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OT needing ice cream experts



 
 
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  #11  
Old June 15th 07, 03:23 AM posted to rec.crafts.textiles.quilting
polly esther
external usenet poster
 
Posts: 1,775
Default OT needing ice cream experts

Don't quilt your day job, Jan. Exactly how does the recipe for Chocolate
ice cream become chocolate? Not really picking on you, I was just
wondering if the recipe called for chocolate syrup or powdered or what.
Polly


wrote in message
ups.com...
Polly, I don't qualify mine as low fat, but it is egg free so maybe it
will help you with the ratios.... and everyone always raves.... it's
really simple... just use the directions that go with your maker for
procedures ...here you go:

Vanilla
2 cups whipping cream
2 cups half and half
1 cup sugar
1 tablespoon vanilla extract

Chocolate
2 cups whipping cream
2 cups half and half
1 cup sugar
1 tablespoon vanilla extract

Jan
RCTQ Coffee Diva


On Jun 14, 5:37 pm, "Polly Esther" wrote:
DH is a very good sport about our 'fat-free' diet but ice cream used to be
such a favorite of his. So. Therefore. I am going to invent wonderful
ice
cream that doesn't contain egg yolks or fat. The stuff at the grocery
leaves an after-taste much like Mop 'n Glo and I'm sure 'we' can do
better.
One of the recipes I've found calls for an envelope of powdered
whipped
topping. That sounds like it might work. The recipe calls for TWO
teaspoons
of vanilla to make only 2½ cups. The ice cream freezer is big enough to
double the recipe but I'm thinking four teaspoons of vanilla is going to
be
waaaaay too much. The 'theory' is that your tastebuds are dulled by
something frozen and ice cream needs a heavy hand with flavoring. I'm
going
to need some guidance as well as some taste-testers. Naturally, there
will
be chocolate cake to go with it. Polly




Ads
  #12  
Old June 15th 07, 03:32 AM posted to rec.crafts.textiles.quilting
polly esther
external usenet poster
 
Posts: 1,775
Default OT needing ice cream experts

Thank you, thank you all. I knew there would be some fine help here. I had
a home ec teacher who would make boot camp sergeants tremble and seem to
remember that 3 teaspoons equals l tablespoon - so the amount of vanilla is
resolved. I'm betting that a quart of fat-free yogurt can be sneaked in.
DH thinks he hates yogurt but I can keep it a secret. How wonderful it
would be to have some grand Georgia peaches. The ones here are nothing to
bother with. The ice cream experiment is going to be a very happy Father's
Day gift. Polly


"Marcella Peek" wrote in message
...
In article ,
"Polly Esther" wrote:

DH is a very good sport about our 'fat-free' diet but ice cream used to
be
such a favorite of his. So. Therefore. I am going to invent wonderful
ice
cream that doesn't contain egg yolks or fat. The stuff at the grocery
leaves an after-taste much like Mop 'n Glo and I'm sure 'we' can do
better.
One of the recipes I've found calls for an envelope of powdered
whipped
topping. That sounds like it might work. The recipe calls for TWO
teaspoons
of vanilla to make only 2½ cups. The ice cream freezer is big enough to
double the recipe but I'm thinking four teaspoons of vanilla is going to
be
waaaaay too much. The 'theory' is that your tastebuds are dulled by
something frozen and ice cream needs a heavy hand with flavoring. I'm
going
to need some guidance as well as some taste-testers. Naturally, there
will
be chocolate cake to go with it. Polly


The other part of it is that fat carries flavor. Less fat means you
have to bump up other things to get the same taste. That's likely why
so much vanilla.

We're doing strawberry sorbet tonight. It's actually hot here and the
produce delivery had a beautiful basket of strawberries in it. No fat,
no eggs, but definitely different than ice cream.

Later in the week we'll have blackberry frozen yogurt. You can use any
fruit you like. It's more like ice cream than sorbet.

