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Old 03-07-2007, 11:15 AM   #1
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Erythritol Berry Ice Cream

I have always toyed with the idea of making Ice Cream using Erythritol but was always concerned that the cooling effect of the Erythritol would ruin the flavor of the Ice Cream.

Having had what I consider to be a great deal of success using erythritol in conjuction with not/Sugar in frosting I decided to give it a whirl.
I am so pleased with the texture and taste of this Ice Cream that I am truely amazed that nobody has ever made a commercial brand made with erythritol.

note: I used powdered erythritol because the chance of recrystallization of the erythritol is nil compared to the granular form.
Also the likelihood of any stomach distress from this Ice Cream is almost nil.

Erythritol Berry Ice Cream (makes 1 1/2 quarts) 16 carbs for the batch inc. berries.

2 T. water
1/2 cup + 2 T. heavy cream
1/2 cup SF Davinci raspberry syrup

1 cup powdered erythritol
1/4 tsp salt
4 T. not/Sugar

1/2 tsp lorann blueberry flavor oil
1 1/2 cups heavy cream
1/2 cup blueberries

Combine erythritol, salt and not/Sugar and set aside.
Combine water, 1/2 cup + 2 T. heavy cream, and Davinci syrup.
Heat mixture in a saucepan until bubbles start to form.
Remove from heat and stir the erythritol mixture in with a spatula until dissolved.
Then stir in the 1 1/2 cups heavy cream and blueberry flavor oil.

Refrigerate at least 1 hour.

When chilled pour into freezer bowl, turn the machine ON and let mix util mixture thickens, about 20-30 minutes.

Half way through freezing time drop in the blueberries a few at a time.




The following pictures are frozen 4 hours.



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Old 03-07-2007, 11:19 AM   #2
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Kevin, why do you say that the likelihood of stomach distress is nil? Is there something about the way the recipe is prepared?
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Old 03-07-2007, 11:24 AM   #3
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Thank you, Kevin, looks fabulous, and I am looking for ice cream recipes. . .I know your mint choc. chip one and strawberry not mint recipe. . .

Do you have a preference as to the recipes comparing isomalt to E?

I HATE to ask but do you or anybody out there have the perfect old fashioned custard vanilla ice cream recipe? (I bought a big gallon electric ice cream freezer, deep discount, and come summer, I would love to make vanilla custard.) I'm willing to try in the small Cuisinart/Donvier type freezers to get it right.

TIA--and feel free to steer me, you don't have to go make up a new recipe!
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Old 03-07-2007, 11:26 AM   #4
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Kevin, why do you say that the likelihood of stomach distress is nil? Is there something about the way the recipe is prepared?
No Vicki, the fact that I used erythritol I why I say that. From all accounts that I have heard there are only a minute number of people that can't tolerate erythritol.

Quote:
However, erythritol’s caloric value of 0.2 calories per gram and high digestive tolerance distinguishes it from some other polyols. It has approximately 7 to 13% the calories of other polyols and 5% the calories of sucrose. Because erythritol is rapidly absorbed in the small intestine and rapidly eliminated by the body within 24 hours, laxative side effects sometimes associated with excessive polyol consumption are unlikely when consuming erythritol containing foods.
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Old 03-07-2007, 11:29 AM   #5
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No Vicki, the fact that I used erythritol I why I say that. From all accounts that I have heard there are only a minute number of people that can't tolerate erythritol.
Thanks for the info! Unfortunately I must be in one of those minute numbers b/c it seems to really bug my stomach
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Old 03-07-2007, 11:35 AM   #6
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Quote:
Originally Posted by magnamater View Post
Do you have a preference as to the recipes comparing isomalt to E?
Taste and texture are almost identical since it is basically the same recipe other than sweetener and I can eat things with E in them all day without being effected by them....so I would choose this one over the isomalt.
I can tolerate isomalt but nowhere near as well as I do erythritol.
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Old 03-07-2007, 01:07 PM   #7
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Kevin, this looks great! I'm extremely sensitive to polyD and malitol and all that stuff. I suspect isomalt would be a problem a well. I use Sweetzfree and Erythritol together all the time. In your Chocolate Mint Ice Cream, do you think it would be good with the Erythritol in place of the isomalt? I don't have Not/Sugar, but I might buy some if it would make for some good ice cream this summer.
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Old 03-07-2007, 01:45 PM   #8
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Kevin, this looks great! I'm extremely sensitive to polyD and malitol and all that stuff. I suspect isomalt would be a problem a well. I use Sweetzfree and Erythritol together all the time. In your Chocolate Mint Ice Cream, do you think it would be good with the Erythritol in place of the isomalt? I don't have Not/Sugar, but I might buy some if it would make for some good ice cream this summer.
yes laurie, it will work in place of the isomalt but only with the not/Sugar....because without that you will still have a major cooling effect.
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Old 03-07-2007, 04:46 PM   #9
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Thanks, Kevin! So, just to doublecheck, here's your Mint Chocolate Ice Cream recipe with the subbed ingredients. Would you leave out the Xanthan gum? Does it look okay?

