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Easy LC Ice cream in any flavor



 
 
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  #11  
Old February 9th, 2013, 07:48 PM posted to alt.support.diet.low-carb
[email protected]
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Posts: 993
Default Easy LC Ice cream in any flavor

On Feb 9, 10:41*am, Bill O'Meally omeallymd at geemail dot com
wrote:
On 2013-02-09 14:16:58 +0000, said:



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


snip

Thanks so much for sharing that recipe Trader, it sounds delicious. I
often use a polyol and liquid Splenda as you do. But what is the
purpose of using both xylitol *and* erythritol?
--
Bill O'Meally


I came across the sugar subsitute recipe on a chef blog
years ago. It came from someone who sounded like they
had done a lot of experimenting and using polydextrose,
with the xylitol and erythritol and splenda was the best
sub for sugar in ice cream that this person found in terms
of the right taste and texture. It works so I haven't
experimented with trying to leave the X and E out. You
might have to prepare it both ways and try it side by side
to tell the difference. And if you make it without, I think
you'd still have a very good ice cream. All these products
have differing qualities. The E for example feels cool when
it goes into your mouth. And it doesn't recrystalize, as
Susan says. That may be because there is only 2 Tbsp
of it in there.
  #12  
Old February 10th, 2013, 05:57 PM posted to alt.support.diet.low-carb
Bill O'Meally[_2_]
external usenet poster
 
Posts: 14
Default Easy LC Ice cream in any flavor

On 2013-02-09 16:12:25 +0000, Susan said:



But I would never, ever use erythritol in creamy stuff and dairy again.
It recrystalizes and gets gritty.


Yes, I've noted that issue with eythritol. I tried to make a custard
base with it once and it didn't really dissolve in the cream. It just
sort've clumped. I have trouble justifying the cost of buying both that
and xylitol, especially since erythritol is considerably pricier.
--
Bill O'Meally

  #13  
Old February 11th, 2013, 04:11 AM posted to alt.support.diet.low-carb
Jean B.
external usenet poster
 
Posts: 75
Default Easy LC Ice cream in any flavor

wrote:
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.


Oh, interesting. So while this didn't work well when fiddling
around with one serving of CarbSmart (measured before such
fiddling took place), it does work well with a large container of
it, even though you will end up with less than one container's
volume. Hmmm. The texture of the CarbSmart must depend to some
degree on its containing that air. I wonder whether it would be
really hard when refrozen?

  #14  
Old February 11th, 2013, 04:19 AM posted to alt.support.diet.low-carb
Jean B.
external usenet poster
 
Posts: 75
Default Easy LC Ice cream in any flavor

wrote:
On Feb 9, 10:41 am, Bill O'Meally omeallymd at geemail dot com
wrote:
On 2013-02-09 14:16:58 +0000, said:



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

snip

Thanks so much for sharing that recipe Trader, it sounds delicious. I
often use a polyol and liquid Splenda as you do. But what is the
purpose of using both xylitol *and* erythritol?
--
Bill O'Meally


I came across the sugar subsitute recipe on a chef blog
years ago. It came from someone who sounded like they
had done a lot of experimenting and using polydextrose,
with the xylitol and erythritol and splenda was the best
sub for sugar in ice cream that this person found in terms
of the right taste and texture. It works so I haven't
experimented with trying to leave the X and E out. You
might have to prepare it both ways and try it side by side
to tell the difference. And if you make it without, I think
you'd still have a very good ice cream. All these products
have differing qualities. The E for example feels cool when
it goes into your mouth. And it doesn't recrystalize, as
Susan says. That may be because there is only 2 Tbsp
of it in there.


Perhaps we should append the fact that combining sweeteners is a
good thing when cooking sour or bitter foods. One needs that
synergism. But vanilla doesn't require more than one sweetener
when just thinking of the flavor.

