[crazywoman]

* Exported from MasterCook *

Ice Cream - Vanilla

Recipe By :Billie C W
Serving Size : 1 cup Categories : desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 eggs
1 quart heavy whipping cream -- (4 cups)
1 pint half and half
2 cups Hoods Low Carb Milk, 2% -- to finish filling freezer to about ¾ full
2 teaspoons Zero Carb Syrup -- to equal 1 3/4 cup Splenda Granular
2 1/2 Tablespoons vanilla

Whip sugar & eggs in small mixing bowl. Whip cream slightly in large mixing bowl. Add vanilla, Half & Half, & egg mixture & blend well. Pour into ice cream can. Add milk as necessary to fill can just over 3/4 full.
Freeze according to freezer directions.

I poured a small amount of the milk into the cream carton, and shook well, to get rest of cream from carton. I had whipped the eggs/cream mixture enough that it was almost as full as I felt the can should be. If the cream mixture had been whipped less, more milk would probably be needed.

Yield:
"1 gal or 16 cups"
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Per Serving (excluding unknown items): 296 Calories; 28g Fat (85.8% calories from fat); 6g Protein; 4g Carbohydrate; 0g Dietary Fiber; 189mg Cholesterol; 89mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 5 1/2 Fat.

NOTES : Made with Splenda Granular, half cup servings woul be about 4g. But I thought 1 cup servings to be more realistic to what most would eat. It would be about 7g per cup.
Made with Zero Carb or Sweetzfree it would be 2 carbs in 1/2 cup. All this is approximate, as the milk will vary.

Edited: Zero Carb is no longer available. I will now use Sweetzfree. It won't need as much. Maybe a scant 1/2 tsp. But if I add glycerin, like I'm thinking of trying to try to make it freeze softer (it freezes rock hard using sugar subs such as splenda), I may need less.

NOTE: SEE MY NEWEST VERSION BELOW
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Billie
4'8" Started LC WOL Aug 2003

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[bluebetty]

Have you tried making this with the splenda? I think I'm having a hard time with the freezing of the ice cream b/c of the splenda but that's just a theory. Also have you tried it with out the carb/calorie countdown? I was wonderhing how to cut the carbs down a lil more.

[crazywoman]

I have made it with the Splenda. It freezes about the same. Splenda Granular will add a lot more carbs. Before I got the Zero Carb syrup, I usually made it with the Spenda packets. It cut the carbs a little over using the granular. Can't get Zero Carb now. I would use 1 3/4 sugar equalivant of Sweetzfree.

I'm thinking of trying a little glycerin next time I make it. It is supposed to make it freeze a little softer.

I have made it using milk (where I've got the CC milk now), but that actually adds to the carbs. I don't think you want to use all cream. You might try using some half & half in place of the CC milk, or mabe even a little water. But I can't say what it would taste like replacing the milk with the water. I've made "milk" from cream & water before, but personally I would do it in this.
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Billie
4'8" Started LC WOL Aug 2003

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[bluebetty]

Yeah....I should just keep the CC milk in....your right. I like a firmer texture on my ice cream...but not so hard you can't scoop it. So I am having issues with the splenda. I can't seem to find any dibatisweet or sweetzfree in the grocery. Where do you get yours or should I order it from netrition. I don't have to temper the eggs do I....I always mess that up and end up with scrambled egg ice cream. Thanks so much for the help. Boy do I miss chocolate mint chip ice cream

[jkmfrog]

glycerine will help with keeping it softer. it has a sweetening effect so you might be able to reduce your FS sweetener a bit as well. I do this with my ice cream. I will still be harder than regular ice cream but not as hard as without the sugar - btw, its the sugar that keeps it from freezing so hard.

diabetisweet can be ordered at netrition and sweetzfree must be ordered online from her site (there is an order window each month).

