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Mango Kulfi (Deluxe)

Processed on Sorbet, scrape-down and a mix-in run resulted in a soft consistency, on the firmer side.

Spun Ice Cream

The flavor is certainly different, and personally I don't like it that much. Probably due to the doubled amount of mango compared to other recipes I did with mango before.

Rating: 😋😋😋

INGREDIENTS

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

Wet

  • 300g Mango
  • 100g Cottage Cheese 4% [REWE Bio]
  • 100ml Coconut milk 22% [REWE Bio]
  • 30ml Lemon juice
  • 15g Brandy 40 vol%
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5
  • 7 drops Flavor drops Peach / Maracuja [IronMaxx] • with sucralose

Dry

  • 20g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 20g Xylitol • Sweetness = 100%; GI = 7
  • 3g Glycerol Monostearate (E471) [Bulk]
  • 1 pinch Cardamom

Fill to MAX

  • 75ml Cream 32% [REWE Beste Wahl]
  • 42ml 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; 128.2 kcal; fat 7.2g; carbs 12.9g; sugar 6.6g; protein 2.6g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 461.6 kcal; fat 25.8g; carbs 46.6g; sugar 23.8g; protein 9.2g; salt 0.6g
  • Nutritional values total: 720g; 923.3 kcal; fat 51.5g; carbs 93.2g; sugar 47.6g; protein 18.5g; salt 1.2g
  • FPDF / PAC (target 20..30): 31.13
  • Protein / Energy Ratio (ok=12%; hi=20%): 8.01%
  • Milk Solids Non-Fat (MSNF, 7-11%): 20.7g • 2.9%
  • 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.