[Sca-cooks] OOP: Ice cream question

[Kirsten Houseknecht]

huh.
let me know if you figure it out
i am on atkins, and love ice cream.
and the atkins ice cream does get expensive.
Kirsten Houseknecht
Fabric Dragon
kirsten at fabricdragon.com
www.fabricdragon.com
Philadelphia, PA     USA
Trims, Amber, Jet, Jewelry, and more...

I worry about you, wear a reflective sweater...
----- Original Message ----- 
From: "Tara Boroson" <tboroson at netcarrier.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Thursday, October 16, 2003 11:51 AM
Subject: [Sca-cooks] OOP: Ice cream question


> I have been trying to make low-carb ice cream to indulge my addiction.
> I borrowed my mother's countertop electric ice cream maker - the kind
> where you freeze the bowl, pour in the custard and the machine just
> churns it.  Now, I made ice cream using a traditional hand churned
> bucket many times as a child and teenager - and even at Pennsic
> occasionally.  I remember that when it comes out of the bucket, it's
> very thick and goopy and doesn't firm up until you put it in the
> freezer.  But, what I've been getting out of this electric toy is not as
> thick as I remember it ought to be, and it's freezing up much too hard
> for scooping.  I have to microwave it for 30 seconds before I can scoop
> it, and my freezer usually keeps ice cream at a great scooping
> hardness.  For all that, it tastes fantastic and I want to keep trying.
>
> So, I'm trying to troubleshoot it.  Has anybody tried this, or used one
> of these machines?  Could it be because I'm using Splenda?  I tried
> adding the Splenda once before cooking the custard, and once after.  The
> results were the same.  Could the maltodextrin filler in the Splenda
> affect it?  Or, maybe I'm not cooking the custard until it's thick
> enough?  When the recipe says to cook it until it thickens slightly and
> coats a spoon, do they mean coats like thick cream, or like yogurt, or
> somewhere in between?  I've been shooting for somewhere in between, a
> little thicker than cream.  Or do these machines just not do that good
> of a job?
>
> Also, has anybody here used Stevia?  I use it for my tea and I like it,
> but I'm told that it becomes bitter if you cook or bake with it.  I'd
> prefer to use it for the ice cream - it kind of bugs me to use high
> quality organic ingredients (including fresh raw milk!) then turn around
> and put Splenda in it.  I figured I'd experiment with it for the next
> round, but if anybody else has done it already, why reinvent the wheel?
:)
>
> Thank you!
> -Magdalena vander Brugghe
> Ice cream addict cum low carb dieter
>
> -- 
> Tara Sersen Boroson
>
> You cannot teach a man anything, you can only help him to find it for
himself. - Galileo Galilei
>
>
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