add beta recipe

jhermann · Dec 31, 2024 · 0035ab1 · 0035ab1
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diff --git a/recipes/Pistachio Ice Cream (Deluxe)/Ice-Cream-Recipes.csv b/recipes/Pistachio Ice Cream (Deluxe)/Ice-Cream-Recipes.csv
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+Pistachio Ice Cream (Deluxe);;;;;;;;;;;;
+;;;;;;;;;;;;
+;Amount;Unit;;kcal;Fat;Carbs;Sugar;Protein;Salt;;;
+Nutritional values per 100g/ml;100;g;;115.2;5.0;11.8;3.1;6.4;0.2;;;
+Nutritional values per ½ Deluxe Tub;360;g;;414.6;18.2;42.5;11.2;23.1;0.9;;;
+Nutritional values total;720;g;;829.2;36.4;85.1;22.4;46.3;1.8;;;
+;;;;;;;;;;;;
+FPDF / PAC (target 20..30);29.37;;;;;;;;;;;
+"Protein / Energy Ratio (ok=12%; hi=20%)";22.33%;;;;;;Low-Sugar;Hi-Protein;;;;
+Milk Solids Non-Fat (MSNF, 7-11%);68.2;g;;9.5%;;;;;;;;
+;;;;;;;;;;;;
+Process on Lite Ice Cream.;;;;;;;;;;;;
+;;;;;;;;;;;;
+;;;;;;;;;;;;
+Rating: 😋;;;;;;;;;;;;
+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.";;;;;;;;;;;
+;;;;;;;;;;;;
+The [brand names] used are in brackets.;;;;;;;;;;;;
+;;;;;;;;;;;;
+Ingredients;Amount;Unit;#;kcal;Fat;Carbs;Sugar;Protein;Salt;FPDF;MSNF;Comment
+Skim Milk 1.5% [Weihenstephan];250.00;ml;1;47.00;1.50;4.90;4.90;3.50;0.11;0.05;9.16;
+Greek Yogurt 9% [Lyttos];145.00;g;1;113.00;9.20;3.80;3.80;3.20;0.13;0.04;7.91;
+Cottage Cheese 4% [REWE Bio];100.00;g;1;91.00;4.00;1.00;1.00;12.70;0.69;0.01;16.00;
+Pistachio butter [Limfood];30.00;g;1;621.00;47.00;29.30;4.92;15.20;0.00;0.05;;
+Glycerin (E422, VG) [hd-line];15.00;g;1;400.00;0.00;99.00;0.00;0.00;0.00;3.70;;"Sweetness = 60%; GI = 5"
+Brandy “Williams Birne” 40 vol%;10.00;g;1;280.00;;;;;;2.96;;
+ICSv2 [Erythritol / CMC / Tara / XG / Inulin];30.00;g;2;107.3;0.0;54.7;3.7;0.1;1.7;1.32;;http://bit.ly/4frc4Vj
+Xylitol;25.00;g;2;238.00;0.00;100.00;0.00;0.00;0.00;2.20;;"Sweetness = 100%; GI = 7"
+Whey protein Vanilla [MaxiNutrition];20.00;g;2;392.00;5.80;6.20;5.30;78.00;0.57;0.05;89.20;
+Glycerol Monostearate (E471) [Bulk];3.00;g;2;415.00;0.00;0.00;0.00;0.00;0.00;;;
+Skim Milkpowder 1:10 [Vita2You];;g;2;358.00;0.97;50.50;50.50;35.00;1.00;0.51;94.03;
+;;;;;;;;;;;;
+;;;;;;;;;;;;
+Water to MAX line;92.00;ml;3;;;;;;;;;
diff --git a/recipes/Pistachio Ice Cream (Deluxe)/README.md b/recipes/Pistachio Ice Cream (Deluxe)/README.md
@@ -0,0 +1,50 @@
+# Pistachio Ice Cream (Deluxe)
+
+Process on Lite Ice Cream.
+
+Rating: 😋
+
+# INGREDIENTS
+
+ℹ️ Brand names are in square brackets `[...]`.
+
+**Wet**
+
+  - _250ml_ Skim Milk 1.5% [Weihenstephan]
+  - _145g_ Greek Yogurt 9% [Lyttos]
+  - _100g_ Cottage Cheese 4% [REWE Bio]
+  - _30g_ Pistachio butter [Limfood]
+  - _15g_ Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5
+  - _10g_ Brandy “Williams Birne” 40 vol%
+
+**Dry**
+
+  - _30g_ ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • [http﹕//bit.ly/4frc4Vj](https://github.com/jhermann/ice-creamery/tree/main/recipes/Ice%20Cream%20Stabilizer%20%28ICS%29)
+  - _25g_ Xylitol • Sweetness = 100%; GI = 7
+  - _20g_ Whey protein Vanilla [MaxiNutrition]
+  - _3g_ Glycerol Monostearate (E471) [Bulk]
+
+**Fill to MAX**
+
+  - _92ml_ Water to MAX line
+
+# DIRECTIONS
+
+ 1. Add "wet" ingredients to empty Creami tub.
+ 1. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
+ 1. Pour into the tub and *QUICKLY* use an immersion blender on full speed to homogenize everything.
+ 1. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
+ 1. Add remaining ingredients (to the MAX line) and stir with a spoon.
+ 1. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
+ 1. Process with RE-SPIN mode when not creamy enough after the first spin.
+
+# NUTRITIONAL & OTHER INFO
+- **Nutritional values per 100g/ml:** 100g; 115.2 kcal; fat 5.0g; carbs 11.8g; sugar 3.1g; protein 6.4g; salt 0.2g
+- **Nutritional values per ½ Deluxe Tub:** 360g; 414.6 kcal; fat 18.2g; carbs 42.5g; sugar 11.2g; protein 23.1g; salt 0.9g
+- **Nutritional values total:** 720g; 829.2 kcal; fat 36.4g; carbs 85.1g; sugar 22.4g; protein 46.3g; salt 1.8g
+- **FPDF / PAC (target 20..30):** 29.37
+- **Protein / Energy Ratio (ok=12%; hi=20%):** 22.33% • Low-Sugar • Hi-Protein
+- **Milk Solids Non-Fat (MSNF, 7-11%):** 68.2g • 9.5%
+- **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.