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Shregg (Deluxe)

Egg liqueur ice cream.

Process on SORBET.

You can also use Baileys at 17 vol%, which bumps up the energy to 421 kcal. And I’d use 3g GMS due to higher fat content.

INGREDIENTS

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

Wet - 420ml Water - 175ml Egg Liqueur 15 vol% [Bols Advocaat] • 1 bottle = 700ml - 100g Cream Cheese 23% [Exquisa] - 5drops Flavor drops Vanilla [IronMaxx]

Dry - 20g Inulin [Vit4ever] • Sweetness = 8%; GI ~= 0 - 2g Glycerol Monostearate (E471) [Bulk] - 2g Tylose powder (E466, Tylo, CMC) - 1g Tara gum (E417)

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. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
  6. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO

  • Nutritional values per 100g/ml: 100g; 61.4 kcal; fat 4.8g; carbs 7.5g; sugar 7.2g; protein 1.0g; salt 0.1g
  • Nutritional values per ½ Deluxe Tub: 360g; 220.9 kcal; fat 17.2g; carbs 27.1g; sugar 25.9g; protein 3.6g; salt 0.4g
  • Nutritional values total: 720g; 441.8 kcal; fat 34.4g; carbs 54.2g; sugar 51.9g; protein 7.3g; salt 0.7g
  • FPDF / PAC (target 20..30): 29.12
  • Protein / Energy Ratio (ok=12%; hi=20%): 6.59% • Low-Salt