Mango Kefir (Deluxe)¶

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

The base went from almost -18°C to -7°C after the respin.

Served after 1h refreezing with pomegranate syrup.

Rating: 😋😋😋 (flavor is good, but needs to be creamier)

INGREDIENTS¶

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

Wet

• 400g Kefir mild 1.5% [Milsani / Aldi] • 500g container • Alternative: Buttermilk
• 50g Cream Cheese 23% [Exquisa]^↗
• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy “Williams Birne” 40 vol%^↗
• 7 drops Flavor drops Peach / Maracuja (sucralose) [IronMaxx] • to taste
• 125g Mango

Dry

• 25g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
• 25g Xylitol^↗ • Sweetness = 100%; GI = 7
• 25g Soy protein isolate (nature) [Powerstar]^↗ • 1kg bag, unsweetened, unflavored
• 2g Glycerol Monostearate (E471) [Bulk]^↗

Fill to MAX

• 43ml 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; 91.7 kcal; fat 2.5g; carbs 12.2g; sugar 4.9g; protein 5.4g; salt 0.3g
• Nutritional values per ½ Deluxe Tub: 360g; 330.1 kcal; fat 9.1g; carbs 44.0g; sugar 17.5g; protein 19.4g; salt 0.9g
• Nutritional values total: 720g; 660.1 kcal; fat 18.1g; carbs 87.9g; sugar 35.1g; protein 38.8g; salt 1.9g
• FPDF / PAC^↗ (target 20..30): 30.33
• Protein / Energy Ratio (ok=12%; hi=20%): 23.50% • LOW-FAT • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 58.1g • 8.1%
• 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.