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-   -   Bought an ice cream maker (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/803175-bought-ice-cream-maker.html)

LiterateGriffin 05-01-2013 04:13 AM

Bought an ice cream maker
 
It's flipping HOT here -- hot and muggy.

The kind if days where you send the kids off for ice cream cones as much to help drop their core temperature as anything.

Yesterday, my daughter & I spent the day at the park with a group... and were hot/sticky/miserable by the time we got in the car (despite having fun at the park). Stoped at McDonalds on the way home, because she needed something to cool off, and cringed as I bought her a shake...

Pondered the situation all the way home (as I resisted the urge to steal her nasty-tasting shake, just to have something thick and cold to drink)....

And bought an ice cream maker.

Real ingredients, no chemicals, and I can make up a batch with just stevia when I need something thick and cold to cool off, thus helping eliminate temptation!

I'm excited, both because I can give my kids something healthier, AND because I can make something I can eat!

Guess I'd better stock up on HWC!

princessmommy 05-01-2013 04:39 AM

I have thought about buying one too! Love homemade ice cream! Plus summers here in Arkansas are Miserable!

nolcjunk 05-01-2013 04:42 AM

Frozen water bottles work great for days like that and it's what we got to cool off in the summer.

locarbman 05-01-2013 01:22 PM

Hi LG ;-)

My simplest and quickest summer treat is to mix 1 cup equivalent zero carb sweetener into 1 cup heavy whipping cream (6.6 carbs per USDA site), stir in frozen blueberries until they just peek above the cream (~1 cup, 12 net carbs) , let sit in the fridge (not the freezer ;-) for a few minutes and my ‘Blueberry Special’ is ready to go...love it! Easier to make and tastes just as good as ice cream! ;-)

I envy your summer weather, it's still winter here in the Northwest... ;-)

locarbman

raindroproses 05-01-2013 01:30 PM

Nice! So far the closest I've gotten to ice cream is my protein shake when I blend ice into it... but I do own an ice cream maker, I just haven't the slightest idea on how to make ice cream low carb enough for me :laugh: Maybe I'll give it a shot eventually! I wonder if you can use Torani syrups for the sweetener and still have it freeze correctly. Hmmmm...

peanutte 05-01-2013 01:36 PM

Iced herbal tea is a good no-carb, no-calorie solution too and you could let them help you make "sun tea" and pick out the flavors they want. Red zinger, mint tea, pomegranate tea--there are tons of different kinds and they are much better for hydration than heavy whipping cream.

Living in your climate means there will always be heat issues, and it would be great to teach them that ice cream is not a way to rehydrate or quench thirst.

locarbman 05-01-2013 01:39 PM

Quote:

Originally Posted by raindrproses (Post 16403946)
Nice! So far the closest I've gotten to ice cream is my protein shake when I blend ice into it... but I do own an ice cream maker, I just haven't the slightest idea on how to make ice cream low carb enough for me :laugh: Maybe I'll give it a shot eventually! I wonder if you can use Torani syrups for the sweetener and still have it freeze correctly. Hmmmm...

Hi Melanie,

I upgraded from my 1.5qt Cuisinart Ice Cream Machine last year to their new 2 quart model with an extra freezer bowl...freezes my ice cream in only 25 minutes ;-) and, the extra bowl is quite useful for quickly making more ice cream or different recipes when I have guests...

Here is my recipe: (have enjoyed it since 2003 ;-)

Basic Sugar Free Syrup Ice Cream Recipe (1.5 quart):

2c Heavy Cream (13.2 carbs)
1c DaVinci, Atkins, or Torani Sugar Free Syrup, choice of many flavors (0 carbs)
3c Sugar equivalent sweetener (3/4t liquid Sucralose 0 carbs)
2T Vegetable Glycerine (0 carbs) [keeps ice cream spoonable from the freezer]
3T Lecithin Granules (1.5 carbs) [a fat emulsifier or 3 egg yolks (also fat emulsifiers) for a custard mix]
1/4t Xanthan Gum (0 carbs) [for a smoother texture]
1/8t Salt (0 carbs)

You may wish to add 1/3c pecan bits and 1/3c SF chocolate chips or 1 cup of fruit to your ice cream. [I like to use DaVinci Blueberry SF Syrup with 1 cup frozen Blueberries ;-)]

I mix all ingredients in a 4 cup measuring cup with a hand mixer and freeze in my 2qt Cuisinart ice cream maker (more capacity than the 1.5qt model, no problem now with added ingredients causing ice cream to spill out of the freezer bowl ;-). I add nuts and chips, or fruit shortly after the freezing begins. Makes ~4 cups of ice cream that will be spoonable days later, right from the freezer...only 14.7 carbs...without the nuts, chips and fruit of course... ;-)

Have Fun!

locarbman

LiterateGriffin 05-01-2013 01:50 PM

I figure on doing 100% cream, and either stevia or torani syrups for sweetener. That, and controlled portions ought to take care of the LC part.

