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Old 07-07-2007, 05:07 PM   #1
ebonyeyz28
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Need an ice cream recipe for my new ice cream maker...

Hi everybody,

I went out and bought an ice cream maker today (yes, one more gadget to add to the collection) and I'm desperately seeking a LC recipe that I can use with it. I just need the basics because I have all of these flavor ideas running around in my head but I have no clue how to make the ice cream base. Your help is greatly appreciated!
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Old 07-07-2007, 05:52 PM   #2
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I think this thread contains several recipes:

http://www.lowcarbfriends.com/bbs/sh...d.php?t=282908
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Old 07-07-2007, 06:05 PM   #3
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Shelby
Here is one I like

2 cups Cream
1 cup flavored SF syrup DaVinci or Torani is what I use
1/4 to 1/3 cup xylitol
1/8 teas. stevia
2 eggs
2 teas. extract
pinch of salt

I mix all together, pour into my Quisinart machine and in about 20-30 mins. enjoy.

Yes I do use raw eggs, have never had any problems.

You could use 1/2 n 1/2 instead of cream, however, the finished volumn would be a little less. The cream is diluted by the DaVinci.
I usually dish out into the 1 cup Ziplock containers, put in the freezer and this helps portion control. A batch makes about 6-7 containers.

If I add chopped nuts, chopped chocolate, chopped fruit, etc. I add these about half way thru' the freezing process as the machine is turning.

Some favorite combinations are:
Vanilla syrup - lemon extract
banana syrup - vanilla extract
cherry syrup - vanilla extract w/ chocolate pieces
English toffee - vanilla extract w/ chopped walnuts
chocolate syrup - vanilla extract plus a little cocoa powder

I do feel that vanilla, either syrup or extract, enhances any flavor
Hope this helps. Enjoy!
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Old 07-07-2007, 07:13 PM   #4
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Is there anything you can substitute for the xylitol?
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Old 07-07-2007, 08:59 PM   #5
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I have only used xylitol but I would think other sweeteners would also work. I think there is another thread, by kevinpa, discussing quick ice cream that mentions some others. Give it a read.
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Old 07-09-2007, 08:21 AM   #6
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I just made some yesterday with 3 c. heavy cream, 1 splenda quick pack, a dash of vanilla extract and a handful or so of raspberries. It's good, but an FYI--splenda-sweetened ice creams get really hard in the freezer and a little crystally. It was much better after sitting out for about 15 minutes, even though it was a little melty.
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Old 07-09-2007, 09:54 AM   #7
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My ice cream gets quite firm in the freezer but not crystally. I think it is the xylitol that makes the difference. First time I made ice cream, using another recipe, it called for glycerine and other things to prevent it from being rock hard.
My son gave me this recipe deleting all those other ingredients and I have used it since. Firm, yes but still creamy.
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Old 07-09-2007, 10:34 AM   #8
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Quote:
Originally Posted by alex57 View Post
plath

My ice cream gets quite firm in the freezer but not crystally. I think it is the xylitol that makes the difference. First time I made ice cream, using another recipe, it called for glycerine and other things to prevent it from being rock hard.
My son gave me this recipe deleting all those other ingredients and I have used it since. Firm, yes but still creamy.
Thanks for the tip-- I was in a pinch and used what I had on hand. It was very tasty though! I may give the xylitol a try
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Old 07-09-2007, 11:43 AM   #9
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low carb ice cream

We make this all the time, substituting real sugar when we have guests over. People always love it--we've fed it to hundreds of guests, and no one has failed to rave about it.

Please note that we have our own hens, so I don't worry about using raw egg yolks. When I need to use commercial egg yolks, I'll cook them very gently with the cream to a food-safe temperature (160 degrees for 30 seconds; use a thermometer) then chill the custard. This is a hassle, so finding good, safe eggs is nice.