[bluebetty]

Thanks....so if I don't use the glycerine it may be too hard? I just mad a raz sherbert and it is too hard. The recipe called for no sugar but I think I used like 3 or 4 slpenda packets. If glycerine is what I should use...where can I get that? Thanks JMFrog

[jannyjo]

[bluebetty]

I tried my super walmart....but they ARE doing some construction and I have noticed they have stopped selling some items recenty

[crazywoman]

jmkfrog told you as much as I could about the hardness of the low carb/no sugar ice creams.
I NEVER temper my eggs. I don't like cooked ice cream nearly as much as raw ice cream. And I've been eating it this way (raw) all my life, and my parents & in-laws, and their parents before them (you get the picture), and we've never had a problem.
As jmkfrog said, the sweetzfree has to be ordered online, and only certain days it can be ordered. http://sweetzfree.com/
You can buy another product at Netrition called FiberFit, but it isn't nearly as concentrated. And as the name implies, it has fiber in it. I've never used it. The Sweetzfree seems like a better value to me.
The glycerin & DiabeteSweet can also be ordered at Netrition. You might be able to find them at other pharmacies other than Wal-Mart. But be sure the glycerine is food grade.
Don't know if you have any healt food stores near you, but some of them carry it as well.
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Billie
4'8" Started LC WOL Aug 2003

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My mind not only wanders, sometimes it leaves completely.

[jkmfrog]

If you have a bakers supply nearby, you may find food grade glycerine there as well. I've seen it at health stores, and in places that sell cake decorating supplies too.

Ok. here are my tips on ice cream: I don't like eggs/custard based ice creams. Too heavy/rich for me. I make a base with Hoods (or a cream water mixture), Thicken/thin (a gum based thickener), and isomalt. Then add more cream or half/half as the base. Isomalt is higher in carbs, and it is a sugar alcohol so it may cause some gastric distress in some people, but it tastes and acts the most like sugar for making ice cream. You can also use a blend of erythritol and some isomalt if the pure isomalt is problem. Diabetisweet is isomalt with ace-K in it. I add around 1T of glycerine - you might have to play around with the amount to get the softness you are after; I don't mind it being more firm than grocery store ice cream.

I've been using a version of KevinPAs mint chip and strawberry ice creams found here:
http://forum.lowcarber.org/showthread.php?p=6523009#post6523009 and here
http://forum.lowcarber.org/showthread.php?p=6321752#post6321752

There is a thread on lowcarber.org in the recipe section on ice cream and sorbets. Those folks have done a LOT of experimenting and I'd go with their advice. (Don't do what I did and end up throwing out several batches of splenda sweetened crap)

I don't follow the above recipes exactly, but they make a good starting point and Kevin's recipes rarely turn out as less than awesome. So far I've made a vanilla, a raspberry and a chocolate and all were quite yummy.

[crazywoman]

Yes, Kevin's recipes are almost always wonderful. Of couse different people have different tastes, so I've tired one or two that just weren't for me. Just because my tastes are different.
As for ice cream, you and I difinetly have different tastes. I love LOTS of eggs (as you see in my recipe above). It's OK that we have different tastes.
I've never tried Kevin's ice cream recipes, cause I DO like the eggs in mine. And, I like mine uncooked. Kevin's ice cream's have gotten rave reviews! Another reason I haven't tried Kevin's chocolate mint recipe, is he has a very different type ice cream freezer. I can't add things to mine after it is going.
It is good to have a variety of different recipes, so we can find one that we like.
I may try the Isomalt or a mix of Isomalt, Erythitol, and Sweetzfree one of these days. The combination of sweeteners is usually a good thing. Usually need less sweetener. And I'll try adding the glycerin. I bought some mostly for that, just haven't made ice cream again since I bought it.
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Billie
4'8" Started LC WOL Aug 2003

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[jkmfrog]

Hey Billie,

I totally agree with you!

I hope folks don't think that I was cutting down eggs or splenda/sweetzfree - love them both, just not in ice cream. In fact, not sure what I would do for baking and cooking without liquid splenda! Maybe I'll try your version of the ice cream sometime since you rave about it.

I've not made the mint chip either. While I can add items at then end of mixing in my ice cream freezer, I tend to add stuff as toppings, not into the mix. Also, I dislike mint. A lot. lol.

