Lazy Skyr (Deluxe)¶

“Lazily” using a container of pre-flavored skyr (flavors: vanilla / blueberry / cherry / strawberry), just adding a few things for freezing point depression and ice crystal inhibition.

Spin on FroYo, scrape down, and respin or mix-in.

For the vanilla flavor, frozen and chopped mint chocolater thins are a nice mix-in.

Rating: 😋🥛🥛🥛🍫 (the vanilla could be more prominent, the mint thins are great)

Strawberry flavor, with 100g frozen strawberries added (on top of ~360g skyr), and 1.5g beet root plus 3 flavor drops "Strawberry". Spun on FroYo, then Ice Cream.

INGREDIENTS¶

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

Wet

• 450ml Skyr “Vanilla” [Milsani / Aldi] • 500g container; vanilla / blueberry/ cherry / strawberry flavors
• 150ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 15g Glycerin (E422, VG) [hd-line]^↗ • alternative: 53g lactose
• 15g Brandy or Vodka 40 vol%^↗ • alternative: 12g (additional) VG for a sober recipe
• 5ml Lemon juice
• 5ml ❔Vanilla Extract (w/ alcohol) [Native Vanilla] • 1 tsp, very recommended for the vanilla flavor

Dry

• 10g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • unsweetened “ICSv2”
• 10g Whey + Casein protein (grass-fed) [Vilgain]^↗ • with stevia
• 23g SweEX (Erythritol + Xylitol 3:2)^↗ • alternative: 31g allulose or dextrose
• 10g ❔Strawberry powder [Supergarden] • optional, recommended for “Strawberry” flavor

Mix-ins

• 30g Mint chocolate thins [After Eight] • 1pc ≈ 7.5g; freeze for more integrity, and chop them when frozen [128kcal, 20g sugar]

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. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
6. Process with RE-SPIN mode when not creamy enough after the first spin.
7. Process with MIX-IN after adding mix-ins evenly. For that, add partial amounts into a hole going down to the bottom, and fold the ice cream over, building pockets of mix-ins.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 86.3 kcal; fat 0.6g; carbs 13.5g; sugar 5.9g; protein 7.7g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 340g; 293.4 kcal; fat 2.1g; carbs 45.9g; sugar 20.0g; protein 26.1g; salt 0.6g
• Nutritional values total: 678g; 585.1 kcal; fat 4.1g; carbs 91.5g; sugar 39.9g; protein 52.1g; salt 1.1g
• FPDF / PAC^↗ (target 20..30): 30.27
• Protein / Energy Ratio (ok=12%; hi=20%): 35.65% • LOW-FAT • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 95.1g • 14.0%
• Net carbs: 53.7g • ∝ 5 servings@136g: 10.7g • ∝ 3 servings@226g: 17.9g • energy ratio (low <20%): 36.7%
• 10g 'Salty Stability' is: 7.3g Inulin • 1.2g Glycerol Monostearate (GMS / E471) • 0.6g Tylose powder (E466, Tylo, CMC) • 0.4g Guar gum (E412) • 0.33g Salt • 0.13g Xanthan gum (E415, XG).