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Old 05-22-2007, 02:05 PM   #1
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Simple Easy Ice Cream

It takes me about 1 1/2 days to cut my grass from start to finish. Yesterday when I was done with the first half, I went into the kitchen only to find that somebody had eaten the last of the LC ice cream that I was going to use to cool off. (I'll never admit that it may have been me.....and I'm sticking to that story)

Anyhow, in need of a quick fix I made my quick berry mock ice cream like I have done before as follows:

1 cup mix frozen berries
1/4 cup sugarfree blackberry syrup
1/8 cup half/half or heavy cream

blend in blender or food processor.

As I sat there eating my treat and cooling down I started thinking how nice it would be to be able to do the same thing with vanilla or chocolate.

So last evening I did the following:

1 cup heavy cream
1 cup calorie countdown milk
6 T. polyd
6 T. sweetener (I used 12 drops sweetzfree)
2 tsp vanilla

Brought disolved ingredients to a boil in a non stick pan.
Then when it cooled I fill an ice cube tray with the liquid and froze over night.
2 cups just filled a 16 cube tray.

Today when I was cutting the second half of my yard I took:

8 cubes
1/4 cup vanilla davinci

blend in blender or food processor.

Shazammmmmmmm simple vanilla ice cream.

So easy and chocolate is just a bit of cocoa and CC chocolate milk away










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Old 05-22-2007, 02:40 PM   #2
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That looks amazing!!
The vanilla looks so creamy!
How much is that serving?
Thank you for sharing!
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Old 05-22-2007, 03:02 PM   #3
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How much is that serving?
Thank you for sharing!

They are both 1 cup servings.

The berry understandably is higher in carbs because of the fruit 12 carbs for the bowl.

The vanilla is 6 carbs for the bowl.
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Old 05-22-2007, 03:06 PM   #4
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Out of curiosity, Kevin, what do you think of making a simple syrup out of the PDX, sugar sub. and water, say 1/2 cup. . .and making say 3 cups in proportion--(something like 1 cup PDX to 3 cups water plus sweetening, maybe some Not Sugar) keeping it in the 'fridge. . .then using 1 1/2 cups of cream, 1/2 cup simple syrup, and davinci's and freeze in the little ice cream freezer. . .

Hope you are following my train of thought. . .

I did something similar, but also added some Not Sugar. . .too. Twas yummy.

Oh, I also added powdered whole eggs and glycerine.

Sorry, I don't have proportions, as I was experimenting. . .

But DH said it tasted very similar to my Premium I had been making. . .a hybrid of BettyR's Premium. (using less PDX and some Not Sugar)

Last edited by magnamater; 05-22-2007 at 03:09 PM.. Reason: further explanation
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Old 05-22-2007, 03:06 PM   #5
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Geez Kevin! How do you keep coming up with these great ideas? I'm gonna try the ice cube trick real soon. It's supposed to hit 80 degrees around here sometime this week and we all know there's nothing better than ice cream when it's hot!
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Old 05-22-2007, 03:30 PM   #6
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Originally Posted by magnamater View Post
Out of curiosity, Kevin, what do you think of making a simple syrup out of the PDX, sugar sub. and water, say 1/2 cup. . .and making say 3 cups in proportion--(something like 1 cup PDX to 3 cups water plus sweetening, maybe some Not Sugar) keeping it in the 'fridge. . .then using 1 1/2 cups of cream, 1/2 cup simple syrup, and davinci's and freeze in the little ice cream freezer. . .

Hope you are following my train of thought. . .

I did something similar, but also added some Not Sugar. . .too. Twas yummy.

Oh, I also added powdered whole eggs and glycerine.

Sorry, I don't have proportions, as I was experimenting. . .

But DH said it tasted very similar to my Premium I had been making. . .a hybrid of BettyR's Premium. (using less PDX and some Not Sugar)
It sounds like it would work janie but I was shooting for simple here. So I could just keep a couple of trays frozen and make a bowl when I wanted....then no worries of it getting too hard.

I thought about trying the powdered eggs too because with those there is no need to cook it like you would have to if using regular eggs.
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Old 05-22-2007, 04:32 PM   #7
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Kevin,
I was reading a thread about ice cream a while back; I can’t for the life of me remember where; but someone mentioned that Polydextrose lowers the freezing point of the ice cream, which would keep it from getting brick hard in the freezer.

It’s still a ways off but we always have a big family get together on the 4th. We do a cook out, fireworks and homemade ice cream. I have an ice cream recipe that I really like, it’s a cooked custard, that I put together and let it age in the frig for a couple of days before we make the ice cream.

