Winter Almonds (Deluxe)¶

Ice cream based on almond butter and Amaretto as the main flavor component, with buttermilk as the main liquid. An emulsifier is used to properly integrate the nut butter.

Winter comes with the mix-ins: firm ginger bread, almond chunks, dark chocolate shavings, and raisins. Without the mix-ins this has about 650 kcal, 4% fat and 7% sugar, the macros below include the mix-ins.

Processed on Lite Ice Cream, with scrape-down and a respin.

Rating: 😋 (untested combination of 2 other recipes)

INGREDIENTS¶

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

Prep

• 175ml Buttermilk 1% [REWE]
• 40g Almond butter (creamy) [Seba Garden]^↗
• 15g Skim milk powder 1:10 (SMP) [Vita2You]^↗
• 2g Glycerol Monostearate (E471) [Bulk]^↗ • alternative: lecithin

Wet

• 300ml Buttermilk 1% [REWE]
• 40ml Amaretto 28 vol%^↗

Dry

• 33g SweEX (Erythritol + Xylitol 3:2)^↗ • alternative: 44g allulose or dextrose
• 15g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • not-as-good substitute: 1.5g guar, 0.5g xanthan, and 0.5g salt

Top off (Stir in)

• ≈10 drops Flavor drops Cookies&Cream (stevia) [Nick’s] • to taste

Mix-ins

• 20g Dark chocolate shavings [Ruf]^↗ • pre-freeze if possible [101kcal, 9.5g sugar]
• 20g Aachener Printen (herbal) [Lambertz] • firm ginger bread, chopped [74kcal, 7.7g sugar]
• 15g Almond slivers [naturix24] • chopped [88kcal, 0.6g sugar]
• 15g Sultanas (organic) [Biojoy] • chopped [45kcal, 10.1g sugar]

DIRECTIONS¶

1. Microwave part of the milk and the almond butter to 70°C.
2. Mix SMP with the emulsifier, and blend it into the hot milk.
3. Add the rest of the ‘wet’ ingredients.
4. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
5. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
6. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
7. Add remaining ingredients and stir with a spoon.
8. For better results, let the base age in the fridge (covered, lid on), for a few hours or over night. This helps flavor development and gum hydration, especially with unheated bases.
9. Freeze for 24h with lid on, then spin as usual. Flatten any humps before that.
10. Process with RE-SPIN mode when not creamy enough after the first spin.
11. 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; 139.8 kcal; fat 5.5g; carbs 18.3g; sugar 10.0g; protein 5.3g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 340g; 475.4 kcal; fat 18.8g; carbs 62.3g; sugar 34.1g; protein 18.1g; salt 0.7g
• Nutritional values total: 690g; 964.8 kcal; fat 38.2g; carbs 126.4g; sugar 69.2g; protein 36.7g; salt 1.5g
• FPDF / PAC^↗ (target 20..30): 30.47
• Protein / Energy Ratio (ok=12%; hi=20%): 15.21%
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 54.5g • 7.9%
• Net carbs: 82.3g • ∝ 5 servings@138g: 16.5g • ∝ 3 servings@230g: 27.4g • energy ratio (low <20%): 34.1%
• 15g 'Salty Stability' is: 11.0g Inulin • 1.8g Glycerol Monostearate (GMS / E471) • 0.9g Tylose powder (E466, Tylo, CMC) • 0.6g Guar gum (E412) • 0.5g Salt • 0.2g Xanthan gum (E415, XG).