ice cream

[David7321]

Sorry this took so long just come off 12 hour shifts



this is the ingredient from the atkins cook book
and the method from the atkins recipes on line
if i could scan and post i would but dont realy know how to do that
with out sounding like a salkes man
the book has some really nice recipes in it and lots of puddings





Ingredients:

* 500ml heavy cream
* 4 egg egg yolks

* 5 tablespoons of granulated sugar substitute

* 1/2 teaspoon vanilla extract

Directions:

In a medium, heavy saucepan, heat cream until bubbles form just around the edge of the pan. Meanwhile, whisk together yolks, eggs, sugar substitute Very slowly whisk the hot cream into the eggs. Pour the mixture back into the pan. Place over medium-low heat and cook, stirring constantly, just until the mixture thickens enough to coat the back of a spoon, 1 to 2 minutes. Immediately remove from the heat and pour into a clean bowl. Stir in vanilla. Cover the surface of the custard with plastic wrap and refrigerate until well chilled, about 4 hours. Freeze according to the directions for your ice cream maker.

[lizagill]

Sounds yummy..
I'm gonna try it..
Keep sharing such nice recipes...

[GuyK]

Ooops, I just posted another query in a separate thread.

But I'll make a comment on this one. I made this same recipe, doubling it for the size of ice cream maker I have (will fit about a quart of unfrozen base). Turned out pretty well.

I noticed, in looking at different recipes, that there are various times when the sugar substitute could be added. In the Atkins cookbook, I think the recipe says to add the sugar substitute was added to the thickened, and slightly cooled, base. In the recipe shown above, the sugar substitute is added prior to cooking and thickening the base.

I did try to look it up online, including checking recipes on the Splenda (tm) website. I couldn't come to a definitive answer to the question: when should sugar substitute be added, and does it make a difference?

Thanks,
Guy

[Tril]

If you're heating it, add it after (to the cooled base). If you're not heating it, add it with everything else. Most artificial sweeteners to NOT taste right after being heated.

[fsgoo1]

I tried home made ice cream several times and with that, I would like to share some tips..

No matter what the recipe's instructions say, when tempering egg yolks for custard-based ice creams, never pour more than 3 or 4 tablespoons of hot cream into the yolks before whisking them back into the cream. And go very slowly. Nothing is worse then creating an accidental scramble. As with drinking, when using alcohol as an ingredient in ice cream moderation is key. In my experience, anything more than 1/4 cup (in a recipe that yields 1 quart) interferes with the ice cream's ability to freeze.

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