Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 02-18-2009, 09:32 AM   #1
Senior LCF Member
 
romo20350's Avatar
 
Join Date: Nov 2008
Location: SE Michigan
Posts: 209
Gallery: romo20350
Stats: Goal: 10% BF
WOE: LC
Start Date: Janurary 10, 2009
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!
__________________
[COLOR="Blue"]~~Peter~~[/COLOR]

Last edited by romo20350; 02-18-2009 at 09:35 AM..
romo20350 is offline   Reply With Quote

Sponsored Links
Old 02-18-2009, 09:50 AM   #2
Major LCF Poster!
 
The Chicken Lady's Avatar
 
Join Date: Jul 2008
Location: Texas Gulf Coast
Posts: 1,212
Gallery: The Chicken Lady
Stats: Type 2 Diabetic
WOE: High Fat Low Carb Diet
Start Date: July 5th 2008
Thank you!!! I'll let you know how it turns out.
The Chicken Lady is offline   Reply With Quote
Old 02-19-2009, 05:02 PM   #3
Senior LCF Member
 
sweetdreams's Avatar
 
Join Date: Oct 2008
Posts: 299
Gallery: sweetdreams
Sounds great! Thanks for the recipe!
sweetdreams is offline   Reply With Quote
Old 02-25-2009, 08:11 AM   #4
Way too much time on my hands!
 
Join Date: Nov 2007
Posts: 13,982
Gallery: flatferenghi
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
flatferenghi is offline   Reply With Quote
Old 02-25-2009, 05:57 PM   #5
Senior LCF Member
 
romo20350's Avatar
 
Join Date: Nov 2008
Location: SE Michigan
Posts: 209
Gallery: romo20350
Stats: Goal: 10% BF
WOE: LC
Start Date: Janurary 10, 2009
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.
romo20350 is offline   Reply With Quote
Old 02-25-2009, 07:19 PM   #6
Senior LCF Member
 
Cats for Texas's Avatar
 
Join Date: Dec 2007
Location: Houston, TX
Posts: 399
Gallery: Cats for Texas
Stats: 195
WOE: LC
Start Date: Restart: October 1, 2014
What kind of ice cream maker did you use? Got to get me one and can't decide which. Yummy, here comes summer.
Cats for Texas is offline   Reply With Quote
Old 02-25-2009, 08:55 PM   #7
Senior LCF Member
 
romo20350's Avatar
 
Join Date: Nov 2008
Location: SE Michigan
Posts: 209
Gallery: romo20350
Stats: Goal: 10% BF
WOE: LC
Start Date: Janurary 10, 2009
I have a Cuisinart
romo20350 is offline   Reply With Quote
Old 03-10-2009, 04:32 PM   #8
Senior LCF Member
 
otterfarmgirl's Avatar
 
Join Date: Nov 2004
Location: Michigan
Posts: 78
Gallery: otterfarmgirl
Stats: 190/178/145
WOE: Atkins
Start Date: October 2004
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
otterfarmgirl is offline   Reply With Quote
Old 03-10-2009, 07:16 PM   #9
Senior LCF Member
 
Barbara690's Avatar
 
Join Date: Mar 2004
Location: southern Colorado
Posts: 958
Gallery: Barbara690
WOE: Atkins
Start Date: Oct,2003 this time around
I have made this twice and each time it has turned out wonderful!!!!!
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.
Barbara690 is offline   Reply With Quote
Old 03-10-2009, 08:09 PM   #10
Senior LCF Member
 
romo20350's Avatar
 
Join Date: Nov 2008
Location: SE Michigan
Posts: 209
Gallery: romo20350
Stats: Goal: 10% BF
WOE: LC
Start Date: Janurary 10, 2009
Quote:
Originally Posted by otterfarmgirl View Post
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!
romo20350 is offline   Reply With Quote
Old 03-10-2009, 08:19 PM   #11
Major LCF Poster!
 
Kisal's Avatar
 
Join Date: Nov 2006
Location: Oregon
Posts: 1,566
Gallery: Kisal
WOE: Basic low carb
Start Date: October 15, 2004
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.
Kisal is offline   Reply With Quote
Old 03-10-2009, 08:33 PM   #12
Senior LCF Member
 
romo20350's Avatar
 
Join Date: Nov 2008
Location: SE Michigan
Posts: 209
Gallery: romo20350
Stats: Goal: 10% BF
WOE: LC
Start Date: Janurary 10, 2009
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
romo20350 is offline   Reply With Quote
Old 03-11-2009, 12:50 AM   #13
Major LCF Poster!
 
Kisal's Avatar
 
Join Date: Nov 2006
Location: Oregon
Posts: 1,566
Gallery: Kisal
WOE: Basic low carb
Start Date: October 15, 2004
Thank you for the help!

Kisal is offline   Reply With Quote
Old 03-11-2009, 04:44 AM   #14
Major LCF Poster!
 
Cap57's Avatar
 
Join Date: Oct 2003
Location: Maine
Posts: 1,491
Gallery: Cap57
Stats: 155/150/135 (5'8")
WOE: low carb
Start Date: Sept. 2003
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.
Cap57 is offline   Reply With Quote
Old 03-11-2009, 05:16 AM   #15
Senior LCF Member
 
romo20350's Avatar
 
Join Date: Nov 2008
Location: SE Michigan
Posts: 209
Gallery: romo20350
Stats: Goal: 10% BF
WOE: LC
Start Date: Janurary 10, 2009
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
romo20350 is offline   Reply With Quote
Old 03-11-2009, 01:13 PM   #16
Major LCF Poster!
 