I quart plain non-fat yogurt
1 C sugar
1 C crushed fruit (berries or peaches are my favorites)

Stir up until sugar is dissolved and pour into ice cream freezer.

I keep thinking I will play around and make chocolate one day but I
never have.

marcella



  #13  
Old June 15th 07, 03:41 AM posted to rec.crafts.textiles.quilting
[email protected]
external usenet poster
 
Posts: 149
Default OT needing ice cream experts

Whoopsie!!! ROTFL.... and I didn't even get what Patti was going for
until I hit Polly's message... I obviously need more coffee.... one
more time....

Chocolate
2 cups half and half
1 1/2 cups sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
2 cups whipping cream


On Jun 14, 9:23 pm, "Polly Esther" wrote:
Don't quilt your day job, Jan. Exactly how does the recipe for Chocolate
ice cream become chocolate? Not really picking on you, I was just
wondering if the recipe called for chocolate syrup or powdered or what.
Polly

wrote in message

ups.com...
Polly, I don't qualify mine as low fat, but it is egg free so maybe it
will help you with the ratios.... and everyone always raves.... it's
really simple... just use the directions that go with your maker for
procedures ...here you go:

Vanilla
2 cups whipping cream
2 cups half and half
1 cup sugar
1 tablespoon vanilla extract

Chocolate
2 cups whipping cream
2 cups half and half
1 cup sugar
1 tablespoon vanilla extract

Jan
RCTQ Coffee Diva

On Jun 14, 5:37 pm, "Polly Esther" wrote:

DH is a very good sport about our 'fat-free' diet but ice cream used to be
such a favorite of his. So. Therefore. I am going to invent wonderful
ice
cream that doesn't contain egg yolks or fat. The stuff at the grocery
leaves an after-taste much like Mop 'n Glo and I'm sure 'we' can do
better.
One of the recipes I've found calls for an envelope of powdered
whipped
topping. That sounds like it might work. The recipe calls for TWO
teaspoons
of vanilla to make only 2½ cups. The ice cream freezer is big enough to
double the recipe but I'm thinking four teaspoons of vanilla is going to
be
waaaaay too much. The 'theory' is that your tastebuds are dulled by
something frozen and ice cream needs a heavy hand with flavoring. I'm
going
to need some guidance as well as some taste-testers. Naturally, there
will
be chocolate cake to go with it. Polly



  #14  
Old June 15th 07, 04:07 AM posted to rec.crafts.textiles.quilting
Cats
external usenet poster
 
Posts: 1,853
Default OT needing ice cream experts

Polly

I haven't been on line much lately, and today is the first
time for days I have read the ng. And there I saw your call
for ice cream "experts". Now I am no expert, but this
recipe always went down well when I made it for a friend who
had cholesterol problems.

500ml (16 fl oz / 2 cups) plain yoghurt
125g (4oz / 1/3 cup) honey
45g (1 1/2oz / 1/3 cup) unsweetened carob powder
125ml (4 fl oz / 1/2 cup) light/low fat whipping cream IF
DESIRED

Just whip yoghurt until smooth and stir in honey and carob.
You can add just a little low fat cream if you want without
blowing out most diet restrictions.


I have another one for Apricot Icecream made with soybean
milk if that is any help. It uses dried apricots so it is
not "seasonal".

--

Cheryl & the Cats in OZ
o o o o o o
( Y ) ( Y ) and ( Y )
Boofhead Donut Rasputin
http://community.webshots.com/user/witchofthewest
catsatararatATyahooDOTcomDOTau


