Homemade LC Ice Cream, Sherbet and Ices

[doreen T]

There's a slew of home-made lowcarb ice cream, sherbet and granita recipes in Fran McCullough's "the Lowcarb Cookbook" .... using a food processor and your home freezer. In general, sugarless icecreams and sherbets and slushes tend to freeze harder than those made with sugar, so a crank-style icecream freezer does not work well; in fact I've heard tales of the blades actually breaking.

These are very nice, lower in carbs than commercial "sugar-free" ice cream, and you know exactly what's in it ... or NOT in it.


Doreen

[Cath]

Hi there I am just a beginner on the low carb diets and I am doing the diet with my mum. Just before we went on the diet we got an ice cream maker. Mum tried some different ideas without using the sugar but they just are not very good. Anyway I read your thread and unfortunately I am allergic to eggs therefore these recipes would be no good for me but we were wondering about using a product called Glycerin which is known to keep things softer. However there is no carbohydrate content on the bottle I was wondering if anyone could help us??? And one more thing we were wondering if there is any low carbohydrate chocolate because of course my favourite ice cream is chocolate.
If anyone can help both me and my mum would be very grateful.
Ta Cath:D

[IslandGirl]

Is a "sugar alcohol" and technically a carbohydrate, though it *generally* doesn't raise the blood sugar as it is processed in the liver rather than in the intestine like normal carbohydrates. Many people find it affects ketosis, which also occurs in the liver.

Glycerin/glycerol/glycerine (all the same thing) has 4.34 or thereabouts kCals per gram.

For valuable information, see the LowCarb Tips section (above, on the menu bar) where Doreen has assembled a truly excellent collection of information on various sweeteners, including glycerin and other sugar alcohols.

I'm sorry, but I've never tried to use it as an egg substitute in ice creams, and have no idea how it would freeze, though it's an interesting concept. Many recipes for sugar free ice creams use maltitol (different properties than glycerin), another sugar alcohol, as a sweetener/texturizer... Many use gelatin, which is likely a "safer" low-carb alternative.

Cream, a bit of gelatin and perhaps some alcohol (a touch of vodka, perhaps?), then only make in small batches as needed (so it doesn't freeze like a brick), that's my recommendation.

Good luck!

[irish]

hope you can help me. i've seen recipes with the ingredient "heavy cream," but when i go to the grocery store, my only options are "heavy whipping cream" and "half and half." is "heavy whipping cream" the same thing as "heavy cream"?

thanx,

lynn

[kezza]

I have found the following recipe , adapted from an Atkins recipe really good for a basic icecream machine. (That is one that has the 'bowl' frozen in the freezer and then you add the top motor and churning beater).

half a cup of cream
half a cup of water
one egg yolk
splenda to taste
splash of vanilla

(can add extra flavours as needed;
-e.g. cocoa, imitation flavours, coconut, strawberries)

Mix ingredients together well with a whisk in a bowl.
Set up icecream machine and turn on.
Pour mixture into icecream machine and let it churn for up to 40 minutes and icecream has formed.
Obviously you will need to adapt recipe to your icecream machine.

Enjoy, kezza :wave:

[slm6596]

If you go to Peapod.com, you can look up different products, then use the Hidden Carb Calculator here in this site. First, half and half has milk and cream; heavy cream is just cream (for most brands). Using the calculator, half and half (Deans brand) has 1.2 grams of carbo per tablespoon. Again, using the hidden carb calculator, heavy cream (Deans brand) has .41 grams per tablespoon. It would be much better to use heaving whipping cream or heavy cream, not half and half. Hope this helps.

[irish]

Thanks, 6596. That's what I've been doing.

Irish

[Karla]

My husband and I love ice cream and I make it often; so often I bought a Cuisinart ice cream maker.

One of the best ideas I have ever had was to at store bought ice cream to see if I could figure out why my initial attempts at ice cream were great when just made, but turned into icy rocks in the freezer. I noticed that they all have gums: guar gum, xanthan gum, etc. So, after doing some research on gums, I bought some xanthan gum and added 1/2 tsp to my custard (for a quart) just after finishing the cooking. Well, actually, I wisk it in vigourously, then strain the custard.

Now my homemade ice cream is just as smooth and creamy after freezing as it is if we eat it right away. It does need to be softened by placing it in the frig for half an hour or so, or in the microwave at low temperature, but it does not develop ice crystals at all.

