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Old 03-12-2003, 01:47 AM   #1
Way too much time on my hands!
 
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Start Date: Jan 24/01
Ice Cream How To's & Recipes

[COLOR=purple]I thought I would begin this thread on Ice Cream Making, which combines only the recipes and some of the most valuable tips, tricks and how-to's. These recipes are tried, and true - the result of much experimentation by the authors. I hope I haven't missed anyone. Enjoy.

The How To's of Ice Cream Making:

I have this book by Shirley O. Corriher called "CookWise". She is "an experienced cook and natural teacher who happens to be a trained chemist". This is what she has to say about Ice Cream. I am taking out exerpts from this book's 10 page section dedicated to ices, ice creams and sherbets...each * item is a quote from the book.

* Stirring fine air bubbles into ice creams and sherbets as they freeze lightens and softens their texture...

*When making ices and ice creams, you need to chill the mix well before freezing begins. This way you get a lot of fine ice crystals all at once instead of a few that grow bigger and bigger as the mixture gets colder. Some experts recommend chilling for several hours to get a uniformly cold mixture. Some even recommend chilling ice cream mixes with complex flavors overnight for flavor as well as for uniform chilling.

*Ice cream can be as simple as that - frozen sweetened cream... Ice creams fall into two major categories. Philadelphia (also called New York, American or plain) ice cream contains no eggs and is simply sweetened, flavored cream lightened with milk and frozen...Ice creams made with eggs or yolks, usually in the form of a cooked custard base that may or may not have a little starch, are called French, custard, or French custard ice cream.

*Ingredients. All dairy products have several components that affect ice cream. Milk proteins trap air when stirred, and the tiny air bubbles lighten the product. Milk solids get in the way when ice crystals are trying to grow, effectively keeping them small. The fats in dairy products coat ice crystals and prevent them from enlarging. Fats also act as a lubricant, making even ice cream with larger crystals feel smooth on the tongue. Milk and dairy products also contain emulsifiers that hold fats and liquids together, giving ice cream additional smoothness and creaminess. Other components of dairy products lower the freezing point and thus help maintain the necessary unfrozen syrup between ice crystals, just as sugar does. These dairy products include calcium salts and other salts as well as lactose, the sugar in milk. However, be aware that lactose is not as soluble as sucrose; if there is too much lactose in cold ice cream it will crystallize and cause the ice cream to feel sandy with grainy crystals. Different dairy products have varying amounts of these effective ingredients. For example, cream has much more fat and less lctose than evaporated or condensed milk.

*Cream is a great multipurpose ingredient in ice cream. Cream is thicker than milk and therefore much better at trapping and holding air when stirred. The high fat content of cream makes it very effective at limiting ice crystal size; it also acts as a lubricant between crystals. Cream has some of the milk solids that limit crystal size, and it has only a limited amount of the lactose that can cause grittiness. Milk has proteins to trap air when stirred but does not have as much fat as cream and cannot hold air permanently as cream can...Milk with its lower fat content does not give ice cream as smooth a mouthfeel as cream does, but it does contribute a lightness that you do not get with cream alone. Condensed milk, evaporated milk and powdered milk are major contributors of milk solids to help limit crystal size. However all have a high concentration of lactose; if too much is used, lactose crystals form and the result is an ice cream with a sandy texture.

*The milk proteins and cream in ice cream and sherbet trap air bubbles as you stir them, and the fat, proteins, and calcium salts from the dairy products help the sugar control the number and size of the ice crystals. A small amount of salt (1/8 tsp.) is a vital contributor to flavor...In French ice creams egg yolks, the great emulsifiers, contribute silky smoothness.

*Whether you are making Philadelphia or French ice cream, one step is essential for optimum smoothness if using any milk or half-and-half in the recipe. The milk or half-and-half should be heated to 175 degrees F, just below scalding. I do not know the exact nature of the changes that this heating causes--perhaps denaturing or partial coagulation of some of the proteins. Whatever it is, the effect is a noticeably smoother texture in the ice cream. It is not necessary to heat heavy or whipping cream, which has very little protein.

*After heating any form of milk or half-and-half in the recipe and combining the ingredients, you allow the mixture to "age" for 4 to 12 hours at a temperature between 32 and 40 degrees F. The usual refrigerator temperature is between 36 and 40 F. This aging before freezing improves the body and texture of the ice cream. W. S. Arbuckle, an authority on commercial ice cream, strongly recommends aging 12 hours for rich ice creams.

*The temperature of the mix when it goes into the ice cream maker and the temperature of the freezing container itself determine how fast freezing takes place. With modern ice cream makers...the only control that you have is the temperature of the mix when it goes into the ice cream maker. A starting temperature between 27 and 35 degrees F works well. Below the lower temperature the mixture will freeze immediately, and you will get large pieces of ice. Above 45 F, you run the risk of the cream's being churned to butter.

At a glance, what to do and why:

1. Include a small amount of salt in the recipe.

Salt enhances the flavor of other ingredients.

2. If ice cream is sandy or gritty on the tongue, reduce amount of milk in the recipe.

All have high lactose content, and lactose crystals form.

3. Heat any milk or half-and-half to 175 F.

For a smoother-textured ice cream.

4. Let ice cream mixture "age" for 4 to 12 hours at 32 to 40 F before freezing.

To improve body and texture of ice cream.

5. Have the mixture between 27 and 35 F when it goes into the ice cream maker.

To prevent mixture from freezing too fast, which will produce large ice crystals and not incorporate air.