I just bought a gallon of cream. Tonight, we will be making a plain vanilla for the kids (ie: with some sugar). Tomorrow, I can make a batch of the same for myself, with just stevia.

Can't wait!

lisamt 05-01-2013 02:59 PM

Homemade ice cream is so good, especially on a hot day. :) If you haven't made it before, just know that the ice cream will turn hard as a rock if stored in the freezer. The hard freeze happens even when ice cream is made with sugar, that's why the commercial stuff has vegetable gums and other stuff added.

Arctic_Mama 05-01-2013 03:58 PM

A little vodka in the batch (about an ounce) and using a custard recipe instead of a quick recipe, will yield much better taste and results. Eggs/cream/stevia/erythritol/vodka/vanilla extract/almond milk are typical base ingredients in my LC ice cream. Things like Capella drops can also be a welcome adjustment.

Janknitz 05-01-2013 06:32 PM

Enjoy it. I make low carb coffee ice cream and lemon ice cream in my ice cream maker. SO Yummy!!!

It does get hard, but if you leave it out for a while it will soften up. I've also learned NOT to pack the homemade ice cream in the storage container really hard like they tell you to. It's much easier to scoop if you leave it "loose".

Adding cream cheese may help the texture, I've been meaning to give it a try.

LiterateGriffin 05-01-2013 06:55 PM

lol The one I got (the Cuisinart 1.5 qt) came with some recipes, including a "cheesecake ice cream" recipe, that I'll probably convert to LC and try.

Tonight, the kids made cinnamon-chocolate ice cream. Hubby wanted some, so we did it full-sugar (though all CREAM). It was a definite hit (and a finger-tip taste told me it was good).

Tomorrow, I'm going to do a straight vanilla for me... though I may take Arctic Mama's suggestion and do a custard. (I LOVE frozen custard... ~drool~) I really can't wait... It's SO hot here, I've been wanting this like crazy. I swear, nothing feels better on a hot day...

And heck -- if it gets a little too hard, I can always mix it with "warm" cream to make a "milkshake". (I have an immersion-blender, and I'm not afraid to use it!)

I've got a feeling this is going to be one of my favorite investments!

GME 05-01-2013 08:06 PM

You can freeze any liquid in them, so you can make sf lemonade or something like that and make a sorbet-like dessert.

Nikki2777 05-03-2013 06:51 AM

lowcarbman,
Your "simplest & quickest summer treat" sounds wonderful and will give a try once I get some frozen blueberries.

Would it work with frozen strawberries? I've been making my soft serve strawberry ice cream with my Vitamix.

Nikki

Annabel Lee 05-03-2013 06:55 AM

I am interested to see how all HWC works for you.
I have a maker and was making ice cream before I started this WOE.
Tried to make it with all HWC and it never turned out for me.

locarbman 05-03-2013 08:21 AM

Quote:

Originally Posted by Nikki2777 (Post 16406967)
lowcarbman,
Your "simplest & quickest summer treat" sounds wonderful and will give a try once I get some frozen blueberries.

Would it work with frozen strawberries? I've been making my soft serve strawberry ice cream with my Vitamix.

Nikki

Hi Nikki,

I have not tried using strawberries, enjoy the blueberries so much (small, crunchy, and tasty ;-) Frozen strawberries (much larger), may effect the amount of time to melt in the HWC. You might buy them fresh, cut them into smaller pieces and freeze...but the pieces may then stick together in even larger chunks ;-( You might give it a try and let us know how you do it and like it... ;-)

PS: Frozen raspberries (smaller) may work as well as blueberries...just a thought... ;-)

locarbman

drjlocarb 05-03-2013 11:23 AM

Yes, it is time to stop with the coconut candy and savory cheesecakes as a fat source and start making ice cream!

The recipe locarbman posted above is the one I use.

