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Old 06-10-2016, 10:39 AM   #181
parrotchic
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Thank you PaminKY, I'll give it a try. It's going to be really hot here this weekend. A good reason to make ice cream.
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Old 11-11-2016, 02:21 PM   #182
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Newbie here. I just wanted to thank romo20350 for this wonderful ice cream recipe. My DH and I have been longing for a cup of good ice cream and here it is. We each have a half cup every night after supper, served in small ramekins topped with a spoonful of fresh fruit. Looks and tastes like a dessert that might be served in a fine dining restaurant. One thing about the gums, I use 1/4 tsp each guar and xanthan, mixing them with the erythritol, then adding 1/4 cup water and microwaving till all is dissolved. Then add 1 cup cream and a 5 oz can of evaporated milk and a cup of cashew milk. Heat this in the microwave till hot but not boiling. Pour this slowly into the eggs while they are in the blender turned on low. Add all the other ingredients while blending and lastly add more cashew milk to bring up to about 5 cups. Leave it in the refrig overnight and give it one more 15 second blend just before you pour it into the ice cream maker. I use 1/4 cup DiVinci SF vanilla syrup instead of extract. Gives a smoother taste. So good. Thanks again!
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Old 04-16-2017, 09:36 PM   #183
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Thank you, romo20350, for sharing this outstanding recipe. My husband just gave me a brand new, shiny Cuisinart ICE-100 (to replace my Donvier, which doesn't work all that well on sugar free ice creams) and I knew this recipe was going to take it on its maiden voyage! The flavor is perfect in every possible way. Rich, smooth vanilla bliss! I enjoyed a "brown cow" today by scooping some into a tall glass and filling with Coke Zero. It was nirvana. Best treat I've had in months. Summer here will never be the same, with this recipe and an ice cream maker that can make batch after batch, with no down time in between. Again, many thanks!

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Old 04-25-2017, 05:03 PM   #184
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Quick question for others who have made this. I have now made 3 batches, and love it directly out of the machine. The perfect soft serve. We're addicted! After 24 hours, however, mine is definitely not what I would describe as "scoopable." It's quite hard, and I have made no substitutions of any kind, and have followed directions exactly as written.

It's not anything I consider a problem, however. I just put it in the microwave for 2 minutes at 10% power, and I can scoop it. It's still pretty hard at the inside of the container, but I scoop from the outside, and it's all good.

But does anyone else find that it's not exactly "scoopable" directly from the freezer after a night's rest (or more?) It sounds like most everyone else but me is getting an ice cream that stays soft-frozen indefinitely. My machine is a Cuisinart ICE-100, which has its own compressor. As I noted earlier, the texture is murderously silky smooth and delectable right after churning. Can't imagine that the machine would compromise long term texture integrity. Any ideas?

Oh - made the ice cream bars as directed with the magic shell. Lots of work, but oh-so-impressive!
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Old 04-29-2017, 12:57 PM   #185
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Tried a new addition, a throwback from my HC ice cream making days. I added 2 Tb vodka. (You don't taste the vodka.) It keeps it much less hard, i.e. "scoopable." Whereas it's technically "scoopable" with the vodka, it still requires some time out on the counter or in the micro as mentioned above, after it's scooped into the dish, in order to restore the creaminess. When scooped immediately out of the freezer, although I can do it pretty easily now, the "crumbly" texture (for lack of a better word - I'm sure many of you know what I mean) needs some time at a reduced temperature (either natural or "mechanical") to bring it back to its lovely, creamy texture.
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Old 04-29-2017, 04:07 PM   #186
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Right, Baricat. It hardens up in the freezer for sure. I think in HC ice cream, the sugar helps keep it soft. But it is a lot better than ice cream made without the glycerine.
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Old 04-30-2017, 05:00 AM   #187
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Originally Posted by Baricat View Post
Tried a new addition, a throwback from my HC ice cream making days. I added 2 Tb vodka. (You don't taste the vodka.) It keeps it much less hard, i.e. "scoopable." Whereas it's technically "scoopable" with the vodka, it still requires some time out on the counter or in the micro as mentioned above, after it's scooped into the dish, in order to restore the creaminess. When scooped immediately out of the freezer, although I can do it pretty easily now, the "crumbly" texture (for lack of a better word - I'm sure many of you know what I mean) needs some time at a reduced temperature (either natural or "mechanical") to bring it back to its lovely, creamy texture.
Yes the vodka really helps. I use 2 T of vodka and 2 T glycerin in my ice cream. Totally scoopable even days later.
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Old 04-30-2017, 11:05 AM   #188
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Right, Baricat. It hardens up in the freezer for sure. I think in HC ice cream, the sugar helps keep it soft. But it is a lot better than ice cream made without the glycerine.
Carolyn, I'm so glad to hear I'm not the only one who has experienced a lack of "scoopability" after a prolonged rest in the deep freeze! I was starting to get paranoid here. The vodka, in addition to the glycerine called for in the recipe (4 tsp) seems to help tremendously. 48 hours later, I can actually use my scoop and get through it without pulling a bicep!! Still, I'm addicted to that just-churned, soft serve texture. I'm such a fan that I have actually been known to melt down a freezer batch I had, and throw it back into my Cuisinart to work that magic all over again.