6. With hand-cranked ice cream makers, crank slowly at first.

To keep temperature the same throughout.

7. With hand-cranked ice cream makers, crank faster when thickening and freezing begin.

To keep crystals small and beat air into the mixture.

*Many chocolate experts feel that you get a more concentrated chocolate flavor by using cocoa instead of or in addition to chocolate. You may notice the use of boiling water in some recipes with cocoa. Putting boiling water on cocoa releases an even more intense chocolate taste. You can convert recipes to this procedure by adding a little boiling water to cocoa before combining it with other ingredients. Reduce the amount of other liquid in the recipe by the amount of water.

Here is her recipe for RICH CAPPUCCINO ICE CREAM

1 1/2 cups half-and-half
2 Tbsp. instant cappuccino powder
8 large egg yolks
1 Tbsp. water
3/4 cup sugar
2 cups heavy or whipping cream
1 Tbsp pure vanilla extract
1/8 tsp salt
Finely grated zest of 1/2 lemon
1/4 cup coarsely cracked espresso coffee beans.

(I think one could easily substitue the cap. powder with instant coffee and the sugar with splenda.)

1. Bring the half-and-half and instant cappuccino nearly to a boil in a medium-size heavy saucepan. Remove from the heat and set aside.
2. Whisk together the egg yolks, water and sugar in a medium saucepan. Whisk the hot half-and-half mixture into the egg yolk-sugar mixture. Return the mixture to a medium heat and heat, stirring constantly, until fine bubbles appear around the edge or a wisp of steam comes from the mixture. Remove from the heat and stir in the remaining ingredients.
3. Refrigerate for 4 to 12 hours, then place in the refrigerator freezer for 5 minutes. Freeze in an ice cream maker following the manufacturere's directions.

~~~~~~~~~~~~~~~~~~~~~~

I begin most of my ice creams with this:

BASIC PREMIUM VANILLA ICE CREAM : (adapted from the Cuisinart Book, and Dr. Atkins recipes)

2 cups heavy (whipping) cream
2 cups half & half
1/2 Vanilla Bean
3 egg yolks
1/2 cup Splenda (granular)
2 Tbsp. Pure Vanilla extract
2 Tbsp. Glycerine
1 Tbsp. Liquid Lecithin
1/4 - 1/2 tsp. Xanthan Gum
1/8 tsp. salt

Combine the cream in a heavy saucepan over medium heat. Add the vanilla bean and heat until the mixture almost boils, about 5 - 8 minutes. Reduce heat to low. Remove the vanilla bean, and split it in half lengthwise. Scrape out the seeds, and return the seeds to the cream mixture. Discard the bean shell. (If your vanilla bean is soft, you can split it before you add it to the cream.)

Meanwhile, beat yolks and Splenda in a small bowl until well blended. Add the Vanilla extract, and beat about 1 minute, until smooth. Add 4 - 5 tablespoons of the hot cream to the egg yolks, a tablespoon at a time, stirring after each addition until combined. Gradually add the egg yolk mixture to the cream mixture, stirring continuously to prevent the eggs from curdling. Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3 - 4 minutes. Place mixture in a covered container and refrigerate overnight. Cool completely. (I cool for 24 hours.).

When completely cool, stir vigorously with a whisk to ensure the skin is completely combined.

Take the ice cream maker bowl from the freezer, and place on the machine. Cover, and turn on the machine. Then gradually add the mixture to the machine. Let it mix for about 20 - 25 minutes. You can eat immediately, as soft serve ice cream, or freeze in air tight containers.


CAPPUCCINO CHOCOLATE CHUNK ICE CREAM

1 Basic premier Vanilla Ice Cream Recipe
3 Tbsp. Maxwell House Instant Coffee (or to taste)

4 Tbsp. Coffee Licquer (Tia Maria, Kahlua) if desired
1 4 ounce sugar free dark chocolate bar (I use Cavalier, or Callebaut sugar free dark chocolate)

Prepare the Premier Ice Cream as directed. Just after combining the egg and cream mixture, add the Instant Coffee, and stir to combine. Refrigerate.

Add this mixture to the machine, and while it is mixing, chop the chocolate bar into small chunks (no larger than the size of a chocolate chip). After about 15 minutes, add the chocolate chunks. After about another minute or two, add the licquer. It should be ready after about another minute or two of mixing.

Do not add the licquer to the cream mixture earlier, as it will prevent the mixture from freezing.


PEANUT BUTTER CHOCOLATE CHUNK ICE CREAM

1 1/2 cups Heavy (Whipping) Cream
1 1/2 cups Half & Half
3/4 cup unsweetened Peanut Butter

3 egg yolks
3/4 cup Splenda
1/8 tsp. salt
1 Tbsp. Pure Vanilla Extract
2 Tbsp. Glycerine
1 Tbsp. Liquid Lecithin
1/4 - 1/2 tsp. Xanthan Gum

2 Tbsp. Cocoa Powder or Jello Instant Chocolate Pudding Mix (optional)
1 4 ounce dark chocolate bar

Combine the cream and peanut butter in a heavy saucepan over medium heat. Heat until the mixture almost boils, about 5 - 8 minutes. Reduce heat to low.

Meanwhile, beat yolks and Splenda in a small bowl until well blended. Add the Vanilla extract, and beat about 1 minute, until smooth. Add the Cocoa Powder or Pudding Mix and whisk until smooth. Add 4 - 5 tablespoons of the hot cream and peanut butter mixture to the egg yolks, a tablespoon at a time, stirring after each addition until combined. Gradually add the egg yolk mixture to the cream mixture, stirring continuously to prevent the eggs from curdling. Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3 - 4 minutes. Place mixture in a covered container and refrigerate overnight. Cool completely.

Add this mixture to the bowl while the machine is turned on. Meanwhile, cut up the chocolate into chunks about the size of chocolate chips, or smaller. About 5 minutes before the ice cream is ready, add the chocolate chunks.


VERY STRAWBERRY ICE CREAM

1 1/2 cups strawberries, washed and hulled OR
1 1/2 cups frozen whole strawberries (no sugar added)

