I have experimented with ice cream making this weekend. I usually
stick to the basics, with a few interesting add-ins or a moderate
twist or two, but I have been reading too much David Lebovitz lately
and he has given me ideas.

Lebovitz has a recipe for mint chocolate chip in which he incorporates
the chocolate after freezing - placing dribbles of melted chocolate in
between the churned layers of ice cream as it is packed for curing.
Interesting idea, but I wanted a deep chocolate flavor all throughout.

His is an ice cream with a basic custard base - cream, milk, sugar,
egg yolks. The idea that piqued my interest was taking a lot of fresh
mint and steeping it in the warm milk-cream-sugar mixture for an hour
before adding the eggs for the custard. He has some other twists in
it, but the steeping of mint leaves really appealed to me.

So I interrupted what is usually a one step custard base cooking and
infused the liquid with fresh mint leaves. He called for 2 packed cups
- 80 grams of fresh leaves. I used less. After the leaves have
steeped, the mixture is strained and the leaves tossed. Then the
liquid goes back on the stove, re-heated, and the eggs are added in
the usual, tempered way.

Back to the chocolate part....when I re-heated the liquid and before I
added the eggs yolks, I tossed in about a quarter cup of Dutch process
cocoa. Then, when the mixture was up to temp, I added in the egg
yolks, cooked until it coated the back of a spoon, and added in about
8 ounces of a mix of dark and mint chocolate. One cannot truly gild
the lily.

The stuff came out of the ice cream freezer an hour ago and the taste
is so delightful, so gardeny fresh with mint and luscious with deep
chocolate flavor that I am jazzed.

Okay...for my next ice cream trick, I decided I wanted a combo of
orange and chocolate, again, seeking a deep chocolate flavor and an
delightful orange tone....sort of like those Droste chocolate oranges
used to be, but with a bit more sting of dark chocolate.

To the heating milk, cream and sugar, I added the zest of one large
orange and half teaspoon orange extract, as well as a quarter cup of
the Dutch process cocoa. I proceeded with the custard and at the end,
added 8 ounces of a mix of dark and orange flavored chocolate. That is
chilling in the fridge and will be churned later on. I will add salty
Marcona almonds to the churn.

I do not know how it'll freeze, but licking the spatula as I tidied up
was really nice.

I also have a couple of thick steaks marinating in:

juice from one orange (I had to use it once it was zested)
6 slivered kefir lime leaves
a knob of grated ginger
I thinly sliced stalk of lemon grass
3 gloves of garlic
a bit o' honey
soy sauce
a spoon of sriacha sauce
a spoon of hot coriander chutney
olive oil
red wine vinegar
fresh basil, oregano and thyme

The steaks will be grilled later on, served with some fresh tabbouleh
(gotta get rid of that garden mint and parsley), three bean salad and
some fresh fruit.

Dinner will be fun and dessert even better.

Boron

On Sun, 05 Jun 2011 13:49:25 -0400, Boron Elgar
> wrote:


>
>I also have a couple of thick steaks marinating in:
>
>juice from one orange (I had to use it once it was zested)
>6 slivered kefir lime leaves
>a knob of grated ginger
>I thinly sliced stalk of lemon grass
>3 gloves of garlic
>a bit o' honey
>soy sauce
>a spoon of sriacha sauce
>a spoon of hot coriander chutney
>olive oil
>red wine vinegar
>fresh basil, oregano and thyme
>

I skimmed this post way too quickly and I thought these ingredients
were going in your ice cream! I was getting more intrigued and
concerned as I read down the list. The first four ingredients would
make an interesting ice cream.

The steaks and ice cream sound delicious.

Tara

Boron Elgar wrote:

> His is an ice cream with a basic custard base - cream, milk, sugar,
> egg yolks. The idea that piqued my interest was taking a lot of fresh
> mint and steeping it in the warm milk-cream-sugar mixture for an hour
> before adding the eggs for the custard.

We've made ice cream with fresh mint, and just cooking it in the custard
provides quite a lot of mint flavor. I've no doubt yours was wonderful,
but you might find you get almost as good a result in a lot less time by
just adding a lot of fresh mint to the milk as you're heating it.

