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  #76   ^
Old Sat, Aug-05-06, 22:04
IslandGirl's Avatar
IslandGirl IslandGirl is offline
Registered Member
Posts: 4,908
 
Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Quote:
Originally Posted by dianna9234
those look great IslandGirl.. way to go on mixing and matching recipes here... (your black and white ice cream looks really smooth!??!)....

I guess I will be looking for an ice cream maker soon.. I think the S/O hmight have an un-used one just sitting somewhere.. gonaa have to drop him a "hint" !!..lol

di


Thanks! They ARE pretty smooth, overall. And very very tasty!

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  #77   ^
Old Sat, Aug-12-06, 22:51
cnmLisa's Avatar
cnmLisa cnmLisa is offline
Every day is day one
Posts: 7,776
 
Plan: AtkinsMaintenance/IF
Stats: 185/145/155 Female 5'5
BF:
Progress: 133%
Location: Oregon Coast
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For our expert ice cream panel.....

Pumpkin Ice Cream???

How much pumpkin would you use--1/4 cup?? 1/2 cup??

with the recipe of 400ml cream and 3 egg yolks.
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  #78   ^
Old Sun, Aug-13-06, 02:46
kevinpa's Avatar
kevinpa kevinpa is offline
Kitchen Experimenter
Posts: 3,260
 
Plan: General LC Maintenance
Stats: 230/160/165 Male 70 inches
BF:way less now
Progress: 108%
Location: Pittsburgh
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When I am at a crossroad and unsure of which measure to use , my instinct would be to split the difference and use 1/3 cup.........
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  #79   ^
Old Sun, Aug-13-06, 08:50
scott123 scott123 is offline
Senior Member
Posts: 858
 
Plan: Atkins
Stats: 245/220/205 Male 6'3"
BF:
Progress: 63%
Location: Morristown, NJ, USA
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Pumpkin is a tad problematic. It's got a lot of water, a good deal of fiber/pulp and not a huge amount of flavor. If you add a 1/2 C. I think that it wouldn't affect the recipe a great deal, but at the same time, I'm not sure how much pumpkin flavoring you're going to get. If you add more... the chemistry of the ice cream changes.

It'll probably take some experimentation, but I'd try subbing 1/2 the cream with pumpkin. I would also blend the pumpkin so that it breaks down completely and is smooth in the final product.
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  #80   ^
Old Sun, Aug-13-06, 16:24
IslandGirl's Avatar
IslandGirl IslandGirl is offline
Registered Member
Posts: 4,908
 
Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Another approach to consider (this is what I'd try, for myself) is to leave the cream quantity alone, add another egg, add a half cup of reduced* pumpkin puree, a tsp of molasses and lots of "pumpkin pie spice"...you get the colour from the pumpkin, and some of the fiber, and the flavour is mostly in the spicing IMHO.

* I'd 'saute' pumpkin in a nonstick pan stirring constantly on low heat til some of the water is steamed off and it's thickened.

Next batch (may be a while, got in-laws visiting!) I'd certainly like to give that a try. Pumpkin sounds like a great idea!

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  #81   ^
Old Sun, Aug-13-06, 19:25
cnmLisa's Avatar
cnmLisa cnmLisa is offline
Every day is day one
Posts: 7,776
 
Plan: AtkinsMaintenance/IF
Stats: 185/145/155 Female 5'5
BF:
Progress: 133%
Location: Oregon Coast
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Quote:
add another egg, add a half cup of reduced* pumpkin puree,

a whole egg or just the yolk??

I made a marshmellow ice cream with Davinci marshmellow syrup and some marshmellow flavor concentrate (I live marshmellow!!) throw in a handful of salted cocktail peanuts--fluffer nutter ice cream--I'm going to die with a smile on my face!
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  #82   ^
Old Mon, Aug-14-06, 00:46
IslandGirl's Avatar
IslandGirl IslandGirl is offline
Registered Member
Posts: 4,908
 
Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Quote:
Originally Posted by cnmLisa
a whole egg or just the yolk??

I made a marshmellow ice cream with Davinci marshmellow syrup and some marshmellow flavor concentrate (I live marshmellow!!) throw in a handful of salted cocktail peanuts--fluffer nutter ice cream--I'm going to die with a smile on my face!


