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Winter Apple (Deluxe)

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

Spun Ice Cream Spun Ice Cream

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: 😋😋😋😋🎅

INGREDIENTS

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

Wet

  • 355ml Apple Sauce (no added sugar) [Gut Bio] • 1 jar = 355g
  • 175ml Skim Milk 1.5% [Weihenstephan]
  • 100g Cottage Cheese 4% [REWE Bio]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
  • 3drops Flavor drops Vanilla [IronMaxx]
  • 3drops Flavor drops Caramel [IronMaxx]

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 20g Xylitol • Sweetness = 100%; GI = 7
  • 3g Cinnamon (Ceylon) • 1tsp = 3g

Top Off

  • 22ml Water to MAX line

Mix-Ins

  • 20g Almond slivers • Mixin / Topping
  • 10g Raisins • Mixin / Topping
  • 50g Stollen, coarsely cubed

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. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
  7. Process with RE-SPIN mode when not creamy enough after the first spin.
  8. 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; 69.1 kcal; fat 1.2g; carbs 14.4g; sugar 6.4g; protein 2.9g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 248.8 kcal; fat 4.2g; carbs 51.7g; sugar 23.1g; protein 10.3g; salt 0.7g
  • Nutritional values total: 720g; 497.6 kcal; fat 8.4g; carbs 103.4g; sugar 46.2g; protein 20.6g; salt 1.4g
  • FPDF / PAC (target 20..30): 26.75
  • Protein / Energy Ratio (ok=12%; hi=20%): 16.58% • LOW-FAT
  • Milk Solids Non-Fat (MSNF, 7-11%): 32.0g • 4.4%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.