"Polly Esther" wrote in message
...
: Thank you, thank you all. I knew there would be some fine
help here. I had
: a home ec teacher who would make boot camp sergeants
tremble and seem to
: remember that 3 teaspoons equals l tablespoon - so the
amount of vanilla is
: resolved. I'm betting that a quart of fat-free yogurt can
be sneaked in.
: DH thinks he hates yogurt but I can keep it a secret. How
wonderful it
: would be to have some grand Georgia peaches. The ones
here are nothing to
: bother with. The ice cream experiment is going to be a
very happy Father's
: Day gift. Polly
:
:
: "Marcella Peek" wrote in message
: ...
: In article ,
: "Polly Esther" wrote:
:
: DH is a very good sport about our 'fat-free' diet but
ice cream used to
: be
: such a favorite of his. So. Therefore. I am going to
invent wonderful
: ice
: cream that doesn't contain egg yolks or fat. The stuff
at the grocery
: leaves an after-taste much like Mop 'n Glo and I'm sure
'we' can do
: better.
: One of the recipes I've found calls for an envelope
of powdered
: whipped
: topping. That sounds like it might work. The recipe
calls for TWO
: teaspoons
: of vanilla to make only 2½ cups. The ice cream freezer
is big enough to
: double the recipe but I'm thinking four teaspoons of
vanilla is going to
: be
: waaaaay too much. The 'theory' is that your tastebuds
are dulled by
: something frozen and ice cream needs a heavy hand with
flavoring. I'm
: going
: to need some guidance as well as some taste-testers.
Naturally, there
: will
: be chocolate cake to go with it. Polly
:
: The other part of it is that fat carries flavor. Less
fat means you
: have to bump up other things to get the same taste.
That's likely why
: so much vanilla.
:
: We're doing strawberry sorbet tonight. It's actually
hot here and the
: produce delivery had a beautiful basket of strawberries
in it. No fat,
: no eggs, but definitely different than ice cream.
:
: Later in the week we'll have blackberry frozen yogurt.
You can use any
: fruit you like. It's more like ice cream than sorbet.
:
: I quart plain non-fat yogurt
: 1 C sugar
: 1 C crushed fruit (berries or peaches are my favorites)
:
: Stir up until sugar is dissolved and pour into ice cream
freezer.
:
: I keep thinking I will play around and make chocolate
one day but I
: never have.
:
: marcella
:
:


  #15  
Old June 15th 07, 05:04 AM posted to rec.crafts.textiles.quilting
Donna Aten[_2_]
external usenet poster
 
Posts: 107
Default OT needing ice cream experts

DH & I both really like Weight Watchers English Toffee Crunch Ice Cream
Bars. I can eat one of them and stop. If I'm dishing up ice cream, I think
I have to fill the bowl heaping.
--
Donna in Idaho

"Pat in Virginia" wrote in message
...
If all else fails, try the Low Fat Ice Cream Sandwiches. Some brands are
Klondike, Skinny Cow, and Weight Watchers, IIRC. My fav is the Klondike.
Even non dieters like these! I don't think they taste like Mop n Glo, but
it has been ages since I've indulged in a MnG cocktail!!
PAT in VA/USA

Polly Esther wrote:

DH is a very good sport about our 'fat-free' diet but ice cream used to
be such a favorite of his. So. Therefore. I am going to invent
wonderful ice cream that doesn't contain egg yolks or fat. The stuff at
the grocery leaves an after-taste much like Mop 'n Glo and I'm sure 'we'
can do better.
One of the recipes I've found calls for an envelope of powdered
whipped topping. That sounds like it might work. The recipe calls for
TWO teaspoons of vanilla to make only 2½ cups. The ice cream freezer is
big enough to double the recipe but I'm thinking four teaspoons of
vanilla is going to be waaaaay too much. The 'theory' is that your
tastebuds are dulled by something frozen and ice cream needs a heavy hand
with flavoring. I'm going to need some guidance as well as some
taste-testers. Naturally, there will be chocolate cake to go with it.
Polly



  #16  
Old June 15th 07, 05:05 AM posted to rec.crafts.textiles.quilting
polly esther
external usenet poster
 
