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Old 12-27-2006, 06:57 AM   #1
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Another LC Ice Cream

A very good friend of mine who is also a diabetic ask a favor of me a week or so ago. He has a strong passion for ice cream but has very low tolerance for some s/a's of which isomalt is one. His BG i ok with it but it gives him great stomach distress with any more than a small amount. So he ask me to come up with a recipe that he could tolerate and have a texture similar to the mint Ice cream I made.

Oh that's right and strawberry too....

Anyway the following is the recipe. It has good taste, texture and no distress for him and possibly others.

2 T. water
1/2 cup + 2 Tablespoons heavy whipping cream
1/2 cup Davinci strawberry syrup

1 Tablespoon isomalt (diabeti sweet will work also)
1/4 cup granular erythritol
1/2 teaspoon splenda quick pack (1/2 cup equivilent)
1/4 teaspoon salt
2 Tablespoons not/Sugar

1/8 teaspoon strawberry flavor oil
1 1/2 cups heavy whipping cream
1/2 cup dehydrated strawberries




Combine isomalt, salt, not/Sugar, splenda, erythritol and set aside.
Combine water, 1/2 cup + 2 Tablespoons heavy whipping cream, and Davinci syrup.
Heat mixture in a saucepan until bubbles start to form.
Remove from heat and stir the sweetener mixture in with a whisk until dissolved.
Then stir in the 1 1/2 cups heavy whipping cream, dehydrated strawberries and flavor oil.
Refrigerate at least 1 hour.

Make in Ice cream maker according to directions.

The texture is very close to original Isomalt version at all stages.








Last edited by Kevinpa; 12-27-2006 at 07:56 AM..
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Old 12-27-2006, 07:08 AM   #2
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Way to go!

I know your friend there appreciates the effort, and so do I! (not because of isomalt issues, I just like options!)

Looks great!
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Old 12-27-2006, 09:02 AM   #3
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Thanks so much Kevin! I have some of those problems too and this looks awesome to me!! Thanks thanks thanks
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Old 12-27-2006, 09:31 AM   #4
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Wow this looks like something I could handle too. I won't go near recipes that call for anything over 1/4-1/3 cup of isomalt or diabetisweet. Is it scoopable after frozen or rock hard? And where are you buying the oil? I can get dried strawberries at Trader Joe's but oils not so easy. I know whole foods has some flavors, maybe I'll try them. Have you thought about adding in some Jok'N Al jam?


.

Last edited by Tater Head; 12-27-2006 at 09:33 AM..
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Old 12-27-2006, 09:55 AM   #5
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Quote:
Originally Posted by Tater Head View Post
Wow this looks like something I could handle too. I won't go near recipes that call for anything over 1/4-1/3 cup of isomalt or diabetisweet. Is it scoopable after frozen or rock hard? And where are you buying the oil? I can get dried strawberries at Trader Joe's but oils not so easy. I know whole foods has some flavors, maybe I'll try them. Have you thought about adding in some Jok'N Al jam?


.
This is the third batch of this I have made. The other two batches lasted a couple days and were every bit as scoopable a the mint isomalt recipe I make and that was more manageable then most commercial ice creams. I made this last batch at about 6:30 am this morning and here it is 6 and 1/2 hours later.

And tweaking the flavors is you guys job.....


Last edited by Kevinpa; 12-27-2006 at 09:57 AM..
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Old 12-27-2006, 03:47 PM   #6
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Looks wonderful. I haven't tried making a LC ice cream yet--haven't had the ice cream freezer out in years. Sure looks tempting though. I'm afraid we'd have portion control problems--we use to make ice cream and eat it all in one day!
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Old 01-15-2007, 10:29 AM   #7
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Kevin, can you tell me the carb count for this and your mint c.c. ice cream? Not sure if I missed it somewhere. Is this okay for induction do you think? I can't really see anything that is off limits...TIA
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Old 01-15-2007, 10:42 AM   #8
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Kevin, can you tell me the carb count for this and your mint c.c. ice cream? Not sure if I missed it somewhere. Is this okay for induction do you think? I can't really see anything that is off limits...TIA
This 1 is about 26 carbs for the whole batch. I never did atkins so I'm not sure what is ok for induction or not.....maybe somebody else would know.
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Old 01-15-2007, 10:45 AM   #9
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thanks Kevin...how many servings is this? and how much do you consider a serving?? sorry for so many questions...
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Old 01-15-2007, 10:56 AM   #10
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thanks Kevin...how many servings is this? and how much do you consider a serving?? sorry for so many questions...
If I remember right my ice cream maker makes 1 1/2 quarts so that is 6 cups and about 4 carbs a cup.......I guess it really depends on how much you eat.

Some people consider 1/2 cup a serving so that would be 2 carbs.
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Old 01-15-2007, 11:04 AM   #11
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Thanks Kevin,thinking ahead to those "ice cream sandwiches" w/ your chocolate cookies...so 1/2 C in each would only add 2 carbs...for a total of about 3.25 carbs for each ice cream sandwich... I am going to make your mint cc ice cream though and not the strawberry. Is the carb count a little lower for the mint...I figured it might be b/c of no strawberries Also, for a basic vanilla ice cream...would I just omit the mint flavorings and add more vanilla? Again, sorry for so many questions. TIA
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Old 01-15-2007, 11:41 AM   #12
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Originally Posted by Maggy View Post
Thanks Kevin,thinking ahead to those "ice cream sandwiches" w/ your chocolate cookies...so 1/2 C in each would only add 2 carbs...for a total of about 3.25 carbs for each ice cream sandwich... I am going to make your mint cc ice cream though and not the strawberry. Is the carb count a little lower for the mint...I figured it might be b/c of no strawberries Also, for a basic vanilla ice cream...would I just omit the mint flavorings and add more vanilla? Again, sorry for so many questions. TIA
Maggy, remember that those cookies are not real large. I doubt if 1/2 cup would fit the size that they are now. A quarter cup may even be stretching it so the carb count would be even less. Also the basic ice cream recipe is the same. If you read through the mint thread you will see how others made flavor changes.......its like going into the "Tweaker Zone".
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Old 03-04-2011, 09:27 AM   #13
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Old 11-03-2011, 04:43 PM   #14
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