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-   -   Pineapple-Coconut Ice Cream (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/796308-pineapple-coconut-ice-cream.html)

buttoni 02-04-2013 04:13 PM

Pineapple-Coconut Ice Cream
 
http://i217.photobucket.com/albums/c...utt/003-33.jpg
I'm hoping I've finally goat a blend that will not get too hard in the freezer. I've been trying long enough. :hyst:
This is the first ice cream made with artificial sweeteners that hasn’t gotten too hard in the freezer. I’ve experimented and been disappointed many times, adding things like more egg yolks, gums, xanthan gum and glycerine. But after they are in the freezer for a few hours, they get hard as a brick. Real sugar retards this tendency, but low-carbers don’t eat real sugar!

This time I added just the fruit, a wee bit of xanthan gum and some Triple Sec (an orange flavored liqueur used in Margaritas). But it could have been rum, bourbon, amaretto, or any alcohol you like). Alcohol is known to ****** freezing, and it would appear THAT was what I had not yet tried that renders a softer ice cream. Alcohol adds carbs, but you have to pay that price to ****** that “frozen brick” issue.

The pictured ice cream was in my chest freezer an additional 2 hours after I transferred if from my ice-cream maker to a freezer container. As you can see, it was plenty firm to scoop yet not a “brick”. And this blend has a delightful flavor! :yummy:I love pineapple and coconut together!! I could barely taste the Triple Sec though, so I may use rum next time. This recipe is not suitable until the higher carb fruits rung of the Owl ladder (unless you leave out the pineapple and just make coconut ice cream. This is not suitable (as written) for Paleo-Primal diners.

INGREDIENTS:

16 oz. unsweetened coconut cream (I use Wilderness Family Naturals)
8 oz. (1 c.) heavy cream
c. unsweetened coconut
c. crushed pineapple, (water pack) drained
tsp. pineapple extract
tsp. coconut extract (I use Coconutti brand)
1 T. vanilla DaVinci sugar-free syrup (or 1 tsp. vanilla extract)
2 pkts. stevia (I use Sweet Leaf)
2 T. Triple Sec liqueur (or alcohol of your choice)
1/8 tsp. xanthan gum

DIRECTIONS: Place coconut, pineapple, stevia and xanthan gum in the bowl of a food processor (or use a bowl and mixer). Pulse a couple times to blend. Add all other ingredients BUT the heavy cream. Pulse a few times to mix everything well. Add the heavy cream and pulse 1-2 times. Scrape all of the ice cream mixture into a pitcher with a spout. I find that is the easiest way to pour it into my ice cream maker. Get your ice cream maker all ready, turn it on and slowly pour your ice cream mixture in the opening and freeze according to your maker’s instructions for fruited ice cream. Mine took exactly 20 minutes in my Cuisinart machine. This can either be served immediately for a soft-serve ice cream or scrape the ice cream into a lidded plastic freezer container to freeze a couple hours before scooping it up. And then ENJOY!

NUTRITIONAL INFO: Makes about ten c. servings, each contains:

203 calories
23.9 g fat
5.99 g carbs, 1.29 g fiber, 4.7 g NET CARBS
.7 g protein
18 mg sodium
49 mg potassium
14% RDA Vitamin A, 11% manganese

I'll report back if this surprises me and gets harder in the freezer overnight. I sure HOPE not! That would make me very :sad:

Yaz 02-04-2013 04:33 PM

Oh yum! That looks awesome and I bet it tastes fantastic! :)

buttoni 02-04-2013 04:49 PM

Thank you Yaz. I thought it was real good, but I'm prejudiced. ;) Next time I'm going to try this basic mix with canned pitted cherries instead of coconut and pineapple and see how that comes out.

rosethorns 02-04-2013 05:46 PM

O My Peggy. That looks wonderful! You had me going when I saw the coconut cream. My sister will love this recipe. Thanks

buttoni 02-04-2013 06:28 PM

Oh, well. It's back to the drawing board. This one got hard after 6 hours in the freezer. Man, I think low-carb ice cream is "rocket science". I give up. I guess I'm just going to have to soften all my ice cream awhile before trying to serve it and accept that it's going to be soft serve as a result. Grrrrrrrrrr.

