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Old 04-16-2010, 10:28 AM   #61
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After the night in the freezer the ice cream is firm but still scoopable and slightly grainy which doesn't bother me. I do think the glycerine will keep it smoother. It's so good! Thanks for the recipe.
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Old 04-16-2010, 01:54 PM   #62
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Hmmm...grainy? I wonder why? Maybe it did need the glycerine..
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Old 04-16-2010, 03:27 PM   #63
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Or maybe the ice cream maker is not very good. It was just slightly grainy like ice crystals, barely detectable. I think the glycerine would help. I'm going to get some and make it again. Here is a pic after it was frozen
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Old 04-16-2010, 09:15 PM   #64
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Thanks for bumping this thread, Deedlynn. I'm going to give this a try, as I very fortunately have all the ingredients mentioned.
I find it hilarious. The OP hints that he's been spending lots of time and material in experimentation then states all the ingredients are necessary & that making ice cream from scratch is a delicate balancing act in food chemistry. What's the first thing people ask? Can they substitute this, that, or the other thing? Hah!
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Old 04-17-2010, 12:03 PM   #65
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Quote:
Originally Posted by sistertzu View Post
Or maybe the ice cream maker is not very good. It was just slightly grainy like ice crystals, barely detectable. I think the glycerine would help. I'm going to get some and make it again. Here is a pic after it was frozen
Did you use the 2 cups of heavy cream? Ice would come from water in your
ingredients..Just wondering?
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Old 04-17-2010, 03:39 PM   #66
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I used all of the ingredients except the polyd and glycerine. I think you are right I'm going to try 3 cups cream next time. I'm going to order polyd and glycerine next month I'm sure they will make the ice cream completely smooth as in the original recipe. My ice cream maker is probably not the best as well so that has something to do with the crystals. Even if you don't use or have all the ingredients it's a fabulous ice cream. For me recipes are just a starting point I change them up all the time. Thanks for the recipe it's definitely a keeper, even changed. I would recommend trying it even if you don't have all the right things.
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Old 04-17-2010, 03:54 PM   #67
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Sis: Do you have a WalMart near you??? You can get glycerine at the cake decoration place or at the pharmacy..Honestly, I wouldn't bother with the PolyD..it can cause intestinal distress..(at least in me).
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Old 04-17-2010, 04:24 PM   #68
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Yeah I have a walmart I will check, thanks.
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Old 04-17-2010, 04:26 PM   #69
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I found mine in the pharmacy section..It said it was used for skin, but it is edible..It has USP on the label.
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Old 04-17-2010, 04:42 PM   #70
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Great, your so helpful!
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Old 04-18-2010, 04:45 AM   #71
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I just got glycerine at Walmart. It was in the pharmacy section. I had to ask for help to find it. The stackers couldn't locate it. Later they ran after us in the store. They had found it. As Carolyn said, it is for skin care. I don't know if they found it in the acne skin care section or the bandaid skin cream section.
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Old 04-18-2010, 06:45 AM   #72
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Yes, Soobee, I was a little leery of using it, but glycerine is glycerine and I'm not dead yet..
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Old 04-18-2010, 09:36 AM   #73
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With warm weather approaching, (it takes awhile to reach Maine!), it will soon be time to make ice cream bars again! I enjoyed them all last summer. My two favorite varieties were peanut butter and mint, both dipped in chocolate "magic shell", although plain vanilla is also delicious!

I ended up cutting out the glycerine, as I didn't care for the texture it gave the ice cream, kind of a slimy mouth feel. Maybe it's the brand I have. Anyway, eliminating it, and using Calorie Countdown or Almond Breeze for the milk reduces the total carbs of the recipe from 45 down to 20, and I get 12 bars out of it. I use 4 TAB. of polyd to make up for the glycerine, which adds another 3 carbs. I know people can have stomach upset from the fiber in polyd, but it works out to 1 tsp. per ice cream bar, and doesn't bother anyone in my family. I also substitute NotStarch for the xanthan gum, as that's what I have. If you're making ice cream bars, scoopability isn't as big of an issue and I like the built-in portion control of the bars.