This recipe is helping me to maintain my weight, since I'm well below goal, and my doctor doesn't want me losing any more. I have some every day, and keep the fridge stocked up with heavy cream. I'm intending to try a few things to turn this recipe into the perfect chocolate version. I'll post the recipe here when and if I'm successful (but eating even the failures is lots of fun. When it fails, I put it in the blender with some almond milk and make a milkshake. Presto! No texture issues. And those are some tasty, tasty failures...)

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Old 04-30-2017, 11:14 AM   #189
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Yes the vodka really helps. I use 2 T of vodka and 2 T glycerin in my ice cream. Totally scoopable even days later.
Barbara, glad to know a fellow ice cream maker who has used the vodka trick (and my CCC - Chief Culinary Consultant, aka Mr. Cat - doesn't even mind donating the Grey Goose to the cause!) I find that the better, smoother (read: "big bucks") vodkas are the least discernible to the taste. But the good news is that since I'm only using one ounce per batch, a bottle lasts a long time.

In my next iteration, I'm going to give a small addition of Vitafiber a whirl. I'll start with one tablespoon and see if that helps the texture even further. Stay tuned...

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Old 05-03-2017, 08:30 PM   #190
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I posted on my Rich Chocolate IC thread about the Vitafiber, but thought I'd post here, too, since this is where I first wrote about the intention to try it out.

I added it to a batch today, 1 Tb, and the results were excellent! Texture, even when frozen for the whole day, is silky and soft enough to spoon it with no waiting after removal from the freezer. Suffice it to say I intend to make 1 Tb of Vitafiber a regular ingredient of any flavor of ice cream that I make in the future.

Next flavor? I'm kinda feelin' peach. Maybe strawberry. Summer's here in south FL and the local produce is looking gorgeous at the farmer's market. ...Decisions, decisions!

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Old 05-06-2017, 06:41 PM   #191
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Well, strawberry was my next effort. And wow, is it ever good! But in an 11th hour decision, I decided to do it sans fresh strawberries to keep those carbs down.

I cut back the vanilla to 1 tsp, kept the Vitafiber and vodka, added 3-4 Tb (didn't measure, so sorry for the lack of precision. Just use it to taste) of Monin sugar free strawberry syrup, and 1 tsp Oivenation strawberry extract. I ended up keeping the sweetening the same, but added fewer drops of EZ Sweetz than I would have when making vanilla, since the syrup is sweetened. Also, in order to give that slight acidity that strawberries have, I backed down the heavy cream by 1/4 cup, and replaced it with 1/4 cup of sour cream.

This is all kinds of delicious. It doesn't come out very pink, so if that's your preference you'll have to add some food color (but I try to stay miles away from that, so mine was the palest of pastel pink. So pale that at first glance, it doesn't look all that different from the vanilla.)

So now I've tackled the big 3 ice creams, vanilla, chocolate, and strawberry, all using this outstanding recipe as a base. Neapolitan - anyone remember that? Do they even make it anymore?

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Old 05-09-2017, 10:44 AM   #192
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The Vitafiber you added was it the syrup or the powder? I added some Vitafiber syrup to the last batch I made and it made it kind of stretchy but I added more than 1 tbs but can't remember how much.
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Old 05-10-2017, 09:59 PM   #193
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Pam, I used the Vitafiber syrup. I have since the last post upped it to 2 Tb with no stretchy effect. But there really wasn't any positive influence from the increase, either. So I believe 1 Tb is about right. With the cost of that stuff, I'm not going to use any more than I need to in order to get the optimum results.
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Old 07-21-2017, 12:21 PM   #194
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Just an update to bump this to the fore and to report all the successful flavors I've made using this recipe as a base. I also wanted to tell you about a great product I've found that works amazingly well with this recipe.

