Orange & Peach (Deluxe)¶

Processed on Light Ice Cream to an airy soft serve.

The orange is clearly noticeable, but not overpowering.

Very freezer stable, comes out soft after days. Rating: 😋😋😋🍊🍑

INGREDIENTS¶

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

Wet

• ½ peel Zest from an organic orange • Zest the orange before juicing!
• 410g Peaches in Grape Juice [Libby’s] • Can = 410g
• 80ml Freshly pressed orange juice • 1 medium sized orange (~150g)
• 75g Cream Cheese 23% [Exquisa]^↗
• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 15g Brandy “Williams Birne” 40 vol%^↗

Dry

• 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
• 30g Whey protein Vanilla [MaxiNutrition]^↗
• 25g Xylitol^↗ • Sweetness = 100%; GI = 7

Fill to MAX

• 40ml 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; 103.2 kcal; fat 2.6g; carbs 16.4g; sugar 6.7g; protein 4.2g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 360g; 371.5 kcal; fat 9.4g; carbs 58.9g; sugar 24.3g; protein 15.1g; salt 0.6g
• Nutritional values total: 720g; 743.1 kcal; fat 18.8g; carbs 117.9g; sugar 48.6g; protein 30.2g; salt 1.2g
• FPDF / PAC^↗ (target 20..30): 29.47
• Protein / Energy Ratio (ok=12%; hi=20%): 16.24% • LOW-FAT
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 34.0g • 4.7%
• 30g Ice Cream Stabilizer (ICSv2) is: 13.8g Erythritol (E968) • 13.8g Inulin • 1.4g Tylose powder (E466, Tylo, CMC) • 0.48g Guar gum (E412) • 0.48g Salt • 0.14g Xanthan gum (E415, XG).