1 1/2 cups heavy (whipping) cream
1 1/2 cups half & half
1 small package sugar free Strawberry Jello

2 egg yolks
1/2 cup Splenda
2 Tbsp. Pure Vanilla extract
1/8 tsp. salt
2 Tbsp. Glycerine
1 Tbsp. Liquid Lecithin
1/4 - 1/2 tsp. Xanthan Gum

Finely chop strawberries. (If using frozen, partially defrost, then chop in food processor when they are soft enough to be pierced with a sharp knife.) This will yield approximately 1 cup of chopped berries. Reserve.

Combine cream and half & half in a medium saucepan over medium heat. When the mixture begins to warm, gradually add the Jello, sprinkling a bit at a time over the surface, and continuously whisking until completely blended. When all of the Jello has been added, continue to cook until the mixture almost boils, about 3 - 4 more minutes. Reduce heat to low.

Meanwhile, beat yolks and Splenda in a small bowl until well blended. Add the Vanilla extract, and beat about 1 minute, until smooth. Add 4 - 5 tablespoons of the hot cream to the egg yolks, a tablespoon at a time, stirring after each addition until combined. Gradually add the egg yolk mixture to the cream mixture, stirring continuously to prevent the eggs from curdling. Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3 - 4 minutes. Place mixture in a covered container and refrigerate overnight. Cool completely. (I cool for 24 hours.) When cool, add reserved strawberries and mix until well combined. Turn the machine on. Pour the strawberry mixture into the freezer bowl, and let mix until mixture thickens, about 20 - 25 minutes.

**Any berries can be substituted for the Strawberries. The key is to make sure you have at least one full cup of chopped berries. You may have to adjust the sweetener, as some berries are more tart than others.


CHOCOLATE CHOCOLATE CHIP ICE CREAM

3 ounces unsweetened chocolate, chopped
1/4 cup cocoa powder, sifted
1 cup Splenda, divided
3 cups heavy cream
1 cup half & half or water
3 egg yolks
1 Tbsp. pure vanilla extract
1/8 tsp. salt
2 Tbsp. Glycerine
1 Tbsp. Liquid Lecithin
1/4 - 1/2 tsp. Xanthan Gum

1 Ross's Dark Chocolate Bar, or other sugar free chocolate bar, cut up into chip sized pieces.

Break chocolate into pieces and chop finely, with serrated knife or food processor.

Combine cream, half & half and chocolate in a medium sized bowl over boiling water until the chocolate is melted, and the mixture almost boils. Gradually add 1/2 cup of Splenda to this mixture, stir until blended, and reduce heat to low. In a separate bowl, beat egg yolks and vanilla extract until smooth. Gradually add the remaining 1/2 cup Splenda and cocoa powder, and whisk briskly until blended and there are no lumps. Add 4 Tablespoons of the warm cream mixture to the egg yolk mixture, stirring until combined. Add another 2 tablespoons of the warm mixture, stirring continuously until blended. Gradually add the egg yolk mixture to the warm cream/chocolate mixture, stirring continuously to prevent the eggs from curdling. Cook over the simmering water until slightly thickened and the mixture coats the back of a spoon, about 3 - 4 minutes. Cool completely. (As per other instructions.) When the mixture is cold, stir gently, and pour into freezer bowl. Continue, as per manufacturer's instructions. About five minutes before ice cream is ready, add the cut up chocolate bar.

** NOTE: You may also add 1/2 cup chopped pecans, almonds, macadamias, unsweetened coconut or filberts during the last 5 minutes of processing.


SPICEY CHAI LATTE ICE CREAM

3 cups Whipping Cream
3/4 cup Davinci Spicey Chai Latte sugar free syrup
1/4 cup Torani Vanilla sugar free syrup
Pinch of Salt
3 Egg Yolks
1/2 cup Maltitol
1/4 cup Splenda granular
2 Tbsp. Vanilla extract
1/8 tsp. salt
2 Tbsp. Glycerine
1 Tbsp. Liquid Lecithin
1/4 tsp. Xanthan Gum

Make sure that all ingredients are cold before beginning.

In a blender, combine the whipping cream, flavored syrups, glycerine and liquid lecithin in a blender.*TIP for the lecithin: Before adding to your Tablespoon measure, spray your Tablespoon measure with Pam. This prevents the liquid from sticking.

Beat the egg yolks until light and frothy. Add the Maltitol, and whisk to combine until the mixture is very smooth. Add the Vanilla, Salt and the Xanthan gum, and whisk to combine. Pour this mixture into the blender, and mix until completely blended.

Pour into the freezer bowl of Ice Cream maker, and process until mixture is firm. ENJOY

Note that I did not make a cooked custard - for a few reasons: The mixture did not contain any milk, so the formation of large ice crystals would not be a problem. Since I have very good egg handling practices, I felt no need to cook the custard.

The resulting texture is incredibly smooth, and is holding it's easy to scoop consistency. One thing I find is that the flavor is a bit artificial tasting. I believe that is from the Davinci Syrup. I will make this again, but I think I will add my own spices, and replace the liquid with either additional cream or water.


FROZEN PEANUT BUTTER CHOCOLATE CHUNK YOGURT

3/4 cup Natural Peanut Butter (no salt or sugar added)
2 1/2 cups Plain yogurt with natural bacterial culture
1 1/2 cream or 1 cup cream, 1/2 cup water
1 Tbsp. Vanilla or 2 Tsp. Almond Extract
3/4 cup Splenda
1/8 tsp. salt
2 Tbsp. Glycerine
1 Tbsp. Liquid Lecithin
1/4 - 1/2 tsp. Xanthan Gum

1 Dark Chocolate Ross's Chocolate Bar, chopped (optional) (Pieces should be no bigger than the size of a chocolate chip)

Bring Peanut Butter to room temperature, and make sure the oil is well mixed with the peanut butter solids. Place all ingredients, except the chocolate bar, in the order given into blender. Mix until completely blended. Taste to ensure enough sweetener has been added. If necessary, add more, and make sure to blend completely. Pour into ice cream maker, and prepare as usual.

