Ice Cream

[Hils_UK]

I think I may have got prematurely excited....

At the end of last week I bought an ice cream maker. Does anyone have any low-carb ice cream recipes for me to try? I've got the double cream, full fat milk, vanilla extract and the eggs. Have also bought the Tate & Lyle "nothing comes closer to sugar" stuff.

I don't like anything particularly sweet so the less of the sugar substitute I have to use, the better!!

Hils

[LittleAnne]

I made some strawberry icecream a couple of months ago. I must admit, I've not tried it yet! so can not let you know if it tastes OK or not. Using Icing Sugar it is fine, but I replaced this with a certain amount of AS, Hermestas Gold.

The recipe is 16 oz fresh strawberries, 10 fl oz of lightly whipped double cream, equivalent of 8oz of icing sugar.

Method - Puree strawberries, stir in AS to dissolve, stir in double cream and freeze.

Good luck, let me know what you think.

Remember to count the strawberry carbs, 6 per 3.5 oz as well as the cream and AS.

[Hils_UK]

Thanks - I'll give it a try!! I had a go at making standard ice cream last night and it worked very well (I tried a spoonful!!). I think I'll experiment with the machine and post any decent results as and when! Considering we can eat double cream and eggs, there must be a way of making a really good sugar free ice cream.... :spin:

[fiona]

Your self-discipline and determination to succeed is truly inspiring Anne. Two months and you have not yet tasted your ice-cream.

Congratulations!

Take care,

[Banana]

Hi there,

Me too, I've just bought an icecream maker. I've wanted one for years and finally Lidl had one the other week, so I bought it!

So far I've done vanilla and strawberry icecream.

The vanilla had 4 egg yolks, whole milk, double cream and I used hermesetas granulated sweetener, the equivalent volume to the one used in the recipe. You make like a custard, so you slowly cook the ingredients together, then add to the machine once it has cooled to fridge temperature.

With the sweetener, I weighed out the sugar then put it in a cup, then put the same volume amount in the same cup of the sweetener and it worked fine, although next time to reduce the carbs because Hermesetas is still around 56carbs per 100g I'm going to halve that and add the 0 carb tablet sweeter ground up. Even though the sweetener only came to about 10g as it's lighter. The only thing to watch out for apparently in the texture of the icecream if you don't use the right amount of sugar, so I'll see how it works. The strawberry one was lovely also. Puree the strawberries with the milk, whip the one yolk with the sweetener, whip the cream, combine and pour into machine.

I also increased the amount of cream and decreased the amount of whole milk accordingly to decrease carbs.

Next time I'm going to try chocolate as Sainsbury's cocoa powder is very LC.

Anyone else have any recipes?

Also, with home made icecream, you need to eat it fairly quickly otherwise it doesn't taste so good. And the cooked versions last a little longer that the uncooked it they contain the egg.

Ivana

[df118]

I too have an icecream maker. I have tried a few experiments. Sugar does contribute to the texture of traditional icecream, but alcohol can help. The last batch involved:

1 pint of double cream
four tea-spoonfuls of sweetener (can't remember which)
one teaspoon of demerara sugar dissolved in 75ml warm water with the sweetener
two teaspoonfuls of vanilla essence
75ml vodka
chocolate shavings from Ackerman's 99% dark chocolate grated with a very fine cheese-grater - enough to make the mixture quite speckled.

I think because the vodka remains liquid at sub-zero temperatures it has some of the same effect as sugar normally does. It works out at about half a single pub measure per portion, so shouldn't be too alcoholic.

Anyhow, it worked - the texture was just right. Some previous experiments have been a bit too solid, flaky ot have little ice crystals in.

dave