2 T. water
1/2 cup + 2 T. half/half
1/2 cup Davinci peppermint paddy syrup

1/2 cup Erythritol
1/4 tsp salt
4 T. not/Sugar

1/2 tsp pure peppermint extract
1 1/2 cups half/half

1 oz Nestles pre-melted unsweetened chocolate
1/2 Cup equivilent Sweetzfree


Combine isomalt, salt and xanthan gum and set aside.
Combine water, 1/2 cup + 2 T. half/half, and Davinci syrup.
Heat mixture in a saucepan until bubbles start to form.
Remove from heat and stir the isomalt mixture in with a whisk until dissolved.
Then stir in the 1 1/2 cups half/half and peppermint extract.
Refrigerate at least 1 hour.

When chilled pour into freezer bowl, turn the machine ON and let mix util mixture thickens, about 20-30 minutes.
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Old 03-07-2007, 05:03 PM   #10
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Quote:
Originally Posted by theredhead View Post
Thanks, Kevin! So, just to doublecheck, here's your Mint Chocolate Ice Cream recipe with the subbed ingredients. Would you leave out the Xanthan gum? Does it look okay?
Yes, leave out the Xanthan and it looks ok.


Note: at 10 hours it is a bit harder than the isomalt version but still workable.

Taste is still great with no cooling effect.
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Old 03-07-2007, 05:54 PM   #11
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Quote:
Originally Posted by theredhead View Post
2 T. water
1/2 cup + 2 T. half/half
1/2 cup Davinci peppermint paddy syrup

1 cup powdered Erythritol
1/4 tsp salt
4 T. not/Sugar

1/2 tsp pure peppermint extract
1 1/2 cups half/half

1 oz Nestles pre-melted unsweetened chocolate
1/2 Cup equivilent Sweetzfree


Combine isomalt, salt and xanthan gum and set aside.
Combine water, 1/2 cup + 2 T. half/half, and Davinci syrup.
Heat mixture in a saucepan until bubbles start to form.
Remove from heat and stir the isomalt mixture in with a whisk until dissolved.
Then stir in the 1 1/2 cups half/half and peppermint extract.
Refrigerate at least 1 hour.

When chilled pour into freezer bowl, turn the machine ON and let mix util mixture thickens, about 20-30 minutes.
Sorry I just realized you had the erythritol wrong....i corrected it
Quote:
Originally Posted by kevinpa
note: I used powdered erythritol because the chance of recrystallization of the erythritol is nil compared to the granular form.
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Old 03-07-2007, 06:52 PM   #12
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Oh yeah, I realize that now. I only have the granular so maybe I'd better wait until I get the powdered. I've thought about buying the powdered to put in coconut oil bark. The granular E I used separated badly. I bet it would do better with powdered too. Thanks!
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Old 03-08-2007, 08:56 AM   #13
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Sounds yummy and 16 carbs for all --it would never last 10 hours around here. DH wants me to make a LC french vanilla ice cream when the weather warms up some so I guess I'll order some powdered E. I have the not/sugar.
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Old 03-11-2007, 08:09 AM   #14
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now this looks yummy.........guess I need to buy some not/sugar
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Old 03-11-2007, 07:32 PM   #15
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Kevin, Kevin, Kevin
I bow to your genius. This recipe is the BEST, the BEST.

I made a strawberry version with fresh strawberries. The flavor was just excellent!! The texture was so creamy I couldn't believe it.
Oh the flavors I am going to make. Banana rum, toasted coconut, peach, coffee, jamocha almond fudge...
THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!

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Old 03-13-2007, 09:47 AM   #16
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I remember getting fresh strawberries in Feb when I lived in Tampa but here, they don't even have them yet. Strawberry ice cream would be great--did you change the recipe any?
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Old 03-13-2007, 07:17 PM   #17
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I remember getting fresh strawberries in Feb when I lived in Tampa but here, they don't even have them yet. Strawberry ice cream would be great--did you change the recipe any?

I made it exactly the same except changed the flavors. Starwberry syrup and extract. THe texture is so good!

I made caramel last night and it was yummy too! I didnt get sick to my stomach either!!
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Old 03-14-2007, 09:50 AM   #18
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Has anybody tried a vanilla?

I am really wanting old fashioned vanilla--go figure!
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Old 03-14-2007, 09:11 PM   #19
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Has anybody tried a vanilla?

I am really wanting old fashioned vanilla--go figure!
Not yet, but I will. I will just use vanilla syrup and extract and maybe use some vanilla bean.

But I DID make mint chocolate chip. YUM!!! Creme de menthe Davinci, a touch of peppermint extract. Then I chopped up Dove SF chocolates with mint, very fine. So delicious.

