Peach • Sicilian Gelato (Deluxe)¶

Sicilian gelato is thickened with cornstarch instead of eggs, a traditional method common in Sicily.

🌿 Vegan & Dairy-free
Recipe uses only almond milk and soy protein.

Process on Lite Ice Cream.

Rating: 😋🍑 (untested)

INGREDIENTS¶

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

Wet

• 150ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 25g Almond butter (creamy) [Seba Garden]^↗

Dry

• 30g Erythritol (E968)^↗ • POD = 75%
• 25g Xylitol^↗ • POD = 100%; GI = 7
• 10g Corn starch
• 10g Inulin [Vit4ever]^↗ • Sweetness = 8%; GI ~= 0
• 10g Soy protein isolate (nature) [Powerstar]^↗ • 1kg bag, unsweetened, unflavored
• 1.5g Salt • 10-15 shakes

Fill to MAX

• 250g Peaches in Grape Juice [Libby’s] • Drained; Can = 410g
• 150ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 10g Brandy “Williams Birne” 40 vol%^↗
• 10g Glycerin (E422, VG) [hd-line]^↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
• 5 drops Flavor drops Peach / Maracuja (sucralose) [IronMaxx] • to taste
• 38.5ml 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. Transfer the blended base into a saucepan, cook it on medium heat while stirring, to a temperature of around 95°C (203°F) or until it thickens.
5. Blend the ‘Fill to MAX’ ingredients in the now empty tub, and combine with the cooked pudding. Cool down in the fridge before freezing.
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; 83.4 kcal; fat 2.5g; carbs 15.2g; sugar 3.4g; protein 3.4g; salt 0.3g
• Nutritional values per ½ Deluxe Tub: 360g; 300.1 kcal; fat 9.0g; carbs 54.8g; sugar 12.3g; protein 12.3g; salt 1.0g
• Nutritional values total: 720g; 600.2 kcal; fat 18.1g; carbs 109.6g; sugar 24.6g; protein 24.6g; salt 2.0g
• FPDF / PAC^↗ (target 20..30): 31.73
• Protein / Energy Ratio (ok=12%; hi=20%): 16.37% • LOW-FAT • Low-Sugar
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 9.3g • 1.3%