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Old 11-14-2010, 09:43 AM   #91
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Carolyn,

My closest Costco only carries the Land O Lakes canned whipping cream.

They have even quit carrying the multi-pack of one-pound packages of four cubes of butter. All they have now are multi-packs of four, one-pound cubes, which I guess I could cut up into four cubes and re-wrap before freezing, surely not as convenient!

I looked at the cost of one pound of off-brand Smart & Final butter a couple of weeks ago and it was up over $3.00 a pound. I stocked up quite some time back and it was way under $2.50 a pound.

These jumps in grocery prices make it really hard on a person on Social Security, especially since this coming year will be the second year in a row with no cost-of-living increase and an increase in the Medicare premium, thereby reducing what we will receive monthly.

I had to retire due to mobility/pain issues at age 58 and just buying groceries becomes more-and-more difficult with each passing year.

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Old 11-14-2010, 02:01 PM   #92
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Sorry for the delay in answering.

I'm in the central valley, I have three Costco's in my area Stockton, Manteca and Tracy, and sometimes when I get to the Bay Area there are a few Costcos there too. I haven't found it consistently in any of them. You need to let them know you want it, they are really good about bring back things you want. I sometimes have to buy it at smart and final too, the cost is outrageous now. Sometimes you can quart in the regular grocery for a good price.
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Old 11-16-2010, 03:29 PM   #93
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Thank you for your reply, Sis.

Cathy
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Old 07-11-2011, 04:00 AM   #94
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What glycerine do you all use?

I've seen: Vegetable Glycerin
Vegetable Glycerin, Alcohol-Free Extract
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Old 10-09-2011, 07:50 PM   #95
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I made Romo2035's Scoopable Vanilla Ice Cream today, as Grand Marnier Ice Cream. It was VERY tasty, and VERY scoopable after 4-5 hours or freezing just in the freezer and not in my ice-cream maker. But it was slightly sticky/gummy.
Here's a pic of it: 002-7.jpg picture by buttonbutt - Photobucket

The sticky quality wasn't enough to stop us from eating it and liking it, but that texture quality was bothersome to me. I think the polyD caused the gumminess, as that's the only ingredient I've never put in my ice creams before. In fact, this is the first time ever I've used my new bag of polydextrose. I'm sure I didn't mismeasure any ingredients. The one things I changed is I don't have pure stevia and use 1 packet of stevia/erythritol blend; I also added 2T. Grand Marnier (orange cognac). Any thoughts on the texture issue I encountered?
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Old 10-10-2011, 09:05 AM   #96
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Bumping for feedback.
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Old 10-10-2011, 10:31 AM   #97
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I have made that recipe, but I did not cook it and I had no slime. I have made pecan pie with polyd. Is the consistency similar to the filling in pecan pie?
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Old 10-10-2011, 12:37 PM   #98
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Buttoni: I don't use the polyd and I don't cook it either..Maybe the polyd is the cause of the slime..ya think?
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Old 10-10-2011, 01:06 PM   #99
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I just don't know. I did cook it 1-2 minutes (because of the raw egg). Maybe the cooking caused my issue, but I wouldn't think so, as so many ice creams require a bit of cooking the egg/cream mixture. Maybe the polyD is indeed my culprit. Gonna have to try a batch without polyD and see what happens. Thanks for the thoughts though.

Peggy

Last edited by buttoni; 10-10-2011 at 01:07 PM..
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Old 10-10-2011, 01:13 PM   #100
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I have cooked it when I first started using this recipe, but then I didn't..I'll be curious to see how you like it without the polyd..
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Old 10-10-2011, 01:16 PM   #101
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I'm running low on cream, so I won't do it until tomorrow after I can go to the store for some cream. Can't believe Walmart only had pints when I went the other day. They're so expensive I only bought one.
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Old 10-16-2011, 05:14 PM   #102
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Quote:
Originally Posted by buttoni View Post
I made Romo2035's Scoopable Vanilla Ice Cream today, as Grand Marnier Ice Cream. It was VERY tasty, and VERY scoopable after 4-5 hours or freezing just in the freezer and not in my ice-cream maker. But it was slightly sticky/gummy.

