I've made this ice cream 3 times just to make sure it always stayed spoon-able after several days in the freezer; it does. I think it must be either the PolyD or the combination of the PolyD and the E. Either way this is some kick a** ice cream.

The original recipe came from a very old cookbook I have. Of course the original recipe doesn't have any PolyD in it.

Premium Vanilla Ice Cream

Step #1:
2 tablespoons butter
1 cup Polydextrose
1/2 cup Erythritol
1 cup Splenda or liquid equivalent
a pinch of salt
1 tablespoon SteviaPlus
2 cups heavy cream

Put all ingredients into a saucepan and whisk constantly until mixture comes to a full rolling boil. Remove from heat.

Step #2:
2-1/2 tablespoons vanilla extract-(this in not a misprint) or the scrapings of 1 whole vanilla bean
2 whole jumbo eggs
3 jumbo egg yolks

Place eggs, yolks and vanilla in a blender. Turn blender on and blend for about 20 seconds or until mixture becomes light in color.

In a very thin ribbon, slowly pour boiling cream mixture into the eggs with the blender running until all the cream has been added. Blend for another 30 seconds or so and turn blender off.

Step #3:
2 cups Carb Countdown milk

Pour cream/egg mixture into a covered container and add Carb Countdown milk; stir well.

Place mixture in the refrigerator and let it chill and ripen overnight. The next day place mixture into ice cream freezer and make ice cream.

Spoon mixture into a freezer container and place in freezer to finish freezing.

Betty, I suspect that you've found the cure for granite ice cream.

I won't be trying it until the weather changes here in the north east and, besides, I need a new ice cream maker. It's a long (and not terribly interesting) story.

Betty, and anyone else who posts to this thread - would you mind mentioning what kind of ice cream maker you use?

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I was thinking of getting an ice cream maker too, for this summer. Along with Maggie, I would love some suggestions as to which brand you all have . . . .

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

I bought an ice cream maker years ago but made the mistake of buying one too big. Makes something like 3 (or 5?) gallons. So a recommendation for the smallest (and best!) ice cream maker out there will be appreciated.

Thanks for the recipe Betty - Sounds excellent.

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my blog

This is the ice cream maker that I have.
http://www.amazon.com/exec/obidos/tg...chen&n=1057794


I store the freezer bowl with the mixing arm inside it in my freezer. That way whenever I'm ready to make ice cream, it's always ready too.

I love this little ice cream maker.

Just a word to the wise - that Cuisinart icecream maker sells for $49 as the full retail price almost everywhere (the Amazon ad shows it as marked down to $55.95 from $69). I bought the exact same model for $49 at Williams Sonoma 2 years ago. So, unless the one shown comes with a 2nd cannister, it's not a good deal.

My experience with this ice cream maker left something to be desired - when using alternative sweeteners, a very, very hard frozen shell (1/3 inch thick) formed on the canister. I either had to chip it out with a chisel or waste it by thawing the shell and discarding it. A friend of mine had the same experience when she made LC strawberry ice cream with the Cuisinart.

FWIW, I've since read that adding a small amount glycerine* (available from NOW foods) and lecithin (available at most HFS) will lower the freezing point of the ice cream, making it more scoopable. I've bought the glycerine and lecithin thinking I'd give it another whirl. * The gylcerine adds carbs, but I think you don't need that much.

Alas, now I cannot find the ice cream maker ! I either put it away in the garage to save space in the kitchen or sold it at a yard sale. I guess I was thinking, why bother now that so many good LC ice creams are available at the market.

Drat! 'cuz now I'd like to try it out again with these new recipes!

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

I hope nobody thought I was suggesting that they buy their freezer from Amazon without shopping around a bit. I just wanted to let everyone see what type of ice cream freezer I was using.

I also had this same experience with Splenda alone, but with the PolyD this doesn't happen. I just got through making my 4th batch of ice cream and it was perfect.

With the PolyD the glycerin or the lecithin isn't necessary. I added it to the first batch but left it out of the rest. I felt it added a funky after taste and I saw no benefit from it.

I really hope you can find it! This recipe is better by far than any LC ice cream on the market that I've tried. I don't want to sound like I'm tooting my own horn here - but damn this stuff is good!

And I'm just making a quick guess but I think there would only be about 30g of carbs in the whole 1&1/2 quarts of ice cream.

Betty, girl - YOU DA BOMB!!! Can't wait to try this one out.

Will you please come to my house and play? We'd have SUCH FUN messing up the kitchen, and DH does the dishes....



Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

Betty, remind me where you buy your polydextrose and erythritol.
I looked for both at two health foods stores and didn't find either one, although I could have sworn I'd seen the erythritol at one of them on an earlier visit.

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Melissa

This is where I get the Polydextrose:
http://www.store.honeyvillegrain.com...ROD&ProdID=637

This is where I get the Erythritol:
http://www.alacarb.com/product-detai...SKU=577270000E

Char-
I would love to come over and play!

LOL! Believe me, I really hope I can find it, too; because I am dying to try your recipe.

One question, BTW. Do you think I could I successfuly sub Half-n-half for the Hood Carb Countdown milk? I'm one of the few people who are not crazy about the Hood milks.

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

:cook: OH BOY!!! Fun in the kitchen with Betty! Anybody else wanna come too???

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

I don't know, I think that might be too much fat. I think it might leave a greasy taste in your mouth.

Believe me, I wouldn't just sit down with a big glass of Carb Countdown milk either. I tried it one time and almost tossed my cookies, but in this recipe it's really good.

I only use it in cooking, it saves a lot of carbs and quite a few calories and I've never noticed a bad taste from it.

That's how I use the Hood, too, in cooking. Then again, that's the way I used to use real milk. I'd gag if I tried drinking it without a bunch of chocolate syrup and malt powder to disguise the taste, or cultured into yogurt. It's the only dairy product (plain old milk) that I don't like. These days I use real milk for my kefir. ... now THAT I love!

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