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ice cream

E

elainechi

Well-Known Member
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hello. anyone have an easy ice cream receipe without using an ice cream machine. not too keen on using eggs either. thanks x
 
I use an ice cream maker, but you don't have to.

Blend 200grams strawberries or raspberries with a tablespoon of lemon juice (jif lemon is fine) and 150ccs full cream milk. You can use low fat milk, but the ice cream becomes more sorbet'ish.
Add 12 teaspoons of canderel or similar powder type sweetener.
Whip 75ccs double cream until it's nearly stiff.
Mix it all together
Put in a bowl and place in freezer
Take it out and stir it about every 15 to 20 mins.
Before it goes completely solid, spoon it into individual sized containers. I use old ramekins that desserts from Sainsburys came in before I was diagnosed! Cover with foil and clingfilm, and put in freezer.
Before eating one, take out of freezer and stand in fridge for about an hour to soften a little.
I divide the mixture into about 6 or 7 containers, and each portion has about 3 grams carbs I recall; doesn't effect my BG at all.
You can vary the milk/cream ratios. The more milk, the more sorbet'ish it becomes.
Enjoy! Sounds a fiddle, but it's not really when you've done it a few times to get used to it.
 
thankyou.already freeze yoghurts so they take longer to eat. the ice cream sounds really good. shall have to make it soon xx
 
a very quick icecream if you have a stick blender- take some double cream and lightly whip it add some sweetener drop in some frozen berries and whizz it up - the berries freeze the cream making a lovely rich instant icecream - great for a quick fix for a craving too!
 
the trick with making icecream, whatever recipe you use, is to get your mixture softly frozen, then whisk it until fluffy. You can do this in a bowl with a hand mixer and if you do it several times, you'll get an excellent texture
Hana
 
hanadr said:
the trick with making icecream, whatever recipe you use, is to get your mixture softly frozen, then whisk it until fluffy. You can do this in a bowl with a hand mixer and if you do it several times, you'll get an excellent texture
Hana
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How often do you mix it Hana?
 
Jeannemum - you would whisk it every 30-40 minutes, each time to break up ice crystals, I do this 5 or 6 times, set myself the egg timer, it does give a lovely texture without having to use an ice cream maker, well worth the little bit of extra effort.
 
WhitbyJet said:
Jeannemum - you would whisk it every 30-40 minutes, each time to break up ice crystals, I do this 5 or 6 times, set myself the egg timer, it does give a lovely texture without having to use an ice cream maker, well worth the little bit of extra effort.
Click to expand...

Thanks WJ. My ice cream maker died, but I will be needing some tasty treats on sunny days :wink:
 
I've just put some home made vanilla ice cream in the freezer....it's supposed to be one that you don't have to stir as it only contains cream, eggs & sugar ( I subbed xylitol) Apparently the ice crystals occur when you add milk or other liquids. I'll let you know if it turns out nicely, possibly get a pic up too.

Hopefully, I'll be able to serve this with a butterscotch nut sauce...providing the sugar sub works in that too. I'm hesitant to use xylitol again in case we get a....erm.....funny tum. I've found out that you can't caramelise sweeteners, so I need to think about what to use.

ll report back later if I'm not sulking.....

Julia
 
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