It's hard but at least this time around it's not like concrete.:lol: At least I could get it out of the ice cream maker container without a friggn' blow torch. Last night after it set for about 8 hours I cut the block in quarters so that I have some sense of portion control and could get it out of the container. I think it also is "hard" because I mushed a lot of the air out when I put it in the container. Maybe next time I'll use a larger container and see if by keeping the air in it it doesn't get so hard. I'm thinking espresso, mocha, choc chip next!!

Lisa

Sweet, Lisa, I have been to Tenren in Toronto and had bubble tea there so I am familliar with them! Thanks!

An update....After 48 hours in the freezer the texture was hard but extremely scoopable. Didn't need to let it sit on the counter to soften before scooping (well, cutting with a dinner knife--I have got to get an ice cream scoop:lol: ) and it made four nice servings--not teeny weeny servings at about 241 calories and 2.1 grams of carbs (I think--I'll check on that to be sure).

Lisa

when I went to one of those fancy restaurants they were serving goat cheese and basil icecream..Sounds gross huh?
NO WAY! It was awesome. When I reach goal I'm going to use your recipe to make it!

hey liiiiiiiiiisa.. are you areound here any more??.. I am going to start making ice creams (Vita-Mix.. yeah!). and have started a netrition order (oh man....!!).. so I need to find out from you about fiberfit.. is it a needed ingredient?.. what could be used instead?. and what exactly is it? (sweetner??) or should i just go ahead and order??
thanks
PiD

Hey PiD--have you clucked like a chicken yet???!!!!;) I', waiting to bark like a dog when I hear a doorbell:lol:

Fiberfit is a splenda based sweetener that also has some guar gum and irish moss for fiber. No, it's not necessary, it's just what I had on hand because I've gotten away from using pourable splenda because of the fillers. I'd say whatever you've got sweetening wise, use that--no need to buy anything new. I like Fiberfit because it gives everything an added boost of fiber and since fiber gets to be deducted.....;) The ingredient that is definitely needed is the glycerine--this will keep the ice cream scoopable. My main complaint with previous ice cream recipes is that they would freeze as hard as concrete being unable to get it out of the ice cream machine. After this happened twice I was so fu#&*ing mad I didn't make ice cream again until now (2 years later). My next batch I make I'm going to see what a TBS of POLYD will do for texture. I'll keep everyone posted.

FYI--the second batch of ice cream (the lavender vanilla) I wasn't paying attention and used 3 egg yolks instead of 2. 3 egg yolks is now the basic recipe--much creamier!

Lisa

glycerine?.. where did you get that?.. is that the stuff you put in bubbles to make them thicker??

dianna (PiD)

WEll.. you can find it in KY Jelly. I don't know about bubbles... ;)

You can find glycerine at the health food store. Make sure you get vegetable grade. Or of course netrition.com;)

Sex grade glycerine. :D

I'm glad I found this recipe...chipping the ice cream out of the ice cream maker was getting old! :)

Ice Cream Base
 

Nice work, Ms. Lisa! Just passing through (I remembered you had done up a good looking ice cream) and wanted to clarify with you, what's the equivalent in sugar sweetness, preferably in Cups or Tbsp(s) for the

• FiberFit and
• SweetzFree

Those may be the only two concentrated "sweeteners" on the face of the planet that I don't have...;) so I'm being lazy and I'll ask you!

I treated myself to a REAL ice cream maker (yes, it has a refrigeration unit) when I spotted one on sale for an awfully good price and free shipping!!

Whooooeeeeee, I'm going to unpack it and christen it with YOUR recipe :lol::devil::lol: !!

Happy Happy Dance!
:wave:

1 drop of sweetzfree = 1.5 t.


1 t. fiberfit = 4 - 5 t.

so i'm guessing about 1/2 cup plus or minus a couple teaspoons.

Thanks Kevin!!!!!

Islandgirl--I AM SOOOOO JEALOUS!!!!! I was looking at the ice cream makers with the freezing units and was soooo tempted but they are sooooo pricey!! I think the one I looked at was a Cuisinart for about $250.

In terms of the sweetener--I'm finding that in the last few batches I;ve been makeing I've cut down on the sweetener. I made a batch of cinnamon ice cream and used 4 GTT Sweetfreez and only 1 TBS Fiberfit and thought that it was plenty sweet enough. I think that the longer I stay true to plan the less sweet I like sweets (if that makes any since at all).

Make sure you use 3 egg yolks not 2--it really does make a difference in creaminess. Let me know how it turns out--and if you tweak it for the better keep me posted because I'm sure there is always room for improvement.

Great minds, Kevin, great minds! That was my estimate just looking at the rest of the recipe... ;)

:wave: