Ice Cream Calc

Rum (low fat, high protein, allulose)

by circulartofu

Other
Shared Aug 31, 2026
32
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Recipe Information

Ingredients (10)

Ingredient Weight %
Heavy Cream 45 g 11.1
Vanilla extract 2 g 0.4
Rum 20 g 4.9
Sea salt 1 g 0.2
Ultrafiltered 18% Protein 3.25% Fat milk 205 g 50.5
Allulose 26 g 6.4
Whole milk US 80 g 19.7
Psyllium husk poweder 1 g 0.2
Condensed milk sweetened 25 g 6.2
Sunflower Lecithin E322 1 g 0.3
Total mix 406 g 100.0
Recipe Analysis
Sweetness (POD)
77.74
Freezing Point
-4.1°C, 24.7°F
Serving Temp
-18.3°C, -1.0°F
Gelato Temp
-14.9°C, 5.2°F
Extraction Temp
-10.0°C, 14.0°F
Mix Volume
0.36 L
Ice Cream Volume
0.42 L
Creaminess
39
Coldness
73
Body
54

PacoJet NinjaCreami (Copy)

Milk fat 6.83
6.50 – 7.90
Total fat 6.83
5.00 – 12.00
Milk solids 22.79
16.00 – 24.00
Total solids 32.55
30.00 – 40.00
Water 65.67
60.00 – 70.00
Serving temp gelato -14.89
-15.00 – -8.00
POD 77.74
70.00 – 90.00
Stabilizers/Water 0.32
0.20 – 0.35
Emulsifiers 0.32
0.30 – 0.50
Lactose concentration 6.14
0.00 – 10.00
Calories/SS 161.49
120.00 – 150.00
↑ Above
Total sugars 6.91
4.00 – 8.00
Protein 10.43
No range defined
Nutrition (per 100 g)
Energy 161 kcal / 674 kJ
Fat 6.8 g
of which saturates 4.4 g
Carbohydrates 11.0 g
of which sugars 6.9 g
Protein 10.0 g
Salt 0.36 g
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