-S-

On Sun, 5 Jun 2011 21:19:01 -0400, "Steve Freides" >
wrote:

>Boron Elgar wrote:
>
>> His is an ice cream with a basic custard base - cream, milk, sugar,
>> egg yolks. The idea that piqued my interest was taking a lot of fresh
>> mint and steeping it in the warm milk-cream-sugar mixture for an hour
>> before adding the eggs for the custard.
>
>We've made ice cream with fresh mint, and just cooking it in the custard
>provides quite a lot of mint flavor. I've no doubt yours was wonderful,
>but you might find you get almost as good a result in a lot less time by
>just adding a lot of fresh mint to the milk as you're heating it.
>
>-S-


Interesting idea.

It might work very well, but there was no effort expended in the
steeping and were I to make some of this ice cream again (I like to
move on to new flavors sensations), I'd hesitate to take chances with
so much cream, sugar and eggs. The mint was steeped in the
milk-cream-sugar mix only, and removed before the egg yolks were
added, so the heat to which the mint was exposed was minimal. It was
never cooked as it would be if left in while the custard were made.

The flavor that came out in the ice cream was of fresh mint. The most
common comment about it from those who ate it was its striking
resemblance to a fresh mint taste - in fact, one person thought that a
drawback. Ah well, chacun à son goût.

Boron

"Boron Elgar" > wrote in message
...
> On Sun, 5 Jun 2011 21:19:01 -0400, "Steve Freides" >
> wrote:
>
>>Boron Elgar wrote:
>>
>>> His is an ice cream with a basic custard base - cream, milk, sugar,
>>> egg yolks. The idea that piqued my interest was taking a lot of fresh
>>> mint and steeping it in the warm milk-cream-sugar mixture for an hour
>>> before adding the eggs for the custard.
>>
>>We've made ice cream with fresh mint, and just cooking it in the custard
>>provides quite a lot of mint flavor. I've no doubt yours was wonderful,
>>but you might find you get almost as good a result in a lot less time by
>>just adding a lot of fresh mint to the milk as you're heating it.
>>
>>-S-
>
>
> Interesting idea.
>
> It might work very well, but there was no effort expended in the
> steeping and were I to make some of this ice cream again (I like to
> move on to new flavors sensations), I'd hesitate to take chances with
> so much cream, sugar and eggs. The mint was steeped in the
> milk-cream-sugar mix only, and removed before the egg yolks were
> added, so the heat to which the mint was exposed was minimal. It was
> never cooked as it would be if left in while the custard were made.
>
> The flavor that came out in the ice cream was of fresh mint. The most
> common comment about it from those who ate it was its striking
> resemblance to a fresh mint taste - in fact, one person thought that a
> drawback. Ah well, chacun à son goût.

I shall try it. Please share your icecream recipes, Summer approacheth and
new ideas are always welcome.
--
--

https://www.shop.helpforheroes.org.uk/

"Ophelia" > ha scritto nel messaggio

Please share your icecream recipes, Summer approacheth and
> new ideas are always welcome.

And in the UK so approacheth also David Lebovits "The Perfect Scoop" which
you will love. I have given it as gifts many times. I actually even paid
real monry for it! Not Monopoly money.

On Mon, 6 Jun 2011 13:48:06 +0200, "Giusi" > wrote:

>
>"Ophelia" > ha scritto nel messaggio
>
> Please share your icecream recipes, Summer approacheth and
>> new ideas are always welcome.
>
>And in the UK so approacheth also David Lebovits "The Perfect Scoop" which
>you will love. I have given it as gifts many times. I actually even paid
>real monry for it! Not Monopoly money.
>

I'll second the David Lebovitz 'Perfect Scoop" recommendation. And
for samples of his prose and recipes-
http://www.davidlebovitz.com/
[today's topic is Tabbouleh-- much greener than I pictured it]

Most of the recipes in the book are on his blog. [I'm a cheap SOB--
but I still don't regret buying the book-- though I try to find the
recipes I've tried online so I don't have to type them into my 'file'.
The book is fun to just pick up and start reading--- and salivating.]

Jim

"Jim Elbrecht" > ha scritto nel messaggio
[I'm a cheap SOB--
> but I still don't regret buying the book-- though I try to find the
> recipes I've tried online so I don't have to type them into my 'file'.
> The book is fun to just pick up and start reading--- and salivating.]

