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Haagen Dazs Vanilla Icecream

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  • #46
    "Cream, Skim Milk, Sugar, Egg Yolks, Cocoa Processed with Alkali."I looked up cocoa processed with alkali and it seemed pretty innocent. Apart from the giant slug of sugar, another ok one.

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    • #47
      Originally posted by billp View Post
      Thanks for the recipe. I will try following it myself next weekend. What do you mean by folding?
      Folding means stir gently with a spoon. You just want to very loosly mix the cream/yolk/whites. When you are done you should still be able to see that different bits came from different bowls.

      Just had dessert, and yes, it was awesome.
      Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

      Griff's cholesterol primer
      5,000 Cal Fat <> 5,000 Cal Carbs
      Winterbike: What I eat every day is what other people eat to treat themselves.
      TQP: I find for me that nutrition is much more important than what I do in the gym.
      bloodorchid is always right

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      • #48
        Originally posted by magicmerl View Post
        Folding means stir gently with a spoon. You just want to very loosly mix the cream/yolk/whites. When you are done you should still be able to see that different bits came from different bowls.

        Just had dessert, and yes, it was awesome.
        Thanks! Will try this weekend!

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        • #49
          Originally posted by magicmerl View Post
          Folding means stir gently with a spoon. You just want to very loosly mix the cream/yolk/whites. When you are done you should still be able to see that different bits came from different bowls.

          Just had dessert, and yes, it was awesome.
          Actually it's more like folding the laundry with a spatula. Stir 1/4 of the way through the bowl, then gently dip and "fold" the food over on itself. Turn the bowl and repeat. Folding helps keep air in the batter/recipe.
          --Trish (Bork)
          TROPICAL TRADITIONS REFERRAL # 7625207
          http://pregnantdiabetic.blogspot.com
          FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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          • #50
            Originally posted by ChocoTaco369 View Post
            21g of sugar isn't all that terrible. That means you can eat an entire pint and still be well under 100g of carbs for the day. That's less carbohydrate than a PB&J sandwich and a Coke, which is a pretty typical lunch. I do a pint of B&J's once a month as a treat. As far as junk food goes, ice cream is one of the most benign. Especially if you make it yourself!
            What flavor do you go with usually?
            well then

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            • #51
              Originally posted by ChocoTaco369 View Post
              Solution: buy an ice cream maker. I made my OWN Ben & Jerry's Chunky Monkey. I don't use recipes and I just throw everything in a bowl when I cook, but this is roughly what I did.

              Custard:
              6 egg yolks
              1 pint heavy cream
              2 cups whole milk
              1 cup 1% kefir
              1 whole vanilla bean pod, sliced and scraped
              ~1/4 cup organic whole coconut sugar

              Heat your custard like normal, refrigerate overnight.

              Stabilizers and anti-freeze:
              1/8 cup spiced rum
              1/4 cup vodka
              1 packet Knox unflavored gelatin (you have to thin it out in probably 1/4 cup very warm whole milk before you add it)
              Stevia to taste

              Add all that stuff before churning.

              At the end of churning, add in:

              1/2 cup raw walnut halves
              2 whole bananas, sliced
              1 3.5 oz 73% dark chocolate bar cut into chunks

              The best advice I can give:

              1.) Roast the bananas at 350*F for 20 minutes, turning once at the 10 minute mark. It makes them MUCH sweeter.
              2.) Melt down the chocolate with a little coconut oil and vanilla extract. Pour onto a plate lined with wax paper so the chocolate is thin. Freeze, then break into chunks by hand.

              Not only is this about 10 times BETTER than B&J's Chunky Monkey, but it's not bad for you at all and a very sensible dessert. Feel free to replace the whole milk with canned coconut milk if you're lactose intolerant. This was so unbelievably good it's probably best you DON'T make it!
              If I would make my own ice cream, I would probably be like "Oh I can leave out almost all the sugar, and I can do *this* and *that* healthier, and then the whole idea of a treat disappears...
              well then

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              • #52
                Originally posted by Gadsie View Post
                What flavor do you go with usually?
                I don't really have a flavor. I've probably bought a pint of ice cream maybe 7 or 8 times in my entire life. I've never had a pint of ice cream before until around 2 or 3 years ago. Most storebought ice cream is lousy and unless I'm going to a REAL custard stand or something it's not worth it to me. Honestly, most of the ice cream I eat is homemade. If you're buying B&J's, there's only two kinds: crap with gluten and crap without gluten. If it's 2am and I'm drunk I really don't care.
                Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                • #53
                  Do you have a suggested method for those who don't own an ice cream maker? I'm not that huge into ice cream, but once in a while I would like to make it, hence not really caring to invest in one.
                  My chocolatey Primal journey

                  Unusual food recipes (plus chocolate) blog

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                  • #54
                    Originally posted by sakura_girl View Post
                    Do you have a suggested method for those who don't own an ice cream maker? I'm not that huge into ice cream, but once in a while I would like to make it, hence not really caring to invest in one.
                    I don't. Without an ice cream maker, you'll probably get some ice buildup and an undesirable texture. Most of the ice cream recipes without an ice cream maker use just heavy cream to avoid the ice crystals, and that's just way too much butterfat for me. My suggestion is to buy one because they're outrageously cheap.

                    Amazon.com: Cuisinart ICE-20 Automatic 1-1/2-Quart Ice Cream Maker, White: Kitchen & Dining

                    I have the larger 2 quart model, but since you're not a big ice cream eater this smaller one is nice for <$50.
                    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                    • #55
                      We also make our own frozen greek yogurt. Throw in a quart of full fat unflavored, add some fresh or frozen berries, the insides of a vanilla bean pod, a bit of stevia or honey, some almonds. Turn on. I let my kids eat it for breakfast! Otherwise it is Hagan daaz or a local gelato which only has real ingredients.

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                      • #56
                        I didn't eat ice cream for 15 years, wasn't worth it.

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