My biggest stumbling block last year was ice cream. I invited my evil friends Ben and Jerry through the door more than once last summer when the house temps got up in the high 80's. We were finally able to have air conditioning installed at the end of the summer so I know that will help but I really need to start making my own LC ice cream. Does anyone have a particular machine that they would recommend? Also, I just got a bag of Erythritol and has anyone used this in ice cream? I know, I know, with the weather this cold the last thing I should be thinking of is ice cream but I really would like to be armed and ready the next time B&J want to come slithering through my door.

Esther

I just use an oldfashioned crank one...but I have a sixteen year old son to crank it.

I also want ice cream recipes. Seems we were just discussing this.

Generally speaking, I find that lowcarb ice cream comes out best when you use a recipe including egg yolks. The texture is closer to ice cream rather than just frozen whipped cream. That's what you have to watch out for with many of the lc recipes...alot of them taste like frozen whipped cream; not ICE CREAM.

Also, xanthan gum helps with the texture as well. So far, we've had the best result with chocolate ice cream (well, we make more like a gelato) using egg yolks and xanthan gum.

I'm afraid I don't have a recipe to list. DH usually does it and he never writes anything down! I know what he does but not the exact amounts as far as instructing someone else to duplicate it.

I would recommend following a basic gelato recipe and subbing the sugar for whatever sweetener you use and adding in a little xanthan gum while the mixture cooks. Make sure you blend the xanthan gum in with a blender stick or something like that because just whisking with a fork won't do the job.

DH has been working on vanilla but it's really tough getting one to have the right texture and such. Chocolate works very well because the cocoa powder acts as a type of "flour" to help bind it together and give it a texture other than just frozen whipped cream.

As soon as I think about it, I'll watch DH and try to write down everything he does.

As far as ice cream makers, I would recommend the type with the canister that gets placed in the freezer so you don't have to crank. Unless, like Terra, you have a 16 year old who will do it for you!

Also, if you do the type of ice cream which requires egg yolks and cooking the mixture (these are really the best recipes) make sure you cool your mixture COMPLETELY before trying to make ice cream. So many times we've been impatient and tried to put warmish mixture into our machine only to have it NEVER FREEZE. If you can, make the mix the day before and let it chill in the frig before using it.

HTH

Member since 2001

My Sunroof

I've been making low carb ice cream for several years. Marcie is right, the best kind is the one that you freeze the container before making. I bought an expensive Cuisenart model and it didn't work as well as my old $30.00 Rival one.
Here's my recipe:

6 egg yolks
1 cup of Splenda
1 tablespoon of vanilla
1/4 cup water
1 quart of heavy cream

If you have a vanilla bean, split and soak in the cream overnight.
Add all the ingredients and mix well. Be sure and turn on the machine BEFORE adding the cream mixture, otherwise the mixture freezes on the side and the machine won't turn.
Any bacteria in the egg yolks is killed at 28 degrees, so I've never had any problem.

Hi ...Here are some recipes for ice cream. I got in my files but i don't know who to give credit to. Vanilla ice cream: 1c.heavy cream,1 c. half and half, 4 egg yolks 10 packets of splenda , ( i use stevia) 1 tsp. vanilla extract , 1 T. Davini SF vanilla syrup. Heat cream in heavy saucepan.Whisk in egg yolks one at a time . Stirring constantly until mixture coats back of spoon. DO NOT BOIL. Whisk in remaining ingredients,then cool ( I put this in freezer to chill don't forget it . Make sure your ice cream bowl has been in the freezer overnite . Then put mix in ice cream machine and follow instructions.ENJOY! You can vary this by becomimg creative, chocolate chip------------add 1 low carb chocolate bar. ------Mint chocolate-----add 1 low carb bar and 1T. of peppermint extract....Butter pecan-- add 1T.butter extact and 1/2 cup of pecans. Well there is a few I have more . I hope this helps Esther

I have one of those little electric 1 quart countertop models, I'm not at home to check the brand right now - it has a metal cannister which fits inside a plastic base, then you just use regular ice cubes and salt in the plastic part -- it makes great ice cream in 1/2 hour or less, no child needed, it's ELECTRIC! LOL!!

We use it often during the summer.

Char

Being "over the hill" is much better than being under it....

Thanks to everyone for the information and recipes! The mention of the old-fashioned crank machine brought back fond memories of making ice cream at my uncle's house when I was a kid. At that age we fought over who got to be the one cranking.

Esther