The mix of sweeteners does let you use a bit less, but it also seems to really mimic the flavor and texture of sugar sweetened items which has been a real problem for my palate.

Here's to summer and more frozen treats!!

[crazywoman]

Hey Jennifer,
No I didn't think you were putting them down. I understand how some people just like things a certain way. And tho we like some products & foods, just don't always like them in certain dishes. Hope you didn't think I was putting your's down. We just have different tastes!
If you don't like really rich ice creams, you may not like mine. We love it with LOTS of eggs. We like it really rich! Like you, many don't like it it rich. I would actually like it with a little less cream (personally), but there are less carbs with more cream & less milk. DH likes it better with more cream anyway.
I do think I'll try a sweetener mixture next time tho. When I first developed this for LC, Splenda was all I had. Then I went to Sweetzfree, and still all I had. I have several different sweeteners in my arsenal now.

I'm like you, I almost always make vanilla, then add toppings if desired. My favorite being chocolate. But I don't make chocolate ice cream.

I'm ready for SPRING (tho not necessarily summer)!!!!!!
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Billie
4'8" Started LC WOL Aug 2003

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My mind not only wanders, sometimes it leaves completely.

[crazywoman]

for Margot.
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Billie
4'8" Started LC WOL Aug 2003

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[crazywoman]

I've been working on this recipe for years. Been trying to get it where it will stay reasonably soft/scoopable after putting in freezer (of fridge - not the maker). This one does pretty well. (after all commercial ice cream is sometimes pretty hard!).
Personally I have to use a LOT of vanilla to be able to taste it. But my taste buds have gotten weird, so you may not have to use quite as much. But I do recommend it!




Ice Cream - Vanilla - With Gluc & glycerine

Recipe By :Billie C W
Serving Size : 16
Categories : desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 eggs
1/4 cup Erythritol
1/4 cup Xylitol
1/4 teaspoon Stevia, pure extract powder
1 teaspoon Glucomannan
1/2 teaspoon Thick-It-Up
1/2 cup vanilla
1 quart heavy whipping cream -- (4 cups)
1 tablespoon Glycerin, vegetable
2 cups Hoods Low Carb Milk, 2% -- Or Carolyn's milk (more or less as needed to finish filling the freezer can)

Blend sweeteners & other dry ingredients in blender to powder.

Whip sweetener mix, vanilla & eggs in large mixing bowl. Add cream & blend well. Pour into ice cream freezer can. Add milk (Hoods) as necessary to fill can just over ¾ full. Freeze according to freezer directions.
I poured a small amount of "milk" into the cream carton, and shook well, to get rest of cream from carton.

Yield:
"1 gallon = 16 1 cup servings"
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NOTES : This sounds like a lot of vanilla, but the Glucomannan (plus the freezing) seems to reduce the flavor & sweetness of things. You may actually need more vanilla and sweetener. I really think mine needs more of both. In this recipe I was staying away from sucralose, but if you use that, some of that (whichever form you use) could be added. I think a couple tablespoons of Vanilla DaVinci would be good added.

This set up very nice. After a week is is still scoopable, and the texture is petty smooth! But I think it does need more vanilla & to be a little sweeter. Since I usually serve it with SF Chocolate Syrup, it is fine like it is.

Also, you can cut back on the cream to 1 pint, and add 1 pint half & half. I rarely have 1/2 & half on hand, and just used a full quart of cream. You could also cut the cream back to about 3 cups & add more of the milk. I actually think that is what I did in this recipe. (My homemade milk did have quite a bit of cream in it tho. It was not low fat milk.)

This makes 1 gallon.

Per Serving (excluding unknown items): 269 Calories; 25g Fat (85.1% calories from fat); 5g Protein; 4g Carbohydrate; trace Dietary Fiber; 178mg Cholesterol; 76mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat.

You can replace the Glucomannan pwd with either Xanthan gum or Thick It Up, but I'm really liking using the Gluc pwd. Not sure that I'd want to add more than 1 tsp of the Xanthan or Thick It Up tho.
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Billie
4'8" Started LC WOL Aug 2003

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My mind not only wanders, sometimes it leaves completely.