low carb ice cream

Cubit said:

It gets harder and harder to find low carb ice cream. I went to 3
supermarkets last night in two chains. I found Breyers vanilla, house-brand
Butter Pecan, and some Breyers ice cream bars. That was it. Hasn't anyone
heard of chocolate ice cream?

I order a lot of things on the internet, but even if I found LC ice cream on
the internet, I would have to pay for overnight service to keep it from
melting. I expect that would be too expensive.

The scary part is that I believe in supply and demand. This is profound
evidence that low carb is still fading out. I wonder if it will take 10,
20, or 30 years before low carb is the hot new thing again?

Ah, for a Keto Raspberry bar...

Pretty sure Breyers still makes the chocolate Carb Smart. I'll check
here in NJ next time at the supermarket. But they are the only ones
I think still making it. The rest, Turkey Hill, Atkins, went kaput.

Some of the other products that are still around have been re-
positioned as reduced carb or similar, as opposed to low carb. And
I'd probably be doing the same thing. The low carb mass appeal went
boom/bust a long time ago. But now there are folks who are trying to
reduce sugar/refined carb intake. So, re-positioning their products
for that market makes sense. I think most people tend to think LC
products are extreme and not likely to taste as good as those that are
just reduced carb. An example of that re-positioning is Heinz LC
Ketchup, which is now called Reduced Carb, but is the same thing.
Another is the Dreamfields Pasta. They changed the wording on the
label, don't remember it exactly, but it went from something like "For
the LC lifestyle" to something more in line with reduced carb, but the
product is the same. Hopefully these re-positioned products will
survive. I keep wondering how long Hood LC milk will be around.

If you can find vanilla you can make any flavor. My favorite is coffee so I
add instant decaf to it and it's heavenly. I don't like chocolate ice cream
but would guess that the addition of cocoa powder would give you what you
want. I know what you mean about Keto bars, the oatmeal was my favorite, I
used to eat them for breakfast, now I have to make my LC muffins.

Cubit wrote:
| It gets harder and harder to find low carb ice cream. I went to 3
| supermarkets last night in two chains. I found Breyers vanilla,
| house-brand Butter Pecan, and some Breyers ice cream bars. That was
| it. Hasn't anyone heard of chocolate ice cream?
|
| I order a lot of things on the internet, but even if I found LC ice
| cream on the internet, I would have to pay for overnight service to
| keep it from melting. I expect that would be too expensive.
|
| The scary part is that I believe in supply and demand. This is
| profound evidence that low carb is still fading out. I wonder if it
| will take 10, 20, or 30 years before low carb is the hot new thing
| again?
|
| Ah, for a Keto Raspberry bar...

Easy? Maybe, but a lot of work.

UsenetID wrote:
| Maybe because it's so easy to make? I dunno...

Kroger here still carries the CarbSmart but they just dropped Hood's. :-(

[email hidden] wrote:
|
| Pretty sure Breyers still makes the chocolate Carb Smart. I'll check
| here in NJ next time at the supermarket. But they are the only ones
| I think still making it. The rest, Turkey Hill, Atkins, went kaput.
|
| Some of the other products that are still around have been re-
| positioned as reduced carb or similar, as opposed to low carb. And
| I'd probably be doing the same thing. The low carb mass appeal went
| boom/bust a long time ago. But now there are folks who are trying to
| reduce sugar/refined carb intake. So, re-positioning their products
| for that market makes sense. I think most people tend to think LC
| products are extreme and not likely to taste as good as those that are
| just reduced carb. An example of that re-positioning is Heinz LC
| Ketchup, which is now called Reduced Carb, but is the same thing.
| Another is the Dreamfields Pasta. They changed the wording on the
| label, don't remember it exactly, but it went from something like "For
| the LC lifestyle" to something more in line with reduced carb, but the
| product is the same. Hopefully these re-positioned products will
| survive. I keep wondering how long Hood LC milk will be around.

"FOB" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Easy? Maybe, but a lot of work.

I don't think it's too bad, but it will be less work when I stop being so
cheap and invest in an ice cream maker 🙂. Haven't had one of those in
years but I remember just putting the ingredients (and ice and salt) in, and
letting the machine do the work.
--
Sherry
lowcarb.owly.net

x-no-archive: yes

Cubit said:

It gets harder and harder to find low carb ice cream. I went to 3
supermarkets last night in two chains. I found Breyers vanilla, house-brand
Butter Pecan, and some Breyers ice cream bars. That was it. Hasn't anyone
heard of chocolate ice cream?

I order a lot of things on the internet, but even if I found LC ice cream on
the internet, I would have to pay for overnight service to keep it from
melting. I expect that would be too expensive.

