Sat, Aug-09-03, 08:57
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Senior Member
Posts: 2,018
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Plan: Atkins
Stats: 320/220/195
BF:
Progress: 80%
Location: Pensacola, FL
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Whole Milk, Heavy Cream, Pure Vanilla Extract, and Stevia works well. You can also add eggs if you want. You can substitute Unsweetened Soy Milk or Soy Slender for Whole Milk [to further lower the carbs,] but it will not have the same texture as the real stuff...and must be eaten immediately. If you freeze IC made with Soy Milk, it will freeze so hard, you need a hammer and chisel to get it out of the cup. These work for me:
1/2 cup Whole Milk: 6g*
2 1/2 cups Heavy Cream: 17.5g
2 tsp Pure Vanilla Extract: 1g
1/2 tsp Stevia Extract Powder: 0g
...or...
1 cup Whole Milk: 12g
1 1/2 cups Heavy Cream: 10.5g
1 Jumbo Egg: 1g
2 tsp Pure Vanilla Extract: 1g
1/2 tsp Stevia Extract Powder: 0g
...or...
1 cup Unsweetened Soy Milk: 1g
2 cups Heavy Cream: 14g
2 tsp Pure Vanilla Extract: 1g
1/2 tsp Stevia Extract Powder: 0g
...or...
1 1/2 cups Unsweetened Soy Milk: 1.5g
1 1/2 cups Heavy Cream: 10.5g
2 tsp Pure Vanilla Extract: 1g
1/2 tsp Stevia Extract Powder: 0g
...or...
1/2 cup Cultured Whole Buttermilk: 2g
2 cups Heavy Cream: 14g
1 Jumbo Egg: 1g
2 tsp Pure Vanilla Extract: 1g
1/2 tsp Stevia Extract Powder: 0g
*Numbers are approximate effective carb count of ingredients. Each recipe should make 8 - 1/2 cup servings. Soy Recipes will make slightly less servings because they don't puff up as well as whole milk recipes. Replacing Milk [or Cream] with Eggs will usually give more volume with less carbs. Replacing Milk with cream will reduce carbs and make for a richer Ice Cream.
DO NOT use Lowfat, Skim, 1%, or Nonfat milk/buttermilk or the ice cream will taste like sweetened water and won't be worth eating. Buttermilk has a unique taste. I can't stand it. But, since it should be similar to Yogurt (both are cultured which reduces the carb count by 8g and gives them that unique taste)...I figured yogurt fans would like it. So, I included it.
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