We use a large electric ice cream freezer and when it is finished churning we pack the cylinder down in rock salt and ice. The ice cream will stay scoop-able all day long in the ice and salt but any leftovers that go in the freezer turn into bricks. Do you have any idea if the addition of Polydextrose would keep it from doing that?
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Old 05-22-2007, 04:37 PM   #8
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Simple! LOL!

I still have coffee frozen in my ice trays from last July. . .I can definitely mess up simple!

Seriously, I do understand what you you are doing and have accomplished. . .and it would work for me too (after I throw out that coffee in my ice trays. . .)

Your title of the thread DOES state what you are doing! Duh! she says, as light bulb above head lights!
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Old 05-22-2007, 04:43 PM   #9
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Originally Posted by Cricket4t View Post
Kevin,
I was reading a thread about ice cream a while back; I can’t for the life of me remember where; but someone mentioned that Polydextrose lowers the freezing point of the ice cream, which would keep it from getting brick hard in the freezer.

It’s still a ways off but we always have a big family get together on the 4th. We do a cook out, fireworks and homemade ice cream. I have an ice cream recipe that I really like, it’s a cooked custard, that I put together and let it age in the frig for a couple of days before we make the ice cream.

We use a large electric ice cream freezer and when it is finished churning we pack the cylinder down in rock salt and ice. The ice cream will stay scoop-able all day long in the ice and salt but any leftovers that go in the freezer turn into bricks. Do you have any idea if the addition of Polydextrose would keep it from doing that?

I'm not Kevin, but in order to keep the ice cream from turning into bricks requires more PDX than my body will tolerate. . .so I've been working with ThickNThin not Sugar and glycerine. . .with some success.

How big is your freezer? If it is a gallon. . .I would use:
2 cups PDX--divided over 32 servings. . .about one T. per serving
4 T. Not Sugar
4 teaspoons glycerine.

Do you use a custard recipe? or a no cook one.

Post your recipe!!!!!

We will try to help!

I need to perfect a recipe for the gallon ice cream freezer myself. . .I've been doing 1 1/2 quarts. . .or less.
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Old 05-22-2007, 04:48 PM   #10
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Originally Posted by magnamater View Post
Simple! LOL!

I still have coffee frozen in my ice trays from last July. . .I can definitely mess up simple!

Seriously, I do understand what you you are doing and have accomplished. . .and it would work for me too (after I throw out that coffee in my ice trays. . .)

Your title of the thread DOES state what you are doing! Duh! she says, as light bulb above head lights!
seriously I have tried so many combinations of ingredients trying to get the ultimate scoopable ice cream and the bottom line is I usually only serve 1 or 2 bowls at a time.....so this method seemed to make more sense....this way it doesn't matter how it freezes cause there is none left to freeze.....
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Old 05-22-2007, 07:54 PM   #11
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Quote:
Originally Posted by magnamater View Post
I'm not Kevin, but in order to keep the ice cream from turning into bricks requires more PDX than my body will tolerate. . .so I've been working with ThickNThin not Sugar and glycerine. . .with some success.

How big is your freezer? If it is a gallon. . .I would use:
2 cups PDX--divided over 32 servings. . .about one T. per serving
4 T. Not Sugar
4 teaspoons glycerine.

Do you use a custard recipe? or a no cook one.

Post your recipe!!!!!

We will try to help!

I need to perfect a recipe for the gallon ice cream freezer myself. . .I've been doing 1 1/2 quarts. . .or less.
My freezer is 1-1/2 gallons. This is my recipe, I had to take the time to type it up, it's an old one that I hadn't taken the time to put into my computer yet.

Vanilla Ice Cream

2 quarts of half and half
6 large egg yolks
4 cups sugar
3 vanilla beans (I order these online)
3 cans evaporated milk (placed in the frig and chilled overnight)

In a large saucepan, over medium-high heat, bring the half-and-half and the vanilla beans to the scalding point. Remove from heat, take out the vanilla beans, split and scrape the seeds from the beans with the back of a knife, and mix the seeds back into the half-and-half.

Place the egg yolks into a blender and turn on the blender. Gradually pour enough of the scalding half-and-half into the egg yolks to fill the blender about half to two thirds the way up; blend till smooth. While whisking pour the egg mixture back into the saucepan and add the sugar.

Over low heat cook and stir until the custard reaches 170°; remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (I let it ripen for at least 24 hours).