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Old 04-24-2007, 04:26 PM   #20
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I am alway trying to make non-dairy alternatives to allow my DW to enjoy foods that are normally dairy based.

I made the following to use to make ice cream sandwiches.

Non Dairy Erythritol Vanilla Ice Cream (makes 1 1/2 quarts)

2 T. coconut oil
1/2 cup coconut milk
1/2 cup + 2 T. SF Davinci vanilla syrup

3/4 cup powdered erythritol
1/4 tsp salt
3 T. not/Sugar

1 T. vanilla
1 1/2 cups coconut milk


Combine erythritol, salt and not/Sugar and set aside.
Combine coconut oil, coconut milk, and Davinci syrup.
Heat mixture in a saucepan until bubbles start to form.
Remove from heat and stir the erythritol mixture in with a spatula until dissolved.
Then stir in the 1 1/2 cups coconut milk and vanilla.

Refrigerate at least 1 hour.

When chilled pour into freezer bowl, turn the machine ON and let mix util mixture thickens, about 20-30 minutes.

After it thickened I spread it out in a glass baking dish approx 3/4 of an inch and set it in the freezer to set.
Then I cut out circles for future use.


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Old 04-24-2007, 10:28 PM   #21
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wow that looks great Kevin! I'm allergic to Dairy so this looks great to me. I bought some coconut cream with 14 grams of fat , could I use this. Thanks Essy
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Old 04-24-2007, 10:47 PM   #22
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wow that looks great Kevin! I'm allergic to Dairy so this looks great to me. I bought some coconut cream with 14 grams of fat , could I use this. Thanks Essy
Is it the liquid form of coconut cream? If so that would work perfect in this.
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Old 04-25-2007, 07:03 AM   #23
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yes in a can thank you.Essy
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Old 04-25-2007, 11:11 AM   #24
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I'm guessing the coconut cream that becomes hard in the fridge would not work for this non dairy method. . .did you use any of that stuff, Kevin? I would love to make this, but I'm thinking it would get waxy again in the chilled form, just deferring to others who might have tried this.
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Old 04-25-2007, 01:15 PM   #25
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I'm guessing the coconut cream that becomes hard in the fridge would not work for this non dairy method. . .did you use any of that stuff, Kevin? I would love to make this, but I'm thinking it would get waxy again in the chilled form, just deferring to others who might have tried this.
No, I don't think the coconut cream consentrate would work here....I concidered it then went with the coconut milk. Although the texture of this is different than regular ice cream I would in no way describe it as waxy. I ate the part between the circles in a bowl by itself and enjoyed it so I am anxious to try it made into sandwiches....just have not got to it yet.
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Old 04-27-2007, 10:16 AM   #26
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erythritol is pretty expensive compared to other sugar alcohols so I figure that would be a significant reason why one does not see it used much in store bought ice cream. I did see it used in thrifty brand ice cream however. It is sold at rite-aid stores. they have at least three different sugar-free/low carb flavors. they have chocolate peanut butter cup which was quite good but dont recall if that one used erythritol or not. I also bought chocolate and vanilla but didn't really get a chance to try them as they were old or something were hard and rubbery have to return them....
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Old 04-28-2010, 09:26 AM   #27
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Old 04-29-2010, 04:03 PM   #28
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Old 04-29-2010, 05:00 PM   #29
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Oh, does that look fantastic!

Thanks mac24312 for bringing these oldies, but goodies back. Most people wouldn't even know where to look for these.
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Old 04-30-2010, 05:44 PM   #30
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Quote:
Originally Posted by theredhead View Post
Thanks, Kevin! So, just to doublecheck, here's your Mint Chocolate Ice Cream recipe with the subbed ingredients. Would you leave out the Xanthan gum? Does it look okay?

2 T. water
1/2 cup + 2 T. half/half
1/2 cup Davinci peppermint paddy syrup

1 cup Erythritol
1/4 tsp salt
4 T. not/Sugar

1/2 tsp pure peppermint extract
1 1/2 cups half/half

1 oz Nestles pre-melted unsweetened chocolate
1/2 Cup equivilent Sweetzfree


Combine isomalt, salt and xanthan gum and set aside.
Combine water, 1/2 cup + 2 T. half/half, and Davinci syrup.
Heat mixture in a saucepan until bubbles start to form.
Remove from heat and stir the isomalt mixture in with a whisk until dissolved.
Then stir in the 1 1/2 cups half/half and peppermint extract.
Refrigerate at least 1 hour.

When chilled pour into freezer bowl, turn the machine ON and let mix util mixture thickens, about 20-30 minutes.
Kevin,

Do you think this would work with Heavy cream instead of half/half? I am going with all Chocolate because I dont like Peppermint also..

Also..No eggs??

Thanks!
Christina
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