This edition will be in Imperial measures I assume.

"Jim Elbrecht" > wrote in message
...
> On Mon, 6 Jun 2011 13:48:06 +0200, "Giusi" > wrote:
>
>>
>>"Ophelia" > ha scritto nel messaggio
>>
>> Please share your icecream recipes, Summer approacheth and
>>> new ideas are always welcome.
>>
>>And in the UK so approacheth also David Lebovits "The Perfect Scoop" which
>>you will love. I have given it as gifts many times. I actually even paid
>>real monry for it! Not Monopoly money.
>>
>
> I'll second the David Lebovitz 'Perfect Scoop" recommendation. And
> for samples of his prose and recipes-
> http://www.davidlebovitz.com/
> [today's topic is Tabbouleh-- much greener than I pictured it]
>
> Most of the recipes in the book are on his blog. [I'm a cheap SOB--
> but I still don't regret buying the book-- though I try to find the
> recipes I've tried online so I don't have to type them into my 'file'.
> The book is fun to just pick up and start reading--- and salivating.]

Thanks, Jim!
--
--

https://www.shop.helpforheroes.org.uk/

"Giusi" > wrote in message
...
>
> "Ophelia" > ha scritto nel messaggio
>
> Please share your icecream recipes, Summer approacheth and
>> new ideas are always welcome.
>
> And in the UK so approacheth also David Lebovits "The Perfect Scoop" which
> you will love. I have given it as gifts many times. I actually even paid
> real monry for it! Not Monopoly money.

I'll have a look for it, thanks

--
--

https://www.shop.helpforheroes.org.uk/

On Mon, 6 Jun 2011 12:12:34 +0100, "Ophelia" >
wrote:

>
>
>"Boron Elgar" > wrote in message

>> The flavor that came out in the ice cream was of fresh mint. The most
>> common comment about it from those who ate it was its striking
>> resemblance to a fresh mint taste - in fact, one person thought that a
>> drawback. Ah well, chacun à son goût.
>
>I shall try it. Please share your icecream recipes, Summer approacheth and
>new ideas are always welcome.
>--
Below is my collection of basic recipes. As with bread, I have grown
familiar enough with these recipes, that I can change them to suit my
fancy, the fridge and the fruits in season. I toss in candies,
flavorings, nuts, fruits, just about anything that'll go around in the
churn.

Note that David Lebovitz's mint ice cream recipe was a new one to me
and not from my standard recipes. It can be found he

http://www.davidlebovitz.com/2010/05...ipe-chocolate/

I did use his infusion idea when I zested a whole orange and added a
tad of natural orange flavoring/essence to the orange chocolate I made
yesterday.

I do tend to add some cocoa to any chocolate ice creams. This is over
and above any chocolate in a recipe. Chocolate flavors can be varied
by using different chocolates...semi or bittersweet, for instance.

Coffee ice cream can get deeper flavor from fresh brewed, double or
triple strength espresso. Flavorings go into the warmed milk-cream
mixtures, lumpy thing like melted chocolate go in after the custard is
formed. Crunchy things go into the churn. Careful of alcohol in
flavorings as you can affect the freeze.

Enjoy!

Boron

Here are my basics. I got them from the book that came with my freezer
and then found them online some time later.

Custard Ice Cream Base

This base will keep for 3 to 4 days in the refrigerator in a
tightly-covered jar. It is important that the jar be well sealed or
the base will pick up flavors from other foods. If you prefer to use
turbinado sugar, substitute it for the granulated in the recipe.

1 cup whole milk
3/4 cup sugar
4 egg yolks
3 cups heavy cream

Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring
occasionally until the sugar is dissolved and the mixture is hot.
Place the egg yolks in a bowl and whisk briefly. Still whisking,
slowly pour in about 1 cup of the hot liquid. When the mixture is
smooth, slowly pour it into the liquid in the saucepan, whisking
constantly. Cook over medium heat, stirring constantly, until the
mixture thickens slightly and coats the back of a spoon, about 8
minutes. Be sure not let the mixture boil at any time or will curdle.
Strain into a clean bowl and use as directed in the specific recipes.

