[Sca-cooks] Ice Cream

[Susan Fox-Davis]

The bases in the Ben & Jerry's cookbook are good.  Of course, as usual, 
they are at home and I'm at work.

Splenda has worked OK for me.  Add to taste, maybe a little on the sweet 
side because of course your taste buds will be colder than usual. 
 Another approach would be to use the sugar-free Italian soda/coffee 
syrups, which all appear to be Splenda-based.

Very simple instructions for ice cream in a coffee can: 
 http://www.kidsdomain.com/craft/coffeecn.html

I could go for the curry raisin thing, with a lot of coconut milk and 
shredded coconut involved.

Selene C.

Phlip wrote:

>Think kind thoughts at Rob and Margali- they've been feeding my ice cream
>jones for a couple of weeks now ;-) But, that has brought me to a few
>thoughts on the topic.
>
>Is it possible to make ice cream, or at least a substance recognizable as
>ice cream, using some of the various dairy substitutes available?
>
>If so, recipes, please.
>
>Does Splenda work in it as a sugar substitute?
>
>And, does anyone have a good base recipe for ice cream, where you can add in
>whatever flavorings your little deviant heart desires?
>
>How about a good base recipe, and instructions for making ice cream in a
>couple of coffee cans?
>
>Still thinking that curry/raisin ice cream might work,
>
>Saint Phlip,
>CoDoLDS
>