I do have a caution, however. I have made ice cream this way in a Donvier, but you can only let it sit for ten of fifteen SECONDS between spinnings and you will have a sore wrist. You could try a little less xanthan gum or try guar gum instead.

The Cuisinart has no problem with ice cream made this way, but it will take much less time to freeze, which I count as an added benefit.

Karla

[razzle]

do, thanks for posting these! I was thinking that I wanted some ice cream this summer, and am relieved to see I don't have to buy an ice cream maker!

I make berry sorbet without any sweetener at all...so I'm fascinated to see what the effect will be of really lightening up on the sweetener amounts for ice cream, too!

:) happy summer, and thanks again

[Voyajer]

The great thing about guar gum is that it lowers cholesterol:

Tuomilehto J, Silvasi M, Manninen V, Uusitupa M, Aro A. Guar gum and gemfibrozil - an effective combination in the treatment of hypercholesterolemia. Atherosclerosis 1989:76:71-77.

Also, atkinscenter.com sells a guar gum, xanthum gum thickener to use in everything from sugarfree pudding to gravy. It's called ThickenThin. It helps make your soy flour bake mix rise better for cakes and breads. And as Karla said, it's great for ice cream.

[waydown]

" I bought some xanthan gum and added 1/2 tsp to my custard (for a quart) just after finishing the cooking. Well, actually, I wisk it in vigourously, then strain the custard. "

Karla I would be interested in the steps and ingredients of Your custard recipe.

[mal]

yes please do post your custard recipie i miss custard lol

[Bonnie]

Originally posted by Karla
My husband and I love ice cream and I make it often; so often I bought a Cuisinart ice cream maker.

One of the best ideas I have ever had was to at store bought ice cream to see if I could figure out why my initial attempts at ice cream were great when just made, but turned into icy rocks in the freezer. I noticed that they all have gums: guar gum, xanthan gum, etc. So, after doing some research on gums, I bought some xanthan gum and added 1/2 tsp to my custard (for a quart) just after finishing the cooking. Well, actually, I wisk it in vigourously, then strain the custard.

Now my homemade ice cream is just as smooth and creamy after freezing as it is if we eat it right away. It does need to be softened by placing it in the frig for half an hour or so, or in the microwave at low temperature, but it does not develop ice crystals at all.

I do have a caution, however. I have made ice cream this way in a Donvier, but you can only let it sit for ten of fifteen SECONDS between spinnings and you will have a sore wrist. You could try a little less xanthan gum or try guar gum instead.

The Cuisinart has no problem with ice cream made this way, but it will take much less time to freeze, which I count as an added benefit.

Karla


Karla I also have a cuisinart and to date have not been successful in making ice cream without it being rock hard unless I have guests over and polish it off just after being made...please tell me Scout's Honor that the guar gum or xanthan gum is the key ( I have both here at home)...I am on several LC message boards and the consensus has always been the same...you cannot make LC ice - cream and freeze it without it becoming rock hard.... :help: another question...why do you strain the cooked custard?...

Bonnie

[Karla]

Bonnie,

I use the ice cream recipe in Fran McCullough's book "Living Low Carb," whic is sinfully rich and yummy. I guess it's ok to post one recipe from her book, so here goes:

7 large eggs, separated
1-1/2 cups half and half
1/4 tsp salt
1 cup heavy cream
1 Tablespoon vanilla extract
1 cup Splenda
1/2 tsp xanthan gum

Beat the egg yolks in a medium-size bowl until they are thick.

Heat the half and half over low heat and bring it just to a simmer. Remove from heat and slowly whisk in the egg yolks.

Pour the mixture into a heavy pan and set it over low heat, stirring constantly until the custard is slightly thickened. Add the xanthan gum and whisk vigorously. Strain into a bowl and let cool.

When the custard is cool. beat the egg whites with the salt until they form soft peaks. Stir the cream, vanilla, and Splenda into the custard, then whisk in the egg whites.

Refrigerate the mixture at at least 2 hours to develop the flavor. Pour into ice cream maker and freeze according to the manufacturer's directions.

The recipe the way I make it makes almost a quart and a half, but I think she intended it to be a quart; could be the xanthan gum, but I don't know. With Splenda the entire recipe has 53 g c, but I use sucralose and it's only 27 grams.