Makes 1 quart.

Brown Sugar Pecan Ice Cream
1 cup milk
1 scant packed cup brown sugar
4 egg yolks
3 cups heavy cream
1 cup pecan pieces

Heat the cream. milk and sugar in a heavy-bottomed saucepan, stirring
occasionally until the sugar is dissolved and the mixture is hot.
place the egg yolks in a bowl and whisk briefly. Still whisking,
slowly pour in about 1 cup of the hot liquid. When the mixture is
blended, slowly pour it into the liquid in the saucepan, whisking
constantly. Cook over heat, stirring constantly until the mixture
thickens slightly and coats the back of a spoon, about 8 minutes. Be
sure not let the mixture boil at any time or will curdle. strain into
a clean bowl and cool thoroughly. Stir in the nuts.

Pour the mixture into the bowl of the machine and freeze.

Makes 5 cups.
Chocolate Ice Cream
3 ounces semisweet chocolate
1 ounce unsweetened chocolate
1 recipe Custard Ice Cream Base, warm

Melt the chocolate together in a saucepan over low heat, stirring
occasionally until smooth. Gradually add some of the ice cream base to
the chocolate, whisking it frequently to keep the chocolate smooth.
Add the remaining ice cream base and cook over low heat until the
mixture is well blended. cool thoroughly.

Pour the mixture into the bowl of the machine and freeze.

Makes 1 quart.

Coffee Ice Cream

1 recipe Custard Ice Cream Base
1/4 cup instant coffee granules, preferable espresso
Mix about 1 cup of the Custard Ice Cream Base together with the
coffee. Stir over low heat until the coffee is dissolved. Mix with the
remaining base. Cool thoroughly.

Pour the mixture into the bowl of the machine and freeze.

Makes about 1 quart.

Strawberry Ice Cream

2 pints strawberries, washed and hulled
1/2 cup plus 2 tablespoons superfine sugar
3 tablespoons fresh lemon juice
1 1/2 cups heavy cream

Purée the strawberries in a food processor. Stir in the remaining
ingredients.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
Peach Ice Cream
Two 16-oz. cans reaches packed in heavy syrup, drained, liquid
discarded
3/4 cup simple syrup
3 tablespoons fresh lemon juice
1 cup heavy cream
Purée the apricots in a food processor. Add the syrup. lemon juice and
cream.

Pour the mixture into the bowl of the machine and freeze.

Makes about 1 quart.

Pistachio Ice Cream

1 recipe Custard Ice Cream Base
1 cup shelled, blanched, peeled, coarsely chopped pistachio nuts
1/2 teaspoon almond extract
Mix all ingredients together.
Pour the mixture into the bowl of the machine and freeze.
Makes about 5 cups
Vanilla Ice Cream
1 cup whole milk
3 cups heavy cream
4 egg yolks
2vanilla beans, split, or 2 tablespoon vanilla extract
3/4 cup sugar

Follow the recipe for Custard Ice Cream Base, adding the vanilla beans
to the saucepan with the cream, milk and sugar. Just before straining,
scrape the seeds from the beans into the custard base. If using
vanilla extract, add to the base after straining.

Pour the cooled mixture into the bowl of the machine and freeze.

Makes about 1 quart.

On Mon, 06 Jun 2011 08:45:33 -0400, Jim Elbrecht >
wrote:

>On Mon, 6 Jun 2011 13:48:06 +0200, "Giusi" > wrote:
>
>>
>>"Ophelia" > ha scritto nel messaggio
>>
>> Please share your icecream recipes, Summer approacheth and
>>> new ideas are always welcome.
>>
>>And in the UK so approacheth also David Lebovits "The Perfect Scoop" which
>>you will love. I have given it as gifts many times. I actually even paid
>>real monry for it! Not Monopoly money.
>>
>
>I'll second the David Lebovitz 'Perfect Scoop" recommendation. And
>for samples of his prose and recipes-
>http://www.davidlebovitz.com/
>[today's topic is Tabbouleh-- much greener than I pictured it]
>
>Most of the recipes in the book are on his blog. [I'm a cheap SOB--
>but I still don't regret buying the book-- though I try to find the
>recipes I've tried online so I don't have to type them into my 'file'.
>The book is fun to just pick up and start reading--- and salivating.]
>
>Jim

He is so good, as is Dorrie Greenspan...even though they often share
online, I buy the books.

