Strawberry Sherbet • Vegan (Deluxe)¶

Process on SORBET, followed by a scrape-down and a respin or mix-in run.

Rating: 😋🍓 (untested)

INGREDIENTS¶

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

Wet

• 300ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 225g Strawberries
• 15g Brandy “Williams Birne” 40 vol%^↗
• 15g Glycerin (E422, VG) [hd-line]^↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
• 5 drops Flavor drops Strawberry (sucralose) [IronMaxx] • to taste

Dry

• 30g Soy protein isolate (nature) [Powerstar]^↗ • 1kg bag, unsweetened, unflavored
• 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
• 30g Xylitol^↗ • POD = 100%; GI = 7
• 2.40g Vanilla Bean Powder [InterVanilla]
• 0.60g Citric acid powder • ⅛ tsp

Fill to MAX

• 72ml 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; 67.2 kcal; fat 0.8g; carbs 10.8g; sugar 2.0g; protein 5.2g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 360g; 241.9 kcal; fat 3.0g; carbs 38.8g; sugar 7.1g; protein 18.9g; salt 0.8g
• Nutritional values total: 720g; 483.9 kcal; fat 6.0g; carbs 77.6g; sugar 14.2g; protein 37.8g; salt 1.5g
• FPDF / PAC^↗ (target 20..30): 31.55
• Protein / Energy Ratio (ok=12%; hi=20%): 31.22%LOW-FAT • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 27.9g • 3.9%
• 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.