Easy LC Ice cream in any flavor

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.

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.

On Jan 30, 4:55*pm, "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.


Yeah, that's a good example of an even easier method. I've made
LC ice cream from scratch that was coffee, sliced almonds,
and coconut. Boy was that good! Could do the same thing
using Breyer's LC

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.



--

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

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.

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?

Yes.

Bill O'Meally wrote:
|
| Isn't air a major component of all ice cream?
| --
| Bill O'Meally