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-   -   My Rich Vanilla Ice Cream (Scoopable!) (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/604301-my-rich-vanilla-ice-cream-scoopable.html)

romo20350 02-18-2009 08:32 AM

My Rich Vanilla Ice Cream (Scoopable!)
 
Alright I've been working on this for some time now and here it is.
You can cook the mix if you are afraid of raw eggs but I like this recipe because it is quick and easy. One more thing. I try to stay away from recipes that have lots of specialized ingredients but the chemistry of ice cream is so complex that it is so important that all of these ingredients are present.

2 cups heavy cream (13 carbs)
1 cup milk (12 carbs)
2 large eggs (1 carb)
3/4 cup sugar equivalent
- 3/8 cup (6 tbsp) granular erythritol, powdered (0 carbs)
- 1/8 tsp stevia (0 carbs)
- 2 tbsp polyd (Not sure if it's completely nessesary) (3 carbs)
4 tsp glycerine (16 carbs)
1/2 tsp guar or xanthan gum (0 carbs)
2 tsp vanilla (0 carbs)

1. Place the milk, erythritol, and stevia in a saucepan or large measuring cup. While whisking constantly, gradually sprinkle in gum. Heat this mixture in microwave or on stove until erythritol dissolves completely. Refridgerate.
2. Meanwhile, whisk together the eggs and polydextrose until thick and light yellow.
3. Gradually whisk in heavy cream and milk mixture. Stir in vanilla and glycerine. Chill in freezer until cold (about 30 minutes).
4. Process in ice cream maker until it reaches soft serve consistency, scoop into a container and store in freezer.

Makes about 1 1/2 quarts at 45 carbs. 3.75 carbs per half cup serving (it is rich and satisfying).

This ice cream was easily scoopable after 24 hours in the freezer (didn't last any longer!)
Sorry no pics this time but next time I make this I will post pics!

The Chicken Lady 02-18-2009 08:50 AM

Thank you!!! I'll let you know how it turns out.

sweetdreams 02-19-2009 04:02 PM

Sounds great! Thanks for the recipe!

flatferenghi 02-25-2009 07:11 AM

because milk is higher in carbs....
 
would it not be possible, to mix half cream & half water in place of the milk component??? Love & Profits: FLATFERENGHI

romo20350 02-25-2009 04:57 PM

It could work but you would definitely need to add either some more erythritol. I would try 2 tbsp. You could also try another tsp of glycerine but it might get a weird taste.

Cats for Texas 02-25-2009 06:19 PM

What kind of ice cream maker did you use? Got to get me one and can't decide which. Yummy, here comes summer.

romo20350 02-25-2009 07:55 PM

I have a Cuisinart

otterfarmgirl 03-10-2009 03:32 PM

Romo - is that your ice cream in your avi? if so, what recipe did you use for the cake? My godfather is having a birthday soon and I would love to surprise him w/ this sinfully delicious looking cake and ice cream combo. tia

Barbara690 03-10-2009 06:16 PM

I have made this twice and each time it has turned out wonderful!!!!!:love:
It is so rich and creamy,everyone who has had it agrees that it is the best.
I would next like to try out some different flavors next......anyone have some good ideas?

Romo,thanks for the recipe!!It's a keeper.

romo20350 03-10-2009 07:09 PM

Quote:

Originally Posted by otterfarmgirl (Post 11680560)
Romo - is that your ice cream in your avi? if so, what recipe did you use for the cake? My godfather is having a birthday soon and I would love to surprise him w/ this sinfully delicious looking cake and ice cream combo. tia

Yup that's the ice cream in my avatar. The "cake" is actually my brownie pudding recipe which can be found here.
http://www.lowcarbfriends.com/bbs/lo...talk-flax.html
I recommend following The Chicken Lady's modifications and using the almond flour and the oat flour. I also recommend multiple sweeteners (I use erythritol and stevia) because chocolate can be complicated.
And actually my birthday is tomorrow and I was going to make this. It really is sinful!
Enjoy!

Kisal 03-10-2009 07:19 PM

I buy powdered Erythritol, so I would use double the amount given for the granular in the recipe, correct?

I hate my ice cream maker. I'm fed up with messing with the ice and salt. I want to get something like the kind you just pre-chill in the freezer. :D

romo20350 03-10-2009 07:33 PM

Kisal i'm thinking that it would be a bit less than double but it's definately better to have to much than not enough because of the freezing point depression.
And I really love my ice cream maker. I think mine costed about 30-40 dollars

Kisal 03-10-2009 11:50 PM

Thank you for the help! :)

http://deephousepage.com/smilies/bday_large.gif

Cap57 03-11-2009 03:44 AM

Thank you so much for this recipe! Now that I can no longer find Carbsmart Ice Cream, I've been wanting a scoopable homemade recipe. I have the Cuisenart ice cream maker, but I didn't like how the ice cream got so hard the next day. Any idea if you could sub unsweetened vanilla Almond Breeze for the milk? You'd still have the cream for richness, but would save quite a few carbs.

romo20350 03-11-2009 04:16 AM

Cap57, I'm sure almond breeze would work just fine but you might want to use an extra tablespoon of erythritol to make up for the sugar in the milk that depresses the freezing point. Good luck :)

CreekWatcher 03-11-2009 12:13 PM

subscribing

Cap57 03-11-2009 04:36 PM

Quote:

Originally Posted by romo20350 (Post 11682339)
Cap57, I'm sure almond breeze would work just fine but you might want to use an extra tablespoon of erythritol to make up for the sugar in the milk that depresses the freezing point. Good luck :)

Thanks, I hope to try this soon!

