cream Spun Ice Cream

Spin on FroYo, scrape down, and re-mix.

INGREDIENTS

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

Wet

  • 500g Yogurt 8% Apricot [Lyttos / Aldi]
  • 50g Cottage Cheese 4% [REWE Bio]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5
  • 10g Brandy “Williams Birne” 40 vol%

Dry

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

Top Off

  • 105ml 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; 119.1 kcal; fat 5.8g; carbs 14.9g; sugar 8.2g; protein 2.7g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 428.8 kcal; fat 21.0g; carbs 53.6g; sugar 29.4g; protein 9.7g; salt 0.6g
  • Nutritional values total: 720g; 857.6 kcal; fat 42.0g; carbs 107.3g; sugar 58.7g; protein 19.4g; salt 1.1g
  • FPDF / PAC (target 20..30): 30.58
  • Protein / Energy Ratio (ok=12%; hi=20%): 9.03%
  • Milk Solids Non-Fat (MSNF, 7-11%): 90.6g • 12.6%
  • 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.