Five minutes before done, add the chopped chocolate bar, if desired. It is delicious without!


FROZEN MOCHACCINO YOGURT

2 1/2 cups Plain yogurt with natural bacterial culture
2 Tbsp. instant coffee granules disolved in
1/4 cup hot water
1 1/2 cream or 1 cup cream, 1/2 cup water
1 Tbsp. Vanilla
1/8 tsp. salt
3/4 cup Splenda
3 Tbsp. Sugar Free Chocolate Syrup
2 Tbsp. Glycerine
1 Tbsp. Liquid Lecithin
1/4 - 1/2 tsp. Xanthan Gum

1 Dark Chocolate Ross's Chocolate Bar, chopped

Place all ingredients, except the chocolate bar, in the order given into blender. Mix until completely blended. Taste to ensure enough sweetener has been added. If necessary, add more, and make sure to blend completely. Pour into ice cream maker, and prepare as usual.

Five minutes before done, add the chopped chocolate bar.

YUMMY!

** NOTE Dr. Atkins recipe for frozen yogurt uses Dannon French Vanilla. If you use this, there is no need to add Splenda. However, with the Dannon, I don't believe fresh bacterial culture is used.


From LoCarbMan: (Arcie's thread)

Creamy Coconut: Omit vanilla extract (old recipe) and add 1/2 teaspoon coconut extract. Add 1/4 cup shredded coconut during the last 5-10 minutes of freezing.

Mint Chip: Omit vanilla extract (old recipe) and add 1/2 teaspoon mint extract. Add 1/2 cup mini chocolate chips (add carbs) during the last 5-10 minutes of freezing.

I have successfully used a packet of zero carb koolaid (lemonade, strawberry flavors) for additional variety.

And mine - Chocolate Almond: To the chocolate ice cream add 1/2 cup of chopped almonds.

Pecan Praline: To the Vanilla Ice Cream, use 1 cup DaVinci Sugar Free Caramel instead of the sugars, and add 1/2 cup chopped pecans that have been sauteed in butter and splenda.

From LoCarbMan

I made this recipe yesterday...best batch yet ;-)

2c Heavy Whipping Cream (13.2 carbs)
1c Splenda Syrup (vanilla) (0 carbs = 40 tsp. sugar)
1/16 tsp. Sucralose powder (0 carbs = 37.5 tsp. sugar)
2 tbsp. vanilla extract (0.6 carbs)
3 egg yolks (0.3 carbs)
1/4tsp. Xanthan Gum (0 carbs)
1 tbsp. Lecithin Granules (0.5 carbs)

Total of 14.6 carbs. It had a good consistency, not too sweet, good vanilla flavor. Custard was a bit waxy tasting but was very good once frozen. It froze stiff in about 30 minutes in my Cuisinart...the ice cream all pulled out with the dasher ;-) After 2 hrs. in the freezer it was still spoonable and excellent tasting...not a bit grainy. I Froze the remainder ;-) overnight, set out on counter for 1 hour today, it was both spoonable and smooth...I recall having to let real ice cream thaw a bit before I could spoon it in the olden days lol!

I made the custard per Auntie3's directions...eliminating the egg whites made all the difference for me!

The Torani (glycerin based) chocolate syrup worked better than the DaVinci syrup for ice cream.


CHOCOLATE:

2c Heavy Whipping Cream (13.2 carbs)
1c Torani Syrup (gly/choc.40t.sug, 0 carbs)
1/4 tsp. Sucralose pwdr. (150t.sug, 0 carbs)
4 sq. (foilwrap=2sq.)Hershey's Unsweetened Baking Chocolate (8 carbs(4carb less 2 fiber/sq.))
2 egg yolks (0.2 carbs)
1/4tsp. Xanthan Gum (0 carbs)
1 tbsp Lecithin Granules (0.5 carbs)

Total of 21.9 carbs for 3 cups.

I placed the 2 foil wrapped (remove the foil ;-) bars of chocolate in the cold cream. They melted as I stirred the warming cream but didn't really mix up till I used the hand mixer. I cooled the mix overnight...seems to work better than using immediately ;-) After 30 minutes in the maker, it hadn't frozen as stiff as the DaVinci (probably due to the glycerine) but was perfect for serving. The rime came out with a wooden spoon (didn't pre-spray with pam). The taste is excellent, just like the commercial stuff I remember. I couldn't really tell a difference between using 3 or 2 egg yolks. Am going to get more of the Torani syrups...just for ice cream because, as you recommended, the glycerine seems to help make a softer ice cream. Thanks to you and JazzyV! ;-)

***UPDATE***

3/7/03 I've just noticed that the Torani lable has been changed and that they no longer add glycerine to their syrups... ;-)

From dougieb: Well, I think I have struck gold with this last batch. Holy Crap! Sinfully good.

Mint Chococlate Chip

2 cups heavy cream
1 cup Davinci Peppermint Paddy sf syrup
10 drops green food coloring (optional)
2/3 cup Splenda (or equivalent)
3 egg yolks
1 Tablespoon lecithin granules
2 Tablespoons glycerin
1/2 teaspoon xanthan gum
1/2 teaspoon peppermint oil/extract
1/2 cup sf mini choc. chips

I beat the eggs and added them to the cream, then blended in the Splenda and glycerin. I used 1/2 of the Davinci syrup to blend (in a mini food processor) the xanthan gum to a gummy paste, then added it and the remaining 1/2 of the syrup to the mix. I held back 1/2 cup of the cream and blended the lecithin granules up real well in the mini food processor too, and then added it in to the mix.

I heated the mix on the stove on medium heat in a saucepan, stirring fairly constantly until it reached a steamy temp of 160-180 degrees farhenheit on a candy thermometer.

Then I stirred in the food coloring and peppermint oil. I put the whole thing in the freezer, checking it and stirring it all together every 30 minutes. It keeps a skin and lumps from forming. After a few hours it was about 1/4 frozen and I put it into my ice cream maker. When the ice cream was nearly as hard as I liked, I put in the 1/2 cup of mini choc. chips and let it freeze another 10 minutes.

I pulled it out and it was awesome. I put the rest in the freezer and it has remained completely spoonable right from the freezer. I'm thinking even a little less glycerin, like 1 Tablespoon plus 1-2 teaspoons next time.