Romo gave us such an excellent base to work with and add our own tweaks to. The coffee Heath bar ice cream sounds like a variation I need to try! I also have some RS candies stashed away somewhere. I'm also thinking of trying Chunky Monkey using banana extract and/or Davincis, with walnuts and Lindt dark chocolate mixed in at the end. Hmmm...decisions, decisions...
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Old 04-18-2010, 10:16 AM   #74
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Cathy, eat them all!
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Old 04-18-2010, 10:51 AM   #75
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I love the ice cream bars idea! I don't have a pan to put them in yet so that will be on my list to look for.
This recipe sounds really good but I don't have most of those ingredients.
I've been using a basic frozen custard recipe for 2 years with an electric ice cream maker.
I have found that if I use whole eggs instead of just the yolks, and I cook it, the ice cream is grainy. I have made it with and without guar gum or xanthan gum and it doesn't seem to make a difference. I have never used glycerine and I imagine that is what makes it scoopable? I am not worried about scoopable though , I just stick it in the microwave for 1 minute to soften enough to scoop.
As for the electric maker, it's noisy but I can start it and set a timer for about 30 minutes and walk away. (and I got it at a thrift store for $4!)For a double batch of the recipe I use, that's about how long it takes. I love it with diet root beer or diet orange soda.

to whomever asked about using HWC/water instead of milk, I did that once and the bottom of the ice cream was more like butter. Too much butterfat I presume. I have used homemade low carb milk and that does work. Where I am living now I am able to get Calorie Countdown so that is what I use.
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Old 04-18-2010, 03:15 PM   #76
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I didn't use glycerine or polyd and mine was still scoopable. I am getting ready to make another batch right now. It's so good!
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Old 04-19-2010, 11:28 AM   #77
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I gave dh the rest of my strawberry ice cream..He thought it was store-bought..

I'm going to make a chocolate/almond version after I make another strawberry one..
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Old 04-19-2010, 01:57 PM   #78
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I made the ice cream without the polyd and glycerine and 3 cups manufacturing cream and 3 eggs. It turned out perfectly very smooth and creamy.
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Old 04-19-2010, 03:29 PM   #79
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Hmm..I wonder what we would use for a good chocolate ice cream..
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Old 04-20-2010, 04:32 PM   #80
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Originally Posted by sistertzu View Post
I made the ice cream without the polyd and glycerine and 3 cups manufacturing cream and 3 eggs. It turned out perfectly very smooth and creamy.
What is "manufacturing cream"?

Thanks

Mary
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Old 04-20-2010, 05:28 PM   #81
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I buy it from smart and final it is a bit higher in fat and no stabilizers.
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Old 04-28-2010, 09:01 AM   #82
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Romo I made your Ice Cream last night, I can't find Glycerine in town and someone said they changed the 1 C of milk to another cup of cream and it was scoopable the next day. the flavor is great, but was hard as a rock this morning. Will order Glycerine from Netrition, a question though. I don't use Stevia, tried and didn't like it, how much and what other sweetener can I substitute? TIA..............Ann
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Old 04-28-2010, 11:00 AM   #83
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Wonder what we would use for Chocolate LC ice cream with this??

Can we get manufacturing cream at Walmart??
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Old 04-28-2010, 04:54 PM   #84
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The only place I have gotten manufacturing cream is at Smart and Final. I purchase it by the half gallon. Costco has a good cream that I get sometimes too.
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Old 04-28-2010, 09:53 PM   #85
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temp hit 82 today.....need ice cream in april!?!?!?
YES!
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Old 06-09-2010, 07:27 PM   #86
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I make this vanilla recipe alot..It is fabulous..

However, tonight I wanted more a vanilla flavor, so I added about 2 Tbs. of
SF vanilla pudding to the mix and stirred it in until it dissolved..Very good..
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Old 06-09-2010, 07:29 PM   #87
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I have been thinking of trying that, glad to know it tastes good.
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Old 06-09-2010, 09:03 PM   #88
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Yesterday on Paula Deen she made ice cream (butter pecan) and she used a whole box I believe of french vanilla pudding mix from the box. She also put in melted butter (???) and chopped pecans near the end of the mixing.
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Old 11-13-2010, 03:11 PM   #89
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Sis,

I am in So CA and have not been able to find cream at my Costco, but I am able to purchase it at Smart & Final and the price just keeps increasing!!!

I see you are in CA, at which Costco do you shop? I shop at the San Bernardino one and there is another one in Fontana, but I have looked for cream at that one.

The only thing Costco San Bernardino carries is Land of Lake whipping cream in a can.

Thanks,

Cathy
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Old 11-13-2010, 04:08 PM   #90
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CAthy: How about heavy cream? Surely those stores carry that..
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