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#11
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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
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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 |
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Easy LC Ice cream in any flavor
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#14
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Easy LC Ice cream in any flavor
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#15
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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
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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. |
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Easy LC Ice cream in any flavor
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#18
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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
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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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