OT needing ice cream experts

Oh boy, that sounds good!
..
In message , Roberta Zollner
writes
One frozen treat I discovered is nothing but fruit and honey. You need
really good honey, so it isn't a cheap thrill. But try putting a smallish
banana, a pound of strawberries or peaches (hulled/peeled etc.), and a cup
of honey through the food processor until it is completely smooth. Then
freeze in your machine. I use linden honey.

So when shall we come over for the taste test?
Roberta in D
--
Best Regards
pat on the hill

Here's a recipe from my ice cream maker book:

Low Fat Non-Dairy Strawberry Freeze

3 cups non-dairy creamer
4 oz. egg substitute
1 1/2 teaspoon plain gelatin
1 1/2 cups pureed strawberries
3/4 cup sugar
1 teaspoon vanilla

In a small saucepan, sprinkle the gelatin over 1 1/2 cup of non-dairy
creamer. Warm the mixture (do not boil) to dissolve the gelatin,
stirring if necessary. Add remaining ingredients and mix well in a
blender or food processor. Chill thoroughly. Then follow your machine's
directions.

In my other recipes, evaporated skim milk or non-dairy creamer are
substitutes for the heavy cream. Egg substitute is used instead of
eggs.

My machine makes 1 1/2 quarts of ice cream at a time, and the vanilla
ice cream recipe calls for 1 1/2 teaspoon of vanilla.

One of the sugar free recipes calls for sugar substitute.

I haven't made any sugar free ice cream, but I've used the egg
substitute and skim milk and it was good. I generally just make a low
fat vanilla ice cream, then add strawberries, peaches, blueberries, or
whatever fruit is available. We have a large blackberry patch and in
about 3 weeks I'll try blackberry ice cream.

Hope this helps

Denise
http://community.webtv.net/DeniseJG/
My QI

I haven't tried this recipe, but it sounds heavenly, and it's fat-free.

Fat free peach ice cream

1 1/2 cup evaporated skim milk
1 cup pureed ripe peaches
1 1/2 teaspoon plain gelatin
4 ounce egg substitute
6 ounce fat-free cream cheese
1 teaspoon vanilla
1 cup sugar (or substitute)
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

To soften gelatin, place 1 1/2 cups of milk in a small saucepan and
sprinkle the gelatin over the surface. Allow 3 minutes for the gelatin
to absorb into the mixture, warm the milk and stir the mixture to
completely dissolve.

Combine the remaining ingredients in a blender or food processor. Mix
well. Add the milk/gelatin and continue processing to ensure proper
mixing.

Chill thoroughly then follow your machine's directions.

I never thought to add cream cheese to ice cream, sounds good to me.

I make my own vanilla extract. Buy a pint of good vodka and add one
vanilla bean split down the middle. Store in a closet for a few months
and you'll have a delicious vanilla extract. I make mine in the summer
and give them as Christmas gifts.

Denise
http://community.webtv.net/DeniseJG/
My QI

The 1-pound boxes we see in the grocery store here seem to be about the
size of the quart boxes we used to get. So I'd guess a quart would be
about 1 pound, or 16 ounces. That should be close enough for a recipe
like this.

Julia in MN

Shirley Shone wrote:
This sounds as if this is something I could eat safely being diabetic.
But can you tell me what a quart of berries are. We do not use the
expression here in Uk. It did used to be a measurement in liquid I.E.
two pints make one quart before metric came in.
Can you give me some idea of what a quart of berries would be in ounces.
Thanks
Shirley






In message , Sandy Ellison
writes
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




--
This message has been scanned for viruses by Norton Anti-Virus

http://webpages.charter.net/jaccola/

I suspect that vanilla essence is stronger. The stuff in the grocery
store is usually labeled vanilla extract. I made my own vanilla extract
last winter. I bought a half-pint of cheap vodka, added a couple whole
vanilla beans, and let it sit in the cupboard for a month or two before
using. I use it like I would use vanilla extract from the store. It
doesn't get as dark as that because it doesn't have any coloring added
but it does give good flavor.

