Shregg (Deluxe)¶

Egg liqueur ice cream.

Process on SORBET.

You can also use Baileys at 17 vol%, which bumps up the energy to ~125 kcal. And I’d use 3g GMS due to higher fat content.

When using egg-nog, check the label for the alcohol content; some brands go above 20 vol%, which will make this recipe come out too soft. “Kirkland Signature” has 14.75 vol%, which fits perfectly.

INGREDIENTS¶

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

Wet

450ml Soy milk 1.6% (sugar-free) [Berief]^↗
190ml Egg Liqueur 15 vol% [Bols Advocaat] • 1 bottle = 700ml
10 drops Flavor drops Vanilla [IronMaxx] • with sucralose

Dry

30g Soy protein isolate (nature) [Powerstar]^↗ • 1kg bag, unsweetened, unflavored
20g Inulin [Vit4ever]^↗ • Sweetness = 8%; GI ~= 0
2g Glycerol Monostearate (E471) [Bulk]^↗
2g Tylose powder (E466, Tylo, CMC)^↗
1g Tara gum (E417)^↗

Fill to MAX

25ml Water to MAX line • Use cream instead for more richness.

DIRECTIONS¶

Add "wet" ingredients to empty Creami tub.
Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
Add remaining ingredients (to the MAX line) and stir with a spoon.
Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

Nutritional values per 100g/ml: 100g; 64.3 kcal; fat 2.8g; carbs 8.3g; sugar 7.3g; protein 5.9g; salt 0.2g
Nutritional values per ½ Deluxe Tub: 360g; 231.6 kcal; fat 10.2g; carbs 29.8g; sugar 26.5g; protein 21.2g; salt 0.6g
Nutritional values total: 720g; 463.1 kcal; fat 20.4g; carbs 59.6g; sugar 52.9g; protein 42.4g; salt 1.2g
FPDF / PAC^↗ (target 20..30): 31.43
Protein / Energy Ratio (ok=12%; hi=20%): 36.59% • LOW-FAT • Hi-Protein
Milk Solids Non-Fat (MSNF^↗, 7-11%): 27.9g • 3.9%