The scary part is that I believe in supply and demand. This is profound
evidence that low carb is still fading out. I wonder if it will take 10,
20, or 30 years before low carb is the hot new thing again?

Ah, for a Keto Raspberry bar...

A lot of the Edy's regular ice cream is about as low carb as the SF ones.

Susan

It gets harder and harder to find low carb ice cream. I went to 3
supermarkets last night in two chains. I found Breyers vanilla, house-brand
Butter Pecan, and some Breyers ice cream bars. That was it. Hasn't anyone
heard of chocolate ice cream?

I order a lot of things on the internet, but even if I found LC ice cream on
the internet, I would have to pay for overnight service to keep it from
melting. I expect that would be too expensive.

The scary part is that I believe in supply and demand. This is profound
evidence that low carb is still fading out. I wonder if it will take 10,
20, or 30 years before low carb is the hot new thing again?

Ah, for a Keto Raspberry bar...

Especially with those ice cream makers that you freeze the bowl in the
freezer and process for about 20 minutes. :-)

Cheri

UsenetID wrote in message <[email hidden]>...

Quoted message said:

"Cubit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It gets harder and harder to find low carb ice cream. I went to 3
supermarkets last night in two chains. I found Breyers vanilla,
house-brand Butter Pecan, and some Breyers ice cream bars. That

was it.

Quoted message said:

Quoted message said:

Hasn't anyone heard of chocolate ice cream?

I order a lot of things on the internet, but even if I found LC ice

cream

Quoted message said:

Quoted message said:

on the internet, I would have to pay for overnight service to keep

it from

Quoted message said:

Quoted message said:

melting. I expect that would be too expensive.

The scary part is that I believe in supply and demand. This is

profound

Quoted message said:

Quoted message said:

evidence that low carb is still fading out. I wonder if it will

take 10,

Quoted message said:

Quoted message said:

20, or 30 years before low carb is the hot new thing again?

Ah, for a Keto Raspberry bar...

Maybe because it's so easy to make? I dunno...

--
Sherry
lowcarb.owly.net

I have the Cusinart Ice Cream Maker. You freeze the bowl, then connect
it to the maker. Pour in the ingredients, which for me is cream,
Equal, and Vanilla. Turn it on for twenty minutes, and you have some
pretty darned good ice cream. They're fairly cheap, I got it on sale
at Lowe's for about $30.00. I really like it, but try not to use it
all that often, because I tend to overeat it.

Cheri

FOB wrote in message ...

Quoted message said:

Easy? Maybe, but a lot of work.

UsenetID wrote:
| Maybe because it's so easy to make? I dunno...

don't you need to chill the mixed up ingredients
first......................then pour in ice cream maker and turn it on?

--

http://www.pixentral.com/show.php?picture=1dUz2BSQQVlE6hzdFJJ8lKfNB9O8P

"Cheri" <gserviceatinreachdotcom> wrote in message
news:[email hidden]...

Quoted message said:

I have the Cusinart Ice Cream Maker. You freeze the bowl, then connect
it to the maker. Pour in the ingredients, which for me is cream,
Equal, and Vanilla. Turn it on for twenty minutes, and you have some
pretty darned good ice cream. They're fairly cheap, I got it on sale
at Lowe's for about $30.00. I really like it, but try not to use it
all that often, because I tend to overeat it.

Cheri

FOB wrote in message ...

Quoted message said:

Easy? Maybe, but a lot of work.

UsenetID wrote:
| Maybe because it's so easy to make? I dunno...

Yes. I usually chill it for about 1/2 hour.

Cheri

readandpostrosie wrote in message
<[email hidden]>...

Quoted message said:

don't you need to chill the mixed up ingredients
first......................then pour in ice cream maker and turn it

on?

Quoted message said:

--

http://www.pixentral.com/show.php?picture=1dUz2BSQQVlE6hzdFJJ8lKfNB9O

8P

Quoted message said:

"Cheri" <gserviceatinreachdotcom> wrote in message
news:[email hidden]...

Quoted message said:

I have the Cusinart Ice Cream Maker. You freeze the bowl, then

connect

Quoted message said:

Quoted message said:

it to the maker. Pour in the ingredients, which for me is cream,
Equal, and Vanilla. Turn it on for twenty minutes, and you have

some

Quoted message said:

Quoted message said:

pretty darned good ice cream. They're fairly cheap, I got it on

sale

Quoted message said:

Quoted message said:

at Lowe's for about $30.00. I really like it, but try not to use it
all that often, because I tend to overeat it.

Cheri

FOB wrote in message ...

Quoted message said:

Easy? Maybe, but a lot of work.

