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Orange Julius (Deluxe)

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Processed on Sorbet, followed by a scrape-down and re-mix. Ends up with a creamy sorbet consistency.

Organic Orange Spun Ice Cream

Very intense flavor due to the orange zest, it might be better with half the orange peel.

Rating: 😋😋😋🍊🍊

INGREDIENTS

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

Wet

  • 1 peel Zest from an organic orange • Zest the orange before juicing!
  • 300g Mandarins in juice [REWE]
  • 150g Mango
  • 80ml Freshly pressed orange juice • 1 medium sized orange (~150g)
  • 75g Cottage Cheese 4% [REWE Bio]
  • 10g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
  • 10g Brandy “Williams Birne” 40 vol%

Dry

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

Fill to MAX

  • 15ml 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; 83.2 kcal; fat 0.7g; carbs 15.9g; sugar 7.8g; protein 4.5g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 299.5 kcal; fat 2.7g; carbs 57.2g; sugar 28.2g; protein 16.2g; salt 0.6g
  • Nutritional values total: 720g; 598.9 kcal; fat 5.4g; carbs 114.4g; sugar 56.4g; protein 32.3g; salt 1.2g
  • FPDF / PAC (target 20..30): 31.08
  • Protein / Energy Ratio (ok=12%; hi=20%): 21.58% • LOW-FAT • Hi-Protein
  • Milk Solids Non-Fat (MSNF, 7-11%): 34.3g • 4.8%
  • 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.