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Ice Cream Report - sorry for my delay, carb lover...

Mr. Taster | Oct 21, 200506:06 PM

I know, I know... I've been a bad boy in not reporting back on my Deni ice cream adventures. However I have made several recipes (most culled from Epicurious while I hone my skill with practice)

Incidentaly, I have made virtually all of these ice creams (with the exception of the Mexican Chocolate Ice Cream) entirely with birch sugar, a diabetic safe crystalline sweetner with a more subtle flavor and no chemical aftertaste. I was very surprised to see that you can make smooth, creamy custards with birch sugar as well as you can with table sugar.

Standout recipes were:

- Gincer Ice Cream (in which freshly grated ginger steeps in the vanilla custard for 30 minutes... I eliminated the crystallized ginger and upped the fresh. Wow, watta punch!)

- Orange Ice Cream - tastes just like a creamsicle! Yummy!

- Mexican Chocolate ice cream - This doesn't call for added sugar, as the Ibarra mexican spiced chocolate I used has big, chunky crystals already in it. Wow, this was a standout one. The texture was almost like a frozen chocolate mousse. Also, instead of using egg yolks, you actually temper whole beaten eggs into the melted milk/chocolate. My first reaction was to eliminate the whites, but I followed the recipe as written and was rewarded with a velvety soft, densely flavored, but interestingly light mouthfeel. Definitely try this one.

OK so now I have a question for you... in this interesting sounding lemon/buttermilk ice cream, how would you adapt it to eliminate the corn sweetner? Of course my goal is to make this as diabetic-friendly as I can without sacrificing texture or flavor. (a little sugar is ok... a lot is not)


Mr. Taster

2 cups well-shaken buttermilk
3/4 cup light corn syrup
2 teaspoons packed finely grated lemon zest (from 3 medium lemons)
1/4 cup fresh lemon juice
1/4 cup sugar
Special equipment: an ice cream maker

Stir together buttermilk, corn syrup, zest, juice, and sugar in a bowl until sugar is dissolved. Refrigerate, covered, until cold, at least 2 hours.
Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to harden.

Link: http://www.epicurious.com/recipes/fin...

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