UsenetID wrote:
| Maybe because it's so easy to make? I dunno...

Cubit said:

The scary part is that I believe in supply and demand. This is profound
evidence that low carb is still fading out. I wonder if it will take 10,
20, or 30 years before low carb is the hot new thing again?

Demand for LC ice cream is not necessarily tied to supply of LC
dieters.
A number of people who LC go a whole food route, so LC Ice cream is
out.
I have trouble with portion control and craves with store LC ice
cream. So,
I don't buy it often. Doesn't mean I'm not LC. It just means I can't
do the IC
with the LC regularly.

Last thought: have seen some very slick recipes for homemade. I have
an IC
maker. Next LC IC I get will be by my own hand. If it's important to
you, DIY.

Quoted message said:

From my other LC group:

http://proteinpower.com/forum/showpost.php?p=34067&postcount=4

It doesn't come out hard as a rock? I thought that was the detriment of
low carb icecream.

Cheri gserviceatinreachdotcom said:

Yes. I usually chill it for about 1/2 hour.

Cheri

readandpostrosie wrote in message
<[email hidden]>...

Quoted message said:

don't you need to chill the mixed up ingredients
first......................then pour in ice cream maker and turn it

on?

Quoted message said:

--

http://www.pixentral.com/show.php?picture=1dUz2BSQQVlE6hzdFJJ8lKfNB9O

8P

Quoted message said:

"Cheri" <gserviceatinreachdotcom> wrote in message
news:[email hidden]...

Quoted message said:

I have the Cusinart Ice Cream Maker. You freeze the bowl, then

connect

Quoted message said:

Quoted message said:

it to the maker. Pour in the ingredients, which for me is cream,
Equal, and Vanilla. Turn it on for twenty minutes, and you have

some

Quoted message said:

Quoted message said:

pretty darned good ice cream. They're fairly cheap, I got it on

sale

Quoted message said:

Quoted message said:

at Lowe's for about $30.00. I really like it, but try not to use it
all that often, because I tend to overeat it.

Cheri

FOB wrote in message ...
> Easy? Maybe, but a lot of work.
>
> UsenetID wrote:
> | Maybe because it's so easy to make? I dunno...
>
>

--
Bob in CT

Bob in CT said:

It doesn't come out hard as a rock? I thought that was the detriment of
low carb icecream.

It doesn't come out hard as a rock -- it *freezes* hard as a rock. So
you have a couple of options. You can serve it as soon as it's ready,
or you can let it sit for awhile and soften up before you serve it. I
think someone here has also mentioned that you can put some vodka in
it to help keep it from freezing so hard.

--
BlueBrooke
254/234/135

BlueBrooke .@. said:

Bob in CT said:

It doesn't come out hard as a rock? I thought that was the detriment of
low carb icecream.

It doesn't come out hard as a rock -- it *freezes* hard as a rock. So
you have a couple of options. You can serve it as soon as it's ready,
or you can let it sit for awhile and soften up before you serve it. I
think someone here has also mentioned that you can put some vodka in
it to help keep it from freezing so hard.

I remember the discussion of adding alcohol. That's why I asked.

By the way, by "come out" I meant "come out of the freezer". I have an
ice cream maker and realize that it doesn't freeze the ice cream.

--
Bob in CT

BlueBrooke said:

Bob in CT said:

It doesn't come out hard as a rock? I thought that was the detriment of
low carb icecream.

It doesn't come out hard as a rock -- it *freezes* hard as a rock.

I just bought an ice cream make, the kind that you have to put in the
freezer first.

Of course I only try low-carb recepies.
Some of them give me quite good results if I eat the result as soon as
it is ready.
Yogurt with low carb syrup has been my favourite since it is so easy to
make. Not hard-core low carb, but still.

I still have to find the reciepie that will be really creamy like the
real stuff and that will stay scoopable after a night in trhe freezer.

I think I have to find the right additive to put inside the preparation.
Tonight, I will try with agar.

Anyone has any idea?

I saw that some put glycerine in the recipie: is that for that purpose?
(but btw, glycerine is not very low-carb, am I right?)

Thanks for your advice.

Huye

I usually make it when I'm having a couple over, and my hubby eats
quite a lot, so I don't have leftovers. That could be a problem
because I'm sure it would freeze very hard as you say. :-)

Cheri

Hueyduck wrote in message <[email hidden]>...

Quoted message said:

BlueBrooke said:

Bob in CT said:

It doesn't come out hard as a rock? I thought that was the

detriment of

Quoted message said:

Quoted message said:

Quoted message said:

low carb icecream.

It doesn't come out hard as a rock -- it *freezes* hard as a rock.

I just bought an ice cream make, the kind that you have to put in the
freezer first.