Soobee 02-04-2013 07:05 PM

Have you seen All Day I Dream about Food today? She says she has found the secret to scoopable ice cream--lots of xanthan and 1/4 cup of vodka.

buttoni 02-04-2013 09:24 PM

Well I could up the alcohol in mine to 1/4 c., but I hear too much xanthan gets gummy/sticky, so I'm scared to up that. I guess I could test it. I'll check out her ice cream recipes and see how much xanthan she is using. I used a formula for xanthan I found somewhere last year. Thanks Soobee.

Added note: I softened it after dinner, stirred and it tastes GREAT.

catkan 02-05-2013 07:19 AM

Oh my pineapple and coconut, 2 of my favorite words! Looks good too

Yaz 02-05-2013 07:25 AM

Quote:

Originally Posted by buttoni (Post 16240063)
Well I could up the alcohol in mine to 1/4 c., but I hear too much xanthan gets gummy/sticky, so I'm scared to up that. I guess I could test it. I'll check out her ice cream recipes and see how much xanthan she is using. I used a formula for xanthan I found somewhere last year. Thanks Soobee.

Added note: I softened it after dinner, stirred and it tastes GREAT.

I wonder what would happen if you used gluc instead of a gum. I make a soft serve ice cream in my vitamix with protein powder, a tsp of konjac gluc, SF syrups and ice cubes. The addition of the gluc has made is very creamy with a really nice mouth feel. Prior to adding the gluc I would have to add almond milk and yogurt etc.. to get it creamy.

I know you're going for more of a harder ice cream but maybe the gluc would help?

buttoni 02-05-2013 07:59 AM

I found Carolyn's Perfect Vanilla Ice Cream, Soobee. I just can't do condensed milk at all, but I'll try increasing the xanthan next batch and see what happens. And the gluc idea Yaz just might be worth a try also. Thanks so much for the suggestions ladies. This has been a source of frustration for me for nearly 4 years of ice cream testing. Just when I think I've finally found the answer, the stuff "rocks" up on me overnight. :(

RVcook 02-05-2013 08:39 AM

Quote:

Originally Posted by buttoni (Post 16240488)
I found Carolyn's Perfect Vanilla Ice Cream, Soobee. I just can't do condensed milk at all, but I'll try increasing the xanthan next batch and see what happens. And the gluc idea Yaz just might be worth a try also. Thanks so much for the suggestions ladies. This has been a source of frustration for me for nearly 4 years of ice cream testing. Just when I think I've finally found the answer, the stuff "rocks" up on me overnight. :(

Perfecting "scoopable" ice cream must be on the 'to-do' list of low carbers this year. Like you Peggy, I've been working on this for the past 2 years also and with each successive try, I just get more and more frustrated.

I just saw the blog that Soobee mentioned and that is going to be my next try. I have done so many different things purported to create 'scoopable' ice cream that I think I have to return to the basics. I even picked up two books from the library last week to help me understand the science involved, but I continue to be stymied.

:eek:...and I thought baking was a science...sheesh!

buttoni 02-05-2013 11:35 AM

Well, I just softened my batch (about 2 c. left) and stirred in 3/4 tsp. xanthan and 1/4 tsp. gluc. It's super thick, gummy now, and in 1 hour, is already getting very hard around the edges. So that's either too much to use both, or that just isn't going to work for me either. Maybe using less, or just using ONE of them would have been better. Sigh. So frustrating. I've about decided I'm not going to use ANY artificial sweeteners in my ice cream and just use pureed fruit or a Tbs. honey in future. I'm beginning to think they are pure evil in ice cream.


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