Skip to content

Winter Almonds (Deluxe)

Logo

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.

Soaked Raisins Variant (option 2️⃣)

Soak 40g chopped raisins in 45g rum (43 vol%) a day before you make the base, then drain them into the base on a scale (should be ~26g), and leave out the Amaretto.

The macros improve a bit across the board, except a 11% drop in protein.

Process on Lite Ice Cream, with scrape-down and finally the mix-in run. Put back into freezer to get to the desired consistency.

After FroYo With Mix-ins After Mix-in, Scooped

Rating: 😋🍇🍫☃️🍧 (spun on FroYo, with soaked sultanas and dark chocolate as the mix-ins; sweet and comforting)

Served

INGREDIENTS

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

Prep

Wet

  • 300ml Buttermilk 1% [REWE]
  • 40ml Amaretto 28 vol%↗ • with option 2️⃣: replace with 26g surplus rum

Dry

Adjust sweetness

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

Mix-ins (choose option 1️⃣ or 2️⃣)

  • 20g 1️⃣ Dark chocolate shavings [Ruf]↗ • pre-freeze if possible [101kcal, 9.5g sugar]
  • 20g 1️⃣ Aachener Printen (herbal) [Lambertz] • firm ginger bread, chopped [74kcal, 7.7g sugar]
  • 15g 1️⃣ Almond slivers [naturix24] • chopped [88kcal, 0.6g sugar]
  • 15g 1️⃣ Sultanas (organic) [Biojoy] • chopped [45kcal, 10.1g sugar]
  • 40g 2️⃣ Sultanas (organic) [Biojoy] • chopped, soaked in rum [119kcal, 27g sugar]
  • 45g 2️⃣ Jamaica Rum 43 vol%↗ • drain raisins and add surplus to base

DIRECTIONS

  1. Microwave part of the milk and the almond butter to about 75°C (~2min at 800W).
  2. Mix the dry ‘prep’ ingredients, and blend or whisk them 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).