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Mango Kefir (Deluxe)

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Process on Fozen Yogurt, hold it shortly under running water after that. Then a scrape-down and a respin.

Spun Ice Cream

Rating: 😋 (untested)

INGREDIENTS

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

Wet

  • 400g Kefir mild [Milsani / Aldi] • 500g container
  • 100g Cottage Cheese 4% [REWE Bio]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
  • 10g Brandy “Williams Birne” 40 vol%
  • 5 drops Flavor drops Peach / Maracuja [IronMaxx] • with sucralose
  • 125g Mango

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 20g Xylitol • Sweetness = 100%; GI = 7

Fill to MAX

  • 20ml 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; 72.8 kcal; fat 1.5g; carbs 11.8g; sugar 4.8g; protein 3.7g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 262.1 kcal; fat 5.3g; carbs 42.5g; sugar 17.4g; protein 13.1g; salt 0.8g
  • Nutritional values total: 720g; 524.3 kcal; fat 10.6g; carbs 84.9g; sugar 34.8g; protein 26.3g; salt 1.7g
  • FPDF / PAC (target 20..30): 29.48
  • Protein / Energy Ratio (ok=12%; hi=20%): 20.05% • LOW-FAT • Low-Sugar • Hi-Protein
  • Milk Solids Non-Fat (MSNF, 7-11%): 46.0g • 6.4%
  • 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.