Jannybunny 05-03-2013 11:33 AM

With regards to using all HWC: I make all the ice cream for our restaurant from scratch and that's what I do. If the recipe calls for 2 cups HWC and 1 cup half and half, I use 3 cups HWC and people love it!


However I never have, or never will, make low carb ice cream so I don't know how that would work with liquid sweetners. My favorite thing for cooling off on a hot day is just good plain ice tea with lots of ice. Hits the spot every time for me :yummy:

Blue Skies 05-04-2013 01:51 PM

Quote:

Originally Posted by locarbman (Post 16403973)
Hi Melanie,

I upgraded from my 1.5qt Cuisinart Ice Cream Machine last year to their new 2 quart model with an extra freezer bowl...freezes my ice cream in only 25 minutes ;-) and, the extra bowl is quite useful for quickly making more ice cream or different recipes when I have guests...

Here is my recipe: (have enjoyed it since 2003 ;-)

Basic Sugar Free Syrup Ice Cream Recipe (1.5 quart):

2c Heavy Cream (13.2 carbs)
1c DaVinci, Atkins, or Torani Sugar Free Syrup, choice of many flavors (0 carbs)
3c Sugar equivalent sweetener (3/4t liquid Sucralose 0 carbs)
2T Vegetable Glycerine (0 carbs) [keeps ice cream spoonable from the freezer]
3T Lecithin Granules (1.5 carbs) [a fat emulsifier or 3 egg yolks (also fat emulsifiers) for a custard mix]
1/4t Xanthan Gum (0 carbs) [for a smoother texture]
1/8t Salt (0 carbs)

You may wish to add 1/3c pecan bits and 1/3c SF chocolate chips or 1 cup of fruit to your ice cream. [I like to use DaVinci Blueberry SF Syrup with 1 cup frozen Blueberries ;-)]

I mix all ingredients in a 4 cup measuring cup with a hand mixer and freeze in my 2qt Cuisinart ice cream maker (more capacity than the 1.5qt model, no problem now with added ingredients causing ice cream to spill out of the freezer bowl ;-). I add nuts and chips, or fruit shortly after the freezing begins. Makes ~4 cups of ice cream that will be spoonable days later, right from the freezer...only 14.7 carbs...without the nuts, chips and fruit of course... ;-)

Have Fun!

locarbman

We got an ice cream maker from a friend and have never opened it! This looks interesting, locarbman. I would use Torani's caramel and wonder if you could somehow add salt as in caramel salted ice cream, which is yummy.

Would salt change or wreck the recipe do you think? Would you have any idea how much to add? Anyone?

DiamondDeb 05-04-2013 02:05 PM

I bought an ice cream maker a few years ago but never bothered to try it. I eventually donated it to Salvation Army.

I guess I don't miss ice cream as much as I thought I did. :laugh:

shelby'snana 05-04-2013 04:20 PM

Is there anything you can substitute for the vegetable glycerine ? Recipe sounds great !

locarbman 05-04-2013 04:55 PM

Quote:

Originally Posted by Blue Skies (Post 16409012)
We got an ice cream maker from a friend and have never opened it! This looks interesting, locarbman. I would use Torani's caramel and wonder if you could somehow add salt as in caramel salted ice cream, which is yummy.

Would salt change or wreck the recipe do you think? Would you have any idea how much to add? Anyone?

Hi Blue Skies,

I don't believe adding more salt would hurt the recipe, I would probably start with 1 tablespoon and add or subtract until you find that amount necessary for your desired taste...sounds like a good idea...I'll have to try it ;-)

locarbman

locarbman 05-04-2013 05:05 PM

Quote:

Originally Posted by shelby'snana (Post 16409145)
Is there anything you can substitute for the vegetable glycerine ? Recipe sounds great !

Hi shelby'snana

Vegetable Glycerine is not an essential ingredient...just helps keep the ice cream soft from the refrigerator freezer. Before I began adding VG, I would zap my ice cream about 30 seconds in the microwave or let it sit out on the counter for 10-15 minutes so it wouldn't be "rock hard" ;-) The ice cream will still be great!

You may find this 'old' thread interesting describing our early efforts to achieve delicious low carb ice creams ;-):

http://www.lowcarbfriends.com/bbs/lo...me-please.html

Hope this helps... locarbman ;-)

shelby'snana 05-04-2013 05:48 PM

thanks LoCarbMan !!