Smack me in the head! Yolk, of course...

First time I've met someone that "lives" marshmallow! Sounds yummers, Lisa.

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  #83   ^
Old Mon, Aug-14-06, 04:50
scott123 scott123 is offline
Senior Member
Posts: 858
 
Plan: Atkins
Stats: 245/220/205 Male 6'3"
BF:
Progress: 63%
Location: Morristown, NJ, USA
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Hmmmmmmm... reducing the pumpkin... Yes, I think that would work nicely. With baked goods like pumpkin pie and pumpkin bread, our taste buds are conditioned to well cooked pumpkin. It only makes sense to cook the pumpkin a bit for ice cream.
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  #84   ^
Old Mon, Aug-14-06, 11:58
dianna9234's Avatar
dianna9234 dianna9234 is offline
Senior Member
Posts: 1,711
 
Plan: Atkins
Stats: 304/239.5/160 Female 68 inches
BF:too/dang/much
Progress: 45%
Location: so calif high desert
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I was thinking the same as someone above mentioned.. the pumpkin pie spice is usually the flavor enjoyed.. (not always though.. we have some ppl on these forums who eat pumpkin danish for brekkie!).. I do not have any in my cupboard right now.. so I don't know if it has sugar in the ingredients or not!!..
let us know how it turned out lisa-bo-bisa!
dianna
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  #85   ^
Old Tue, Aug-15-06, 06:42
LadyBelle's Avatar
LadyBelle LadyBelle is offline
Resident Loud Mouth
Posts: 8,495
 
Plan: Retrying
Stats: 239.2/150.6/120 Female 5'2"
BF:
Progress: 74%
Location: Wyoming
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Quote:
(not always though.. we have some ppl on these forums who eat pumpkin danish for brekkie!)


I do the pumpkin danish for breakfast in the fall and winter when it's on sell. However I put in healthy doses of cinnimon, ginger, cloves and allspice.
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  #86   ^
Old Mon, Sep-11-06, 01:24
IslandGirl's Avatar
IslandGirl IslandGirl is offline
Registered Member
Posts: 4,908
 
Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
Default

Quote:
Originally Posted by cnmLisa
For our expert ice cream panel.....

Pumpkin Ice Cream???

How much pumpkin would you use--1/4 cup?? 1/2 cup??

with the recipe of 400ml cream and 3 egg yolks.


Alright, missy! Thanksgiving is coming, and I would dearly like to know if that pumpkin ice cream turned out? Allo? Allo?

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  #87   ^
Old Mon, Sep-11-06, 09:50
MyJourney's Avatar
MyJourney MyJourney is offline
Butter Tastes Better
Posts: 5,201
 
Plan: Atkins OWL / IF-23/1 /BFL
Stats: 100/100/100 Female 5'6"
BF:
Progress: 34%
Location: SF Bay Area
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I would love to know how the pumpkin turned out as well. I am currently experimenting with infusing vodka and I have a pumpkin/pumpkin pie spice one that I am going to add a polyd/shugr syrup to (to turn it into a low carb pumpkin liqueur of sorts) and I think that would mix in well with the ice cream to give it some scoopability and flavoring.
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  #88   ^
Old Mon, Sep-11-06, 14:23
cnmLisa's Avatar
cnmLisa cnmLisa is offline
Every day is day one
Posts: 7,776
 
Plan: AtkinsMaintenance/IF
Stats: 185/145/155 Female 5'5
BF:
Progress: 133%
Location: Oregon Coast
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I should have pumpkin results in the next few weeks. My favorites have been coconut, marshmallow, and egg nog.
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  #89   ^
Old Thu, Apr-12-07, 09:25
magnamater magnamater is offline
Senior Member
Posts: 163
 
Plan: atkins, protein power
Stats: 230/137/130 Female 5'3"
BF:29%
Progress: 93%
Location: Houston,Texas
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Bumping to hopefully get everyone's updated best yet recipes.

I especially want your vanilla ice cream recipes. . .for my purist moments!

TIA!
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  #90   ^
Old Thu, Apr-12-07, 11:16
IslandGirl's Avatar
IslandGirl IslandGirl is offline
Registered Member
Posts: 4,908
 
Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Pretty much already in there, in these many pages.

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