Join Date: Jan 2006
Posts: 1,116
Gallery: CreekWatcher
subscribing
CreekWatcher is offline   Reply With Quote
Old 03-11-2009, 05:36 PM   #17
Major LCF Poster!
 
Cap57's Avatar
 
Join Date: Oct 2003
Location: Maine
Posts: 1,491
Gallery: Cap57
Stats: 155/150/135 (5'8")
WOE: low carb
Start Date: Sept. 2003
Quote:
Originally Posted by romo20350 View Post
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 is offline   Reply With Quote
Old 04-23-2009, 12:16 PM   #18
Major LCF Poster!
 
Cap57's Avatar
 
Join Date: Oct 2003
Location: Maine
Posts: 1,491
Gallery: Cap57
Stats: 155/150/135 (5'8")
WOE: low carb
Start Date: Sept. 2003
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!

__________________
Cathy
****************************************

Last edited by Cap57; 04-23-2009 at 12:18 PM..
Cap57 is offline   Reply With Quote
Old 04-23-2009, 01:27 PM   #19
Junior LCF Member
 
Fairgan's Avatar
 
Join Date: Oct 2008
Location: Vermont
Posts: 15
Gallery: Fairgan
Quote:
Originally Posted by flatferenghi View Post
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...
Fairgan is offline   Reply With Quote
Old 04-23-2009, 01:41 PM   #20
Major LCF Poster!
 
beautifulme's Avatar
 
Join Date: May 2007
Posts: 994
Gallery: beautifulme
Stats: 275-135-140
WOE: Whole foods.
Start Date: Everyday....
Quote:
Originally Posted by Cap57 View Post
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!

YUMMY....Tell me more about your homemade magic shell..please.
beautifulme is offline   Reply With Quote
Old 04-23-2009, 01:58 PM   #21
Senior LCF Member
 
romo20350's Avatar
 
Join Date: Nov 2008
Location: SE Michigan
Posts: 209
Gallery: romo20350
Stats: Goal: 10% BF
WOE: LC
Start Date: Janurary 10, 2009
Wow Cap57 that looks awesome!
Please do tell about your magic shell
romo20350 is offline   Reply With Quote
Old 04-23-2009, 05:35 PM   #22
Major LCF Poster!
 
Cap57's Avatar
 
Join Date: Oct 2003
Location: Maine
Posts: 1,491
Gallery: Cap57
Stats: 155/150/135 (5'8")
WOE: low carb
Start Date: Sept. 2003
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.
Cap57 is offline   Reply With Quote
Old 04-23-2009, 07:08 PM   #23
Very Gabby LCF Member!!!
 
Tweaker Geek's Avatar
 
Join Date: Jun 2002
Location: USA
Posts: 3,437
Gallery: Tweaker Geek
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?
Tweaker Geek is offline   Reply With Quote
Old 04-23-2009, 07:28 PM   #24
Senior LCF Member
 
romo20350's Avatar
 
Join Date: Nov 2008
Location: SE Michigan
Posts: 209
Gallery: romo20350
Stats: Goal: 10% BF
WOE: LC
Start Date: Janurary 10, 2009
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.

Last edited by romo20350; 04-23-2009 at 07:31 PM..
romo20350 is offline   Reply With Quote
Old 06-05-2009, 05:32 PM   #25
Senior LCF Member
 
star a.d.'s Avatar
 
Join Date: Feb 2009
Posts: 886
Gallery: star a.d.
Stats: 235/203.5/165-off the wagon-247+/213/235/198/165
WOE: hHCG rogue...still figuring it out
*bump*

this sounds awesome.
star a.d. is offline   Reply With Quote
Old 06-06-2009, 05:53 AM   #26
Senior LCF Member
 
Join Date: May 2004
Location: usa
Posts: 348
Gallery: missymagoo12
Stats: 235/225/145
WOE: stellastyle,atkins
Start Date: april 2004
u just made me hungry for ice cream. sue
missymagoo12 is offline   Reply With Quote
Old 06-08-2009, 09:56 PM   #27
Senior LCF Member
 
Join Date: Nov 2008
Posts: 423
Gallery: jill72
Stats: 162/125/120's
WOE: Atkins
Start Date: 10/31/08
Quote:
Originally Posted by Kisal View Post
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.
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).
jill72 is offline   Reply With Quote
Old 07-12-2009, 03:56 PM   #28
Senior LCF Member
 
Join Date: Nov 2008
Posts: 423
Gallery: jill72
Stats: 162/125/120's
WOE: Atkins
Start Date: 10/31/08
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.
jill72 is offline   Reply With Quote
Old 07-12-2009, 06:52 PM   #29
Senior LCF Member
 
romo20350's Avatar
 
Join Date: Nov 2008
Location: SE Michigan
Posts: 209
Gallery: romo20350
Stats: Goal: 10% BF
WOE: LC
Start Date: Janurary 10, 2009
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.
romo20350 is offline   Reply With Quote
Old 07-13-2009, 06:34 AM   #30
Major LCF Poster!
 
DEEDLYNN's Avatar
 
Join Date: May 2008
Posts: 2,755
Gallery: DEEDLYNN
save
DEEDLYNN is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 09:03 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.