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#1
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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. |
#2
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Easy LC Ice cream in any flavor
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. |
#3
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Easy LC Ice cream in any flavor
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 |
#5
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Easy LC Ice cream in any flavor
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 |
#6
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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. |
#7
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Easy LC Ice cream in any flavor
Yes.
Bill O'Meally wrote: | | Isn't air a major component of all ice cream? | -- | Bill O'Meally |
#8
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Easy LC Ice cream in any flavor
On 2013-02-07 15:31:11 +0000, Susan said:
I've made LC ice cream in a Cuisinart maker. If you use xylitol and liquid sucralose and add some vodka to prevent ice crystals, you can get a really good texture. My favorite creation was salted pistachio ice cream. Please share your recipe and techniques. Sounds yummy! -- Bill O'Meally |
#9
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Easy LC Ice cream in any flavor
On Feb 8, 6:55*am, Bill O'Meally omeallymd at geemail dot com wrote:
On 2013-02-07 15:31:11 +0000, Susan said: I've made LC ice cream in a Cuisinart maker. If you use xylitol and liquid sucralose and add some vodka to prevent ice crystals, you can get a really good texture. My favorite creation was salted pistachio ice cream. Please share your recipe and techniques. Sounds yummy! -- Bill O'Meally 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 Add the milk, cream, pinch of salt to a pot and begin slowly heating it to just short of a simmer. You don't want to boil it. As it's heating add in the polydextrose, sprinkling in a little at a time while stirring. Do the same with the xanathan gum. I find it works best if you just sprinkle on enough to coat the surface, then let it sit for a min or two, then stir in. Add in the xylitol and erythritol. If any of the polydextrose has gone lumpy on you, either continue to wisk while heating to disolve or use an immersion blender. Split the vanilla bean in half, then scrape out the seeds with a knife. Place the scrapings and the bean in the pot. When it's just short of a boil, turn off the heat and allow it to steep to extract the vanilla flavor. Seperate the eggs, you want the yolks. Beat them until they just start to get ribbony. After the pot has set for about 20 mins, remove the vanilla bean. Scrape it again with a knife to remove the remaining seeds and return them to the pot. Discard the bean part. Take about a large kitchen spoon worth of the warm liquid from the pot and whisk it into the eggs. Repeat several times to bring the eggs up in temperature, then you can pour the egg mixture into the pot while stirring it in. At this point, you can add the splenda and adjust to taste. Begin slowly heating the pot again over med heat while occasionally stirring. You want to get it to about 170F, or the point at which it's thickened enough so that it leaves a good coating on the back of a large spoon. At that point, remove from heat and run it through a strainer. Then let it cool and refrigerate. Give it at least 6 hours. I also make sure the fridge is set real cold, 34F. Then run it through your ice cream maker. Enjoy as soft server or place in the freezer for a couple hours to firm up. If you're adding nuts, etc, place them in the freezer too prior to incorporating and add them at the end. If you don't have the Erythritol or Xylitol, you can make it without. That formula just works for me, but it's still close without them. The xanathan helps prevent ice crystals and helps with the texture. You can play with the amount. With more you get less crystals, but if you put in too much, the ice cream will have a gummy texture. Also, getting everything as cold as possible, ie the mixture, the ice cream machine, is critical. The faster it forms, the smaller the ice crystals. Also, when it's done, make sure to put it into another container before putting it in the freezer. You don't want to set the ice cream maker freeze bowl in there with the new ice cream. |
#10
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Easy LC Ice cream in any flavor
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