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Old 08-18-2006, 02:25 AM   #1
Kevinpa
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Isomalt Mint Chocolate Chip Ice Cream

Isomalt Mint Chocolate Chip Ice Cream

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

1/2 cup isomalt
1/4 tsp salt
1/2 tsp xanthan gum

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

1 oz Nestles pre-melted unsweetened chocolate
1/2 cup equivalent liquid splenda


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.

Half way through freezing time:
Combine unsweetened chocolate, liquid splenda and drizzle into ice cream maker.
As you drizzle it in, it will turn into thin chocolate chips.

The following was ground zero when it came out.





Recipe makes 1 1/2 quarts.


[COLOR=DarkRed]To be continued in 8 hours.................. [/COLOR]
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Old 08-18-2006, 04:18 AM   #2
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Ohhh, my, my....*Drooling*
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Old 08-18-2006, 05:07 AM   #3
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OK, so I never said I was patient

[COLOR=DarkRed]Here is 3 hours:[/COLOR]



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Old 08-18-2006, 10:05 AM   #4
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At 8 hours I am considering this my best attempt at LC ice cream to date.

It has a very smooth and creamy texture and although firm it is scoopable without much effort. The taste seems to be just right for a creamy mint chocolate chip.
I would most definitely compare it to a commercial product and I don't think I'll be buying ice cream any time soon.

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Old 08-18-2006, 10:10 AM   #5
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This looks wonderful! I have never been entirely happy with my attempts at homemade ice cream.

Thanks.
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Old 08-18-2006, 11:04 AM   #6
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Kevin,

You are a Godsend! Mint chocolate chip is my all time favorite ice cream and I can't get the LC version around here anymore. Now I know I will have to order that isomalt. Thank you for all the effort you put into developing these recipes.
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Old 08-18-2006, 10:19 PM   #7
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If only I had room in my freezer for my ice cream bowl...LOL

Kevin, is this recipe for a 1 quart ice cream maker by chance?

It looks great 8 hours later...I'm wishing for some Isomalt about now.
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Old 08-18-2006, 10:34 PM   #8
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The 1 I have is a 1 1/2 quart Rivel Ice Cream Maker sugar and this recipe filled it up by the end of its cycle.
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Old 08-19-2006, 01:35 AM   #9
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Thanks Kevin.
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Old 08-19-2006, 03:54 AM   #10
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Wow, that looks great! Thanks so much for all your efforts to come up with your recipes and sharing them. It sure makes our lc lifestyle much nicer to have these great lc alternatives.
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Old 08-19-2006, 05:52 AM   #11
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Looks wonderful. My favorite ice cream flavor. I need some isomalt.
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Old 08-19-2006, 06:10 AM   #12
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I really need to stop looking at the recipes.. It gets me in trouble.
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Old 08-19-2006, 06:23 AM   #13
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I have this printed out and put it in my "later" folder! Looks amazing.
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Old 08-28-2006, 06:13 PM   #14
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Update:

At 10 days the ice cream scoops about the same as at 8 hours. As good as any commercial ice cream IMHO.

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Old 08-28-2006, 06:43 PM   #15
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Quote:
Originally Posted by Kevinpa
Update:

At 10 days the ice cream scoops about the same as at 8 hours. As good as any commercial ice cream IMHO.
While some may say that is a miracle, I say it is a miracle you had any ice crean left to evaluate after 10 days!!!!!!!!!!!!!!!!!
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Old 08-28-2006, 07:00 PM   #16
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Quote:
Originally Posted by sungoddess
While some may say that is a miracle, I say it is a miracle you had any ice crean left to evaluate after 10 days!!!!!!!!!!!!!!!!!
Sun I have a standing rule that I don't break and that is I never eat more than 1 portion of anything with s/a in it in a single day. Now since this made 1 1/2 quarts and my DW is not a mint lover it most likely will last me at least a month. Not a miracle .....just the way I maintain.
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Old 08-28-2006, 07:07 PM   #17
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Kevin, have you had any digestive issues with the isomalt so far? For the sake of science, could you see what effect 2 servings has on you?
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Old 08-28-2006, 07:23 PM   #18
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Quote:
Originally Posted by scott123
Kevin, have you had any digestive issues with the isomalt so far? For the sake of science, could you see what effect 2 servings has on you?
So far Scott I have had no digestive issues for any of the things I have made from Isomalt. I'll tell you what.....since it is close to midnight and since it is for science, I'll eat tomorrows portion now and let you know.
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Old 08-29-2006, 07:32 AM   #19
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Quote:
Originally Posted by scott123
For the sake of science, could you see what effect 2 servings has on you?
Scott, as per your scientific request I had a 2nd portion of my isomalt ice cream last night at 10:30 and 12 hours later I have had no digestive issues of any kind. As a point of scientific reference, if I eat 1 PolyD ******ic Brownie, I am converting solids into gas within the hour and have to avoid elevators.
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Old 08-29-2006, 07:51 AM   #20
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Hmmmm... I wonder if we can make the ****** Brownies with isomalt with that same yummy texture. I dearly love those brownies, but no one can be around me either for hours after consumption.
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Old 08-30-2006, 07:28 AM   #21
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Kevin, the ice cream looks delicious! Do you have any idea what the carb count, fat, or calories would be? I don't suppose I could get away with this on Atkins '72?

Where do I find isomalt? When I search for it on Netrition the only thing that comes up is Diabeti Sweet and other products that contain isomalt as an ingredient. The Diabeti Sweet is not what you're using is it?

