Ice Cream

[Labarum]

I can honestly say I don't miss any of the carb laden foods I used to eat, but what I do miss is ice cream.

Well over a year ago I bought an ice cream maker and used the Keto Ice cream powders. They are no longer made. I then found a UK brand "Feeling OK" - that has now been discontinued.

Prior to that I had failed to find a recipe that worked well, but yesterday I experimented with single (whipping) cream, milk, eggs, granular splenda, vanilla extra and glycerol - all whipped up together with a little xanthum gum as a thickener.

This worked quite well, and has possibilities. The fat content was not high enough, so I will try again with UK Double Cream (slightly thicker than US Heavy Cream).

Proportions will be a matter of experiment, but if someone has a similar recipe that works in an ice cream maker I would be delighted to see it.

[not2late]

Re: Ice Cream

I make a custard mixture: egg yolks, cream, sweetener and flavoring. I think in the UK you all call this kind of custard a "pouring custard". Anyhow, I make that, cool it and freeze it according to my ice cream maker instructions. The way to make this "richer" in taste and texture is to add more egg yolks. Mrs. Marshall was an English lady in the late 1800s who wrote a number of cookery books and patented an ice cream maker. Her ice cream recipes are generally custard based and have anywhere from a half dozen to a dozen egg yolks. I generally use 5 egg yolks to a quart of cream.

[Labarum]

Re: Ice Cream

I make a custard mixture: egg yolks, cream, sweetener and flavoring . . . I generally use 5 egg yolks to a quart of cream.

And you heat the cream and egg yolks gently till it thickens, cool the custard, and then pass through the ice cream maker? Right?

Can I have a precise recipe? What fat content cream do you use?

See cream types here

http://www.bellaonline.com/articles/art12645.asp

[2big4mysize]

Re: Ice Cream

yep even ifyou don't make it custard based you should heat your cream to just a simmer over medium heat cause the icecream companies have discovered that when they do that the cream makes richer smoother icecream. cool it ands then add it to your machine with the other ingredients

[theredhead]

Re: Ice Cream

I would have really big portion control issues if I made ice cream in an ice cream freezer. I really love ice cream, though, so I was delighted to find a recipe for a protein shake that tastes like a chocolate mint milk shake! It's heavenly.

Here's what I do:

In my blender, I put 1/3 cup Hood's Carb Countdown milk. (You could use 1/2 water, 1/2 cream.) Then add 1 oz. cream cheese, 1/2 tsp. vanilla extract, 1/4 tsp. peppermint extract, sweetener to taste (I use liquid Splenda & Erythritol), 1 T. cocoa powder, and 1 scoop of whey protein powder. I blend that well and then add about 1 1/2 - 2 cups crushed ice. Blend it really well so there're no ice crystals visible. It'll be frothy. To make it thicker, I usually add a pinch of xanthum gum. This stuff is awesome!

[not2late]

Re: Ice Cream

And you heat the cream and egg yolks gently till it thickens, cool the custard, and then pass through the ice cream maker? Right?

Can I have a precise recipe? What fat content cream do you use?

See cream types here

http://www.bellaonline.com/articles/art12645.asp

That's the general idea! I use 5 egg yolks to 1 quart of heavy cream (in the US, heavy cream is 32-36% fat). Heat the cream. Temper the egg yolks by adding small quantity of the heated cream to the egg yolks and mix. Then add the tempered yolks to the rest of the cream and heat over medium high heat, stirring constantly. If the custard breaks and get lumpy, I just put it into a blender and blend it until it's smooth. Then I cool it and sweeten and flavor it. I find that if you cook any artificial sweetener it develops a somewhat "artificial" taste and the sweetening power is lost (yes, the manufacturers deny this, but in my experience I've found this to be true).

I'll try to post one of Mrs. Marshall's recipes from her book tonight for you because I was amazed at the number of egg yolks she used.

[not2late]

Re: Ice Cream

Okay, here Mrs. Marshall's recipes for "Custards for Cream Ices"

"Very Rich"
1 pint cream, a quarter of a pound of caster sugar, and 8 egg yolks. Put the cream in a pan over the fire and let it come to the boil, and then pour it on to the sugar and yolks in a basin and mix well. Return it to the pan and keep it stirred over the fire till it thickens and clings to the spoon, but do not let it boil; then pass it through a tammy, or hair sieve, or strainer. Let it cool; add vanilla or other flavour, and freeze. Mould if desired. When partly frozen, half a pint of whipped cream slightly sweetened may be added to each pint of custard.

"Ordinary"
1 pint of milk, a quarter of a pound of castor sugar, and 8 egg yolks. Prepare this as in the above recipe. Flavour and freeze. This can be improved by using half a pint of milk and half a pint of cream instead of all milk.

