maxlharris
02-14-2008, 06:53 PM
I read this blog, Chocolate and Zuccini. Abosolutely love the way Clotilde writes about food, even stuff I wouldn't eat.
Any rate, the other day, she writes this entry:
http://chocolateandzucchini.com/archives/2008/02/super_simple_nutella_ice_cream.php
Strikes me that this is not particularly hard to do. But not particularly LC friendly either, as the main ingredient (http://www.herve-sarl.fr/catalog/product_info.php?cPath=21&products_id=51&osCsid=0485bdb92ef15b442)'s second ingredient is brown cane sugar.
But then, I remembered, way back in 2005, I bought something (http://www.netrition.com/deboer_twist_page.html) from netrition.com (http://netrition.com) that I thought sounded like a great idea, but I never got around to actually using it, and it didn't make the move to Virginia with me.
So, I asked the inevitable question. If it's two ingredients and they make a LC substitute for one of the ingredients (actually multiple subs, here (http://www.locarbu.com/catalog/index.php?main_page=product_info&cPath=6&products_id=729), plus the Twist already linked to at netrition), what's the carb count like on the other (http://www.nutritiondata.com/facts-C00001-01c202H.html).
So, our recipe:
410g of Evap milk @ 41.2g of carbs total
350g of choco-hazelnut spread: La Nouba = .75g carb / 17g = 15.3g (Twist is ~20).
So, total carbs for the full 3/4 quart = 56.5g ECC.
At 1/2 cup servings, and 4 cups to the quart, we're talking 6 servings for our efforts. I don't know about you, but 56.5/6 is under ten where I live (in fact, it's 9.4 in Missouri). So, without further ado, here we go:
(Note: Since I can't just cut and paste from the other website, I'm going to put it into Alton Brown Style)
Hardware:
Ice Cream Maker
Medium Mixing Bowl
Whisk/stick blender/stand mixer/blender
Software:
- 350 grams (= 12 1/3 ounces = 1 1/2 cups = 360 ml) sugarfree chocolate hazelnut spread
- 410 grams (= 14 1/2 ounces = 1 1/2 cups + 1 tablespoon = 380 ml) evaporated milk (you're going to want to not get the reduced fat version... it's higher in carbs)
Method:
Prefreeze your ice cream maker's bowl, following the instructions for your model.
Combine your two ingredients in your bowl. It goes faster if you use your power tool of choice instead of the whisk. It also goes faster if you warm the evap milk.
Cover mixture, refrigerate until well chilled (I'd interpret that as cold, but not frozen)
Whisk it (or power tool it) again, then dump into your icecream maker and churn.
Watch portions on this, as it's liable to be good.
http://chocolateandzucchini.com/archives/images/icecream/glacenutella.jpg
Don't eat with a cookie. That'd blow it. Big time.
Enjoy.
Any rate, the other day, she writes this entry:
http://chocolateandzucchini.com/archives/2008/02/super_simple_nutella_ice_cream.php
Strikes me that this is not particularly hard to do. But not particularly LC friendly either, as the main ingredient (http://www.herve-sarl.fr/catalog/product_info.php?cPath=21&products_id=51&osCsid=0485bdb92ef15b442)'s second ingredient is brown cane sugar.
But then, I remembered, way back in 2005, I bought something (http://www.netrition.com/deboer_twist_page.html) from netrition.com (http://netrition.com) that I thought sounded like a great idea, but I never got around to actually using it, and it didn't make the move to Virginia with me.
So, I asked the inevitable question. If it's two ingredients and they make a LC substitute for one of the ingredients (actually multiple subs, here (http://www.locarbu.com/catalog/index.php?main_page=product_info&cPath=6&products_id=729), plus the Twist already linked to at netrition), what's the carb count like on the other (http://www.nutritiondata.com/facts-C00001-01c202H.html).
So, our recipe:
410g of Evap milk @ 41.2g of carbs total
350g of choco-hazelnut spread: La Nouba = .75g carb / 17g = 15.3g (Twist is ~20).
So, total carbs for the full 3/4 quart = 56.5g ECC.
At 1/2 cup servings, and 4 cups to the quart, we're talking 6 servings for our efforts. I don't know about you, but 56.5/6 is under ten where I live (in fact, it's 9.4 in Missouri). So, without further ado, here we go:
(Note: Since I can't just cut and paste from the other website, I'm going to put it into Alton Brown Style)
Hardware:
Ice Cream Maker
Medium Mixing Bowl
Whisk/stick blender/stand mixer/blender
Software:
- 350 grams (= 12 1/3 ounces = 1 1/2 cups = 360 ml) sugarfree chocolate hazelnut spread
- 410 grams (= 14 1/2 ounces = 1 1/2 cups + 1 tablespoon = 380 ml) evaporated milk (you're going to want to not get the reduced fat version... it's higher in carbs)
Method:
Prefreeze your ice cream maker's bowl, following the instructions for your model.
Combine your two ingredients in your bowl. It goes faster if you use your power tool of choice instead of the whisk. It also goes faster if you warm the evap milk.
Cover mixture, refrigerate until well chilled (I'd interpret that as cold, but not frozen)
Whisk it (or power tool it) again, then dump into your icecream maker and churn.
Watch portions on this, as it's liable to be good.
http://chocolateandzucchini.com/archives/images/icecream/glacenutella.jpg
Don't eat with a cookie. That'd blow it. Big time.
Enjoy.