[Sca-cooks] Ice Cream
Susan Fox-Davis
selene at earthlink.net
Fri Jul 16 12:55:59 PDT 2004
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
>
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