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Old 11-14-2010, 08:43 AM   #91
akatkando
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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.

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Old 11-14-2010, 01:01 PM   #92
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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.
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Old 11-16-2010, 02:29 PM   #93
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Thank you for your reply, Sis.

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Old 07-11-2011, 03:00 AM   #94
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What glycerine do you all use?

I've seen: Vegetable Glycerin
Vegetable Glycerin, Alcohol-Free Extract
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Old 10-09-2011, 06:50 PM   #95
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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?
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Old 10-10-2011, 08:05 AM   #96
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Bumping for feedback.
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Old 10-10-2011, 09:31 AM   #97
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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?
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Old 10-10-2011, 11:37 AM   #98
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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?
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Old 10-10-2011, 12:06 PM   #99
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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

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Old 10-10-2011, 12:13 PM   #100
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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..
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Old 10-10-2011, 12:16 PM   #101
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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.
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Old 10-16-2011, 04:14 PM   #102
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Quote:
Originally Posted by buttoni View Post
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.
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Old 10-17-2011, 08:31 AM   #103
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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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Old 10-17-2011, 11:47 PM   #104
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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.
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Old 10-18-2011, 08:20 PM   #105
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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).
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Old 06-11-2012, 03:20 PM   #106
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bumping for summertime
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Old 02-16-2013, 04:41 AM   #107
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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.
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Old 02-16-2013, 12:42 PM   #108
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This is my favorite ice cream recipe..Thanks for bumping it..
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Old 05-26-2014, 05:24 AM   #109
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Bumping for ice cream
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Old 06-03-2015, 12:41 PM   #110
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Bumping it again for 2015
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Old 06-06-2015, 04:21 PM   #111
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Did anyone ever come up with a chocolate ice cream recipe? While reading thru this thread I had the idea to make Cap57's Magic Shell chocolate mixture and drizzle some of it in the ice cream base just before the ice cream mixture is done churning. This should make a "chocolate chip" ice cream. Hmmm, sounds like I need to do some experimenting!

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Old 06-07-2015, 02:28 PM   #112
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Hmm..Deb, maybe we should look at regular chocolate ice cream recipes and figure it out.

If the drizzle is warm, it might not do exactly what you want it to..Thinking you could cool the shell, chop it up and mix it in at the last minute or by hand after you take it out of the ice cream maker.
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Old 06-08-2015, 04:20 AM   #113
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I divide my ice cream out of the ice cream maker into seven plastic containers. Then I drizzle the chocolate shell over the top. Freezes instantly. Delicious.
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Old 06-08-2015, 09:37 AM   #114
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Hmm..Deb, maybe we should look at regular chocolate ice cream recipes and figure it out.

If the drizzle is warm, it might not do exactly what you want it to..Thinking you could cool the shell, chop it up and mix it in at the last minute or by hand after you take it out of the ice cream maker.
I made a LC chocolate ice cream a couple of years ago. I was experimenting with a recipe from an ice cream book by Jeni Britton Bauer. Saveuer magazine did an article on her and printed a few of her recipes. Here's the link if anyone is interested. http://www.saveur.com/gallery/Ice-Cream-101

I like this type of ice cream because it doesn't use eggs. It uses cream cheese and cornstarch instead (I don't like the cooked egg flavor!). At the time I made the recipe I made Scott123's mock corn syrup recipe and used that but I did use the cornstarch called for in the recipe. I don't remember what sugar substitute I used but it was probably a combination of Just Like Sugar, stevia and liquid splenda for the sweeteners. I use Kroger's Carbmaster LC Milk. I also added 1 tablespoon of vodka to help with scoopability. Instead of pouring the mixture in an ice cream maker I just poured the mixture into popsicle molds. It turned out very good.

The reason I'm mentioning this is because the chocolate ice cream I made had you make a chocolate syrup first. Next you made the ice cream base and then mixed the two together before cooling and pouring in to the machine. The chocolate syrup recipe was: 1/2 cup EACH cocoa powder, brewed coffee and sugar; mixed well then brought to a boil over medium high heat and removed from heat. Then 1 1/2 oz of bittersweet chocolate was added and stirred until melted. Set aside to cool while making the ice cream base.

The chocolate syrup could be made ahead of time and refrigerated. It could also be use for other things like an ice cream topping or added to coffee drinks, frappes, smoothies, etc.

I'm going to make this again this summer and I think this time I'll experiment with using glycerin for half of the mock corn syrup and cutting the cornstarch in half and adding 1/8 tsp of Xanthan Gum.

Deb

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Old 06-08-2015, 09:55 AM   #115
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This looks really interesting dldickens, thanks for sharing.

I wonder if vitafiber might work as a corn syrup replacement here, but without boiling. I also like using Just Like Sugar as a sweetener in my ice cream. Inulin really helps with scoopability.
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Old 06-08-2015, 10:04 AM   #116
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Bonbon,

I just looked at the ingredients for Vitafiber and I think you're right. I think it would be a good substitute for a mock corn syrup. I already have some isomalt on hand so I'll use that up for now but I'm going to order the vitafiber in the future and use that instead for anything that needs a mock corn syrup.

Deb
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Old 06-13-2015, 08:09 AM   #117
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After reading through the whole thread, I made this ice-cream yesterday and it is wonderful. I made 6 chocolate covered bars using my muffin top pans. getting that big pan in the freezer was not easy, But I have a deep freezer, so just moved things around.

I did it the easy way, all went into my blender. I added the cream last, just in case it wanted to whip on me and turn into whipped cream .

The changes I made where less of the X gum, I only used 1/8th tsp, I used 1/2 the glycerine 2 tsp, but did use both Tbsp of the Poly D. In addition to the vanilla, I added 1/8 tsp Lorann butter/vanilla bakery emulsion. Can be found in W-mart baking aisle or Michael's baking aisle. A little goes a long way, but adds so much flavor when baking, so it was just what this needed.

I do the chocolate shell on the ice-cream easy too. I add 1 sf dark chocolate bar from trader joes to a bowl along with 2 Tbsp coconut oil. This oil with give it that magic shell. Heat for 1 minute and stir until well blended. let cool to luke warm before putting over these ice-cream bars.

Debbie...
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Old 06-13-2015, 08:49 AM   #118
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Debbie....Yummy..

Now please describe how you got the ice cream into bars..They sound wonderful.
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Old 06-13-2015, 09:58 AM   #119
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Debbie....Yummy..

Now please describe how you got the ice cream into bars..They sound wonderful.
Carolyn, it was real easy, you line your muffin top pan with plastic wrap, then scoop ice-cream into the wells, add stick, freeze for several hours. I left mine over night to get real hard. Then do as I said, melt the sf trader joes bar with coconut oil. Take out one bar at a time and spoon the chocolate over it until covered and back the freezer to set.

I have a table next to my deep freezer, so I left the freezer opened and just did the bars one at a time right there next to the freezer.

I just checked, page 1 post #18 has a picture of the bars. my shell looks like that, but I make my life easy by using the Trader joes chocolate bar, no need to sweeten and do a mix. It does have maltitol, but not much on each bar, so it doesn't bother my tummy.

Deb....

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Old 06-13-2015, 11:49 AM   #120
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Okay..Did you lay them back into the pans with the chocolate side down?

I like this because it is portion control...
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