Shregg 2 (Deluxe)¶

Egg&cream punch ice cream.

Process on SORBET.

INGREDIENTS¶

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

Wet

• 250ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 375ml Egg Cream Punch 9 vol% [Katlenburger] • 1 bottle = 750ml
• 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
• 10g Xylitol^↗ • Sweetness = 100%; GI = 7
• 2g Glycerol Monostearate (E471) [Bulk]^↗
• 2g Tylose powder (E466, Tylo, CMC)^↗
• 1g Tara gum (E417)^↗

Fill to MAX

• 30ml Water to MAX line • Use cream instead for more richness.

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; 80.6 kcal; fat 1.4g; carbs 4.6g; sugar 1.8g; protein 5.2g; salt 0.1g
• Nutritional values per ½ Deluxe Tub: 360g; 290.2 kcal; fat 5.2g; carbs 16.7g; sugar 6.4g; protein 18.7g; salt 0.5g
• Nutritional values total: 720g; 580.4 kcal; fat 10.3g; carbs 33.4g; sugar 12.9g; protein 37.5g; salt 1.0g
• FPDF / PAC^↗ (target 20..30): 33.05
• Protein / Energy Ratio (ok=12%; hi=20%): 25.82% • LOW-FAT • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 27.9g • 3.9%