Of course I only try low-carb recepies.
Some of them give me quite good results if I eat the result as soon

as

Quoted message said:

it is ready.
Yogurt with low carb syrup has been my favourite since it is so easy

to

Quoted message said:

make. Not hard-core low carb, but still.

I still have to find the reciepie that will be really creamy like the
real stuff and that will stay scoopable after a night in trhe

freezer.

Quoted message said:

I think I have to find the right additive to put inside the

preparation.

Quoted message said:

Tonight, I will try with agar.

Anyone has any idea?

I saw that some put glycerine in the recipie: is that for that

purpose?

Quoted message said:

(but btw, glycerine is not very low-carb, am I right?)

Thanks for your advice.

Huye

Hueyduck said:

BlueBrooke said:

On Sun, 17 Jun 2007 13:32:47 -0400, "Bob in CT"
<[email hidden]> wrote:

Quoted message said:

Quoted message said:

It doesn't come out hard as a rock? I thought that was the detriment of
low carb icecream.

Quoted message said:

It doesn't come out hard as a rock -- it *freezes* hard as a rock.

I just bought an ice cream make, the kind that you have to put in the
freezer first.

Of course I only try low-carb recepies.
Some of them give me quite good results if I eat the result as soon as
it is ready.
Yogurt with low carb syrup has been my favourite since it is so easy to
make. Not hard-core low carb, but still.

I still have to find the reciepie that will be really creamy like the
real stuff and that will stay scoopable after a night in trhe freezer.

I think I have to find the right additive to put inside the preparation.
Tonight, I will try with agar.

Anyone has any idea?

A much smarter LC chemist/chef than myself came up with the following
recipe. He posted pictures of it at:
http://proteinpower.com/forum/showpost.php?p=34067&postcount=4
Looks store product scoopable at 8 hours and 10 days of freezing.
Kevin also says that the recipe will work fine with other flavorings
and he likes LorAnn oils for fruits.
FWIW: I have a double barrel IC maker. Am looking to do a deep
chocolate and a fruit (thinking seasonal for early july that will go
with deep chocolate) in a couple of weeks. Have cherry syrup
(DaVinci), IsoMalt & xantham on order from Netrition. Will probably go
with cherries for the fruit (know they are not super LC, but I'm
getting very close to maintenance and my goals are changing and it's a
special occasion kind of thing). Any rate, recipe below for Isomalt
MCC Ice Cream.

"Isomalt Mint Chocolate Chip Ice Cream
2 T. water
1/2 cup + 2 T. half/half
1/2 cup SF Davinci peppermint paddy syrup

1/2 cup isomalt
1/4 tsp salt
1/2 tsp xanthan gum

1/2 tsp pure peppermint extract
1 1/2 cups half/half
1 oz Nestles pre-melted unsweetened chocolate
1/8 tsp. sweetzfree

Combine isomalt, salt and xanthan gum and set aside.
Combine water, 1/2 cup + 2 T. half/half, and Davinci syrup.
Heat mixture in a saucepan until bubbles start to form.
Remove from heat and stir the isomalt mixture in with a whisk until
dissolved.
Then stir in the 1 1/2 cups half/half and peppermint extract.

Refrigerate at least 1 hour.

When chilled pour into freezer bowl, turn the machine ON and let mix
util mixture thickens, about 20-30 minutes.

Half way through freezing time:
Combine unsweetened chocolate, liquid splenda and drizzle into ice
cream maker.
As you drizzle it in, it will turn into thin chocolate chips."

Hollywood said:

A much smarter LC chemist/chef than myself came up with the following
recipe. He posted pictures of it at:
http://proteinpower.com/forum/showpost.php?p=34067&postcount=4
Looks store product scoopable at 8 hours and 10 days of freezing.

Thanks you. That was what was I was looking for.
Well, kind of. Because, Xanthane gum is quite affordable, but isomalt
is not, and it is very hard to find here.
1 kg (2 pounds) is 16 euros (about 20 USD). Furthermore, my goal would
be to obtain something that replaces the texturing effect of sugar.

Because, let's face it: it *is* sugar that helps the ice creeam from
freezing so hardly.
I remember once, I had made my home "instant strawberry Ice cream" for
friends and me.
I had made mine like usual (deep frozen strawberry bits, heavy fluid
cream===> blinder). Ad then I had made some for my friends, with sugar:
it ne-ver went hard.

So I will give isomalt a chance, but I'm going to keep searching for the
magical ingredients.

Do the commercial LC ice cream have sugar alcohol in their ingredient
listing? (there is no such thing as LC Icecream sold
in my country).

Anyway thanks for this recipe :-)

Huey