But this stuff is rich and creamy and very decadent. As good or better than anything in the store and low carb to boot. This is DW's fav ice cream and she can't believe how good it is.

Yummy!

Thanks to all those who have posted tips that led me to this awesome creation!!! Locarbman, Jazzy, Suzie, Auntie 3, and so on and so on...

Doug


From chrysjt: Ok..these were not originally my own recipes, but I have altered them...so I guess they are new creations. I also have just played around a lot with them till I get tastes I like. I don't have counts for them though. Here are the ones I make.

Standard Vanilla Ice Cream

1 cup Heavy Cream
1 cup Half -n- Half
4 egg yolks
10 packets Splenda
1 teaspoon vanilla extract
1 tablespoon Davinci SF Vanilla syrup **(I have omitted this before and it still works, leave this out if making one of the variations below)

1. Heat cream in a heavy saucepan over low heat. Whisk in egg yolks, one at a time. Cook over low heat, stirring constantly until the mixture coats the back of a spoon. DO NOT LET BOIL. Remove from heat.
2. Whisk in remaining ingredients. Cool to room temperature. I usually place mine in the refrigerator or freezer if needed sooner. (Don't forget it in the freezer or it will freeze over, you just want to cool it)
3. Pour into ice cream maker and freeze according to your machine.

(I have noticed that if I don't let my ice cream maker get frozen enough the ice cream doesn't rise and thicken up.) I tried about 3 hours in the freezer and that wasn't long enough.
Everytime I leave the actual ice cream maker in overnight I end up with perfect ice cream.

FOR VARIATIONS:
Replace the vanilla extract with other pure extracts...

Chocolate chip
Make the vanilla ice cream above plus add chopped up Chocolate Carbolite bars or Atkins Endulge bars.

Mint Chocolate chip
Make chocolate chip but substitute with 1 teaspoon peppermint extract and add 4 or 5 drops of green food coloring.

Butter pecan
Make standard vanilla and when ice cream is almost finished add SF syrup and 1 cup crushed pecans.

Almond
Make standard vanilla and substitute almond extract and add 1 cup crushed almonds.

For chocolate syrup, I have taken unsweetened cocoa (approx 2 tablespoons) and a couple packets of Splenda and water. Stir until it is all wet. I stick mine in the microwave for less than a minute. Stir and pour on ice cream and you can top with crushed nuts if desired. I have also topped with unsweeted coconut for something different too.


Chocolate Ice Cream

(This reminds me of a Wendy's frosty...yum!
This is on the Atkins website.)

2 cups heavy cream
4 egg yolks
10 packets sugar substitute
1/4 cup unsweetened cocoa powder
2 tablespoons Atkins SF chocolate syrup
teaspoon vanilla extract

1. Heat cream in a heavy saucepan over low heat. Whisk in egg yolks, one at a time. Cook over low heat, stirring constantly until the mixture coats the back of a spoon. DO NOT LET BOIL. Remove from heat. Whisk in sugar subsitute, cocoa powder, chocolate syrup, and vanilla extract. Cool to room temperature.
2. Pour custard into an ice cream maker and freeze according to manufacturers instructions.


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Last edited by auntie3; 03-12-2003 at 02:20 AM..
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Old 03-13-2003, 02:44 AM   #2
Way too much time on my hands!
 
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Thanks guys! I agree - I was just having too much fun trying to find these great recipes every time I needed one.

Let's see if we can get a sticky!
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Old 03-13-2003, 02:39 PM   #3
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Thanx Auntie3
Thanx for combining all the "best of icecream making 101"

I made a batch of french vanilla a few weeks ago based on the Locarbman and your threads. Consistancy was good, but lacked either flavor or appropriate sweetness. I lOVE the stuff and will experiment 'til I get it right!
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Old 03-18-2003, 01:43 PM   #4
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This is based on dougieb's mint chocolate chip recipe above... thanks for the original, and thanks to ALL of you, for all of your hard work!


Mint Chocolate Chip

2 cups heavy cream
2 eggs
1 cup vanilla sugar-free Davinci syrup
1/3 cup xylitol
1/8 tsp. powdered Stevia concentrate
1/2 tsp. peppermint extract
10 drops green food coloring
1 Tbs. liquid lecithin
1 Tbs. glycerin
1/2 tsp. xanthan gum
2 large Carbolite dark chocolate bars, chopped into chip-sized pieces

Mix all ingredients, except chocolate chips, well with whisk. Chill "batter" in freezer for 30 minutes or overnight in fridge.

Pour into ice cream maker, freeze until nearly done. About 5-10 minutes before ice cream is finished, add chocolate chips.

Note: I'm not bothered by a few raw eggs, so I don't cook the custard... if you're worried about raw eggs, use either Egg Beaters, or find pastuerized eggs.
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Old 04-04-2003, 01:55 PM   #5
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Thanks Auntie,

Where does one find xantham gum and liquid lecithin?

Grazie.
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Old 04-14-2003, 09:08 AM   #6
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ice cream pudding

Last week I was whipping cream (I keep it in the fridge to top my jello) and I reached for vanilla and I saw the pkg. of instant butterscotch pudding, so I thought why not!!!!! Yes, I dumped it into the cream and it was great.
the amount of cream was 4 cups , a small amount of Splenda
to taste and the same with vanilla.
It was smooth and creamy. I think I'll try it with choc.
I love this WOE
Helen
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Old 04-27-2003, 11:20 AM   #7
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I am also curious about some of the ingredients.
Please tell us what Xanthan Gum and Liquid Liecithin are (so impatient I am)
Where do you buy these and the Glycerine?
Thanks!
Teya
who just ordered an ice cream maker
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Old 04-28-2003, 12:48 AM   #8
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Xanthan Gum is a thickener, which is available in most health food stores. A little goes a long way.

Liquid Lecithin is made from soy. It is a thick, sweet and very sticky syrup. I found mine in the candy making section at my favorite kitchen supply store.

Glycerine (it is important to make sure you get food quality) is available in most candy-making sections.

These products don't seem to make much of a difference individually (at least I didn't find that to be so!). I think the glycerine had the most effect when used alone. However, when used together, the ice cream remains scoopable after being frozen. (Without the addition of these great products, the ice cream was very hard after freezing).

If you were to email LoCarbMan, I'm sure he would be happy to send you a list of his on-line suppliers.

Good luck - and enjoy your ice cream!
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Old 05-15-2003, 12:36 PM   #9
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In one stage of the process do you add the xanthan gum, etc.? Do you cook it with the custard?
Teya
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Old 05-15-2003, 03:48 PM   #10
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Ok, I was impatient and put it in after I cooked the custard. I don't think this was the right thing, because the lecithin was visible and a little chunky, and you can still kind of taste it after the ice cream is done. Is it going to kill me??
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Old 05-18-2003, 04:52 AM   #11
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"Ok, I was impatient and put it in after I cooked the custard. I don't think this was the right thing, because the lecithin was visible and a little chunky, and you can still kind of taste it after the ice cream is done. Is it going to kill me??"

LOL - it won't kill you!! I add the Xantham Gum to the egg yolk/Splenda mixture, using a fine sprinkle over the top of the mixture, then whisk together really well to make sure it is well blended. Since I no longer cook my custard (I use whipping cream, and I'm not concerned about using raw eggs, since they get frozen), I combine the other ingredients in my blender, and make sure everything is mixed thoroughly before adding to the ice cream maker.

Alternatively, you could try adding the liquid lecithin to the custard as it is cooking. The heat may help to distribute it more evenly. Let me know if this works.

Hope that helps.
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Old 05-23-2003, 10:46 PM   #12
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so on the subject of ice cream, i tried the recipe for the freezer zip log ice cream and it was FANTASTIC. i even omitted the step with putting it in a larger bag of ice and salt cause i didnt have a larger bag (or ice) i just mixed it up, then put it in the freezer for ten minutes, took it back out and shook it up then back into the freezer.. my god it was good. Even better when it was still kinda creamy/liquidy!
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Old 05-24-2003, 01:16 PM   #13
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I need some info, Please

Rebeccaae
Tell me about the ice cream made in a Freezer Zip-Loc bag. Which recipe do you use. I would like to try it.
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Old 05-26-2003, 02:42 AM   #14
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This is the recipe I found for ZipLoc Ice Cream:

1 tablespoon Sugar-substitute
1/2 cup cream
1/4 teaspoon Vanilla
6 tablespoons Rock salt
1 pint-size Ziploc plastic bag
1 gallon-size Ziploc plastic bag
Ice cubes (probably about 3 trays worth...)


How To Make It

Put cream, vanilla, and sugar-substitute into the small bag, and seal it.
Fill the large bag half full of ice, and add the rock salt. Place the small bag inside the large one and seal it carefully.
Shake until mixture is ice cream, about 5 minutes.
Wipe off top of small bag, then open carefully and enjoy!
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Old 05-26-2003, 08:44 AM   #15
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thanks for the recipe

Auntie
I am going to try this , it sounds so easy. I wonder if I could use
regular salt rather than rock salt? Hard to type with my lttle dog on my lap.LOL
helen
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Old 06-02-2003, 04:38 AM   #16
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Helen - I really don't know about the salt! I've never tried making the ziploc ice cream. Perhaps you could post a question on the board, and someone more knowledgeable than I would be able to help you out here?! Good luck with it.
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Old 06-02-2003, 02:33 PM   #17
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Finally success
Just made an awesome batch of ice cream with instant coffee, cocoa powder and chocolate and almond davinci.
Yummy! Thanks everyone who posts here, I needed and used input from you all.
Teya
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Old 06-05-2003, 02:44 PM   #18
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Lecithin in granule form???

Quote:
Originally posted by auntie3
Liquid Lecithin is made from soy. It is a thick, sweet and very sticky syrup. I found mine in the candy making section at my favorite kitchen supply store.
