Umamiso (Deluxe)¶

An ‘exotic’ ice cream made from miso, hon mirin, coconut milk, and soy protein.

🌿 Vegan & Dairy-free
Recipe is using only soy, rice, and coconut.

Process on Sorbet, hold it shortly under running water after that. Then a scrape-down and a respin or re-mix.

Rating: 😋 (experimental)

INGREDIENTS¶

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

Prep

• 65g Tofu (plain) [REWE Bio]^↗ • Package of 2x200g
• 50g Hon mirin 14 vol% [Fiico]
• 40g Miso “Genmai” (organic, vegan) [Fairment] • 200g jar
• 20g Glycerin (E422, VG) [hd-line]^↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
• 10ml Sesame oil (roasted) [Diamond]

Wet

• 300ml Water (cold)
• 100ml Coconut milk 22% [REWE Bio]^↗

Dry

• 20g Soy protein isolate (nature) [Powerstar]^↗ • 1kg bag, unsweetened, unflavored
• 20g Erythritol (E968)^↗ • POD = 75%
• 2g Glycerol Monostearate (E471) [Bulk]^↗
• 1.5g Tylose powder (E466 / CMC) [GoodBake]^↗
• 0.5g Xanthan gum (E415, XG)^↗ • 1tsp ≈ 2.8g

Fill to MAX

• 91ml Water to MAX line

DIRECTIONS¶

1. In an empty Creami tub, blend the tofu with the other ‘prep’ ingredients to a smooth paste. Add a splash of soy milk, if needed, to combine things.
2. Add "wet" ingredients to the puree.
3. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
4. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
5. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
6. Add remaining ingredients (to the MAX line) and stir with a spoon.
7. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
8. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 108.7 kcal; fat 5.4g; carbs 10.9g; sugar 4.0g; protein 4.6g; salt 0.8g
• Nutritional values per ½ Deluxe Tub: 360g; 391.3 kcal; fat 19.6g; carbs 39.2g; sugar 14.3g; protein 16.5g; salt 2.8g
• Nutritional values total: 720g; 782.7 kcal; fat 39.2g; carbs 78.4g; sugar 28.6g; protein 33.1g; salt 5.5g
• FPDF / PAC^↗ (target 20..30): 29.42
• Protein / Energy Ratio (ok=12%; hi=20%): 16.90% • Low-Sugar
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 28.7g • 4.0%
• Net carbs: 48.4g • ∝ 5 servings@144g: 9.7g • ∝ 3 servings@240g: 16.1g