For the unsweetened Nestle's chocolate, are you talking about a bar? Sorry if that's a dumb question. :blush: It's just not clear to me what you're using. How do you think the Eat Well Be Well low carb chocolate chips would do in this recipe?

As far as the "1/2 c. equivalent liquid Splenda" goes, I've got powdered Splenda, which probably wouldn't be sweet enough. And I've got liquid Stevia. How would I convert either one of those?

Sorry for all the questions but this low carb stuff is pretty new to me. :blush:
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Old 08-30-2006, 08:12 AM   #22
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Quote:
Originally Posted by lowcarbcontender
Do you have any idea what the carb count, fat, or calories would be?
First, since I don't follow any particular plan and also at a maintenance level I don't count anything but carbs. Since there is only 2 major carb count in this recipe....half/half and isomalt, I show 40 carbs for the entire recipe 16 for half/half and 24 for the isomalt. It made 12 1/2 c. servings so thats about 3.3 carbs per serving.
Quote:
Originally Posted by lowcarbcontender
Could get away with this on Atkins '72?
sorry, I am not the right person to ask that.
Quote:
Originally Posted by lowcarbcontender
Where do I find isomalt?
Tom said yesterday that netrition was going to start carrying isomalt.
If you wait a bit I'm sure you can get it there. If you can't wait you can alway google to find an online vendor. I plan on waiting .

Also you are right, Diabeti Sweet is not what I used.
Quote:
Originally Posted by lowcarbcontender
For the unsweetened Nestle's chocolate, are you talking about a bar?
This is what I used and I use it and not the chips because by drizzling it in the chips form in the ice cream in very small peices. you could melt the chips though and get the same results
Quote:
Originally Posted by lowcarbcontender
As far as the "1/2 c. equivalent liquid Splenda" goes, I've got powdered Splenda
1/2 cup powdered Splenda would be the same. 24 More carbs though. And I don't use stevia so maybe somebody else could answer that

HTH
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Old 08-30-2006, 10:16 AM   #23
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It helps tremendously Kevin. Thank you! It sounds like I may just be able to get away with it even on Atkins '72 because there are only 3.3g. carbs per serving. YAY! I could make it even lower carb by using regular cream instead of half&half. It should only make it more creamy, not less. I know it would be higher fat but it's not like you could eat a lot of this at one time anyway.

Thanks so much for the pic of the premelted Nestle's chocolate! I actually had been thinking you just had to melt the chocolate before drizzling it in the ice cream, therefore the term "premelted".

Do you use liquid Splenda Kevin? I thought that stuff was extremely difficult to find plus expensive. I do have the powdered, which looks like it would add about 2 carbs per serving, but it's probably not gonna be sweet enough to make the taste right. I'll have to experiment with the Stevia too.

Thanks again Kevin. I've seen so many great recipes come out of your kitchen that I'm dying to try soon!
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Old 08-30-2006, 12:47 PM   #24
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Thank you so much Kevin!! I like that it doesn't have alot of wierd ingredients too! I have never used Isomalt before tho, is it cheap?
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Old 08-30-2006, 02:40 PM   #25
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Quote:
Originally Posted by Kevinpa
Scott, as per your scientific request I had a 2nd portion of my isomalt ice cream last night at 10:30 and 12 hours later I have had no digestive issues of any kind. As a point of scientific reference, if I eat 1 PolyD ******ic Brownie, I am converting solids into gas within the hour and have to avoid elevators.
Only 1 brownie will do that to you? That's a bummer.

Your tolerance of isomalt sounds encouraging. So far, everything is pointing toward isomalt being quite a bit less laxating than maltitol.

I'm curious, have you ever tested your blood glucose after consuming it?

Sungoddess, although polyd has a sugary texture, it's slightly more corn syrupy than sugary. Isomalt, on the other hand, is virtually indistinguishable texturally. In theory, it should make a slightly better brownie than polyd. The only potential barrier is how well you tolerate it.
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Old 08-30-2006, 03:53 PM   #26
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Quote:
Originally Posted by scott123
I'm curious, have you ever tested your blood glucose after consuming it?
Yes Scott, every time I have eaten it so far I have checked my BG....especially after I had 2 portions the other night and to date no spikes.....just a normal rise that I would expect.
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Old 08-30-2006, 08:20 PM   #27
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Thanks Kevin, that's good to know. Isomalt is definitely looking very very promising. It's wonderful that netrition will be carrying it.
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Old 09-03-2006, 10:48 PM   #28
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i am wondering if i could do the recipe with the products and sweeteners i have (i live in israel and i can't get all the products you guys can). they are maltitol powder, splenda powder, davincis, stevia, liquid splenda, and guar gum. can the maltitol be substitute for isomalt and guar for xantham? whaddya think? thanks!!!
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Old 09-06-2006, 03:48 PM   #29
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WOW,this sounds great, has anyone tried any other flavors? I really dont care for mint icecream, but I got lots of other divincis flavors.. I guess I need an icecream maker now to add to all my other gadgets..
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Old 09-07-2006, 05:52 AM   #30
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Quote:
Originally Posted by hani View Post
can the maltitol be substitute for isomalt and guar for xantham? whaddya think? thanks!!!
Yes, both should sub fine. The maltitol is sweeter than isomalt, though, so you'll need to reduce the splenda. Assuming, of course, that you tolerate maltitol well (no laxation/no stalling). Maltitol, is, as far as I can tell, more laxating than isomalt.

Last edited by scott123; 09-07-2006 at 05:53 AM..
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