Mon, May-26-03, 19:53
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Registered Member
Posts: 31
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Plan: Atkins
Stats: 233/205/145
BF:
Progress: 32%
Location: Hannibal Missouri
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Hey, need suggestions for keeping ice cream soft
I have been able to concoct some very yummy low carb ice cream with about 5 total carbs per 1/2 cup serving. The only problem is when I freeze the ice cream after having a serving, it freezes so hard that it is like concrete in the container. I have to let it sit for about 15 minutes so it will melt a bit to retrieve a serving. When it's first made it is the consistency of traditional homemade ice cream, that hasn't been ripened. Does anyone have any suggestions? I usually use eggs, Splenda, 1/2 & 1/2 and whipping cream plus whatever flavor I desire.
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