I've found that churning out many novel flavors is super easy with the addition of Lorann Flavor Fountain. It comes in a whole lot of flavors, but the ones I have direct experience with are black raspberry, lemon custard, orange cream, and blueberry delight. Those are all superb! I have acquired, but not tried, strawberry, cheesecake, peach mango, and salted caramel. Will report back when I try them. The chocolate fudge is the only one that's a reject - a nasty, chemical flavor. One tablespoon of your Flavor Fountain of choice is just about perfect for this recipe.

The best place to find them and not invest a young fortune is on eBay. They come in little, 1.7 fluid ounce bottles, which will make 3 full batches, with a little left over. Of course, you can order them through Lorann, as well. But if you just want one or two, you'll likely save on shipping by picking them up on eBay.

If you do, however, purchase on the Lorann site, their Lorann Oil in peach flavor makes a wonderful peach ice cream, in combination with Monin peach SF syrup. When I make either peach or strawberry (which I make using a Monin SF syrup and real strawberry extract) I replace some of the heavy cream with sour cream. It helps smooth out the texture and imparts a gentle kiss of tartness that both those fruits have naturally. Everyone who has tasted both those flavors can't tell there isn't a speck of fruit to be found in the ice cream!

And when making any flavor other than vanilla (recipe as written) I cut the vanilla in half. Having a bit of vanilla in there seems to point up whatever flavor you're using, to perfection.
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Old 08-23-2017, 01:40 PM   #195
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Awhile back, Carolyn and I had a discussion about adding vodka to help keep this scoopable. At that time, Carolyn said she had a bad history of using a no-name Russian vodka that was so awful tasting that it rendered her ice cream inedible.

I replied that I used only Grey Goose and it couldn't be detected in the ice cream. Well, this summer, I've been churning out batch after tasty batch of the hub's favorites. My Grey Goose supply was diminishing. So we went to Total Wine to get some more.

As I stood in front of the GG display trying to decide if I should go for a bigger bottle, a staff lady asked me if I needed help. I told her my dilemma. She took the opportunity to suggest a brand that she said was even better, at a fraction of the cost. Like GG, it's made in France. It's 80 proof, just like GG. She insisted it is "every bit as good as GG.")

BUT...it cost $19.99 for a huge 1.75 liter bottle, as compared to $39.99 for the equivalent size of GG. It's a "staff pick" called Mon Bijou. ($14.99 Mon Bijou vs $23.99 GG for the 75 ml size.)

The hubs talked me into giving it a shot, against my first impulse. The lady said if I didn't like it, to bring it back and they'd refund me. On that note, OK. What the hey?! Sold.

I cracked it out today to do a side-by-side before all my GG was gone. Guess what??

The Mon Bijou was smoother than the Grey Goose. Not by just a little. I'm talkin' exponentially smoother. I'm talkin' silk vs terry cloth. No bite, at ALL. Color me shocked. I thought GG was the ne plus ultra of vodkas. Apparently not. GG has a definite bite to the fnish. The staff member pointed out that with GG, you're paying for the name and the pretty bottle. Good point.

So if you like making ice cream (or even indulge in the occasional shot of vodka!) and you happen to live near a Total Wine, I recommend you get a bottle of this. It's outstanding. Perfect for ice cream or homemade extracts. The price is just the cherry on the cake of your purchase!
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Old 10-15-2017, 06:35 PM   #196
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Baricat, just wondering at what point you add the Vitafiber into the ingredients? Also, I know you mentioned using the new Bochasweet as one of the sweeteners in your ice cream recipes. Can you share what alterations you made to the sweeteners based on using Bochasweet?
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Old 10-15-2017, 09:12 PM   #197
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Ling, the short answer is: whenever you like. The timing isn't critical for addition of the Vitafiber. Usually, I just add it to the eggs before I whip them. But you can feel free to blend it in after everything is mixed.

I just this weekend made my first batch of ice cream using BochaSweet. I used it at 100% this first time, just because I was curious about how it would turn out. I don't have any experience yet with a partial proportion of BS. In the future, for the sake of economy, I will start using half BS, and half of my usual custom mix. I will adjust the BS up or down, depending on how the 50/50 mix tastes. This 100% was a resounding success.

One caution you need to know, however, is that since this recipe is only slightly heated in the beginning, it's highly advisable to powder your BS, just like I always do with my custom mix. No issues with grittiness this way. The initial mixture doesn't get heated enough to smooth out the BS crystals, and would no doubt result in a granular texture in your finished product.

