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Old 07-13-2009, 08:01 AM   #31
jill72
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Quote:
Originally Posted by romo20350 View Post
Jill, the Not/Starch should work I'm not sure about how much to add though.
I would start with about a teaspoon and see how it goes.
Thanks, Romo - I didn't get a chance to check back on here, so the mixture is still 'ripening' in the fridge LOL. I've never used my Not/Starch in anything, so wondering now if I'll have to heat the mixture up to get it to dissolve prior to freezing. Might go sleuthing on how Not/Starch behaves when added to recipes...or might leave it out of this batch altogether and try it in the future.

We're going to love the ice-cream either way, methinks LOL.
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Old 07-14-2009, 07:52 AM   #32
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Finally put the mixture in the ice-cream maker yesterday. I decided to just omit the guar gum altogether (didn't sub with the Not/Starch either). It turned out really well. I've been making some form of ice cream just about every other day or so (it's VERY hot here in TX) and my husband said this is his favorite and closest to his beloved Bluebell Homemade Vanilla.

I highly recommend this to ice-cream lovers everywhere. I added about a half cup of chocolate chips in the last 5 minutes of freezing. It's still scoopable this morning.

Thanks so much for sharing the recipe, Romo. I can see lots of possibilities for variations on your basic recipe, but we just love the plain vanilla version.
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Old 09-02-2009, 07:19 AM   #33
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Old 09-03-2009, 01:38 PM   #34
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Wow, I want to try this thanks!

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Old 09-04-2009, 01:23 PM   #35
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I just made up a batch of this ice cream just a while ago...definitely the best low carb ice cream I have eaten!!! The only substitution I made was 1 cup Almond Breeze for the 1 cup milk and to compensate for the sugar in the milk I added 1 tsp of soluble Fiberfit. Oh...I almost forgot I cooked the eggs with the milk mixture...I just cant do raw eggs

I set it up into 6 muffin tops to dip into chocolate and 12 mini muffins to dip in chocolate and the rest just put into a container to freeze.

This is so easy and quick to make and taste great. I have the Cuisinart Ice Cream maker and I love it.
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Old 09-04-2009, 02:48 PM   #36
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Sub to try next week..
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Old 09-04-2009, 02:48 PM   #37
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Thanks so much for this recipe! The ice cream bars look fabulous!
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Old 09-06-2009, 09:16 AM   #38
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2 days and still scoopable and tastes yummy!!!
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Old 03-28-2010, 05:08 PM   #39
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got to try the ice cream bar

Looks so yummy. I am subscribing!
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Old 04-02-2010, 08:17 PM   #40
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temp hit 82 today.....need ice cream in april!?!?!?
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Old 04-09-2010, 07:08 AM   #41
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Thanks, Romo...thanks to you (and some tweaks) I have some yummy Coffee Toffee (Like Heath Bar) Ice Cream firming up in the freezer as I type!

The hubby bought me some sugar free chocolate covered toffee squares for Easter. They were delicious, but the sugar alchohols made me use them sparingly. I got to thinking about my favorite HC ice cream, by Ben and Jerry's- the Coffee Heath Bar Crunch...

I followed your basic recipe, omitting the vanilla, and instead adding two Tbsp instant coffee, mixed until dissolved. Added a tad more sweetener to make up for the bitterness in the coffee.

Let it ripen until really cold. At the same time, I froze 8 of the little toffee squares. Made the ice cream according to the instructions, but in the last 10 minutes, crushed the toffe and added in the pieces and another Tbsp of coffee granules (not dissolved). Not hard yet, but...omigosh....VERY happy with this stuff!

My biggest dilemma....should I have the coffee or the strawberry one (that I made yesterday) for lunch today. Now THAT is what I call a good problem to have!
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Last edited by Chickamomminy; 04-09-2010 at 07:17 AM..
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Old 04-09-2010, 08:41 AM   #42
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Congratulations Chickamomminy!!!!! Way to go!!!!!
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Old 04-09-2010, 09:10 AM   #43
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Wow, this one looks yummy very much I'll try. Thanks for your recipe :x I always love ice-cream, and chocolate =p~
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Old 04-09-2010, 11:00 AM   #44
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It firmed up, is nice and creamy, and PERFECT. Nobody would ever know this is low carb, I think it's BETTER than the original I was trying to copy. I'm as giddy as a kid at Christmas!!! *L*

Now, if I could just figure out a low carb substitute for caramel corn that came close to the real thing, life would be just about perfect!
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Old 04-09-2010, 04:10 PM   #45
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I just got an ice cream maker as a gift, but have no clue where to get glycerine. Anyone know if you can get it at Walmart maybe? I just got an order delivered from Netrition and can't afford to do that again right now, just for a batch of ice cream...................Ann
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Old 04-09-2010, 04:27 PM   #46
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Yes, you can usually find glycerine at Wal Mart in the area with cake/candy making supplies. Also at craft stores like Michaels or Hobby Lobby.
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Old 04-09-2010, 04:46 PM   #47
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Thank you Teresa, will go look in the morning................Ann
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Old 04-09-2010, 06:15 PM   #48
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Anyone try this without the polyD?
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Old 04-10-2010, 08:01 AM   #49
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Anyone try this without the polyD?
Yea, that. Poly-D?
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Old 04-12-2010, 11:23 AM   #50
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I'm dying to try this.. Heading to WMart for cream and glycerine..
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Old 04-13-2010, 08:56 AM   #51
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A simple (and delicious) twist? Just add 2 teaspoons ground cinnamon to the original recipe for a KILLER cinnamon ice cream! My kids, who don't like much of ANYTHING lowcarb, were fighting over this stuff! Would be awesome over a lowcarb apple pie!
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Old 04-13-2010, 09:04 AM   #52
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Again, without Poly D ???..Anyone??
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Old 04-13-2010, 09:06 AM   #53
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Old 04-13-2010, 11:26 AM   #54
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Again, without Poly D ???..Anyone??
Me..It was fine.
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Old 04-14-2010, 02:39 PM   #55
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Thank you! Gotta try---Need ice cream
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Old 04-15-2010, 10:21 AM   #56
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Okay..my batch of strawberry ice cream is going in the freezer in a minute..I sliced about
1 1/2 cups of strawberries, added a splash of Davinci's Strawberry (because I had it) and
whirled it in the Bullet..Then added to the the ice cream mixer.

This time I did change the recipe to 3 tsp. of gylcerine instead of the 4 tsp. just to see
if it would be less gooey..
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Old 04-15-2010, 02:40 PM   #57
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Strawberry version is very nommie..
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Old 04-15-2010, 05:38 PM   #58
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I just made the ice cream but I didn't have the glycerine or polyd I added a teaspoon of lemon juice to heighten the flavor. It turned out wonderful! it hasn't frozen up yet so I don't know if it will still be scoopable.Thanks for the recipe.
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Old 04-15-2010, 05:46 PM   #59
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Sis: I will be interested to see what the texture is without the glycerine..
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Old 04-15-2010, 07:59 PM   #60
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I'll let you know tomorrow. The taste is wonderful.
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