Transfer the cold custard to the chilled container of your ice cream machine and add enough of the chilled evaporated milk to fill your ice cream machine about half to two thirds full. This is so the custard has enough room to expand while it freezes so you end up with an ice cream with a light texture.

Last edited by Cricket4t; 05-22-2007 at 08:11 PM..
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Old 05-23-2007, 03:07 AM   #12
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THANK YOU, THANK YOU, THANK YOU, Kevin!

I love ice cream and didn't want to have to give it up this Summer! I am going to make this today!

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Old 05-23-2007, 06:19 AM   #13
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I've been wanting to make your erythritol ice cream but was afraid we'd eat the whole thing at one sitting. I'm now going to start this one today. How does the texture compare?
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Old 05-23-2007, 06:25 AM   #14
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I've been wanting to make your erythritol ice cream but was afraid we'd eat the whole thing at one sitting. I'm now going to start this one today. How does the texture compare?
Its just like ice cream when it comes out of the machine....soft serve-like.

I have some coffee flavor cubes freezing right now.
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Old 05-23-2007, 04:36 PM   #15
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How'd the coffee ice cream come out Kevin? I really like coffee ice cream with chocolate sauce poured over it - yum!
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Old 05-23-2007, 04:53 PM   #16
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How'd the coffee ice cream come out Kevin? I really like coffee ice cream with chocolate sauce poured over it - yum!
I didn't plan on trying it until tomorrow tweak. I already had vanilla with my cake a little earlier.
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Old 05-23-2007, 05:25 PM   #17
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OK - I can wait!
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Old 05-23-2007, 06:16 PM   #18
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Love your ice cream ideas Kevin! By the way, I see "Happy Birthday" greetings are in order, so I hope you have a good one!!
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Old 05-23-2007, 06:25 PM   #19
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thank you marnie.
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Old 05-23-2007, 07:23 PM   #20
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Kevin! I hadn't noticed that! Hope you had a great day!

What kind of birthday cake went with the ice cream? I've been thinking about the coffee ice cream and having it with your chocolate cake with a mocha icing. Yum!
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Old 05-23-2007, 07:39 PM   #21
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I made my chocolate cake in a bag with whipped cream icing. It was a nice quiet day spent playing with my new professional model food saver with all the accessories that I bought myself as a present.
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Old 05-23-2007, 08:02 PM   #22
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[COLOR="Red"]HAPPY BIRTHDAY, KEVIN![/COLOR]
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Old 05-24-2007, 05:12 PM   #23
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Oh I want to wish you a happy birthday too!!

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Old 05-24-2007, 05:50 PM   #24
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Happy Birthday, Kevin! I just re-read the story of your LC life. Fascinating. The little slide show of pets - are they all yours? Love the first little dog! What is it's breed? (they're all cute as can be!)
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Old 05-24-2007, 05:51 PM   #25
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I don't see an update on the coffee ice cream Kevin - was it a success?
That's the chocolate cake I'm talking about too, it's the best!
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Old 05-24-2007, 05:59 PM   #26
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Quote:
Originally Posted by Tweaker Geek View Post
How'd the coffee ice cream come out Kevin? I really like coffee ice cream with chocolate sauce poured over it - yum!
1 cup heavy cream
1 cup calorie countdown milk
6 T. polyd
6 T. sweetener (I used 12 drops sweetzfree)
1/2 tsp vanilla
3 heaping tsp. instant coffee

Brought disolved ingredients to a boil in a non stick pan.
Then when it cooled I fill an ice cube tray with the liquid and froze over night.




8 cubes
1/4 cup hazelnut davinci
cacao nibs

blend in blender or food processor.


Hazelnut Coffee Ice cream w/cacao nib sprinkles



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Old 05-24-2007, 06:19 PM   #27
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Yum!!!
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Old 05-24-2007, 06:59 PM   #28
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Thanks so much, Kevin. I'll be trying that this weekend. Looks delish!
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Old 05-25-2007, 03:03 AM   #29
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I missed your birthday!!! Happy belated birthday, Kevin !!! I made your raspberry ice cream - soooooooo goooood! I am going to try your other recipes!

Thanks so much!!!!!
Marla
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Old 05-25-2007, 04:21 PM   #30
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Kevin,
You'll probably laugh, but what is the name of your food processor? I'm looking for a smaller one.

I'm going to make your berry ice cream, but will use strawberries with strawberry syrup. Such a simple recipe... thanks!

Nikki
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