Mandarin Sherbet (Deluxe)¶
Mostly mandarin slices and juice, which means a relatively high sugar content, but still reasonably lo-cal because it has only 2% fat.
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¶
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- 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 drops