Ice Cream

[neuronaut]

Does anyone have any good ice cream recipes? I have tried it several different ways. The end result is always great right out of the ice cream maker. But, when I put it in the freezer, it turns rock hard. I've tried adding salt to keep it from freezing so hard -- no luck. Any tips?

[neuronaut]

Here's a recipe from Big Daddy D's (http://lowcarbohydrate.blogspot.com/)blog (posted with his permission).

Fried Ice Cream - 8 net carbs per serving. (http://lowcarbohydrate.blogspot.com/2007/02/fried-icecream-8-net-carbs-per-serving.html)



http://bp1.blogger.com/_sn6U-Rug5ZI/ReIyAiU_7gI/AAAAAAAAAGg/GEGDp0H3Q2g/s320/IMG_1018.jpg (http://bp1.blogger.com/_sn6U-Rug5ZI/ReIyAiU_7gI/AAAAAAAAAGg/GEGDp0H3Q2g/s1600-h/IMG_1018.jpg)That's right, fried ice cream... and it is really good. These can be kept in the freezer and fried when you are ready to eat. They are best fried, but are also good uncooked. I got the idea yesterday when I ate the last of my Cinnamunch pork rinds. For the icecream, I used Breyer's Carb Smart Vanilla. Breyer's claims only 4 net carbs per serving. But, since I count half of the carbs from sugar alcohols, I count this ingredient as 5.5 net carbs. The chocolate syrup is made by Walden Farms. It has zero calories, zero carbs, and zero sugar. I bought it on netrition.com but have since seen it for sale at our local food co-op.


Serves 2.



Ingredients



1/2 cup crushed pork rinds
1/8 cup Splenda (the kind that measures equal to sugar)
1/2 t. cinnamon
2 scoops Breyer's Carb Smart Vanilla Ice cream
2 T. Walden Farms Calorie Free Chocolate Syrup
Unsweetened Whipping Cream
Maraschino Cherry (Optional, 2 extra carbs)



Instructions


Crush pork rinds and mix with Splenda and cinnamon. The colder the ice cream, the better. Scoop ice cream and role in mixture. Press and pat well to insure the mixture holds. If desired, deep fry in hot oil for one second. Basically, just dip it and pull it out. If you leave it in too long, the ice cream will melt and the coating will come off. Place in dish, add whipped cream, chocolate syrup. If you can afford 2 more carbs, top with a cherry. mmmm...mmmm... good!

[maxlharris]

I have seen, a while ago, a bunch of people working on ice cream that's not rock hard (it's the splenda vs sugar... sugar is larger than splenda, so it helps hold more liquid in or raises the freezing point. I can look this up in my On Food and Cooking, which has about 2-5 pages on the chemistry of ice cream).

One thing they came up with was making things like Black Russian Ice Cream, with vodka or Kaluah or whatever is in a Black Russian. The alcohol raised the freezing point and resulted in it being softer.

http://www.amazon.com/gp/reader/0684800012/ref=sib_dp_srch_pop/103-3024817-2584661?v=search-inside&keywords=ice+cream&go.x=0&go.y=0&go=Go%21#
Starting on reader page 32 is the On Food and Cooking explanation of Ice Cream. He doesn't offer any help with LC, but maybe if you understand the process, you can come up with something.

This is the google search of the group where I had seen many ice cream attempts:
http://groups.google.com/group/alt.support.diet.low-carb/search?group=alt.support.diet.low-carb&q=ice+cream+recipe&qt_g=Search+this+group

[kevinpa]

Here is a recipe that I have had good success with using Isomalt.

Isomalt Mint Chocolate Chip Ice Cream
2 T. water
1/2 cup + 2 T. half/half
1/2 cup SF 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
1/8 tsp. sweetzfree

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.
http://i106.photobucket.com/albums/m273/kevinpa1/ed5e0a3b.jpg
http://i106.photobucket.com/albums/m273/kevinpa1/c95d1af9.jpg
http://i106.photobucket.com/albums/m273/kevinpa1/17fc55d7.jpg
Recipe makes 1 1/2 quarts.


Here is 3 hours:
http://i106.photobucket.com/albums/m273/kevinpa1/697b9c66.jpg
http://i106.photobucket.com/albums/m273/kevinpa1/695ccef2.jpg


Here is 8 hours:

http://i106.photobucket.com/albums/m273/kevinpa1/1fa37404.jpg


Here is 10 days:

At 10 days the ice cream scoops about the same as at 8 hours. As good as any commercial ice cream IMHO.
http://i106.photobucket.com/albums/m273/kevinpa1/9512d292.jpg

[maxlharris]

Kevin,

You are the man.

If you don't like MCC (who doesn't. I cannot imagine this poor benighted soul), would you use any Davinci syrup and a similar extract?

Any ideas on fruit? Like Strawbs?

[kevinpa]

Yes, I did a blueberry on the fly once using davinci, LorAnn flavor oils, and fresh blueberries that was very good. Other than the flavor the basic recipe was the same.

[maxlharris]

any ideas on sorbet?

[deirdra]

I make a simple icecream in seconds in my Magic Bullet:

1/3-1/2 cup frozen blueberries, strawberries or mixed berries
2-4T heavy cream
sweetener to taste

[Gaelen]

I agree...quick ice creams and sorbets are one of the MB's strong points.

Other options...mango strawberry, coffee (use coffee frozen into cubes), and coconut cream (ice cubes plus coconut milk and a little ginger.)

It helps if one ingredient is frozen...like the fruit. For a sherbet, use a bit of half and half. For sorbet, I just use straight frozen fruit and a touch of honey--you can sub in your sweetener of choice but I like my fruit with as little added sweetener as possible, so 1 tsp. of honey per cup of frozen fruit is plenty.

[Relief]

I have made any number of flavors in an ice cream maker, using any regular recipe--whether for sherbet, sorbet or regular ice cream-- with these subs--use at least 1/2 cup of sorbitol or isomalt and make up the required sweetness with splenda. ( exactly what Kevin does above) then I also usually sub a combination of heavy cream and water for the " milk" I can adjust the proportions depending on how creamy I want the end product. maybe half water half cream; sometimes 2/3 water1/3 cream--lowers the carbs over half and half.

Using the sorbitol or isomalt works like sugar in keeping the frozen ice crystals small and gives the creamy texture that you are looking for even after hours in the freezer.

I have found that this small amount of sugar alcohol works, but keeps possible gastro effects to a minimum. ( sorbitol seems to work best for me. xylitol doesn't work quite as well in ice cream and I haven't tried erythritol yet)

oh almost forgot--any recipe with eggs in it-- like french vanilla--works even better--the eggs help keep it creamy.