Hi There,

First, thanks so much for this thread. I bought an icecream maker last week and I have been really enjoying it (probably too much )!

My question is this, today I went out and bought the xantham gum, the glycerin and the lecithin. The only prob is that I realized I bought the lecithin in a granule form (this is the one they had and didn't even give me the option for a liquid one). Can I still use this by dissolving in the custard type icecreams at the heating stage?

thanks!

Sonia
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Old 06-06-2003, 01:46 AM   #19
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Sonia - yes, you can use the lecithin granules. Check out the thread I bumped up for you originally started by Arcie. There's some great info there!
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Old 06-16-2003, 04:35 PM   #20
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Cream Cheese Ice Cream
This thick and sinfully luscious ice cream really does taste just like a slice of creamy cheesecake.
Source: Better Homes and Gardens

5 cups half-and-half or light cream
2-1/2 cups sugar
4 beaten eggs
3 8-ounce packages cream cheese or reduced-fat cream cheese (Neufchatel), softened
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 teaspoons vanilla
Fresh blueberries, nectarines, and/or dark cherries (optional)



1. In a large saucepan combine 3 cups of the half-and-half or light cream, the sugar, and eggs. Cook and stir over medium heat just until boiling. In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill thoroughly.
2. Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla. Freeze in a 4- or 5-quart ice cream freezer according to the directions. Ripen 4 hours. Garnish each serving with choice of fresh fruit, if desired. Makes about 3 quarts (24 servings).

Here's my LC version for my Cusinart:
Cheesecake ice cream

8 oz softened cream cheese, cut up
1 3/4 cups heavy cream
1 cup French Vanilla SF syrup
2 beaten eggs
2 tsp lemon juice
1 tsp vanilla extract
1 Tbsp glycerin(optional)
pinch of salt

In saucepan combine cream, syrup. Cook & stir over med heat until warm, add a couple spoonfuls to the beaten eggs, mix then add it back into the saucepan stirring constantly. When mixture coats the back of the spoon, remove from heat, add cream cheese, stir until melted. Add lemon juice, glycerin, salt, & vanilla extract. Stir well. Put in frig to cool. Freeze according to freezer directions.

For chocolate, omit lemon juice, add 1 oz unsweetened chocolate to melt with cream & syrup. May need to add extra sweetner. I didn't write it down when I made the chocolate.

EDIT: I've found adding a couple spoons of erythritol help keep ice cream spoonable without worrying about the glycerine, or other things.

Last edited by Suebird; 07-17-2003 at 09:47 PM..
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Old 06-17-2003, 02:18 PM   #21
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Rock or regular salt for Ziploc icecream?

Quote:
Originally posted by grandame
Auntie
I am going to try this , it sounds so easy. I wonder if I could use
regular salt rather than rock salt? Hard to type with my lttle dog on my lap.LOL
helen
Helen

DH is qualified in chemistry and physics, which always comes in useful for my incessant 'why' questions! After a very interesting explanation (too long for here!) the bottom line is that regular salt and rock salt are both sodium chloride. The rock salt has a few more impurities in it, but both types would work just as well to freeze the icecream.

www.lowcarbiseasy.com
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Old 07-08-2003, 04:24 PM   #22
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QUOTE]Originally posted by xenabyte
Found these recipes on the Da Vinci Recipe site. I would think you could make it all cream and half and half (a cup of each), for lower carb count. But sounded good and quick. I don't have an ice cream maker yet...so if you try one of these let me know!!

Heather

DaVinci Sugar-Free Syrup Ice Creams

Vanilla

Ingredients:
1/2 cup milk
1 dash salt
1/2 cup Half & Half
1 cup heavy whipping cream
1/4 cup Da Vinci Gourmet Vanilla Sugar Free Syrup

Directions: In a medium bowl, mix together all ingredients. Pour into an ice cream maker and follow manufacturers directions. Try this recipe with your favorite Da Vinci Sugar Free Flavor.

Yield 1 Quart
Submitted by:LisaGlen Burnie, MD


Chocolate

Ingredients:
1/2 cup milk
1 dash salt
1/2 cup Half & Half
1 cup heavy whipping cream
1/4 cup unsweetened cocoa powder
1/4 cup Da Vinci Gourmet Vanilla Sugar Free Syrup
2 Tbsp. Da Vinci Gourmet Chocolate Sugar Free Syrup

Directions: Heat milk in microwave using a microwavable container. Remove and slowly stir in cocoa. Mix well until cocoa has completely dissolved. Add remaining ingredients. Pour mixture into ice cream maker and follow manufacturers directions.

Yield 1 Quart
Submitted by:LisaGlen Burnie, MD
[/QUOTE]
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Old 07-22-2003, 09:08 PM   #23
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auntie

"Sonia - yes, you can use the lecithin granules. Check out the thread I bumped up for you originally started by Arcie. There's some great info there! "

Auntie-I don't know my way around yet-I didn't know how to send you a direct message so I hope you read this. I coundn't see the thread you are referring to, and I don't know what bumped up means-I looked for a link in the text message but didn't see one.
Thanks
PS-I too want to know about what kind of lecithin to buy!

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Old 07-23-2003, 02:04 AM   #24
