My Rich Vanilla Ice Cream (Scoopable!) - Page 4

akatkando · 11-14-2010, 08:43 AM

Carolyn,

My closest Costco only carries the Land O Lakes canned whipping cream.

They have even quit carrying the multi-pack of one-pound packages of four cubes of butter. All they have now are multi-packs of four, one-pound cubes, which I guess I could cut up into four cubes and re-wrap before freezing, surely not as convenient!

I looked at the cost of one pound of off-brand Smart & Final butter a couple of weeks ago and it was up over $3.00 a pound. I stocked up quite some time back and it was way under $2.50 a pound.

These jumps in grocery prices make it really hard on a person on Social Security, especially since this coming year will be the second year in a row with no cost-of-living increase and an increase in the Medicare premium, thereby reducing what we will receive monthly.

I had to retire due to mobility/pain issues at age 58 and just buying groceries becomes more-and-more difficult with each passing year.

Cathy

sistertzu · 11-14-2010, 01:01 PM

Sorry for the delay in answering.

I'm in the central valley, I have three Costco's in my area Stockton, Manteca and Tracy, and sometimes when I get to the Bay Area there are a few Costcos there too. I haven't found it consistently in any of them. You need to let them know you want it, they are really good about bring back things you want. I sometimes have to buy it at smart and final too, the cost is outrageous now. Sometimes you can quart in the regular grocery for a good price.

akatkando · 11-16-2010, 02:29 PM

Thank you for your reply, Sis.

Cathy

alonewithyou · 07-11-2011, 03:00 AM

What glycerine do you all use?

I've seen: Vegetable Glycerin
Vegetable Glycerin, Alcohol-Free Extract

buttoni · 10-09-2011, 06:50 PM

I made Romo2035's Scoopable Vanilla Ice Cream today, as Grand Marnier Ice Cream. It was VERY tasty, and VERY scoopable after 4-5 hours or freezing just in the freezer and not in my ice-cream maker. But it was slightly sticky/gummy.
Here's a pic of it: 002-7.jpg picture by buttonbutt - Photobucket

The sticky quality wasn't enough to stop us from eating it and liking it, but that texture quality was bothersome to me. I think the polyD caused the gumminess, as that's the only ingredient I've never put in my ice creams before. In fact, this is the first time ever I've used my new bag of polydextrose. I'm sure I didn't mismeasure any ingredients. The one things I changed is I don't have pure stevia and use 1 packet of stevia/erythritol blend; I also added 2T. Grand Marnier (orange cognac). Any thoughts on the texture issue I encountered?

buttoni · 10-10-2011, 08:05 AM

Bumping for feedback.

drjlocarb · 10-10-2011, 09:31 AM

I have made that recipe, but I did not cook it and I had no slime. I have made pecan pie with polyd. Is the consistency similar to the filling in pecan pie?

CarolynF · 10-10-2011, 11:37 AM

Buttoni: I don't use the polyd and I don't cook it either..Maybe the polyd is the cause of the slime..ya think?

buttoni · 10-10-2011, 12:06 PM

I just don't know. I did cook it 1-2 minutes (because of the raw egg). Maybe the cooking caused my issue, but I wouldn't think so, as so many ice creams require a bit of cooking the egg/cream mixture. Maybe the polyD is indeed my culprit. Gonna have to try a batch without polyD and see what happens. Thanks for the thoughts though.

Peggy

CarolynF · 10-10-2011, 12:13 PM

I have cooked it when I first started using this recipe, but then I didn't..I'll be curious to see how you like it without the polyd..

buttoni · 10-10-2011, 12:16 PM

I'm running low on cream, so I won't do it until tomorrow after I can go to the store for some cream. Can't believe Walmart only had pints when I went the other day. They're so expensive I only bought one.