It is a bit of a production, but this ice cream is worth it! The xanthan gum makes it creamier and, yes, Bonnie, I promise it does keep the ice cream from developing ice crystals in the freezer. As I said in my earlier post, it does get hard, but if you let it warm up a bit in the frig or even put it into the microwave for a minute or so on the next to the lowest setting, it is just as smooth and creamy and delicious as it was when you first made it. :exclm: Now I will admit that in our house it never lasts more than a couple of days, but for that long at least is is great. :D

So far I have made vanilla, mint chocolate chip, coffee, chocolate, and butter pecan and they were all good enough to make Ben and Jerry cry. :lol: :lol:

Karla

[Bonnie]

Thanks for this Karla.. the only thing I would substitute is real vanilla bean for the vanilla extract...will give it a whirl :thup: (pardon the pun) ;)

Bonnie

[Karla]

Bonnie,

Let me know how you like it and what you think about the difference with the xanthan gum!

The vanilla bean is a good idea; I had decided to use that instead of the extract the next time I made vanilla, but I'm still experimenting with other flavors. But I might have to make vanilla again just to try swirling in my homemade strawberry jam toward the end of the freezing process.

Karla

[mal]

well you inspired me.............i didnt have the right ingredients in the house but i couldnt wait till tomorrow so ive had a go with what i had. lol


12 strawberrys
1 pint of double cream
hermasita mock sugar


i have a hand mixer that i bought from qvc which is wonderful so i just mixed it all up in that

it is in the freezer as we speak and im going to stir it every half hour untill it sets(ive seen them do that on the tv to stop ice crystals lol) anyway i will let you know how it turns out




:wave: :spin: :wave: :spin: :wave: :spin: :wave: mal xx

[Bonnie]

Sounds like a plan to me Karla ;) ...I will experiment with my cusinart tooo :yay: ....who know's we may become the Ben and Jerry's of LC Ice Cream :lol:...make sure you post any successful recipes here... :yum:

Bonnie

[waydown]

Hi Karla, You mentioned that You use sucralose instead of splenda to sweeten Your custard to bring the carb count down.
I am confused i thought they were the same thing ?

[Bonnie]

I'm not Karla but they are one and the same...sucralose is just another name for Splenda

[Bonnie]

Here is the link to the Splenda site with lots of info:

www.splenda.com

[sf_way2b]

If sucralose and splenda are the same thing how did it bring down the carb count in Karla's custard?

[Voyajer]

Actually, the company that made sucralose (can't remember the name at the moment McNeil Pharmaceuticals or something) is not the same as the company that sells Splenda. If you have "black market" sucralose, then you have the pure 600 times sugar kind of sucralose that in actuality is zero grams of carbs because for one cup of sugar there would be less than a drop of sucralose since one teaspoon makes 12-1/2 cups of sugar. You would want one drop (1/12 of a teaspoon) of sucralose for a recipe calling for one cup of sugar.

Splenda has bought the rights to sell sucralose as an unmixed sugar substitute. Since one drop makes one cup of sugar, they can't sell an amount small enough to sweeten coffee, so they add tons of maltodextrin (an extremely high glycemic carbohydrate). So Splenda insists on selling their sweetener with maltodextrin. Now those companies that put sucralose into their foods are not putting Splenda with maltodextrin in their foods. They are using the pure sucralose so it is lower in carbs.

And for those lucky enough to have come across black market sucralose in the pure form, they really don't need to count any carbs at all for the addition of it in anything.

[Karla]

Bonnie,

I have joked about becoming the LC Ben and Jerry. ;)

The reason the commercial ice creams with no sugar still have around 14 g carbs in half a cup is that they add the same powdered skim milk they add to regular ice cream.

As much as I enjoy making my own ice cream, it would be great to find a truly low carb ice cream at the store!

Waydown,

Bonnie is right; I use the pure sucralose without the maltodextrin, so it has no carbs. When I bought it I didn't think about whether or not they were supposed to be selling it, but it is great. Since then the manufacturer of Splenda has made them stop selling it.

When you buy commercially made foods sweetened with Spenda they contain the liquid form, which has no filler and no carbs. But the manufacturers of Splenda, for some unknown reason, do not want to sell the liquid form to consumers; they say that because it is 150 times sweeter than sugar it would be too hard for consumers to use. Can you say BS? :D

[Soteria]

I also make homemade ice cream and frozen yogurt (from homemade yogurt) and found it no only is rock hard but icey as well.