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In terms of lecithin - I buy Liquid Lecithin, which I found at my favorite kitchen supply store, along with the glycerine. Both are often used in candy making, and are a perfect accompaniment to ice cream as they work together to keep the ice cream at a spoonable texture, right from the freezer.

Lecithin granules can be used, but apparently the texture isn't necessarily the greatest, as you'll find from reading the thread. So, if at all possible, get the liquid. It's gooey, but does the job!

Hope this helps. Good luck with your Ice Cream making - and welcome to the board.

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Old 07-23-2003, 06:37 AM   #25
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Dear Auntie

Thanks for replying. Unfortunately-I still don't get it!
I looked for the recipe or post by Arcie-lowcarbman etc. at the top of the page and couldn't find it. Then I went to the preceeding page of this thread and it was the first page started by you with a lot of ice cream recipes in March. The post after that is by abbeyserd. I can't find Arcie anywhere.

Do I go right out of your ice cream thread and look for a different thread somewhere else? I don't even know how to send a private message to make sure you read this.

Thanks for your patience-newbies like me must be such a pain.
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Old 07-26-2003, 08:16 PM   #26
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My husband is dying for ice cream....my question is how do you figure out how many carbs there are?
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Old 07-27-2003, 04:42 AM   #27
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I entered the Peanut Butter Chocolat Chunk Ice Cream Recipe into MasterCook and this is what came up for the Nutrition Analysis, based on 8 servings:

Per Serving (excluding unknown items): 404 Calories; 38g Fat (80.2% calories from fat); 10g Protein; 11g Carbohydrate; 2g Dietary Fiber; 158mg Cholesterol; 184mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 7 Fat.

Not including amounts for Xanthan Gum or the Chocolate Bar - so add about 3 grams total for the recipe. It works out to about 9 grams of carbs for a serving. Not exactly a bargain - but not over the top, either!

To figure out the carbs, you can either enter the amounts into a program like MasterCook, or ******. HTH.

Last edited by auntie3; 07-27-2003 at 04:44 AM..
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Old 07-28-2003, 04:39 AM   #28
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pammiedoodle01
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Registered: Feb 2003
Location: Texas
Posts: 10
ME TOO!!!
I made the Basic Premium Vanilla Ice Cream from the sticky yesterday and took it to a company meeting where they were judging the ice creams and guess what......I WON!!! I came home with a trophy!!! YEAH. Everyone was so blown away that this was sugar-free. Thanks for the great recipe auntie.

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Old 08-08-2003, 10:27 PM   #29
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Hi!!
I'm brand new to this site. I am so happy I found this thread on Ice Cream making. I just got an icecream maker for my b-day and have been experimenting. But with the splenda it comes out rock hard. A friend told me to add Knox Gelatin, which worked a bit at softening the IC, but I am so happy to find that lecithin, xantham gum and glycerine help. I happen to have all three of those ingredients on hand, so I am going to try a new batch tomorrow (i just happened to buy 2 pints of cream today and an extra container of 1/2&1/2. OHHHHHHHHH I'm sooooo excited!!!!! Thanks for all the info!!!
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Old 08-23-2003, 01:21 AM   #30
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Ice cream
Hi auntie3,

I have just purchased an ice cream maker & am trying out your receipies which are very good. What are the carb counts on the "Basic premium vanilla ice cream"& its adaptation of "Pecan Praline" & "Peanut butter chocolate chunk ice cream". Thanks for your help.

Re: Ice cream
Hi Lily!Thanks!To tell you the truth, I haven't bothered to figure out exact carb counts - partly because there are variables, such as the cream used, the sweetener used, even the brands may vary. Also, I developed the recipes before I had the benefit of MasterCook. One of these days I will get around to it. As a rule, I use only whipping cream in my recipes now, and I will dilute it slightly with water. I also use a combination of maltitol and Splenda for sweetener.

I have to break this message up, since it's too long for one!

Basic Counts:
Whipping Cream = 7.1 per cup
Splenda = 24 per cup
Maltitol = 0 grams
Peanut butter = about 5 grams per 2 Tbsp.
Pecans = 1 cup dried halves = 11.5 NET carbs
Egg Yolks = .3 each

Part 2

So, the basic ice cream, including guesstimates for the glycerine, lecithin and xanthan gum, runs about 40 grams for the entire recipe, using 3 cups cream, 1/2 cup splenda, 4 egg yolks. At 8 1/2 cup servings, that's around 5 grams per serving. ROUGHLY.

This would not be acceptable during induction - although, you could have 1/4 cup as a decadent treat, and still be within the 3 ounces of cream per day allowed.

I'd save the ones with more stuff in them until further along - like the Peanut Butter Chocolate Chunk. However, if you use a cut-up Ross' chocolate bar, you're generally only addiing about 3 grams of carbs for the whole recipe. Make sure you check the labels though!

I really like the cappuccino one - I find it to be a real bargain, carb wise, and it's packed full of flavor. I often don't even add the chocolate.

Hope This Helps!
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