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The Alchemist's Blueprint: DIY Unified Base
Unlock the secret to professional-grade "Masterclass" pints at home with our custom-engineered protein base.
What is the Unified Base?
Standard protein powders are made for drinking, not for freezing. When you freeze them, they turn into icy "protein snow". Our Unified Base is a custom blend of Casein and Whey proteins balanced with Alluloseāa rare sugar that keeps your ice cream soft even at sub-zero temperatures.
Casein (50%)
The "Structure". Creates dense, chewy body.
Whey (20%)
The "Creaminess". Provides smooth texture.
Allulose (27%)
The "Anti-Freeze". Keeps it scoopable.
The 2kg "Bulk Batch" Formula
| Ingredient | Weight |
|---|---|
| Micellar Casein | 1,000g |
| Whey Protein Isolate | 400g |
| Allulose | 540g |
| Guar Gum | 40g |
| Salt | 20g |
| TOTAL | 2,000g |
Yields approx. 44 servings (45g per pint).
Production Protocol
- 1
The Stabilizer Pre-Mix
Whisk Guar Gum and Salt into 100g of Allulose. This prevents clumping.
- 2
The Sieve
Sieve Casein and Whey into a large bin to remove lumps.
- 3
Tumble & Roll
Combine everything and roll the container for 3 minutes. Do not just shake.
How to Use
- Standard Dose45g (approx. 2 level scoops) per Deluxe pint.
- Liquid Volume350ml ā 400ml of liquid (Milk, Coffee, etc).
- MixingAlways add liquid first, then powder. Use a frother.
- ProcessingFreeze 24h. Spin on Lite Ice Cream.