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Plum Sherbet (Deluxe)

INGREDIENTS

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

Wet

  • 600g Plums
  • 50g Cream Cheese [Exquisa]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 15g Xylitol • Sweetness = 100%; GI = 7

Fill to MAX

  • 10ml 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; 74.3 kcal; fat 1.6g; carbs 15.8g; sugar 8.7g; protein 1.2g; salt 0.3g
  • Nutritional values per ½ Deluxe Tub: 360g; 267.4 kcal; fat 5.6g; carbs 56.9g; sugar 31.3g; protein 4.4g; salt 0.9g
  • Nutritional values total: 720g; 534.9 kcal; fat 11.3g; carbs 113.8g; sugar 62.6g; protein 8.8g; salt 1.8g
  • FPDF / PAC (target 20..30): 27.82
  • 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.