Winter Apple (Deluxe)¶

Applesauce sherbet with cinnamon, and stollen pieces as a mix-in.

Spun on Sorbet with a re-spin, and coarsely cubed stollen as a mix-in. The mix-in puts this squarely into delish territory.

Rating: 😋😋🍎🍏🎅

Mix-ins are not included in the macros.

INGREDIENTS¶

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

Wet

• 300ml Apple Sauce (no added sugar) [Gut Bio/Aldi] • 1 jar = 355g
• 150ml Soy milk 1.6% (sugar-free) [Berief]^↗ • alternative: any other preferred milk (~2% fat)
• 100g Cottage Cheese 4% [REWE Bio]^↗ • alternative: silken tofu for dairy-free
• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗ • alternative: 8g (additional) VG for a sober recipe

Dry

• 32g SweEX (Erythritol + Xylitol 3:2)^↗ • alternative: 43g 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
• 3g Cinnamon (Ceylon) • 1tsp = 3g

Fill to MAX

• 55ml Soy milk 1.6% (sugar-free) [Berief]^↗ • alternative: any other preferred milk (~2% fat)
• ≈3 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
• ≈3 drops Flavor drops Caramel (sucralose) [IronMaxx] • to taste

Mix-ins

• 20g Almond slivers [naturix24] • add as a topping or mix-in [118kcal, 0.8g sugar]
• 15g Raisins (chopped) • add as a topping or mix-in [45kcal, 10.2g sugar]
• 50g Stollen, coarsely cubed [REWE] • add as a mix-in [194kcal, 16.5g sugar]

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. 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.
7. Freeze for 24h with lid on, then spin as usual. Flatten any humps before that.
8. Process with RE-SPIN mode when not creamy enough after the first spin.
9. 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; 69.4 kcal; fat 1.4g; carbs 14.6g; sugar 4.7g; protein 3.0g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 340g; 235.8 kcal; fat 4.7g; carbs 49.5g; sugar 15.9g; protein 10.2g; salt 0.7g
• Nutritional values total: 680g; 471.7 kcal; fat 9.3g; carbs 99.0g; sugar 31.9g; protein 20.4g; salt 1.4g
• FPDF / PAC^↗ (target 20..30): 30.47
• Protein / Energy Ratio (ok=12%; hi=20%): 17.30% • LOW-FAT • Low-Sugar
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 24.2g • 3.6%
• Net carbs: 48.4g • ∝ 5 servings@136g: 9.7g • ∝ 3 servings@227g: 16.1g • energy ratio (low <20%): 41%
• 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).