Wed, May-15-02, 12:08
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Senior Member
Posts: 414
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Plan: Atkins
Stats: 240/205/145
BF:
Progress: 37%
Location: Bristol, Rhode Island
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I discovered why the few sugar free commercially made ice creams still have so many more carbs than homemade ice cream. For instance, Breyer's no sugar ice cream has 14 carbs per one half cup, but the ice cream I make has 6 carbs in a cup.
The difference is that the commercially made ice creams are made with non-fat milk powder, which of course has many more carbs than the heavy cream I use.
I found this information in the University of Guelph web site, in the notes for a class in ice cream making for food science majors.
I sure wish someone would make a truly low carb ice cream for those times when I don't feel like making it myself. Or do I have to become the LC Ben & Jerry? :grin:
Karla
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