Smiles 05-28-2013 11:31 PM

I have an ice cream maker I plan to use ;) It's getting hot, so BUMP!

Tracy

Ginaaaaaa 05-29-2013 04:29 AM

I have an ice cream maker and use it a lot in the summer. I made the best strawberry ice cream last year but I can't remember the recipe I used. I know that I used frozen strawberries that I defrosted then added sweetener and blended it into a custard type ice cream. It stayed soft after freezing it too. I'm going to try making it again soon, hopefully I can replicate it!! We still talk about how good that ice cream was!

Smiles 05-29-2013 12:35 PM

Quote:

Originally Posted by Ginaaaaaa (Post 16444802)
I have an ice cream maker and use it a lot in the summer. I made the best strawberry ice cream last year but I can't remember the recipe I used. I know that I used frozen strawberries that I defrosted then added sweetener and blended it into a custard type ice cream. It stayed soft after freezing it too. I'm going to try making it again soon, hopefully I can replicate it!! We still talk about how good that ice cream was!

I'd love to see your recipe when you rediscover it, Gina :)

Strawberry sounds yummy. I also would be interested in doing vanilla, coffee and pb versions :p

Tracy

birdlady46 05-29-2013 03:12 PM

Frozen Yogurt
 
Best thing I ever bought, besides my foodsaver, was my Cuisinart ice cream/frozen yogurt maker! Just throw some Greek yogurt in a bowl, add some DaVinci syrup, start it up, drop in mixture. After 20-30 minutes you can add nuts, berries, etc. Usually I use Fage 0%. You can also make sorbets, HC ice cream. Like it because there's no salt used, easy clean up & was able to get it on the special where you get two of the mixing units. So you have low carbs, healthy yogurt cultures and not much mess.:)

Smiles 05-29-2013 04:43 PM

Quote:

Originally Posted by birdlady46 (Post 16445951)
Best thing I ever bought, besides my foodsaver, was my Cuisinart ice cream/frozen yogurt maker! Just throw some Greek yogurt in a bowl, add some DaVinci syrup, start it up, drop in mixture. After 20-30 minutes you can add nuts, berries, etc. Usually I use Fage 0%. You can also make sorbets, HC ice cream. Like it because there's no salt used, easy clean up & was able to get it on the special where you get two of the mixing units. So you have low carbs, healthy yogurt cultures and not much mess.:)

That sounds great! :) I have a 4 qt Hamilton Beech ice cream maker. I haven't used it yet. Need some good LC recipes. I like your idea of using Greek yogurt. I love that stuff. :p I assume you use the plain Greek yogurt. I do like Fage. Is that more of a frozen yogurt texture then?

I'd love to know more about how you do it: quantities of each element used, yield, etc.

Tracy

EllaP 06-03-2013 12:16 PM

Pumpkin Pie Ice Cream
 
Just made locarbman's pumpkin pie ice cream. Oh my gosh, this is too good. I need to stock up on pumpkin and heavy cream! Seriously the best ice cream I've eaten. I love pumpkin and pumpkin pie flavored anything and this is amazing!


PUMPKIN PIE ICE CREAM:
2c heavy cream (13.2 carbs)
1/2c Sugar Free Vanilla Syrup (0 carbs)
3T lecithin (1.5 carbs) [or 3 egg yokes for a custard mix]
1/8t salt (0 carbs)
2c Sweetener (1/2t Liquid Splenda or Stevia or Neotame ;-) = 0 carbs)
1/4t Xanthan Gum (0 carbs) [for smooth texture]
3T Vegetable glycerine (0 carbs) [to keep scoopable from freezer]
1T Pumpkin Pie Spice (3 carbs)
1c Pumpkin (Libby's, 8 carbs)

Total 25.7 carbs / 4 cups ice cream.

Blend ingredients together in a 4 cup measuring cup with a hand blender, freeze in ice cream freezer, about 3 carbs per half cup serving…


The only change I made was to substitute unsweetened almond milk and a little Nu Naturals liquid vanilla stevia for the SF Vanilla syrup. My sweetener was 1/2 t liquid sucralose.

I put everything in the Vitamix container and then ran it at a medium speed for a couple of minutes while I washed the measuring cups/spoons. I used the Cuisinart 1 1/2 qt machine for 20 minutes to freeze it.

I had to immediately put it in the freezer because I couldn't stop tasting it.


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