Topfenpalatschinken (Deluxe)¶

This ice cream reimagines the classic Austrian “Topfenpalatschinken” dessert in frozen form, blending the creamy tang of quark and lime with some milk to create a rich yet airy base.

Raisins soaked in Jamaica rum provide sweetness and warmth, and serve as a mix-in together with ribbons of pancake that provide a cake-like tenderness.

Spin on “Lite Ice Cream”, followed by a scrape-down and the mix-in run.

Rating: 😋 (experimental)

INGREDIENTS¶

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

Prep

• 125ml Soy milk 1.6% (sugar-free) [Berief]^↗ • or any low-fat milk
• 75g Dinke flour 630 (organic) [REWE Bio] • or any cake flour
• 60g Eggs • 1 medium egg 55–60g
• 1 pinch Salt
• 15ml Avocado oil (extra virgin) [Hunter & Gather] • to fry the pancakes

Wet

• 245g Topfen / Quark 14.4% [Berchtesgadener]^↗ • 250g container
• 100ml Soy milk 1.6% (sugar-free) [Berief]^↗ • or any low-fat milk
• 20ml Lime juice + zest (organic) [REWE Bio] • 1 lime = 60..65g
• 10g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml

Dry

• 35g SweEX (Erythritol + Xylitol 3:2)^↗ • POD ≈ 85%; GI < 7
• 5g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • unsweetened “ICSv2”
• 2g Vanilla Bean Powder [InterVanilla]
• 1g Salt

Mix-ins

• 15g Sultanas, coarsely chopped (organic) [Biojoy] • soaked overnight [45kcal, 10g sugar]
• 15g Jamaica Rum 43 vol%^↗ • soaked up by the raisins
• 160g Pancake stripes • as prepared

DIRECTIONS¶

1. Bake the pancakes from the ‘prep’ ingredients in a pan, with a little oil or butter.
2. Let them cool down, cut into ribbons, store in the fridge as a mix-in.
3. Chop the raisins, put into a container with lid, cover them with rum, and chill until the next day.
4. Zest the lime first, before juicing it.
5. Add "wet" ingredients to empty Creami tub.
6. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
7. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
8. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
9. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
10. Process with RE-SPIN mode when not creamy enough after the first spin.
11. As a mix-in, use the soaked raisins (without any remaining fluid) and the pancake stripes.
12. Process with MIX-IN after adding mix-ins evenly. For that, add partial amounts into a hole going down to the bottom, and fold the ice cream over, building pockets of mix-ins.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 161.9 kcal; fat 8.4g; carbs 17.2g; sugar 2.8g; protein 6.2g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 340g; 550.6 kcal; fat 28.4g; carbs 58.5g; sugar 9.6g; protein 21.0g; salt 0.8g
• Nutritional values total: 723g; 1170.9 kcal; fat 60.4g; carbs 124.4g; sugar 20.5g; protein 44.6g; salt 1.7g
• FPDF / PAC^↗ (target 20..30): 32.01
• Protein / Energy Ratio (ok=12%; hi=20%): 15.24% • Low-Sugar
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 16.2g • 2.2%
• Net carbs: 80.7g • ∝ 5 servings@145g: 16.1g • ∝ 3 servings@241g: 26.9g • energy ratio (low <20%): 27.6%
• 5g 'Salty Stability' is: 3.7g Inulin • 0.6g Glycerol Monostearate (GMS / E471) • 0.3g Tylose powder (E466, Tylo, CMC) • 0.2g Guar gum (E412) • 0.17g Salt • 0.07g Xanthan gum (E415, XG).