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Mandarin Sherbet (Deluxe)

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Mostly mandarin slices and juice, which means a relatively high sugar content, but still reasonably lo-cal because it has only 2% fat.

Spun Ice Cream

Small ice crystals (but then it is a sorbet / sherbet), and still immediately scoopable after 1 day in the freezer.

Rating: 😋😋😋😋❄️

INGREDIENTS

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

Wet

  • 300g Mandarins in juice [REWE]
  • 200ml Skim Milk 1.5% [Weihenstephan]
  • 50g Cream Cheese [Exquisa]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5
  • 10g Brandy “Williams Birne” 40 vol%
  • 5 drops Flavor drops Peach / Maracuja [IronMaxx]

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 25g Skim Milkpowder 1:10 [Vita2You]
  • 15g Xylitol • Sweetness = 100%; GI = 7

Fill to MAX

  • 75ml 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; 83.7 kcal; fat 2.0g; carbs 14.3g; sugar 7.2g; protein 2.8g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 301.2 kcal; fat 7.2g; carbs 51.6g; sugar 26.0g; protein 10.2g; salt 0.7g
  • Nutritional values total: 720g; 602.4 kcal; fat 14.5g; carbs 103.2g; sugar 52.0g; protein 20.3g; salt 1.4g
  • FPDF / PAC (target 20..30): 30.11
  • Protein / Energy Ratio (ok=12%; hi=20%): 13.50% • LOW-FAT
  • Milk Solids Non-Fat (MSNF, 7-11%): 46.6g • 6.5%
  • 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.
  • Oct 14, 2024: Dense, intensive, some small ice crystals
  • Oct 19, 2024: Changed recipe
  • Nov 11, 2024: Switched to ICSv2, added SMP
  • Dec 13, 2024: Half the fruit, added milk + flavor doprs