Has anyone made ice cream using xylitol or erythritol? If this weather continues.......
I had a disaster the first time I made it but the mix just wasn't right. Got the hang of it second attempt and can mix it no problem now. Lo dough is a quicker alternative though.@marvkat all a matter of personal taste - I was starting to think it was just me that found that. Shame you didn't like it after the effort of making it but console yourself that you have made my day brighter.
I would love the recipe please
Having had a look at it again - no. However, since I have never seen any Oppo it matters little to me. If I am going to the lengths of weighing 100 gms the difference would be minimal and over the course of a year make perhaps 10-12 gms carb difference to me but other people may have more problem, The Waitrose Cornish is 12.2% carb@ianpspurs is the Waitrose Cornish ice cream really less carby than Oppo? I like vanilla best anyway.
Thank you I am definitely going to make thisHere it is. I switched raspberries for blackberries and used erythritol instead of inulin. Didn’t bother adding extra sweeteners to the fruit and it was sweet enough, Also had to cook it about 15 minutes longer than it says here.
Having had a look at it again - no. However, since I have never seen any Oppo it matters little to me. If I am going to the lengths of weighing 100 gms the difference would be minimal and over the course of a year make perhaps 10-12 gms carb difference to me but other people may have more problem, The Waitrose Cornish is 12.2% carb
Here it is. I switched raspberries for blackberries and used erythritol instead of inulin. Didn’t bother adding extra sweeteners to the fruit and it was sweet enough, Also had to cook it about 15 minutes longer than it says here.
Ha ha no definitely not just you!@marvkat all a matter of personal taste - I was starting to think it was just me that found that. Shame you didn't like it after the effort of making it but console yourself that you have made my day brighter.
Thanks Brunneria!Oh yes.
Roughly 2/3rds frozen berries and 1/3rd double cream. Then i just kind of tipped in erythritol until i guessed that was sweet enough.
Berries vary so much in sweetness that exact quantities would be a nonsense.
...and blended til smooth and solid. Then eat immediately.
Basically the ice from the berries makes it solid, but the cream keeps it soft.
You do need a strong motor on the blender though, or it will burn out.
Here’s a quick vid:
Hi, thank you, I am going to have a go tomorrow so will let you know how it goes@jayney27 I found the recipe very forgiving. I dont have weighing scales here in Cornwall so I just guesstimated most of the quantities and I didn’t have vanilla extract - it was still lovely. I also used eryritol ( around 3 soupspoonfuls!) Mine didn’t take that long, in fact it was quite datk brown after 30 mins - I’m not really used to the oven here.
Before going low carb used to go to Jamie’s Italian and had various pasta options just hadn’t remembered that they do grills - should have really as our hols in Italy were really easy to be low carb with grills on offer in so many places. It’s now on my list thank you.Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee.
Lunch: chicken Caesar salad, ham and orange cherry tomatoes, followed by strawberries and cream.
Mid afternoon: coffee with a dash of milk and a PhD peanut bar.
Dinner at Jamie’s Italian, really recommend it for low carb choices and excellent nutritional info on website. I had Chicken Al Mattone (grilled free-range chicken breast, Jamie’s herby almond pesto, rocket and lemon) with a Caprese salad (Tomatoes, mozzarella & basil) followed by coffee with double cream all for a carb count of 6g for the whole meal
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