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  #16   ^
Old Sun, Jul-15-18, 12:59
ImOnMyWay's Avatar
ImOnMyWay ImOnMyWay is offline
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Posts: 3,446
 
Plan: OWL
Stats: 177/149.6/135 Female 5'2"
BF:50.5/39/?
Progress: 65%
Location: Oregon, Los Angeles
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Quote:
I've tried glycerin with no luck and I've tried booze with no luck. But maybe with BOTH TOGETHER will work. Will try that next time, IOMW. Thanks


I hope you get results consistent to mine. I don't make ice cream that often. I used 50mL Chambord + glycerin in a strawberry frozen custard.

Strawberry Frozen Custard

The Chambord is only 33 proof, 16.5% alcohol by volume per the label, so it does have sugar in it (it's a liqueur). Carb count was 8 per serving, which I thought was reasonable for what it was. Would I get equally good results in a recipe that doesn't have fruit pulp? I don't know. If I use vodka instead of Chambord, how will that affect the recipe? I don't know. When I make a vanilla frozen custard, I'm going to try it with 50mL of Bailey's Irish Cream + glycerin. I thought about using whiskey in a chocolate frozen custard. Whiskey is 80 proof... and has no sugar... I am curious to see how they compare. I don't want the end product to taste alcoholic. I tasted an ice cream made by a company whose primary business is distilling vodka-- they were sampling it at the liquor store. They're trying to make different products with their vodka, obviously. I thought it was awful, because I could taste the vodka. But it sells very well.

I'm going to make a different recipe that is NOT a frozen custard, Strawberry Sour Cream Ice Cream, from David Leibovitz's, "The Perfect Scoop". I want to adapt many of his recipes. We'll see how it compares in mouthfeel and consistency.

Quote:
Do you refrigerate the glycerine or store it at room temp?


The glycerin is shelf-stable. You do not need to refrigerate it.

Last edited by ImOnMyWay : Sun, Jul-15-18 at 13:04.
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  #17   ^
Old Sun, Jul-15-18, 23:21
ImOnMyWay's Avatar
ImOnMyWay ImOnMyWay is offline
Senior Member
Posts: 3,446
 
Plan: OWL
Stats: 177/149.6/135 Female 5'2"
BF:50.5/39/?
Progress: 65%
Location: Oregon, Los Angeles
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By the way, congratulations on the new cookbook!!
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  #18   ^
Old Mon, Jul-16-18, 07:20
Meetow Kim Meetow Kim is offline
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Posts: 120
 
Plan: Atkins Concept
Stats: 225/191/175 Male 70.5"
BF:
Progress: 68%
Location: Central Virginia
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Many moons ago in another life I had the opportunity to go to St. Croix several times on business. This allowed some "pleasure" as well, including restaurant meals at nice places. There was one restaurant that served alcoholic ice creams and they were delicious. I dont remember the concoctions, I just remember ordering one every single time I ate at that restaurant. They were very strong and likely had a rum lean since thats the liquor of the Caribbean.

I liked them BECAUSE you could taste the alcohol! Then again, I'm a heavy drinker (AKA "Alcoholic")...even cheap vodka tastes good to me!

This is one of those things that experimenting with is not a huge risk, because the worst case scenario is a runny ice cream or a hard ice cream...chances are anything we sensibly come up with will be tasty either way and we might get lucky and hit the Goldilocks formula..."just right"!

I made a cherry ice cream version of Buttoni's recipe last night. It was delicious, but I think in the case of frozen cherries, using 2 cups, or basically the whole bag of frozen cherries would have been best. I used only half the bag of cherries and the flavor was mild (cherries are a very mild flavor compared to raspberries and blackberries) and the ice cream didn't set well after 30 minutes in the freezer. The second servings are in the freezer for a full hard freeze, we'll see how those eat tonight or in the next couple days. Adding the whole bag or 2 full cups of cherries would have added more "frozen" up front and amped up what is a mild flavor to begin with. We still lapped it up, after 6 months of no ice cream because almost everything out there is high carb (even the no sugar versions), its a real treat, even when its imperfect.
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  #19   ^
Old Wed, Jul-18-18, 19:33
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Buttoni Buttoni is offline
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Posts: 3,194
 
Plan: Atkins/CNS
Stats: 199/182/150 Female 5'5"
BF:5'5" tall
Progress: 35%
Location: Temple, Texas
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Thank you IOMY. I have always chosen not to be "paid" for my contributions to Jen Eloff's LOW CARBING AMONG FRIENDS cookbooks, and am so honored she wanted to thank me in this way. She is doing a second one with my recipes also.
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  #20   ^
Old Wed, Jul-18-18, 19:33
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Buttoni Buttoni is offline
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Plan: Atkins/CNS
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Ken, your ice cream sounds delish.
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  #21   ^
Old Yesterday, 08:57
Meetow Kim Meetow Kim is offline
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Plan: Atkins Concept
Stats: 225/191/175 Male 70.5"
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Progress: 68%
Location: Central Virginia
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Peggy,

I was imagining lasagna last night, thinking low carb of course. We're going to a reunion soon where the meal theme will be spaghetti and lasagna, etc. honoring an uncle who died not too long a go who was a WW2 immigrant from Italy. His sauce is a family treat. Folks are going to try to replicate it.

I was trying to come up with ways to deal with this avoiding noodles and the breads everyone will be eating. I know about vegetable based lasagna and have looked at some of your recipes. I dont like any pasta or dumpling recipes I have tried, so I'm not going to do that...I'll stick with zucchini or other squash before going that route.

So, I have been doing varieties of your very versatile focaccia bread, using it for sandwiches, even hot dog rolls for sausages and topped with cream cheese along with lox/smoked salmon. I plan to use it for pizza crust too, but I've been stuck on my lavash pizza and haven't gotten to it.

I had a thought to bake a couple of your focaccia breads, run a knife through horizontally making thin sheets of them, baking the cut sheet a little bit in a modest heat oven to make them even more firm, and then using those as pasta layers.

Since the recipe is more than half cheese, my wife and I thought it might make a decent casserole/lasagna bake. Knowing its a "bready" concept, but thinking it just might make a well set dish that could be sliced and served like lasagna.

Ever try something like that? Thoughts?

It occurred to me a good alternate for spaghetti noodles would be a roasted spaghetti squash, pulled loose with a fork. Duh! I was a little stressed at the thought of a spaghetti dinner event...until my brain started thinking!
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  #22   ^
Old Yesterday, 13:33
Buttoni's Avatar
Buttoni Buttoni is offline
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Posts: 3,194
 
Plan: Atkins/CNS
Stats: 199/182/150 Female 5'5"
BF:5'5" tall
Progress: 35%
Location: Temple, Texas
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I don't know how the bread would do, Ken. My thought.......it will soak up the moisture from the sauce and just get soggy. Now if you were to add more shredded cheese to the bread recipe and baked it, then allowed to cool, that might make it more chewy and prevent it acting like a sauce sponge in lasagna. But honestly, I just don't know.

My best results, the most like real lasagna, have been using either eggplant for my noodles, or my glucomannan dumpling dough, rolled out and cut into broad strips. Now both of those render a pretty spectacular lasagna.

I like spaghetti squash OK, but it still tastes kind of gourd/pumpkin-y to me and am personally not so fond of it with Italian meat sauces. I prefer SS with creamy and cheesy sauces, which seem to better hide its fundamental squash taste. Don't get me wrong, I really love spaghetti squash, but not in my Italian food. My fav way to eat it is with sweetener, cinnamon, maple extract and butter, baked off. LOL That's where the pumpkin/squash taste is hidden best.
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