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Old February 7th, 2013, 04:20 PM posted to alt.support.diet.low-carb
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Default Easy LC Ice cream in any flavor

On Feb 7, 12:46*am, Bill O'Meally omeallymd at geemail dot com
wrote:
On 2013-02-07 04:12:48 +0000, Jean B. said:





The problem is that when you stir something into the CrabSmart ice
cream (probably not even allowed to be called that), you see that much
of it is air, and it really shrinks down to very little. Clemmy's is
pricy but better, IF one can find it. *SOMEDAY, I will try to make ice
cream. *I think.


FOB wrote:
I have for a long time turned it into coffee ice cream, my favorite
flavor, just by stirring in a bit of instant coffee in the bowl I'm
going to eat it in.


wrote:
| I don't know why it took my so long to think of this. *But
| I recently came up with the idea of just using Breyer's
| CarbSmart vanilla ice cream and then turning it into
| whatever flavor you want using a food processor. *I
| made maple walnut, using some maple flavoring extract.
| The surprising thing is that not only does it taste
| excellent, but it also changes the consistency of the ice
| cream, making it more like a soft gelato, ie taking the
| air out of it. *It's really good. *I didn't try refreezing it, but
| I would think that would work too. * So, if you want to make
| the flavor of your choice without going through the whole
| ice cream making process, this is a fast and easy way.


Isn't air a major component of all ice cream?
--
Bill O'Meally- Hide quoted text -

- Show quoted text -


It's called "overrun" and you're correct there is some
air in all ice cream. The issue is how much. Gelato
has the least, followed by most premium ice creams.
The cheaper ice creams have the most air. More air
brings a few advantages. One of them is obviously the
more air you're selling instead of cream, the less it costs
to make.

If you make ice cream at home, it probably has about
the air of gelato. That's one reason why if you put it in the freezer
after it's made, it gets very hard compared to a product like
CarbSmart.

When you process the CarbSmart in a food processor
to add in other flavors, it also takes out most of the air,
like Jean says. But I found that to be a plus. Instead of
a lighter, airy product, the consistency totally changes and
it comes out dense, like gelato. I haven't tried re-freezing
it again. That would be interesting to find out too.