--
  #15  
Old February 11th, 2013, 04:21 AM posted to alt.support.diet.low-carb
Jean B.
external usenet poster
 
Posts: 75
Default Easy LC Ice cream in any flavor

Bill O'Meally wrote:
On 2013-02-09 16:12:25 +0000, Susan said:



But I would never, ever use erythritol in creamy stuff and dairy again.
It recrystalizes and gets gritty.


Yes, I've noted that issue with eythritol. I tried to make a custard
base with it once and it didn't really dissolve in the cream. It just
sort've clumped. I have trouble justifying the cost of buying both that
and xylitol, especially since erythritol is considerably pricier.


I just got quite a bit of erythritol on sale and with a coupon
too. Now I forget exactly what it is good and bad for, although I
must have notes on that somewhere. A long time ago, I tried
making candied ginger with e'tol, and that was NOT a success.
(Hmmm. I wonder whether it would be perfect for the sugar on the
exterior.)

  #16  
Old February 11th, 2013, 06:08 PM posted to alt.support.diet.low-carb
[email protected]
external usenet poster
 
Posts: 993
Default Easy LC Ice cream in any flavor

On Feb 10, 10:11*pm, "Jean B." wrote:
wrote:
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.


Oh, interesting. *So while this didn't work well when fiddling
around with one serving of CarbSmart (measured before such
fiddling took place), it does work well with a large container of
it, even though you will end up with less than one container's
volume. *Hmmm. *The texture of the CarbSmart must depend to some
degree on its containing that air. *I wonder whether it would be
really hard when refrozen?- Hide quoted text -

- Show quoted text -


I haven't tried that yet, but I would think that there is a
good chance it will be substantially harder.
  #17  
Old February 14th, 2013, 02:20 AM posted to alt.support.diet.low-carb
Jean B.
external usenet poster
 
Posts: 75
Default Easy LC Ice cream in any flavor

wrote:
On Feb 10, 10:11 pm, "Jean B." wrote:
wrote:
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.

Oh, interesting. So while this didn't work well when fiddling
around with one serving of CarbSmart (measured before such
fiddling took place), it does work well with a large container of
it, even though you will end up with less than one container's
volume. Hmmm. The texture of the CarbSmart must depend to some
degree on its containing that air. I wonder whether it would be
really hard when refrozen?- Hide quoted text -

- Show quoted text -


I haven't tried that yet, but I would think that there is a
good chance it will be substantially harder.


Hmmm. Add a touch of vodka then?

  #18  
Old February 15th, 2013, 03:50 PM posted to alt.support.diet.low-carb
Walter Bushell
external usenet poster
 
Posts: 142
Default Easy LC Ice cream in any flavor

In article
,
Bill O'Meally omeallymd at geemail dot com wrote:

Yes, I've noted that issue with eythritol. I tried to make a custard
base with it once and it didn't really dissolve in the cream. It just
sort've clumped. I have trouble justifying the cost of buying both that
and xylitol, especially since erythritol is considerably pricier.
--


Erythritol is less likely to cause digestive issues. One has to be
aware of this when making for other people of unknown sensitivity.

--
This space unintentionally left blank.
  #19  
Old March 4th, 2013, 03:35 AM posted to alt.support.diet.low-carb
Jean B.
external usenet poster
 
Posts: 75
Default Easy LC Ice cream in any flavor

Walter Bushell wrote:
In article
,
Bill O'Meally omeallymd at geemail dot com wrote:

Yes, I've noted that issue with eythritol. I tried to make a custard
base with it once and it didn't really dissolve in the cream. It just
sort've clumped. I have trouble justifying the cost of buying both that
and xylitol, especially since erythritol is considerably pricier.
--


Erythritol is less likely to cause digestive issues. One has to be
aware of this when making for other people of unknown sensitivity.


That's for sure--especially compared to maltitol. I thought I was
able to eat some maltitol-sweetened foods, but recently I have
observed a correlation with abdominal pain.

 




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