Boron

"Boron Elgar" > wrote in message
...

> Below is my collection of basic recipes. As with bread, I have grown
> familiar enough with these recipes, that I can change them to suit my
> fancy, the fridge and the fruits in season. I toss in candies,
> flavorings, nuts, fruits, just about anything that'll go around in the
> churn.
>
> Note that David Lebovitz's mint ice cream recipe was a new one to me
> and not from my standard recipes. It can be found he
>
> http://www.davidlebovitz.com/2010/05...ipe-chocolate/
>
> I did use his infusion idea when I zested a whole orange and added a
> tad of natural orange flavoring/essence to the orange chocolate I made
> yesterday.
>
> I do tend to add some cocoa to any chocolate ice creams. This is over
> and above any chocolate in a recipe. Chocolate flavors can be varied
> by using different chocolates...semi or bittersweet, for instance.
>
> Coffee ice cream can get deeper flavor from fresh brewed, double or
> triple strength espresso. Flavorings go into the warmed milk-cream
> mixtures, lumpy thing like melted chocolate go in after the custard is
> formed. Crunchy things go into the churn. Careful of alcohol in
> flavorings as you can affect the freeze.
>
> Enjoy!
>
> Boron
>
> Here are my basics. I got them from the book that came with my freezer
> and then found them online some time later.

Wonderful, thanks, Boron!! You sent me this 'basics' file some time ago and
that is what I have been working with


--
--

https://www.shop.helpforheroes.org.uk/

On Tue, 7 Jun 2011 11:57:51 +0100, "Ophelia" >
wrote:


>>
>> Here are my basics. I got them from the book that came with my freezer
>> and then found them online some time later.
>
>Wonderful, thanks, Boron!! You sent me this 'basics' file some time ago and
>that is what I have been working with
>

You are quite welcome. They are the building blocks I use all summer
long. I am overly fond of custard based ice creams. I wind up posting
these recipes at least once a year for the curious and adventurous.

One day I will start experimenting with gelatos, which have less fat
and more sugar. What I truly seek is something I can make with
Splenda. There are recipes out there, but nothing that has bowled me
over, so I stick with the custard based ice creams as some have as
little as 3/4 cup of sugar in to the liter/quart. Fats don't spike my
diabetic BG readings, so if I am careful elsewhere, I can manage a bit
of home made ice cream.

Boron

"Boron Elgar" > wrote in message
...
> On Tue, 7 Jun 2011 11:57:51 +0100, "Ophelia" >
> wrote:
>
>
>>>
>>> Here are my basics. I got them from the book that came with my freezer
>>> and then found them online some time later.
>>
>>Wonderful, thanks, Boron!! You sent me this 'basics' file some time ago
>>and
>>that is what I have been working with
>>
>
> You are quite welcome. They are the building blocks I use all summer
> long. I am overly fond of custard based ice creams. I wind up posting
> these recipes at least once a year for the curious and adventurous.

Yes, I prefer the custard base too.

> One day I will start experimenting with gelatos, which have less fat
> and more sugar. What I truly seek is something I can make with
> Splenda. There are recipes out there, but nothing that has bowled me
> over, so I stick with the custard based ice creams as some have as
> little as 3/4 cup of sugar in to the liter/quart. Fats don't spike my
> diabetic BG readings, so if I am careful elsewhere, I can manage a bit
> of home made ice cream.