Cap57 04-23-2009 11:16 AM

I finally got around to trying this recipe, subbing Almond Breeze for milk, which works out great, and is much less carbs than milk. I also did not have glycerin, which I know helps with the scoopability, but I make mine into ice cream bars, so it doesn't need to be scoopable. I tweaked other proportions of ingredients to my taste and based on what I had available. Since the carbs of my ice cream were lower, I figured I could coat them in peanuts and homemade "Magic Shell". I was able to get 12 ice cream bars out of one batch of ice cream. They remind me of Buster Bars! Thanks Romo for a great recipe that is quite forgiving, (not to mention, delicious!) Just in time for warm weather too!

http://i618.photobucket.com/albums/t...7/P1020591.jpg

Fairgan 04-23-2009 12:27 PM

Quote:

Originally Posted by flatferenghi (Post 11617495)
would it not be possible, to mix half cream & half water in place of the milk component??? Love & Profits: FLATFERENGHI

Milk: "Calorie Countdown" milk by Hood is only 3 carbs per cup... :up:

beautifulme 04-23-2009 12:41 PM

Quote:

Originally Posted by Cap57 (Post 11875266)
I finally got around to trying this recipe, subbing Almond Breeze for milk, which works out great, and is much less carbs than milk. I also did not have glycerin, which I know helps with the scoopability, but I make mine into ice cream bars, so it doesn't need to be scoopable. I tweaked other proportions of ingredients to my taste and based on what I had available. Since the carbs of my ice cream were lower, I figured I could coat them in peanuts and homemade "Magic Shell". I was able to get 12 ice cream bars out of one batch of ice cream. They remind me of Buster Bars! Thanks Romo for a great recipe that is quite forgiving, (not to mention, delicious!) Just in time for warm weather too!

http://i618.photobucket.com/albums/t...7/P1020591.jpg

YUMMY....Tell me more about your homemade magic shell..please.

romo20350 04-23-2009 12:58 PM

Wow Cap57 that looks awesome!
Please do tell about your magic shell :)

Cap57 04-23-2009 04:35 PM

The "Magic Shell" is basically dark chocolate, coconut oil, and sweetener. Here's how I do mine.

1 bar of Lindt 85% chocolate
2 rows from a Dove 71% chocolate bar (Can use extra Lindt 85% instead, probably 4 more squares)
1/2 cup coconut oil (for this, I like the one that doesn't taste like coconut, but it's your choice)
sweetener to taste (I use 1/4 tsp Splenda Quik pak, equal to 1/4 cup sugar, plus 3 Stevia Plus packets, equal to 2 TBSP sugar, so a total sweetening power of 6 TBSP sugar.

Melt chocolate and coconut oil in the microwave. Add sweeteners. Stir well. Let cool for a few minutes. Can just be poured over a scoop of ice cream, or be used to dip ice cream bars. I like to form ice cream bars in muffin top pans lined with plastic wrap, and sprinkle with peanuts. Once the bars have hardened, dip them in the chocolate mixture. It will set up immediately. If you have any chocolate left over, dip a second time for a thicker coating.

Tweaker Geek 04-23-2009 06:08 PM

Oh yum Cathy - those bars look fabulous!

Romo20350 - have you made a chocolate scoopable ice cream from your recipe? Do you think the sweeteners would need to be increased if using unsweetened chocolate? Which would be best, melted chocolate squares or cocoa?

romo20350 04-23-2009 06:28 PM

Tweaker Geek, I would probably add 1/3 to 1/2 cup of cocoa and some extra non erythritol sweetener.
I haven't made this in a while. I'm waiting for the weather to get warm :)

Oh and PS just to drop some of the carbs I would probably use 1 tsp less glycerine and replace the milk with CC or almond milk.

star a.d. 06-05-2009 04:32 PM

*bump*

this sounds awesome.

missymagoo12 06-06-2009 04:53 AM

u just made me hungry for ice cream. sue

jill72 06-08-2009 08:56 PM

Quote:

Originally Posted by Kisal (Post 11681513)
I hate my ice cream maker. I'm fed up with messing with the ice and salt. I want to get something like the kind you just pre-chill in the freezer. :D

Alton Brown did an episode of Good Eats on making ice cream and he says manual machines are still the best (the kind where you add ice and salt and hand turn).

"When you feel resistance, you know the mix is ready to take on air, so you crank even harder. The electric versions, they just can't do that. Air is what gives American ice cream it's light body and not too chilly mouth-feel.

To achieve the smoothness and creamy texture that is the hallmark of homemade ice cream, you need small, little ice crystals that are frozen right into the mix."


Then he went on to make a sorbet and vanilla ice cream using an electric Krups countertop maker (the kind where you pre-chill the canister in the freezer). :laugh:

jill72 07-12-2009 02:56 PM

I made up a batch of this ice-cream earlier today (wanting to test it's 'scoopability' LOL). The thing is, I don't have any guar or xantham gum. Anyone know of a substitute? I have Not/Starch.

Otherwise, I had everything and will go ahead and freeze it in the ice-cream maker later tonight.

romo20350 07-12-2009 05:52 PM

Jill, the Not/Starch should work I'm not sure about how much to add though.
I would start with about a teaspoon and see how it goes.

DEEDLYNN 07-13-2009 05:34 AM

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