I plan to buy some guar gum to add to it, but was wondering...wouldn't unflavored geletin work? Was making homemade LC jam and it starts with disolving unflavored geletin and thought it *might* work making ice cream?

I also use egg beaters or something like that if I don't cook the ice cream. I refuse to eat raw eggs.

Any other suggestions?

[Voyajer]

Hi Soteria,

I've made so much homemade ice cream and yogurt lately that I'm surprised I haven't gained weight from licking the paddle.

My friend Cheryl tried gelatin in it, but said it was a miserable failure. Ice cream was just as hard as usual.

I've been using Thicken/thin Thickener at 1 tsp per cup of cream and it seems to help.

I like not having to pre-cook the eggs and cream, so I really learned something when I purchased Soft-serve homemade ice cream packets from the Atkins site. (These are really deee-lish)

I do wonder about the sugar in the packets (monosaccharides, this is still sugar although it absorbs slowly--low glycemic). The packets contain 17 g of carb, but when dispersed through the cream and volumnized during processing, it comes out to one carb per half cup.

The thing about these soft-serve packets is that they make the homemade ice cream a really nice texture that remains that way even in the freezer. By adding a teaspoon of Thicken/Thin (which is guar gum and xanthum gum), the texture is even better. I have some straight guar gum too that I'm going to experiment with next. The directions call for no whole eggs, just 6 egg whites. Then whip cream and egg whites together with a mixer for 2 minutes until frothy but not like whipped cream. This increases the volume of the ice cream.

I've done a frozen yogurt with 1 cup whole milk yogurt and 2 cps heavy cream that is delicious as well. I like the egg white and whipping method because it makes more volume so that one serving is a lot less calories. The yogurt makes for less calories as well although the carbs go up to 3 per serving. I tend to eat 2 servings at a time (which is probably not advisable) even during OWL, but it tastes SOOO good.

[Bonnie]

Still haven't tried the guar gum but today I could sure use some Ice cream :) ...hot and dusty here in the Maritimes...I will now put the ingredients on my grocery list so I won't be drooling the next time one of these days comes along :) looks like with two votes for the guar gum and xanthum gum that it the way to go...just got back from running errands but next time out will give this a go guys and let you know how I like it... ;)

Bonnie

[Soteria]

I've been racking my brain trying to think of something to add to ice cream or homemade frozen yogurt to make it the texture of the store bought kind.

Alcohol is NOT an option. May try one of them 'gums'. What about unflavored geletin? Or Pectin? Anyone tried anything weird like that?

What I've made tastes great, but if I have to freeze it, it ends up being ICEY and HARD.

[Soteria]

Thanks for all that input, Voyajer! Just read what you wrote after I put in the above post. DOH!

I will try your suggestions!

[wcollier]

Originally posted by Voyajer
I've been using Thicken/thin Thickener at 1 tsp per cup of cream and it seems to help.


Hi Voyajer:

I just bought a Krups ice cream maker to make lc ice cream, not realizing the problems. :confused: I don't like all the crap that they put into the low carb ice creams I see on the market and I also wanted to try it with stevia.

So, are you referring to the Thicken/thin not Starch or the Thicken/thin not Sugar? I just ordered the not Starch, but I'll need to order the not Sugar if that is what you are referring to (which I'm assuming it is).

Or should I just return this thing before using it?

Thanks,
Wanda

[Voyajer]

Hi Wanda!

I haven't used the Krups ice cream maker, but I assume it is similar to the others (just make sure it fits in your freezer okay). Personally, I think you are going to like having it.

I meant ThickenThin Not Starch. I sweeten with "black market" sucralose (the kind without maltodextrin--got some from a fellow low-carber).

The hardness of the ice cream isn't a big problem especially if you are making it for more than one person (everybody will like the homemade ice cream whether they low-carb or not) so it may all be gone before you get a chance to store the leftovers in the freezer.

I like the idea that I have more control over the ingredients in the homemade ice cream and yogurt. You never know what is in the commercial varieties. I tried a sugar-free non-fat frozen yogurt yesterday (one scoop) at a local yogurt shop and it completely knocked me out of ketosis, so I'd say the homemade ice cream maker is well worth it.