"Common"
1 pint of milk, a quarter of a pound of castor sugar, and 2 whisked eggs. Put these in a pan and stir over the fire to nearly boiling. Remove it from the fire and stir in a quarter of an ounce of finest leaf gelatine. When the gelatine is dissolved, pass it through the tammy, or hair sieve, or strainer. Flavour and freeze as above.

"Cheap"
1 pint of milk, a quarter of a pound of sugar, half an ounce of corn flour or arrowroot, etc. Boil the corn flour in the milk with the sugar. Finish as for the other custards.

Today's commercial ice creams are hybrids of the "Common" and "Cheap" custards because they use thickeners in addition to or in place of the egg yolks.

lol, the "Cheap" custard was low fat, relatively speaking.

[Labarum]

Re: Ice Cream

Thanks Not2, must try some of those.

[not2late]

Re: Ice Cream

Labarum, the book I have is a fascimille(sp?) of the original. In the editor's preface, the editor describes he did try out all of Mrs. Marshall's recipes for ice creams, ices and sorbet. He commented the ice creams made with the "very rich" custard were outstandlying good.

I've been hesistant to use 8 egg yolks to 1 pint of cream because I just can't imagine the richness of the resultant ice cream, but maybe I should get over my hang-up and try it out one day.

[Labarum]

Re: Ice Cream

What's Mrs Marshall got for lemon sorbet? Have you tried it with splenda in an ice cream maker?

[not2late]

Re: Ice Cream

She has recipes for Lemon Ice and Orange Ice. The editor noted that the lemon ice was more palatable if you decreased the lemon juice amount by one lemon, but the orange ice needed no adjusting. I'll look them up for you tonight.

I've used splenda in my ice creams and it turns out well. But I haven't tried to make sorbet in my ice cream freezer. I usually do "lazy man's fruit sorbet" in the summer: freeze chunks of fresh fruit until firm, then put into a food processor with alittle water or cream, and pulse until smooth. This works very well with berries, melons and stone fruit like peaches. For the lemon or orange juices, I mix them with water and sweetener (if they need it) and freeze it in a metal tray, taking it out every 30-45 minutes to stir it with a fork and break up the larger ice crystals.

Oh yes, Mrs. Marshall is absolutely correct about flavoring the custards after they are cooked and cooled. The flavor is more pronounced and "fresh tasting" if you do it her way.

I'm going to move this to the Cooking and Food Forum because it's turned into a Cooking and Food thread.

[not2late]

Re: Ice Cream

Eeek! I keep forgetting to copy those recipes. I'll do it tomorrow. I promise!

[not2late]

Re: Ice Cream

Mrs. Marshall’s Lemon Ice Cream
Peel 6 lemons very thinly and put this peel to boil with 1 ¼ pints of cream or milk and 5 ounces of sugar for 10 minutes; then mix on to 10 raw egg yolks and thicken over the fire and pass through the tammy*. When cool add the juice from the lemons, which must be strained and freeze.

Mrs. Marshall’s Orange Ice Cream
This is made as for lemon, using oranges instead of lemons.

*A tammy is a cloth strainer per the footnotes, similar to a jelly bag strainer. Use a fine sieve instead.

Mrs. Marshall’s Lemon Ice Water
1 pint of boiling water poured on to the peel of 8 lemons, half a pound of loaf sugar; when cool, mix with the juice of 6 lemons; add 6 drops of lemon essence; tammy or strain through sieve, and freeze for moulding of for serving in glasses.

Mrs. Marshall’s Orange Ice Water
Prepare this the same as for lemon ice water, only use oranges instead of lemons.

Mrs. Marshall’s Another Way (Lemon Sorbet)
Make 1 quart of lemon ice water*; when cold,. Have the whites of 5 eggs whipped stiff, with a tiny pinch of salt, than add 4 ounces of castor sugar, and partly freeze the lemon ice, and then mix to it the whipped egg, and continue freezing in the machine until smooth; when smooth add 1 large wine-glassful of brandy and a half-pint of champagne; continue to freeze and serve sorbet in sorbet cups or glasses.

*Double the lemon ice water recipe above to make the 1 quart called for in this recipe.

[Labarum]

Re: Ice Cream

Those look amazing Not2.

I wish I was in the family house in Nicosia - you can lean out of the kitchen window a pick lemons off the trees!

[not2late]

Re: Ice Cream

I agree with you, the recipes look very yummy. The way she extracts the citrus flavors ensures these desserts will taste like lemon or orange.

And I am jealous that you have a home where you can reach outside your window to pick lemons.