Low carb ice cream
2 cups cream (NOT ultra-pasteurized if possible--that changes the taste)
1/2 to 2/3 cup low carb sweetener (I use splenda, or sometimes add some xylitol)
1 t vanilla extract
1/2 cup half and half (cream alone gets too thick for my taste--you could probably substitute water, but half and half isn't bad for carbs. You can leave this out if you're using frozen berries, thawed, with their juices)
2 egg yolks--these make all the difference in texture and flavor

Blend well (I use a blender or whisk), then add to ice cream maker. I strongly prefer it right out of the maker, when it's more like soft-serve. I don't like fresh ice creams hardened off in the freezer, but some people do.

We often add berries to the ice cream. Strawberries are especially good. Don't add whole berries--they freeze too hard and have little flavor. Instead, toss them into the blender with the other ingredients. Raspberries are also good; one or two cups works fine with the recipe. Frozen berries are great too, but I usually thaw them first (in the microwave), then add them with their juices to the blender. If you use peaches, cook them a bit first in the microwave then blend them; otherwise, you won't get much peach flavor.
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Old 07-09-2007, 01:06 PM   #10
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You are all DA BOMB!! Thanks for the help!

I've never used Xylitol but I'm going to place a netrition order today so I will be adding it to the list. I can't wait to try your recipes. Thanks again!
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Old 03-29-2010, 06:36 PM   #11
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this is old, but need to save!
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Old 04-29-2010, 02:55 PM   #12
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Bumping again!

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Old 06-21-2011, 12:29 PM   #13
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Quote:
Originally Posted by ebonyeyz28 View Post
You are all DA BOMB!! Thanks for the help!

I've never used Xylitol but I'm going to place a netrition order today so I will be adding it to the list. I can't wait to try your recipes. Thanks again!
I realize your post is ancient, but how did it turn out with your ice cream endeavor? I'm looking at buying an ice cream maker also, and am trying to make sure it doesn't add complication and temptation to my life. Also wondered if you found out how zylitol is a laxative?
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Old 06-21-2011, 01:11 PM   #14
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ice cream recipes *with* nutrition values

Anyone have a good resource for ice cream recipes that show nutrition values?
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Old 06-21-2011, 01:35 PM   #15
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I just got me a ice cream maker also.I am going to make ice cream today,thanks
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Old 06-22-2011, 09:35 AM   #16
Jennifer Eloff
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Shelby, do be aware that xylitol is deadly for dogs. That is the reason I personally will not use it. It can also cause mild stomach distress for some people, similar to other sugar alcohols, but not as bad usually. I have an ice cream custard recipe on my blog, if you are interested. It was scoopable for me for a couple of days in the freezer.
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Old 06-22-2011, 09:40 AM   #17
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Alas, Shelby is MIA and hasn't been here for quite a while, but it still bears repeating the warning about xylitol and dogs.

Jen, would love your recipe though!
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Old 06-25-2011, 09:21 PM   #18
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Bought a small ice cream maker today and these sound good!
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Old 07-29-2011, 03:47 PM   #19
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So I Goggoled "homemade low carb ice cream" and came across my OWN THREAD!!!

I know it's been some time but, for those who asked, I made ONE batch of ice cream and the Xylitol was sooooo hideous (at least to my tastebuds) that I could never bring myself to make another batch! I had no idea that it was deadly to dogs but, now that I do, I have reason #2 not to try that stuff again.

Anywho, I'm really in the mood for some strawberry ice cream so I'm gonna try Tiva's recipe, with frozen/thawed strawberries, sweetened with EZ Sweetz. Will let ya'll know how it comes out and, even though I've been MIA FOREVER, I have not left this WOL for one minute...good to know, huh?!
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Old 07-29-2011, 03:52 PM   #20
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Good Lawd, I can't type today...that should be GOOGLED!!
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Old 04-02-2012, 07:25 PM   #21
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quote=Jennifer Eloff;14760439]Shelby, do be aware that xylitol is deadly for dogs. That is the reason I personally will not use it. It can also cause mild stomach distress for some people, similar to other sugar alcohols, but not as bad usually. I have an ice cream custard recipe on my blog, if you are interested. It was scoopable for me for a couple of days in the freezer.[/quote]



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