However, as a side note, there is a very yummy frozen yogurt available at Penguin's Yogurt called Carbolite. This is 40 calories and has 4 net grams carb per half cup. However, I found this Penguin's while traveling and do not have one near where I live. But others may want to look for it.

Good luck with your ice cream maker and let us know how it turns out!

[Voyajer]

Frozen Yogurt-Carbolite, low-carb, 0 fat, 40 cal
http://www.carbolitedirect.com/

I stopped into a Penguin's Yogurt and found that they had Carbolite low carb frozen yogurt. It was fantastic! I found it on their website above.

They will sell it to the public, but in the form they sell it to the yogurt shops. You must add one bag of mix to one gallon of water. There is only chocolate and neutral mix. I bought both.

To make 1 quart of chocolate frozen yogurt:

2 1/8 cups mix
4 cups water

Mix in a blender for two minutes at lowest setting. Pour into your ice cream maker and let spin for 45 minutes. Tastes like Fudgesicle (spelling?) ice cream pops I used to eat as a kid.

To make 1 quart of creamy orange frozen yogurt:

2 cups neutral mix
4 cups water
22 drops yellow food coloring
4 drops red food coloring
1 tbsp orange extract

Mix in a blender for two minutes at lowest setting. Pour into your ice cream maker and let spin for 45 minutes. This is deeelishh, absolutely yummy. I think the neutral mix tastes better than the chocolate and I'm going to try a bunch of flavors. I'll update later.

This stuff stays soft in the freezer and is better after freezing a little.

Carbolite Frozen Yogurt:

Serving size: 1/2 cup

40 calories
0 g fat
5 g chol
45 g sodium
10 g carbohydrates
3 g fiber
4 g sugar alcohols
3 g protein

Label says effective carbs 4 g (if you don't count sugar alcohols)
With sugar alcohols: 7 g Effective Carbs

[misha227]

I made the "Wendy's frosty" recipe posted earlier in this thread and it was yummy. I added 2 tbsp. of cinnamon to make a Mexican chocolate treat----VERY GOOD.

:cheer:

[havanah]

i just made the strawberry version of the basic vanilla in my rival ice cream maker, and oh my goodness this is the best ice cream i have ever tasted... very pure flavor... i deffinatly recommend this to anyone!! even people not doing low carb.

[wcollier]

I just found a site that sells Maltitol sweetener. I find maltitol more agreeable than artificial sweeteners. Has anyone used maltitol with these ice cream recipes?

This is the sugar I'm thinking of using:

http://store.yahoo.com/carbsmart/steelsug.html

Thanks for any suggestions,
Wanda

[Voyajer]

Maltitol has a very good flavor, but it is a sugar alcohol. Sugar alcohols digest in the large intestine where fermentation takes place causing indigestion in doses over 30 g in most people. Personally, I get indigestion from over 15 g of sugar alcohol. I find Sucralose (Splenda) to taste the best of all the sweeteners.

[wcollier]

Hi Voyajer:

At first, maltitol gave me some trouble, but I seem to have built up a tolerance to it. However, I am very cautious about how much of it I eat, which is probably a good thing. It teaches me self control when eating sweet-tasting substitutes. ;)

I cannot seem to tolerate the artificial sweeteners very well even in very small doses. I seem to like the texture of the maltitol (that I have tried) better. However, I haven't tried the Steel's maltitol so I can't compare it. Have you tried it? If so, how does it compare in taste to maltitol found in various low carb products?

Thanks for your input,
Wanda

[wcollier]

Originally posted by Karla
Bonnie,

I use the ice cream recipe in Fran McCullough's book "Living Low Carb," whic is sinfully rich and yummy.

Hmmm.... this book must be newer than her cookbook. Her cookbook calls for "equal" and doesn't use xanthum gum. Her ice cream recipe has been considerably changed from the recipe in her older cookbook. Almost double the eggs are now used.

Does anyone know if Fran's recipes in her old cookbook have been undated in her new book?

Wanda

[Soteria]

Karla,

I tried the ice cream recipe you posted and it was the best I've made yet. Excellent flavor, thick and creamy. BUT, it STILL had an icy texture. The ONLY thing I didn't do exactly as your recipe said was this:

"Pour the mixture into a heavy pan and set it over low heat, stirring constantly until the custard is slightly thickened. Add the xanthan gum and whisk vigorously. Strain into a bowl and let cool."

