OT needing ice cream experts

Howdy!

We call that the Jethro Bodine serving. ;-D

R/Sandy--quilting w/ Cousin Pearl
http://www.museum.tv/archives/etv/B/...verlyhillb.htm

On 6/14/07 11:13 PM, in article , "Polly
Esther" wrote:

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.

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

4 cups to a quart, dont know if that works for berrys too tho.
i looooove frozen berry yogurt, berry sorbet, lime/orange/raspberry sherbet.
i could eat a quart of any one of those all by myself i reckon.
i like ice cream but cant eat nearly that much, lol.
we only eat the low fat here now, so the sorbet we just found in the shop
with 0% fat works for me but only about twice a week, it is still full of
sugar.
ok, now i gotta have a dish after dinner tonight with all this talk bout it.
mmmmmmm
jeanne
--
Vote B'fly for President '08
san-fran at ihug dot co dot nz
nzlstar on webshots

"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

Sandy,
can the yogurt/berrys be made without a machine?
if it can be made without the machine i'd be in heaven.
i hope sugar works too, same amount?
ta in advance,
jeanne
--
Vote B'fly for President '08
san-fran at ihug dot co dot nz
nzlstar on webshots

"Sandy Ellison" wrote...
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

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



--
Best Regards
pat on the hill

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

"Polly Esther" schrieb im Newsbeitrag
...
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

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

Okay, Patti, you may not be an expert in cooking but you've discovered the
special touch we are investigating. 'Store-bought' ice cream often contains
artificial flavoring. Using the good stuff instead, I'm hoping, will make a
nice improvement. I do have some fine real vanilla here. The cute UPS guy
hasn't brought my vanilla beans yet. Polly


"Patti" wrote in message
...
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



--
Best Regards
pat on the hill

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

Polly Esther wrote:

Okay, Patti, you may not be an expert in cooking but you've discovered the
special touch we are investigating. 'Store-bought' ice cream often contains
artificial flavoring. Using the good stuff instead, I'm hoping, will make a
nice improvement. I do have some fine real vanilla here. The cute UPS guy
hasn't brought my vanilla beans yet. Polly

When DH and I went to Tahiti on holiday, we purchased THE most
wonderful vanilla beans. We brought home three and used them in a
bottles of Bacardi. Just toss the vanilla bean into the bottle, let sit
for a month or so and you have a truly delightfully flavoured rum.
CiaoMeow ^;;^

PAX, Tia Mary ^;;^ (RCTQ Queen of Kitties)
Angels can't show their wings on earth but nothing was ever said about
their whiskers!
Visit my Photo albums at http://community.webshots.com/user/tiamary