The sticky quality wasn't enough to stop us from eating it and liking it, but that texture quality was bothersome to me. I think the polyD caused the gumminess, as that's the only ingredient I've never put in my ice creams before. In fact, this is the first time ever I've used my new bag of polydextrose. Any thoughts on the texture issue I encountered?
I didn't use the Poly-D, but I did use xanthan gum and the glycerine. While very, very tasty, the resulting product does have a strange mouthfeel -- kinda stretchy. My DH thinks it's the amount of gum the recipe calls for. I'm going to try another batch with less xanthan gum and see how it turns out.

Like you said, Buttoni, the texture isn't bothersome enough to keep me from eating it, but it tastes like a "cheaper" ice cream due to the texture -- not something made from mainly cream and eggs.
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Old 10-17-2011, 09:31 AM   #103
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LOL Sissiesue, as I had just about decided it was the glycerine, which has a gummy mouth feel by itself IMO. Now I don't know which one to back off on, 'cause I really need to not make ice cream so often. Don't want to be tempted to eat too much. Now I don't think it's the polyD, because my posted recipe for peach ice cream (another thread) had only 1T. polyD in it, but much less glycerine in it than this recipe. The peach wasn't "gummy" at all, but had some icy crystals in it on day 3 and day 3. Got to be either the xanthan or glycerine causing the stretchy-gumminess. I guess I'll reduce the glycerine in my next batch and see what happens. I'm beginning to think a smooth, scoopable low-carb IS indeed rocket science! LOLOLOL

Last edited by buttoni; 10-17-2011 at 09:34 AM..
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Old 10-18-2011, 12:47 AM   #104
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Quote:
Originally Posted by buttoni View Post
LOL Sissiesue, as I had just about decided it was the glycerine, which has a gummy mouth feel by itself IMO. Now I don't know which one to back off on, 'cause I really need to not make ice cream so often. Don't want to be tempted to eat too much. Now I don't think it's the polyD, because my posted recipe for peach ice cream (another thread) had only 1T. polyD in it, but much less glycerine in it than this recipe. The peach wasn't "gummy" at all, but had some icy crystals in it on day 3 and day 3. Got to be either the xanthan or glycerine causing the stretchy-gumminess. I guess I'll reduce the glycerine in my next batch and see what happens. I'm beginning to think a smooth, scoopable low-carb IS indeed rocket science! LOLOLOL
Definitely too much xanthin (which can be wonderful stuff), will cause gumminess, stretchy/sliminess. (I think that sometimes, before it even gets to that point, it can result in a disagreeable over smoothness in some things.) The polydextrose (as you've already determined) certainly wouldn't do any of that, but Poly D most certainly can cause stickiness--but I wouldn't think that would happen with this small an amount.
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Old 10-18-2011, 09:20 PM   #105
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Well, I made a second batch of ice cream by using this recipe as a base (I made coffee by adding packets of Starbucks Via). I reduced the xanthan gum by half, but kept the glycerine at the same level. It's still got a different texture than I'd like (kinds fluffy, less stretchy this time).

Next time I might use 1/16 tsp of xanthan gum and see how that works.

What I DO like is that it's totally scoopable. No freezing hard a a rock. Of course, with my crappy freezer, it's almost TOO scoopable.

I'll get it down eventually (and I have to say, I don't mind eating the "data" in the meantime).
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Old 06-11-2012, 04:20 PM   #106
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bumping for summertime
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Old 02-16-2013, 05:41 AM   #107
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We think this is a great recipe with a few additions. I use 2 cups hwc, 1 cup half and half, 2 T vodka ( helps with scoop ability). Perfect every time. Sometimes add nuts, fruit, chopped 85% chocolate, and /or cococrack near the end. And I don't cook it. I have made this weekly for about a year now. This mix is divided into 6 containers for my ice cream freak husband. Sometimes put magic shell on top.
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Old 02-16-2013, 01:42 PM   #108
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This is my favorite ice cream recipe..Thanks for bumping it..
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Old 05-26-2014, 06:24 AM   #109
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Bumping for ice cream
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