I wasn't sure what you meant by "strain into a bowl." You mean put it in a seive? Which part is kept, the stuff in the seive or what drains into a bowl? And why do this?

Could that be why my ice cream was still icey?

[Soteria]

I give up! No matter what I try or how I do it, I get icy ice cream!

Did the guar gum and it tasted more like pudding, even frozen, and still had ice crystals.

Done it with eggs, egg yolks, cooked eggs, egg beaters.

Seems easier at this point to find a low carbed ice cream already made!!!

ARGH!!


:confused:

[Karla]

Soteria,

Gosh, I don't know what to tell you, because I have kept the ice cream from this recipe in the freezer for several days and it never develops ice crystals. As I said, it does become hard when you freeze it, so I either let it sit in the frig for awhile before eating or soften it in the microwave. But once I do that it is as creamy as when it was first made, with no ice crystals.

And yes, I do press the custard through a sieve after cooking it.

Karla

[alan]

I am interested in buying an IC Maker and want to know if the Cuisinart is really superior to the other makers as they command a higher price? If not, what other brands would you recommend.

I have a question about the finished product. Once you follow all the steps in the various recipes I assume you must put the container in the Freezer so the contents can change to ice cream. What if you simpy put the contents into about 5 tupperware containers and kept them in the refrigerator. Would they be like custard or like soup?

[Karen]

For my money, the best kind of home ice cream maker is the hand-cranked Donvier (http://www.donvier.com/products/index.html) type. The cannister stays in the freezer until you're ready to make ice cream. It's easy to clean and store and makes good ice cream/sorbet. You can crank it while watching TV.

Ice cream turns into ice cream during the churning process. The constant motion during freezing keeps the ice crystals small. Putting it in the freezer will make it freeze more solidly. The premium texture for LC ice cream is when it comes out of the machine. There is no sugar, and sugar - as well as alcohol and in commercial ice cream, texturizers - is what prevents ice cream from freezing rock hard.

If you keep it in the fridge, you will have soup. :eek:

Karen

[GerryG]

I thought I would add my thoughts to this discussion. My parents had bought a Cuisinart ice cream machine to make Fat Free Sugar Free ice cream. After 2 attemtps I was coming up with the same results as all of you. Then I came up with a brain storm. I'm not sure how all of you feel about "Cool Whip Free" but it produces the best ice cream I have ever had (fat free that is).
Just use a full container of Cool Whip free and about a pint of LandoLakes Fat Free Half and Half. Mix the two together and BAM. That is your base to make whatever flavor you wish. I usually add about 5 packets of sweetener and 1/4 teaspoon of salt for flavoring. Then I add whatever extracts I desire. It works VERY well. Try it, I bet you'll love it. To all the people that are tired of making bricks, this is your luck day.

Gerry

[SFJackie]

Hi all, I'm new and reading the icecream threads with lots of interest. I've been making low carb icecream now for about a month. I enjoy all of them!!!!! I love to "create". Can't remember where I read it but it works.............put your heavy cream in a bowl and whip it til its about double and then add your ingredients and put in icecream freezer. I found this makes it much creamier and with only a few minutes of softening time I can scoop. Course I had to nuke regular icecream so this is great! I just made strawberry tonight!

I hope to get to know some of you Low Carbers!

Jackie :wave:

[Karen]

Welcome to the forum Jackie!

You may want to mosey over to the Introduction forum and introduce yourself there too!

Karen

[tshores]

If you use maltitol crystals or syrup for your sweetener, it will NOT freeze rock hard. Try this one--I think it's delicious:

Trella's Vanilla Ice Cream
1 1/2 cup half and half
1 cup heavy cream
1 1/2 tbsp vanilla (or 1 tbsp banana extract or whatever you want)
1/2 cup maltitol crystals
1/4 cup maltitol syrup
3 eggs
Mix well and pour into freezer bowl; freeze about 40 minutes (fluffier than 30 minutes). Freeze leftovers--which will not be rock hard; you can eat it right out of the freezer with a spoon, I promise. My non-LC family nor I have had any GI problems from this recipe and we eat fairly generous sized portions--usually 5 or 6 servings total from the whole recipe. (But I have to stay away from gummi bears made with isomalt :daze: )

[fendel]

Has anyone compared not/Sugar with not/Starch in ice cream? I know they're two different combinations of vegetable gums-- was wondering if it matters which to use.