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What have you eaten today? (Low carb forum)
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<blockquote data-quote="AndBreathe" data-source="post: 866390" data-attributes="member: 88961"><p>The last one I made was this on, from Nigella:</p><p></p><p><a href="http://www.nigella.com/recipes/view/no-churn-margarita-ice-cream-32" target="_blank">http://www.nigella.com/recipes/view/no-churn-margarita-ice-cream-32</a></p><p></p><p>I trimmed back the sugar a bit, but as I was making it for my OH and guests, I didn't actually have to do that. Next time, I'd try it with a sweetener instead. Obviously, the Triple Sec in this variant is very sweet too, but if you look on her website she does no end of variations on this theme.</p><p></p><p>In this one, as soon as the lime juice is added to the cream it begins to thicken, but the alcohol prevents the mixture freezing too hard. It was velvety smooth and extremely rich, I'm told. I just had a droplet about the size of a pea, from the mixing bowl, before it went into the freezer.</p><p></p><p>Most of Nigella's recipes can be dolloped together, in my experience.</p></blockquote><p></p>
[QUOTE="AndBreathe, post: 866390, member: 88961"] The last one I made was this on, from Nigella: [URL]http://www.nigella.com/recipes/view/no-churn-margarita-ice-cream-32[/URL] I trimmed back the sugar a bit, but as I was making it for my OH and guests, I didn't actually have to do that. Next time, I'd try it with a sweetener instead. Obviously, the Triple Sec in this variant is very sweet too, but if you look on her website she does no end of variations on this theme. In this one, as soon as the lime juice is added to the cream it begins to thicken, but the alcohol prevents the mixture freezing too hard. It was velvety smooth and extremely rich, I'm told. I just had a droplet about the size of a pea, from the mixing bowl, before it went into the freezer. Most of Nigella's recipes can be dolloped together, in my experience. [/QUOTE]
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