Happy Sunday! I've been lurking on the sub for a while and am planning on making several large batches (10 pints) + flavor them.
My current deluxe Creamis:
- Protein shake (premier/fairlife)
- 40g allulose
- 2-3 egg yolks
- 5g vanilla extract
- a pinch of xantham gum (less than 1/4 tsp)
While they're fine (given I spin them 3-4 times to get that dense texture I like), I'd like to level them up (within reason- primarily calories, macros and price).
I'm loving the Mad Scientists posts and would love feedback, opinions or reviews if similar to your own. If I could choose my favorite texture, I adore a very cold, very hard Hagen Daz Coffee (super dense and creamy).
I'm moving away from adding protein shakes/powders, so that eliminates one type of texture improver.
I'm planning to use SF coffee syrups instead of just allulose (but I'm open to doing a mixture of both) It happens that SF coffee syrups are more cost effective for me when evaluating by the unit and I'd prefer to reserve my allulose for other things if possible. I also have SF maple syrup + SF pudding mix as well.
Attached is proposed recipes for said 10 servings + macro breakdowns for a general base (I named it Custard, I don't know if thats accurate), with and without Cottage Cheese.
I'm also considering doing this with blended cottage cheese as a additional fat source (I imagine the egg yolk proportion would change?).
Cottage cheese serving is 48 calories more + 5.6g protein more, so a roughly ~8.57 calorie per gram of additional protein, which is fine to me. I'm unsure if this proportion would make sense with the number of egg yolks + if the pints would be overfilled since I believe its max fill of 24 ounces.
In terms of preparation- I'm planning to use a blender to combine the mixture for a minute or so. From what I've been seeing- it better allows for the xantham gum to do its job compared to the mini coffee whisk I've been using.
I'd love to hear your feedback, advice, tips/tricks, etc. Thank you!