Julia in MN

Patti wrote:
Absolutely no expert in any form of cooking!
But: 'vanilla'
You have to remember that there is a distinction in vanilla sold for
your delectation! Vanilla *essence* and vanilla *extract*. One is weak
and feeble, the other is strong. Of course, being me, I don't remember
which is which!! So, I can only remind you of the fact. And there are
vanilla pods which can flavour milk and sugar. (You get these from a
'good' store).
.
In message , Polly Esther
writes
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





--
This message has been scanned for viruses by Norton Anti-Virus

http://webpages.charter.net/jaccola/

Thanks for the info.
I have some cups that I bought while visiting an email pal in NJ 8 years
ago. Sadly she seems to have disappeared from view no contact for nearly
two years now. No replies to emails or no return of Christmas or
birthday greetings. Guess she did not want to be bothered with me
anymore.
Shirley




In message , Polly Esther
writes
I think I can get you aimed in the right direction, Shirley. There are four
cups in a quart; therefore there would be 32 ounces in a quart. We don't
want to go crazy with that though; probably some berries are heavier than
others so the 'volume' - the size of the pile of berries - you were
measuring would vary. How sweet the berries you have will vary too, so
you'll have to guess how much allowed sweetner will be good. Alton Brown on
my favorite cooking tv show can get mighty serious about weighing
ingredients instead of dumping them in a measuring cup. How about if you
have too many berries, you just eat a few? That ought to do it. Polly


"Shirley Shone" wrote in message
news
This sounds as if this is something I could eat safely being diabetic.
But can you tell me what a quart of berries are. We do not use the
expression here in Uk. It did used to be a measurement in liquid I.E. two
pints make one quart before metric came in.
Can you give me some idea of what a quart of berries would be in ounces.
Thanks
Shirley






In message , Sandy Ellison
writes
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


--
Shirley Shone

http://www.allcrafts.demon.co.uk



--
Shirley Shone

http://www.allcrafts.demon.co.uk

Thank you that seems feasible to me.
Shirley




In message , Julia in MN
writes
The 1-pound boxes we see in the grocery store here seem to be about the
size of the quart boxes we used to get. So I'd guess a quart would be
about 1 pound, or 16 ounces. That should be close enough for a recipe
like this.

Julia in MN

Shirley Shone wrote:
This sounds as if this is something I could eat safely being diabetic.
But can you tell me what a quart of berries are. We do not use the
expression here in Uk. It did used to be a measurement in liquid I.E.
two pints make one quart before metric came in.
Can you give me some idea of what a quart of berries would be in ounces.
Thanks
Shirley
In message , Sandy Ellison
writes
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





--
Shirley Shone

http://www.allcrafts.demon.co.uk

Don't mean to sound like an expert, cause I'm not, but just try tasting a
few different ones. Some honey producers apparently feed their bees on
sugar water and sell the result as "real honey". Which it is, sort of. But
it doesn't taste like much of anything.
Roberta in D

"Polly Esther" schrieb im Newsbeitrag
...
The first batch of this grand experiment should be ready in about 22
minutes, Roberta. The cake will take a while longer. I'm curious about
your saying 'really good honey'. I wasn't aware that there was a
difference. Care to educate us on that? Polly


"Roberta Zollner" wrote in message
...
One frozen treat I discovered is nothing but fruit and honey. You need
really good honey, so it isn't a cheap thrill. But try putting a smallish
banana, a pound of strawberries or peaches (hulled/peeled etc.), and a
cup of honey through the food processor until it is completely smooth.
Then freeze in your machine. I use linden honey.

So when shall we come over for the taste test?
Roberta in D

In article ,
Sandy Ellison wrote:

Howdy!

Marcella, could it be easier? g

Don't you think the best part is that it's so easy? Love it

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!

Yum. We did strawberry sorbet last night. Had it with those plain
vanilla meringue cookies. Delish. Gotta love hot ice cream weather!

marcella

Except the recipe is

1 quart (4 C, 32 oz) YOGURT
and only
1 C crushed fruit (about 8 oz in this case, it varies with what you use)

It's not a quart of fruit - that would make a huge batch!

marcella

In article ,
"Polly Esther" wrote:

I think I can get you aimed in the right direction, Shirley. There are four
cups in a quart; therefore there would be 32 ounces in a quart. We don't
want to go crazy with that though; probably some berries are heavier than
others so the 'volume' - the size of the pile of berries - you were
measuring would vary. How sweet the berries you have will vary too, so
you'll have to guess how much allowed sweetner will be good. Alton Brown on
my favorite cooking tv show can get mighty serious about weighing
ingredients instead of dumping them in a measuring cup. How about if you
have too many berries, you just eat a few? That ought to do it. Polly


"Shirley Shone" wrote in message
news
This sounds as if this is something I could eat safely being diabetic.
But can you tell me what a quart of berries are. We do not use the
expression here in Uk. It did used to be a measurement in liquid I.E. two
pints make one quart before metric came in.
Can you give me some idea of what a quart of berries would be in ounces.
Thanks
Shirley
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