I am looking forward to the 'Splenda' ones! I would prefer that too!
--
--

https://www.shop.helpforheroes.org.uk/

have you done side by side recipes with sugar in one and splenda in other?
i am not sure if the sugar provides structure that would be lost using
splenda or not, Lee


"Boron Elgar" > wrote in message
...
> On Tue, 7 Jun 2011 11:57:51 +0100, "Ophelia" >
> wrote:
>
>
>>>
>>> Here are my basics. I got them from the book that came with my freezer
>>> and then found them online some time later.
>>
>>Wonderful, thanks, Boron!! You sent me this 'basics' file some time ago
>>and
>>that is what I have been working with
>>
>
> You are quite welcome. They are the building blocks I use all summer
> long. I am overly fond of custard based ice creams. I wind up posting
> these recipes at least once a year for the curious and adventurous.
>
> One day I will start experimenting with gelatos, which have less fat
> and more sugar. What I truly seek is something I can make with
> Splenda. There are recipes out there, but nothing that has bowled me
> over, so I stick with the custard based ice creams as some have as
> little as 3/4 cup of sugar in to the liter/quart. Fats don't spike my
> diabetic BG readings, so if I am careful elsewhere, I can manage a bit
> of home made ice cream.
>
> Boron

On Tue, 7 Jun 2011 07:47:55 -0500, "Storrmmee"
> wrote:

>have you done side by side recipes with sugar in one and splenda in other?
>i am not sure if the sugar provides structure that would be lost using
>splenda or not, Lee

Not side by side, as I never would make that much of one flavor. And a
quart or so of cream and milk, and 5 eggs and the flavorings can get
to be a pricey experiment.

Splenda won't give as creamy a texture as sugar will in custard ice
cream, but it works decently in sherbets, sorbets and granitas where
the creamy texture isn't needed.

Boron

"Boron Elgar" > ha scritto nel messaggio
"Storrmmee"
> > wrote:
>
>>have you done side by side recipes with sugar in one and splenda in other?
>>i am not sure if the sugar provides structure that would be lost using
>>splenda or not, Lee
>
>
> Splenda won't give as creamy a texture as sugar will in custard ice
> cream, but it works decently in sherbets, sorbets and granitas where
> the creamy texture isn't needed.

Do you think some form of gelatin could improve the mouthfeel and bulk? I
think Splenda will never make satisfactory meringues, but I wouldn't be
surprized if there wasn't a way to overcome the problems in ice cream.

On Tue, 7 Jun 2011 17:00:49 +0200, "Giusi" > wrote:

>
>"Boron Elgar" > ha scritto nel messaggio
>"Storrmmee"
>> > wrote:
>>
>>>have you done side by side recipes with sugar in one and splenda in other?
>>>i am not sure if the sugar provides structure that would be lost using
>>>splenda or not, Lee
>>
>>
>> Splenda won't give as creamy a texture as sugar will in custard ice
>> cream, but it works decently in sherbets, sorbets and granitas where
>> the creamy texture isn't needed.
>
>Do you think some form of gelatin could improve the mouthfeel and bulk? I
>think Splenda will never make satisfactory meringues, but I wouldn't be
>surprized if there wasn't a way to overcome the problems in ice cream.
>
Sounds logical. I am sure there is some workaround that makes a decent
dessert. Alas, I haven't pushed myself to trial and discovery.

I am fortunate in being a very tightly controlled diabetic at normal
weight, so I can carefully indulge in the "real thing" at times. Were
I really in trouble, I'd experiment more.

Boron

Giusi wrote:
> "Boron Elgar" > ha scritto nel messaggio
>
>> Splenda won't give as creamy a texture as sugar will in custard ice
>> cream, but it works decently in sherbets, sorbets and granitas where
>> the creamy texture isn't needed.
>
> Do you think some form of gelatin could improve the mouthfeel and bulk? I
> think Splenda will never make satisfactory meringues, but I wouldn't be
> surprized if there wasn't a way to overcome the problems in ice cream.

Some ice cream uses agar agar to improve the texture. If I understand
correctly agar agar feels like the protein of gelatin but it's actually
soluble fiber? Something like that. Similar texture, different base
material, no noticable contributed flavor. Should work with a bit if
experimentation.

Giusi wrote:

>> Splenda won't give as creamy a texture as sugar will in custard ice
>> cream, but it works decently in sherbets, sorbets and granitas where
>> the creamy texture isn't needed.
>
> Do you think some form of gelatin could improve the mouthfeel and bulk? I
> think Splenda will never make satisfactory meringues, but I wouldn't be
> surprized if there wasn't a way to overcome the problems in ice cream.

I think I'd try pectin or cornstarch before trying gelatin. I think gelatin
needs to be left unstirred to solidify properly, whereas the other two
thicken as you stir.

