Matcha Coconut (Deluxe)¶

Process on SORBET and MIX-IN or RE-SPIN (choose depending on consistency you get after processing, and eventually want after 2nd spin).

Rating: 😋🥥🍵 (untested)

INGREDIENTS¶

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

Prep

• 100ml Water (hot)
• 6g Matcha green tea powder (organic) [Mandoi] • 1tbsp = 6g; 1tsp = 2g

Wet

• 250ml Skim Milk 1.5% [Weihenstephan]^↗
• 100ml Coconut milk 22% [REWE Bio]^↗
• 100g Cottage Cheese 4% [REWE Bio]
• 20g Glycerin (E422, VG) [hd-line]^↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy “Williams Birne” 40 vol%
• 7 drops Flavor drops Vanilla [IronMaxx] • with sucralose

Dry

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

Fill to MAX

• 84ml Water to MAX line

DIRECTIONS¶

1. Mix the matcha with 1tbsp cold water to get a paste.
2. Add hot water (75–80°C) and whisk until frothy.
3. Add "wet" ingredients and the tea to empty Creami tub.
4. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
5. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
6. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
7. Add remaining ingredients (to the MAX line) and stir with a spoon.
8. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
9. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 90.9 kcal; fat 4.2g; carbs 11.4g; sugar 2.5g; protein 3.5g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 360g; 327.2 kcal; fat 15.0g; carbs 41.0g; sugar 9.0g; protein 12.6g; salt 0.7g
• Nutritional values total: 720g; 654.3 kcal; fat 30.0g; carbs 81.9g; sugar 18.0g; protein 25.2g; salt 1.3g
• FPDF / PAC (target 20..30): 30.72
• Protein / Energy Ratio (ok=12%; hi=20%): 15.42% • Low-Sugar
• Milk Solids Non-Fat (MSNF, 7-11%): 38.9g • 5.4%
• 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.