Sissiesue · 10-16-2011, 04:14 PM

Quote:

Originally Posted by buttoni

I made Romo2035's Scoopable Vanilla Ice Cream today, as Grand Marnier Ice Cream. It was VERY tasty, and VERY scoopable after 4-5 hours or freezing just in the freezer and not in my ice-cream maker. But it was slightly sticky/gummy.

The sticky quality wasn't enough to stop us from eating it and liking it, but that texture quality was bothersome to me. I think the polyD caused the gumminess, as that's the only ingredient I've never put in my ice creams before. In fact, this is the first time ever I've used my new bag of polydextrose. Any thoughts on the texture issue I encountered?

I didn't use the Poly-D, but I did use xanthan gum and the glycerine. While very, very tasty, the resulting product does have a strange mouthfeel -- kinda stretchy. My DH thinks it's the amount of gum the recipe calls for. I'm going to try another batch with less xanthan gum and see how it turns out.

Like you said, Buttoni, the texture isn't bothersome enough to keep me from eating it, but it tastes like a "cheaper" ice cream due to the texture -- not something made from mainly cream and eggs.

buttoni · 10-17-2011, 08:31 AM

LOL Sissiesue, as I had just about decided it was the glycerine, which has a gummy mouth feel by itself IMO. Now I don't know which one to back off on, 'cause I really need to not make ice cream so often. Don't want to be tempted to eat too much.

Now I don't think it's the polyD, because my posted recipe for peach ice cream (another thread) had only 1T. polyD in it, but much less glycerine in it than this recipe. The peach wasn't "gummy" at all, but had some icy crystals in it on day 3 and day 3. Got to be either the xanthan or glycerine causing the stretchy-gumminess. I guess I'll reduce the glycerine in my next batch and see what happens. I'm beginning to think a smooth, scoopable low-carb IS indeed rocket science! LOLOLOL

CreekWatcher · 10-17-2011, 11:47 PM

Quote:

Originally Posted by buttoni

LOL Sissiesue, as I had just about decided it was the glycerine, which has a gummy mouth feel by itself IMO. Now I don't know which one to back off on, 'cause I really need to not make ice cream so often. Don't want to be tempted to eat too much.

Now I don't think it's the polyD, because my posted recipe for peach ice cream (another thread) had only 1T. polyD in it, but much less glycerine in it than this recipe. The peach wasn't "gummy" at all, but had some icy crystals in it on day 3 and day 3. Got to be either the xanthan or glycerine causing the stretchy-gumminess. I guess I'll reduce the glycerine in my next batch and see what happens. I'm beginning to think a smooth, scoopable low-carb IS indeed rocket science! LOLOLOL

Definitely too much xanthin (which can be wonderful stuff), will cause gumminess, stretchy/sliminess. (I think that sometimes, before it even gets to that point, it can result in a disagreeable over smoothness in some things.) The polydextrose (as you've already determined) certainly wouldn't do any of that, but Poly D most certainly can cause stickiness--but I wouldn't think that would happen with this small an amount.

Sissiesue · 10-18-2011, 08:20 PM

Well, I made a second batch of ice cream by using this recipe as a base (I made coffee by adding packets of Starbucks Via). I reduced the xanthan gum by half, but kept the glycerine at the same level. It's still got a different texture than I'd like (kinds fluffy, less stretchy this time).

Next time I might use 1/16 tsp of xanthan gum and see how that works.

What I DO like is that it's totally scoopable. No freezing hard a a rock. Of course, with my crappy freezer, it's almost TOO scoopable.

I'll get it down eventually (and I have to say, I don't mind eating the "data" in the meantime).

CarolynF · 06-11-2012, 03:20 PM

bumping for summertime

Angeloco · 02-16-2013, 04:41 AM

We think this is a great recipe with a few additions. I use 2 cups hwc, 1 cup half and half, 2 T vodka ( helps with scoop ability). Perfect every time. Sometimes add nuts, fruit, chopped 85% chocolate, and /or cococrack near the end. And I don't cook it. I have made this weekly for about a year now. This mix is divided into 6 containers for my ice cream freak husband. Sometimes put magic shell on top.