One interesting thing about 100% BS in this recipe is that it was perfectly scoopable, not hard at all, after 48 hours in the freezer. The best vanilla ice cream I've made yet. And I even forgot to add the vodka! Will see how that effect translates when using only a half BS, and will post report here. I did place it in a different spot of the freezer, but that shouldn't account for such a huge textural difference. I do believe it was the BS. Only further hands-on research will tell, however.
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Old 10-16-2017, 06:24 PM   #198
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Ling, the short answer is: whenever you like. The timing isn't critical for addition of the Vitafiber. Usually, I just add it to the eggs before I whip them. But you can feel free to blend it in after everything is mixed.

I just this weekend made my first batch of ice cream using BochaSweet. I used it at 100% this first time, just because I was curious about how it would turn out. I don't have any experience yet with a partial proportion of BS. In the future, for the sake of economy, I will start using half BS, and half of my usual custom mix. I will adjust the BS up or down, depending on how the 50/50 mix tastes. This 100% was a resounding success.

One caution you need to know, however, is that since this recipe is only slightly heated in the beginning, it's highly advisable to powder your BS, just like I always do with my custom mix. No issues with grittiness this way. The initial mixture doesn't get heated enough to smooth out the BS crystals, and would no doubt result in a granular texture in your finished product.

One interesting thing about 100% BS in this recipe is that it was perfectly scoopable, not hard at all, after 48 hours in the freezer. The best vanilla ice cream I've made yet. And I even forgot to add the vodka! Will see how that effect translates when using only a half BS, and will post report here. I did place it in a different spot of the freezer, but that shouldn't account for such a huge textural difference. I do believe it was the BS. Only further hands-on research will tell, however.
Thanks so much Baricat! I so appreciate your input. I have been stalking your posts lately! Excited to try this. I just made my first batch of Chocolate Bars with the Bochasweet. We will see how they turn out.
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Old 10-16-2017, 09:39 PM   #199
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Ling, I never had a stalker before, but you're the nicest stalker ever!

If you used my recipe for the chocolate bar, did you happen to see where I posted that the BS needs to be powdered first? I found out about this the hard way. My last bar and the chocolate chips I made from it we're somewhat "crunchy." Not exactly what you want when you bite into a chocolate bar.
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Old 10-17-2017, 06:12 AM   #200
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Ling, I never had a stalker before, but you're the nicest stalker ever!

If you used my recipe for the chocolate bar, did you happen to see where I posted that the BS needs to be powdered first? I found out about this the hard way. My last bar and the chocolate chips I made from it we're somewhat "crunchy." Not exactly what you want when you bite into a chocolate bar.
Yes ma’am, I did powder it first but I must have done something else wrong. I didn’t have cocoa butter so I used 6 T of regular butter but the bars had a thick layer of butter on top once I froze them. I noticed the mixture became greasy once I added the powdered BochaSweet but I was hoping for the best. Once I froze them I realized the butter layer was there. Any thoughts??
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Old 10-17-2017, 08:27 AM   #201
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Yes ma’am, I did powder it first but I must have done something else wrong. I didn’t have cocoa butter so I used 6 T of regular butter but the bars had a thick layer of butter on top once I froze them. I noticed the mixture became greasy once I added the powdered BochaSweet but I was hoping for the best. Once I froze them I realized the butter layer was there. Any thoughts??
I'd say melt it back down slowly. This can be accomplished in a double boiler, keeping the lower pan water at the barest simmer only, stirring either the whole time. If you can't do that, then stir/whisk very frequently. Or you could opt to do so in the microwave, in 15 second increments, whisking well after each, until it's completely melted. But that's not the preferable method, as microwaves can overheat your item fast. BTW, if you have one, a flat whisk works best, as it incorporates fewer air bubbles than a conventional whisk. Not a deal breaker, though. If you do introduce bubbles, then just let the mixture rest for 5 minutes or so on the counter before molding it. Keep the water in the lower portion of your double boiler hot, so if the chocolate gets cooled too much to pour easily, you can put the chocolate back on for a few seconds to loosen it up. Or microwave for five seconds.

You could also use a stick blender, keeping it submerged in the chocolate the whole time, so as not to introduce bubbles.

With either of these methods, you should be able to incorporate the butter. Chocolate is maddeningly finicky and recalcitrant, so if it's been mishandled, sometimes it's fixable, sometimes not. What happened to you would indicate to me that the initial melted mixture reached too high a temperature, and the addition of BS "shocked" the mix, meaning it was too drastic a temperature change when you introduced the BS. This caused the butterfat to rise to the top and not emulsify into a homogenized mass.

