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Pistachio Ice Cream (Deluxe)

Processed on Lite Ice Cream, came out as soft-serve on the firmer side of things. Freeze again for about an hour to get to scoopable.

Spun Ice Cream

Rating: 😋😋😋😋

INGREDIENTS

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

Wet

  • 250ml Skim Milk 1.5% [Weihenstephan]
  • 145g Greek Yogurt 9% [Lyttos]
  • 100g Cottage Cheese 4% [REWE Bio]
  • 30g Pistachio butter [Limfood]
  • 20g Almond butter (creamy) [Seba Garden]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5
  • 10g Brandy “Williams Birne” 40 vol%

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 25g Xylitol • Sweetness = 100%; GI = 7
  • 20g Whey protein Vanilla [MaxiNutrition]
  • 4g Glycerol Monostearate (E471) [Bulk]

Fill to MAX

  • 71ml 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; 132.4 kcal; fat 6.5g; carbs 12.1g; sugar 3.2g; protein 7.0g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 476.5 kcal; fat 23.4g; carbs 43.5g; sugar 11.7g; protein 25.3g; salt 0.9g
  • Nutritional values total: 720g; 952.9 kcal; fat 46.9g; carbs 87.1g; sugar 23.4g; protein 50.5g; salt 1.8g
  • FPDF / PAC (target 20..30): 29.51
  • Protein / Energy Ratio (ok=12%; hi=20%): 21.20% • Low-Sugar • Hi-Protein
  • Milk Solids Non-Fat (MSNF, 7-11%): 68.2g • 9.5%
  • 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.