CarolynF · 02-16-2013, 12:42 PM

This is my favorite ice cream recipe..Thanks for bumping it..

10-10-2011, 12:06 PM	#99
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,314 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	I just don't know. I did cook it 1-2 minutes (because of the raw egg). Maybe the cooking caused my issue, but I wouldn't think so, as so many ice creams require a bit of cooking the egg/cream mixture. Maybe the polyD is indeed my culprit. Gonna have to try a batch without polyD and see what happens. Thanks for the thoughts though. Peggy Last edited by buttoni; 10-10-2011 at 12:07 PM..

10-17-2011, 08:31 AM	#103
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,314 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	LOL Sissiesue, as I had just about decided it was the glycerine, which has a gummy mouth feel by itself IMO. Now I don't know which one to back off on, 'cause I really need to not make ice cream so often. Don't want to be tempted to eat too much. Now I don't think it's the polyD, because my posted recipe for peach ice cream (another thread) had only 1T. polyD in it, but much less glycerine in it than this recipe. The peach wasn't "gummy" at all, but had some icy crystals in it on day 3 and day 3. Got to be either the xanthan or glycerine causing the stretchy-gumminess. I guess I'll reduce the glycerine in my next batch and see what happens. I'm beginning to think a smooth, scoopable low-carb IS indeed rocket science! LOLOLOL Last edited by buttoni; 10-17-2011 at 08:34 AM..

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11-14-2010, 08:43 AM	#91
akatkando Junior LCF Member Join Date: Feb 2010 Location: Southern CA, USA Posts: 23 Gallery: akatkando Stats: 282/197.0/150 WOE: Gave up white flour/sugar later began Somersize Start Date: Mod. Diet Jan 2009 began Somersizing mid-May 2009	Carolyn, My closest Costco only carries the Land O Lakes canned whipping cream. They have even quit carrying the multi-pack of one-pound packages of four cubes of butter. All they have now are multi-packs of four, one-pound cubes, which I guess I could cut up into four cubes and re-wrap before freezing, surely not as convenient! I looked at the cost of one pound of off-brand Smart & Final butter a couple of weeks ago and it was up over $3.00 a pound. I stocked up quite some time back and it was way under $2.50 a pound. These jumps in grocery prices make it really hard on a person on Social Security, especially since this coming year will be the second year in a row with no cost-of-living increase and an increase in the Medicare premium, thereby reducing what we will receive monthly. I had to retire due to mobility/pain issues at age 58 and just buying groceries becomes more-and-more difficult with each passing year. Cathy

11-14-2010, 01:01 PM	#92
sistertzu Resident crazy dog lady Join Date: May 2009 Location: Ca Posts: 5,121 Gallery: sistertzu Stats: 244/goal -90 Atkins/IF WOE: VLC/no grain/ minimal dairy Start Date: originally march 08 but every day is a fresh start	Sorry for the delay in answering. I'm in the central valley, I have three Costco's in my area Stockton, Manteca and Tracy, and sometimes when I get to the Bay Area there are a few Costcos there too. I haven't found it consistently in any of them. You need to let them know you want it, they are really good about bring back things you want. I sometimes have to buy it at smart and final too, the cost is outrageous now. Sometimes you can quart in the regular grocery for a good price.