I don't know if the second melt will fix things at this point, but it's your best shot. A lot depends on how hot the mix was when the BS went in. Another trick you could try to help things along is to whisk in maybe 1/8 tsp of powdered lecithin. I find sunflower lecithin to work the best, and even add it to my ice creams (that's the operative content in egg yolk that contributes smoothness.) But it's not necessary that you have to have it right at this moment. It's just an assist, or a hack if you will, which you may or may not want to purchase. It's not a deal breaker, just a nice item to have on hand. Again, not sure if it would fix this particular batch, but it would help.

When working with chocolate to be melted, remember that reliable principle of "low and slow." Tempering involves keeping the chocolate at a maximum of 90 degrees. That's a lot lower than most people manage. A degree or so wouldn't wreck it, but as low as possible is always the most effective. I know that adds to the workload and time involved, but you will be rewarded with ease of molding, and a nice, glossy, professional looking finished product. Another way to temper perfectly comes in the form of an appliance made exclusively for that purpose. I've seen one made by Wilton carried at our JoAnn Fabrics. You might be able to find it at Michaels, don't know. You might even be able to find one on Amazon or eBay. That takes all the laborious guess work out of the equation.

Let us know if the fix works.
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Old 10-17-2017, 04:11 PM   #202
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That makes a lot of sense, Cat. I used a double boiler but had the temp way too high based upon your comments. I am going to look at getting the sunflower lecithin as well to see if that helps. I may try to get some cocoa butter too. As for this batch, it is still edible so I will try these things on my next batch.

As usual, your input is much appreciated. Thanks so much for taking the time to give such detailed advice.
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Old 10-17-2017, 04:32 PM   #203
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It's a pleasure, ling! I think you'll be pleased with the cocoa butter. It made a big difference in the sensory quality, beside rounding out the chocolate taste, and minimizing what can come across as a bitter edge. It really helped the texture at higher (room) temperature to be less gooey.

I get mine through Amazon. I've been using the Wild brand, but because of price, am thinking of switching to another brand on there that is also 100% cocoa butter, but less expensive. The Wild brand comes in nice, round little wafers, and the other one in shreds. Since I weigh everything, the look of it isn't crucial to me.

I also use it to make white chocolate mousse from a recipe on Carolyn Ketchum's blog (All Day I Dream About Food.) Topped with raspberries, it's a chic, elegant dessert. Also doubles as a dynamite fat bomb!
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Old 11-19-2017, 01:16 PM   #204
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BachaSweet

There's a new sweetener out there currently which is the best sugar substitute I've ever tasted! If you have been following the BochaSweet thread, you will know I had tried it in this ice cream. The results were spectacular, going beyond superb taste.

The BochaSweet also keeps ice cream completely smooth, minimizing crystal formation as it freezes. Because of this, it keeps the ice cream soft enough to scoop easily after days in the freezer. Some measures help, like Vitafiber, glycerine, and vodka. This does better than all three combined!

As BochaSweet is prohibitively expensive, however, there's a down side. BUT... yesterday I tried this recipe using half BochaSweet and half a mix of erythritol, stevia and Just Like Sugar.

Even using half, the ice cream still had the same, lovely, soft-yet-firm texture as when I used BochaSweet alone after 24 hours in the freezer!! Yes, this sweetener is pricey, BUT it brings a lot to the party, particularly if you like to make ice cream. (Or bake, or make hot chocolate, or... And the 50/50 thing applies to all of those applications, as well.)

Just wanted to pass that along, in time for he upcoming holidays!
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Last edited by Baricat; 11-19-2017 at 01:18 PM..
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Old 11-19-2017, 01:24 PM   #205
CarolynF
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My favorite recipe. I will have to look up Bocha Sweet..wonder if it gives gastric distress..
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Old 11-19-2017, 02:42 PM   #206
Baricat
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Quote:
Originally Posted by CarolynF View Post
My favorite recipe. I will have to look up Bocha Sweet..wonder if it gives gastric distress..
Carolyn, a couple of people had reported they thought that the first couple of times they used it that it might have not agreed with them, but by the third time or so, no problems.

I have issues with multiple sweeteners, most notably xylitol, maltitol, and polyD. Can't do even tiny amounts of those without acute, severe gastric distress. BochaSweet never gave me as much as a single belch.

But I was a total scaredy cat at first. I only ordered one pound. Made myself a cup of hot chocolate. No problems whatsoever. My next order was for 6 pounds, the largest single order amount at the time. And when they sent around a coupon good for 10% off (good through he end of the month - see the post on the BochaSweet thread for the coupon code) I ordered the new largest bundle, which is 18 pounds. Big bucks, but SO worth it!

Yeah. It's that good.
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