Has Anybody Tried the Atkins Ice Cream?

On Sun, 21 Sep 2003 00:22:08 GMT,
(Karen Rodgers) wrote:

We have a regional brand on the west coast called Dreyers that makes a
decent No Sugar Added (NSA) ice cream. It's not free of carbs, but
the carb count is low enough (after subtracting fiber and sugar
alcohols) that many people can fit it in. It is also a reduced fat
product, but there is enough fat left in that it isn't bad.

Before people get too involved with Dreyers, I suggest that they read
the label. They use malitol for the sweetener. For those of us who
are sensitive to it, Dreyers can be quite laxitive.

This probably depends on the flavor. The Mint Chocolate Chip has no
maltitol at all. It has a little bit of lactitol in the chips. It
also has sorbitol and polydextrose in the main ice cream section, some
people are sensitive to those. A total of 4g of sugar alcohols in a 4
oz. serving. In addition it has Aspertame and Acesulfane K as
artificial sweeteners.

A single serving has 14g of carbs, of which 4g are sugar alcohols
leaving 10g of "net carbs". I would guess that only people who are
particularly sensitive to sugar alcohols would be bothered by a single
serving. Most of you already know who you are.

As for fat and calories, it's 4.5g fat and 100 calories. Their
regular ice cream has 11g fat and 192 calories. It's not something
that you should expect to eat by the heaping bowl, but most people can
probably fit a single 4 oz. serving into a reasonable eating plan.

have you tried LeCarb frozen dessert? I like it compared to the Atkins
product and it is about half the cost. A wider variety of flavors, as well.
Some people like it, some people hate it. About 3-5 carbs per serving,
based on the flavor. Can often be found in the freezer at Super Wal Marts or
at grocery store called "Brookshires" (different from brookshire brothers).
"Stardancer" wrote in message
k.net...
Howdy;

At $19.96 per half gallon I though I would get some impressions before I
buy.

Regards and THANKS

Dan

08/21/03
266/251/200

500 ml whipping cream
1 vanilla pod
Splenda to taste, but I use a LOT - 250ml.
3 egg yolks

In a heavy-based pan, beat egg yolks together with splenda till thick
and gloopy (forming 'the ribbon, ie holding its shape for a few
seconds). Meanwhile, put cream in saucepan with vanilla pod, bring to
boil, turn off heat and leave to infuse for 20 minutes. Scrape seeds
from vanilla pod and mix into cream. Bring cream back to boil, and pour
SLOWLY onto egg yolk mixture while beating. Set pan back on very low
heat. Stirring with a whisk all the time, heat slowly until custard
coats the back of a spoon.

Scrape into freezer box. Put in deep freeze. Remove every hour and
whiz quickly in food processor. I like to do this at least five times
because this ice freezes quite hard; it isn't as much trouble as it
sounds. If you don't have a processor, the wire whisk and a spatula
will do. After that freeze hard for a few hours. Then place in fridge
(not room temp) for 30 minutes at least before serving.

Enjoy! Carb count is just the cream and splenda, and a trace from the
vanilla and egg. It's delicious, and there are no trans fats.

--
Jane Lumley

I've never seen Atkins icecream in 1/2 gallon containers. Our stores
carry Atkins Endulge Frozen Dessert in individual 1/2 cup servings - is
this the same stuff?

I also like to make my own lowcarb icecream. The problem I have is when
I freeze it in individual containers to eat later. The stuff gets hard
as a brick. I end up having to leave it out for a bit (or even pop it
in the microwave for a few seconds on defrost) before I can eat it.
Does anyone have any secrets for making creamy low carb icecream that
doesn't freeze too hard?

Jon


Stardancer wrote:

Howdy;

At $19.96 per half gallon I though I would get some impressions before I
buy.

Regards and THANKS

Dan

08/21/03
266/251/200

Jon Davis wrote:

I also like to make my own lowcarb icecream. The problem I have is when
I freeze it in individual containers to eat later. The stuff gets hard
as a brick. I end up having to leave it out for a bit (or even pop it
in the microwave for a few seconds on defrost) before I can eat it.
Does anyone have any secrets for making creamy low carb icecream that
doesn't freeze too hard?

If you make a custard style ice cream, add 1 to 1 1/2 Tb. of alcohol (vodka
is good, since it is flavourless) per cup of custard to help keep ice cream
soft after freezing. Add the alcohol after the custard cools, to prevent it
from evaporating ("cooking off".) Good luck!

Lene'

"Jon Davis" wrote in message
ink.net...
I've never seen Atkins icecream in 1/2 gallon containers. Our stores
carry Atkins Endulge Frozen Dessert in individual 1/2 cup servings - is
this the same stuff?

I also like to make my own lowcarb icecream. The problem I have is when
I freeze it in individual containers to eat later. The stuff gets hard
as a brick. I end up having to leave it out for a bit (or even pop it
in the microwave for a few seconds on defrost) before I can eat it.
Does anyone have any secrets for making creamy low carb icecream that
doesn't freeze too hard?

Add in some alcohol to prevent freezing. I'm not sure how much.

revek