Posts: 1,775
Default OT needing ice cream experts

Well now, Cheryl, I'm sure you weren't surprised to drop in and see that we
were making ice cream. After all, lots of quilters are wonderful cooks. We
miss you badly when you're absent. Welcome home. We left the light on for
you. Polly

"CATS" wrote in part
I haven't been on line much lately, and today is the first
time for days I have read the ng. And there I saw your call
for ice cream



  #17  
Old June 15th 07, 05:13 AM posted to rec.crafts.textiles.quilting
polly esther
external usenet poster
 
Posts: 1,775
Default OT needing ice cream experts

Well, you see, Donna. Therein lies the problem. Back when DH and I were
courting, Mama would use her dainty little crystal ice cream dishes for
everybody except my DH. He was always served in the big Pyrex mixing bowl
with the chip in the rim. She knew a serious ice cream person when she saw
one. Polly

"Donna Aten" wrote in message
...
DH & I both really like Weight Watchers English Toffee Crunch Ice Cream
Bars. I can eat one of them and stop. If I'm dishing up ice cream, I
think I have to fill the bowl heaping.



  #18  
Old June 15th 07, 06:03 AM posted to rec.crafts.textiles.quilting
Sandy Ellison Sandy Ellison is offline
Banned
 
First recorded activity by CraftBanter: Jul 2006
Posts: 2,002
Default OT needing ice cream experts

Howdy!

Marcella, could it be easier? g

I use 1/2 cup Splenda w/ a quart of berries, whatever berries,
sometimes yogurt-sometimes not, dumped into the little Cuisinart
Sorbet/Ice Cream freezer; 25 minutes later this luscious sorbet
comes out, we fight over the dasher. g
The yogurt does make it more like an ice cream; no fat necessary.
Can drizzle (or drown) w/ chocolate syrup, which also comes in
fat-free form. Yum!
Laughing at Polly's "there will be chocolate cake"--
Whole Foods Market sells a chocolate angel food cake-- Divine!

25 minutes of sorbet freezing = 25 minutes of quilting, a fair trade.

R/Sandy-- the pear & peach sorbets are also fabulous!

http://www.bedbathandbeyond.com/prod...1&SKU=11254055

On 6/14/07 8:09 PM, in article
, "Marcella Peek"
wrote:

In article ,
"Polly Esther" wrote:

DH is a very good sport about our 'fat-free' diet but ice cream used to be
such a favorite of his. So. Therefore. I am going to invent wonderful ice
cream that doesn't contain egg yolks or fat. The stuff at the grocery
leaves an after-taste much like Mop 'n Glo and I'm sure 'we' can do better.
One of the recipes I've found calls for an envelope of powdered whipped
topping. That sounds like it might work. The recipe calls for TWO teaspoons
of vanilla to make only 2½ cups. The ice cream freezer is big enough to
double the recipe but I'm thinking four teaspoons of vanilla is going to be
waaaaay too much. The 'theory' is that your tastebuds are dulled by
something frozen and ice cream needs a heavy hand with flavoring. I'm going
to need some guidance as well as some taste-testers. Naturally, there will
be chocolate cake to go with it. Polly


The other part of it is that fat carries flavor. Less fat means you
have to bump up other things to get the same taste. That's likely why
so much vanilla.

We're doing strawberry sorbet tonight. It's actually hot here and the
produce delivery had a beautiful basket of strawberries in it. No fat,
no eggs, but definitely different than ice cream.

Later in the week we'll have blackberry frozen yogurt. You can use any
fruit you like. It's more like ice cream than sorbet.

I quart plain non-fat yogurt
1 C sugar
1 C crushed fruit (berries or peaches are my favorites)

Stir up until sugar is dissolved and pour into ice cream freezer.

I keep thinking I will play around and make chocolate one day but I
never have.

marcella


  #19  
Old June 15th 07, 06:06 AM posted to rec.crafts.textiles.quilting
Donna Aten[_2_]
external usenet poster
 
Posts: 107
Default OT needing ice cream experts

I can't wait until we get a Whole Foods in our neck of the woods. Some day
.. . .
--
Donna in Idaho

"Sandy Ellison" wrote in message
...
Howdy!

