Perhaps this was a bad idea

[tamidon]

I got an ice cream machine for a late bday present. So far i've made chocolate chocolate chip, Coconut almond fudge and today I made peach.Damn, fresh IC is good, but very dangerous. Must reel it back now that I've gotten the hang of this machine.

Comments

[trowa-barton.livejournal.com]

You can use it to make sorbet instead.

[fj.livejournal.com]

Dean is having problems making substituting yoghurt work to severly cut down on the cream.

[tamidon.livejournal.com]

part of the problem with making healthier IC is that fat and sugar do more than make IC tasty, the sugar lowers the freezing point, allowing the product to be soft. Removing sugar or fat makes an icy block with little flavor. Low fat IC almost always is loaded with sugar, and low sugar ones are rarely succesful.

[trowa-barton.livejournal.com]

A few low sugar ones work, but they probably use a Splenda mix. I've had some low sugar mint IC that tasted like hydrated magnesium oxide though.

[pinkfish.livejournal.com]

Yes, we discussed this at last year's luau.

So I have tried other ways to lower the freezing point. Unfortunately, fj doesn't drink, so spirits are out. I actually think that there might be a possibility for a killer low-fat, low-sugar, kirsch cherry vanilla, but that's a pinkfish flavor, and definitely not a fj flavor.

I tried salt the other day; just a half teaspoon. It wasn't enough to get the 2% milkfat mixture to freeze properly, and made the result taste, well, salty. Yecch.

How about things like pectin or gelatine? Do these change the freezing point?

[tamidon.livejournal.com]

pectin is used in classical french sorbets alot, about of teaspoon of liquid pectin per litre of mix, however it affects texture more than anything, preventing large crystal formation, making the sorbet very fluffy and smooth. I don't think it affects the freezing point, but it might smooth out splenda based IC. Might try a cocoa powder based sorbet for fj since I know he's a chocolate junky. We made one at Tosci's once that was amazing, no way you'ld think it was fat free, but it was to high a food cost because of the amount of cocoa powder.

[pinkfish.livejournal.com]

He'll probably pipe up on this himself, but as it happens, ice cream is not his preferred vector for getting chocolate. He's actually not a chocolate junky; he's more a chocolate connoisseur.

[fj.livejournal.com]

I dunno Dean, this one might be worth a try.

[trowa-barton.livejournal.com]

On a chemical and physical sense, any solution lowers the freezing point of the liquid. It's part of the colligative [sic] properties. Hence, more sugar/pectin/gelatine/etc. means a lower freezing point regardless of what you use. I believe it's a case of (1)quantity of solute and (2)how much air is being circulated into the mixture since that will affect the crystallization of the frozen ice cream.

[fj.livejournal.com]

One has to wonder what protein pwder could do. Just throwing it in a blender with some yoghurt can create something so incredibly fluffy. Our experiments are not over yet.

[awfief.livejournal.com]

I wonder if you could add nonfat dry milk?

[matanya.livejournal.com]

Try Stevia... six times sweeter than sugar, no carbohydrates, no chemicals, no calories, no after taste.

[fj.livejournal.com]

I don't know what Stevia you got, but it certainly wasn't the bitter powder my Whole Foods supplied me with.

[tamidon.livejournal.com]

I taste it as anise/licuorice, a flavor I hate(can't even drink ouzo or arak)

[(Anonymous)]

No accounting for personal tastes, but the one I am using, Stevia Balance, from (A href="http://www.nowfoods.com">Now Foods, appears to my taste buds as perfectly neutral with no additional flavors. There is another one which I get from this Korean food store which is loaded with fiber, but forgot its name. Same thing. Just awefully powerfully sweet. Now arak or Pernod flavored IC....

[matanya.livejournal.com]

oops. Anonymous is me...

[donnad.livejournal.com]

Well, if you are looking for a recipe for any flavor in particular, let me know I have about 20 different books on making ice creams and sorbets.