On Feb 8, 6:55*am, Bill O'Meally omeallymd at geemail dot com wrote:
On 2013-02-07 15:31:11 +0000, Susan said:



I've made LC ice cream in a Cuisinart maker. If you use xylitol and
liquid sucralose and add some vodka to prevent ice crystals, you can
get a really good texture.

My favorite creation was salted pistachio ice cream.

Please share your recipe and techniques. Sounds yummy!
--
Bill O'Meally

For vanilla:

1 1/2 cups heavy cream
1 1/2 cups Hood LC Milk
1 vanilla bean (or 2 tsp vanilla extract)
5 egg yolks
2/3 cup polydextrose
2 Tbsp Xylitol
2 Tbsp Erythritol
liquid spenda to taste (i use about 1/2 cup equiv)
1/2 tsp xanathan gum

Add the milk, cream, pinch of salt to a pot and begin slowly
heating it to just short of a simmer. You don't want
to boil it. As it's heating add in the polydextrose, sprinkling
in a little at a time while stirring. Do the same with the
xanathan gum. I find it works best if you just sprinkle
on enough to coat the surface, then let it sit for a min or
two, then stir in. Add in the xylitol and
erythritol. If any of the polydextrose has gone lumpy
on you, either continue to wisk while heating to disolve
or use an immersion blender.

Split the vanilla bean in half, then scrape out the
seeds with a knife. Place the scrapings and the
bean in the pot. When it's just short of a boil, turn
off the heat and allow it to steep to extract the vanilla
flavor.

Seperate the eggs, you want the yolks. Beat them until
they just start to get ribbony. After the pot has set for
about 20 mins, remove the vanilla bean. Scrape it again
with a knife to remove the remaining seeds and return
them to the pot. Discard the bean part. Take about a
large kitchen spoon worth of the warm liquid from the pot and
whisk it into the eggs. Repeat several times to bring the
eggs up in temperature, then you can pour the egg
mixture into the pot while stirring it in.

At this point, you can add the splenda and adjust to taste.
Begin slowly heating the pot again over med heat while
occasionally stirring. You want to get it to about 170F, or
the point at which it's thickened enough so that it leaves
a good coating on the back of a large spoon. At that point,
remove from heat and run it through a strainer. Then let
it cool and refrigerate. Give it at least 6 hours. I also
make sure the fridge is set real cold, 34F. Then run it
through your ice cream maker. Enjoy as soft server or
place in the freezer for a couple hours to firm up. If
you're adding nuts, etc, place them in the freezer too
prior to incorporating and add them at the end.

If you don't have the Erythritol or Xylitol, you can make
it without. That formula just works for me, but it's still
close without them. The xanathan helps prevent ice
crystals and helps with the texture. You can play with the
amount. With more you get less crystals, but if you
put in too much, the ice cream will have a gummy
texture.

Also, getting everything as cold as possible, ie the
mixture, the ice cream machine, is critical. The faster
it forms, the smaller the ice crystals. Also, when it's
done, make sure to put it into another container before
putting it in the freezer. You don't want to set the
ice cream maker freeze bowl in there with the new
ice cream.