11-16-2010, 02:29 PM	#93
akatkando Junior LCF Member Join Date: Feb 2010 Location: Southern CA, USA Posts: 23 Gallery: akatkando Stats: 282/197.0/150 WOE: Gave up white flour/sugar later began Somersize Start Date: Mod. Diet Jan 2009 began Somersizing mid-May 2009	Thank you for your reply, Sis. Cathy

07-11-2011, 03:00 AM	#94
alonewithyou Senior LCF Member Join Date: Sep 2010 Posts: 537 Gallery: alonewithyou Stats: 5'4, 150 lbs WOE: Atkins >20 carbs a day Start Date: September 2010/October 29-2012/January 10th 2013	What glycerine do you all use? I've seen: Vegetable Glycerin Vegetable Glycerin, Alcohol-Free Extract

10-09-2011, 06:50 PM	#95
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,314 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	I made Romo2035's Scoopable Vanilla Ice Cream today, as Grand Marnier Ice Cream. It was VERY tasty, and VERY scoopable after 4-5 hours or freezing just in the freezer and not in my ice-cream maker. But it was slightly sticky/gummy. Here's a pic of it: 002-7.jpg picture by buttonbutt - Photobucket The sticky quality wasn't enough to stop us from eating it and liking it, but that texture quality was bothersome to me. I think the polyD caused the gumminess, as that's the only ingredient I've never put in my ice creams before. In fact, this is the first time ever I've used my new bag of polydextrose. I'm sure I didn't mismeasure any ingredients. The one things I changed is I don't have pure stevia and use 1 packet of stevia/erythritol blend; I also added 2T. Grand Marnier (orange cognac). Any thoughts on the texture issue I encountered?

10-10-2011, 08:05 AM	#96
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,314 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	Bumping for feedback.

10-10-2011, 09:31 AM	#97
drjlocarb Very Gabby LCF Member!!! Join Date: Feb 2010 Location: Indiana Posts: 4,164 Gallery: drjlocarb Stats: 274/231/190 WOE: vlc/NK Start Date: 1999,2003,2007,jan2010	I have made that recipe, but I did not cook it and I had no slime. I have made pecan pie with polyd. Is the consistency similar to the filling in pecan pie?

10-10-2011, 11:37 AM	#98
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,825 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Buttoni: I don't use the polyd and I don't cook it either..Maybe the polyd is the cause of the slime..ya think?

10-10-2011, 12:13 PM	#100
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,825 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	I have cooked it when I first started using this recipe, but then I didn't..I'll be curious to see how you like it without the polyd..

10-10-2011, 12:16 PM	#101
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,314 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	I'm running low on cream, so I won't do it until tomorrow after I can go to the store for some cream. Can't believe Walmart only had pints when I went the other day. They're so expensive I only bought one.

10-18-2011, 08:20 PM	#105
Sissiesue Senior LCF Member Join Date: Aug 2010 Location: Left coast Posts: 629 Gallery: Sissiesue Stats: 173/129/129 Start Date: September 27, 2010	Well, I made a second batch of ice cream by using this recipe as a base (I made coffee by adding packets of Starbucks Via). I reduced the xanthan gum by half, but kept the glycerine at the same level. It's still got a different texture than I'd like (kinds fluffy, less stretchy this time). Next time I might use 1/16 tsp of xanthan gum and see how that works. What I DO like is that it's totally scoopable. No freezing hard a a rock. Of course, with my crappy freezer, it's almost TOO scoopable. I'll get it down eventually (and I have to say, I don't mind eating the "data" in the meantime).

06-11-2012, 03:20 PM	#106
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,825 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	bumping for summertime

02-16-2013, 04:41 AM	#107
Angeloco Senior LCF Member Join Date: Sep 2011 Location: Florida Posts: 104 Gallery: Angeloco Stats: 135/123/120 WOE: LC Start Date: September 2011	We think this is a great recipe with a few additions. I use 2 cups hwc, 1 cup half and half, 2 T vodka ( helps with scoop ability). Perfect every time. Sometimes add nuts, fruit, chopped 85% chocolate, and /or cococrack near the end. And I don't cook it. I have made this weekly for about a year now. This mix is divided into 6 containers for my ice cream freak husband. Sometimes put magic shell on top.

02-16-2013, 12:42 PM	#108
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,825 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	This is my favorite ice cream recipe..Thanks for bumping it..