Bob

"Bob Terwilliger" > ha scritto nel messaggio
> Giusi wrote:
>
>>> Splenda won't give as creamy a texture as sugar will in custard ice
>>> cream, but it works decently in sherbets, sorbets and granitas where
>>> the creamy texture isn't needed.
>>
>> Do you think some form of gelatin could improve the mouthfeel and bulk?
>> I
>> think Splenda will never make satisfactory meringues, but I wouldn't be
>> surprized if there wasn't a way to overcome the problems in ice cream.
>
> I think I'd try pectin or cornstarch before trying gelatin. I think
> gelatin
> needs to be left unstirred to solidify properly, whereas the other two
> thicken as you stir.

Adding corn starch will not help at all if one is trying not to use carbs.
Pectin? I don't see that pectin will help in a frozen product. How do you
see pectin being used?

Giusi wrote:

>>>> Splenda won't give as creamy a texture as sugar will in custard ice
>>>> cream, but it works decently in sherbets, sorbets and granitas where
>>>> the creamy texture isn't needed.
>>>
>>> Do you think some form of gelatin could improve the mouthfeel and bulk?
>>> I think Splenda will never make satisfactory meringues, but I wouldn't
>>> be surprized if there wasn't a way to overcome the problems in ice
>>> cream.
>>
>> I think I'd try pectin or cornstarch before trying gelatin. I think
>> gelatin needs to be left unstirred to solidify properly, whereas the
>> other two thicken as you stir.
>
> Adding corn starch will not help at all if one is trying not to use carbs.

I didn't say it was low-carb.


> Pectin? I don't see that pectin will help in a frozen product. How do
> you see pectin being used?

Add the pectin to the base, dissolve it (if it's in powder form) and freeze
in an ice cream machine. Pectin is used to provide body and creamy mouthfeel
to blended iced coffee drinks (including the Starbucks Frappuccino®); I'd
think it could work as well in actual ice cream.

Bob

On Thu, 9 Jun 2011 01:34:05 -0700, "Bob Terwilliger"
> wrote:

>Giusi wrote:
>
>>>>> Splenda won't give as creamy a texture as sugar will in custard ice
>>>>> cream, but it works decently in sherbets, sorbets and granitas where
>>>>> the creamy texture isn't needed.
>>>>
>>>> Do you think some form of gelatin could improve the mouthfeel and bulk?
>>>> I think Splenda will never make satisfactory meringues, but I wouldn't
>>>> be surprized if there wasn't a way to overcome the problems in ice
>>>> cream.
>>>
>>> I think I'd try pectin or cornstarch before trying gelatin. I think
>>> gelatin needs to be left unstirred to solidify properly, whereas the
>>> other two thicken as you stir.
>>
>> Adding corn starch will not help at all if one is trying not to use carbs.
>
>I didn't say it was low-carb.

We were talking about a sugar replacement - specifically Splenda, as I
am diabetic. I think that is where the low carb idea arose.
>
>
>> Pectin? I don't see that pectin will help in a frozen product. How do
>> you see pectin being used?
>
>Add the pectin to the base, dissolve it (if it's in powder form) and freeze
>in an ice cream machine. Pectin is used to provide body and creamy mouthfeel
>to blended iced coffee drinks (including the Starbucks Frappuccino®); I'd
>think it could work as well in actual ice cream.
>

I have seen pectin as an ingredient in ice cream stabilizers, but do
not know if it needs other ingredients to perform.

Boron

On Wed, 8 Jun 2011 22:52:27 -0700, "Bob Terwilliger"
> wrote:

>Giusi wrote:
>
>>> Splenda won't give as creamy a texture as sugar will in custard ice
>>> cream, but it works decently in sherbets, sorbets and granitas where
>>> the creamy texture isn't needed.
>>
>> Do you think some form of gelatin could improve the mouthfeel and bulk? I
>> think Splenda will never make satisfactory meringues, but I wouldn't be
>> surprized if there wasn't a way to overcome the problems in ice cream.
>
>I think I'd try pectin or cornstarch before trying gelatin. I think gelatin
>needs to be left unstirred to solidify properly, whereas the other two
>thicken as you stir.

Gelatine thickens from lowered temperatures regardless of stirring.