Marcella, could it be easier? g

I use 1/2 cup Splenda w/ a quart of berries, whatever berries,
sometimes yogurt-sometimes not, dumped into the little Cuisinart
Sorbet/Ice Cream freezer; 25 minutes later this luscious sorbet
comes out, we fight over the dasher. g
The yogurt does make it more like an ice cream; no fat necessary.
Can drizzle (or drown) w/ chocolate syrup, which also comes in
fat-free form. Yum!
Laughing at Polly's "there will be chocolate cake"--
Whole Foods Market sells a chocolate angel food cake-- Divine!

25 minutes of sorbet freezing = 25 minutes of quilting, a fair trade.

R/Sandy-- the pear & peach sorbets are also fabulous!

http://www.bedbathandbeyond.com/prod...1&SKU=11254055

On 6/14/07 8:09 PM, in article
, "Marcella Peek"
wrote:

In article ,
"Polly Esther" wrote:

DH is a very good sport about our 'fat-free' diet but ice cream used to
be
such a favorite of his. So. Therefore. I am going to invent wonderful
ice
cream that doesn't contain egg yolks or fat. The stuff at the grocery
leaves an after-taste much like Mop 'n Glo and I'm sure 'we' can do
better.
One of the recipes I've found calls for an envelope of powdered
whipped
topping. That sounds like it might work. The recipe calls for TWO
teaspoons
of vanilla to make only 2½ cups. The ice cream freezer is big enough to
double the recipe but I'm thinking four teaspoons of vanilla is going to
be
waaaaay too much. The 'theory' is that your tastebuds are dulled by
something frozen and ice cream needs a heavy hand with flavoring. I'm
going
to need some guidance as well as some taste-testers. Naturally, there
will
be chocolate cake to go with it. Polly


The other part of it is that fat carries flavor. Less fat means you
have to bump up other things to get the same taste. That's likely why
so much vanilla.

We're doing strawberry sorbet tonight. It's actually hot here and the
produce delivery had a beautiful basket of strawberries in it. No fat,
no eggs, but definitely different than ice cream.

Later in the week we'll have blackberry frozen yogurt. You can use any
fruit you like. It's more like ice cream than sorbet.

I quart plain non-fat yogurt
1 C sugar
1 C crushed fruit (berries or peaches are my favorites)

Stir up until sugar is dissolved and pour into ice cream freezer.

I keep thinking I will play around and make chocolate one day but I
never have.

marcella




  #20  
Old June 15th 07, 06:11 AM posted to rec.crafts.textiles.quilting
Donna Aten[_2_]
external usenet poster
 
Posts: 107
Default OT needing ice cream experts

When I was a kid we would have big family dinners in the summer when the
Illinois relatives came to visit. My 4 uncles, after eating huge amounts of
food, would then proceed to have an ice cream eating contest. We're not
talking small cereal or dessert bowls full, we're talking big vegetable
serving bowls. We usually had these dinners at the house of my uncle & aunt
who were dairy farmers. They would buy ice cream from the creamery in big 5
gallon containers. All of us could make a very serious dent in the 5
gallons especially with the contestants doing their bit to empty those big
cardboard cans.
--
Donna in Idaho

"Polly Esther" wrote in message
...
Well, you see, Donna. Therein lies the problem. Back when DH and I were
courting, Mama would use her dainty little crystal ice cream dishes for
everybody except my DH. He was always served in the big Pyrex mixing bowl
with the chip in the rim. She knew a serious ice cream person when she
saw one. Polly

"Donna Aten" wrote in message
...
DH & I both really like Weight Watchers English Toffee Crunch Ice Cream
Bars. I can eat one of them and stop. If I'm dishing up ice cream, I
think I have to fill the bowl heaping.





 




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