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  • Derp how do you make the ice cream?

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    • I blend an egg (warmed to 40 degrees C) with a cup of sugar (also warmed) and a cup of coconut oil until it's smoothly emulsified, and maybe half a cup of powdered milk for extra texture, then add milk to fill the blender (total volume a little over a liter), with strong coffee or orange juice for flavor, or other fruit or vanilla, etc. The high oil content, and powdered milk, make it freeze without crystallizing, so the ice cream machine isn't necessary.
      Make America Great Again

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      • This is our homemade ice-cream: 500 ml whipped cream, 3 mashed bananas, 1t vanilla essence, dried fruit (cranberries, sultanas) for texture, then put it in the freezer for 2-4 hours, stirring halfway through to stop it freezing on the outside and staying runny in the middle.

        Take out of the freezer 1/2 hr before serving.
        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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        • Originally posted by magicmerl View Post
          This is our homemade ice-cream: 500 ml whipped cream, 3 mashed bananas, 1t vanilla essence, dried fruit (cranberries, sultanas) for texture, then put it in the freezer for 2-4 hours, stirring halfway through to stop it freezing on the outside and staying runny in the middle.

          Take out of the freezer 1/2 hr before serving.
          Beware though - 500ml of whipped cream could have 250g of fat! (2250 cals)

          Easy to eat over 100g fat in a serving!
          Disclaimer: I have read some info about Ray Peat and think it may help me, however if you follow any advice related to Ray Peat you may start spontaneously guzzling OJ and Mexican Coke by the gallon, eating bags of sugar with a spoon, popping aspirins 10 times a day and buying loads of stuff from him that he doesn't sell.

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          • Originally posted by Derpamix View Post
            I blend an egg (warmed to 40 degrees C) with a cup of sugar (also warmed) and a cup of coconut oil until it's smoothly emulsified, and maybe half a cup of powdered milk for extra texture, then add milk to fill the blender (total volume a little over a liter), with strong coffee or orange juice for flavor, or other fruit or vanilla, etc. The high oil content, and powdered milk, make it freeze without crystallizing, so the ice cream machine isn't necessary.
            I tried this, didn't work - just froze with ice crystals.

            The cheapo ice cream maker on Amazon worked wonders.
            Disclaimer: I have read some info about Ray Peat and think it may help me, however if you follow any advice related to Ray Peat you may start spontaneously guzzling OJ and Mexican Coke by the gallon, eating bags of sugar with a spoon, popping aspirins 10 times a day and buying loads of stuff from him that he doesn't sell.

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            • Originally posted by Kmb2erl3dn
              NOT a Ray Peat, diabetes-bound sugar bug.
              Okay? lol

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              • The chemistry chef guy (heston blumenthal) on australian masterchef made ice cream set in about 30 seconds using liquid nitrogen

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                • Originally posted by simonb View Post
                  I tried this, didn't work - just froze with ice crystals.

                  The cheapo ice cream maker on Amazon worked wonders.
                  I find gelatin works wonders for that, plus an extra egg. Ice cream machine would be easier, but I'm trying to cut back on as many personal belongings as possible
                  Make America Great Again

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                  • This thread is now about ice cream!

                    Wow, the forum won't let me use all caps. That's interesting.

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                    • I need a good blender.

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                      • Powdered milk? Derpy, my derpy. You know as well as I do how oxidized and damaging that stuff is. Why would you eat it on purpose?
                        Crohn's, doing SCD

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                        • Originally posted by Knifegill View Post
                          Powdered milk? Derpy, my derpy. You know as well as I do how oxidized and damaging that stuff is. Why would you eat it on purpose?
                          Isn't this the same Derpy who uses gelatin instead of whey as a protein source despite its inferior amino acid profile because the whey is so oxidized and deadly?
                          The Champagne of Beards

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                          • Originally posted by Knifegill View Post
                            Powdered milk? Derpy, my derpy. You know as well as I do how oxidized and damaging that stuff is. Why would you eat it on purpose?
                            If you're referring to the oxidized cholesterol, dietary cholesterol really has no impact. It's the same thing with skim milk, or any processed milk. I check carefully to see if I react from it, I don't.
                            Isn't this the same Derpy who uses gelatin instead of whey as a protein source despite its inferior amino acid profile because the whey is so oxidized and deadly?
                            No, I use gelatin because whey has cysteine, histadine, methionine, and tryptophan in abundance, and the amino acid profile is superior in gelatin as far as anti-inflammation goes. Why is it inferior, again? I also get plenty of protein from other sources, why would I create an imbalance and compound it?
                            Make America Great Again

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                            • Yep, the total amino-acid balance is what counts! Gelatin may have an inferior aminon-acid profile if only eating that as a sole protein source, but as a supplement it makes good thing inside your body if taken regulary with other proteins, so eat your gelatin guys...
                              "All truth passes through three stages. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self-evident."

                              - Schopenhauer

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                              • Originally posted by Derpamix View Post
                                No, I use gelatin because whey has cysteine, histadine, methionine, and tryptophan in abundance, and the amino acid profile is superior in gelatin as far as anti-inflammation goes. Why is it inferior, again? I also get plenty of protein from other sources, why would I create an imbalance and compound it?
                                I should clarify: I'm a huge fan of gelatin and I eat it (well, put it in coffee) every day. But it's all but worthless for driving muscle protein synthesis, which is why I use unflavored, unsweetened whey isolate in my protein shakes. So again, not criticising gelatin per se, just as a "protein powder" in the traditional sense.
                                The Champagne of Beards

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