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  • ice-cream

    I just tried to make some goatmilk ice cream. My milk was pasterized but organic (I've never ever used goat products before, so it was a complete first!) I threw in some raw egg yolks (free range, yay! - and again, not something I have ever knowingly eaten raw!) and some honey and vanilla flavour... and the result was....

    ice-slushhy.

    I don't have an ice cream maker, so it was a matter of stirring every hour or so. But still, there seemed to be way too much water content. It just wasn't creamy. Any advice on how to get a creamier consistency?

    Thanks.
    SW: 68 kg. * CW: 61.5 kg. * GW: 60 kg or less...
    “Your work is to discover your work and then with all your heart to give yourself to it.” ~ Buddha

  • #2
    I use my Vita Mix to make ice cream.

    I can of coconut milk- about 340 mil I think -a Tsp of vanilla, 2 to 2 1/2 cups of frozen blue berries and strawberries, a small amount of real maple syrup. About 45 seconds later, beautiful soft serve ice cream.
    Sometimes rather than Maple syrup I use local honey and once I used a 1/4 cup of sugar- (it is within my 20%) you easily use stevia as well. You can also skip the sweetener depending on your taste.

    My SO who isn't into coconut milk or other 'paleo' stuff thinks it is wonderful.

    Comment


    • #3
      Originally posted by thaijinx View Post
      I just tried to make some goatmilk ice cream. My milk was pasterized but organic (I've never ever used goat products before, so it was a complete first!) I threw in some raw egg yolks (free range, yay! - and again, not something I have ever knowingly eaten raw!) and some honey and vanilla flavour... and the result was....

      ice-slushhy.

      I don't have an ice cream maker, so it was a matter of stirring every hour or so. But still, there seemed to be way too much water content. It just wasn't creamy. Any advice on how to get a creamier consistency?

      Thanks.
      I can't actually help you But I wanted to chime in that my homemade ice cream was always that weird frozen icey texture until I got an ice cream maker. The same recipes were then creamy.

      Hopefully someone will have some actually suggestions.
      Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

      http://www.krispin.com/lectin.html

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      • #4
        Ice cream is definitely one of my cheat foods and I want to invest in a decent, but not too pricey ice cream maker, anyone have suggestions?
        My Paleo Project:

        www.nutritionator.com

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        • #5
          I made homemade ice cream without the maker and it came out pretty darn tasty. I used a custard method with the eggs, though, not sure if that's what you did with yours. Mine had the firmness of a store bought and was super creamy. (Used heavy cream and whole milk in equal parts)

          https://picasaweb.google.com/1130393...81461137957730
          "You can always do more than you think you can !" Sensei Scash

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          • #6
            Originally posted by thaijinx View Post
            Any advice on how to get a creamier consistency?
            Any of these will make it creamier:
            -more fat
            -more sugar
            -more alcohol
            -small amounts of locust bean gum, guar, gelatin or starch (you need to heat for most of them to dissolve them)
            -more stirring (food processor, ice cream machine)

            Or just use a pacojet. It turns anything frozen into the creamiest ice you can imagine.

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            • #7
              Thanks guys, and PatrickF I will try some of those things.

              I haven't been able to find an ice cream maker in my country, and I've never heard of a pacojet... but I will keep my eye out and p'haps try and pick up something when I am back in the UK at the end of the year.
              SW: 68 kg. * CW: 61.5 kg. * GW: 60 kg or less...
              “Your work is to discover your work and then with all your heart to give yourself to it.” ~ Buddha

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              • #8
                I have tried mango flavor ice cream :
                INGREDIENTS
                Mango puree - 1¾ cups (puree from about 3 mangoes)
                Heavy whipping cream - 1½ cups
                Sugar - ¼ cup + more (1/4 cup of sugar is perfect to sweeten the cream + more as required as per your mangoes' sweetness)
                Pure vanilla extract - 1 tablespoon

                INSTRUCTIONS
                Puree the mango with enough sugar to make it sweet.
                Chill bowl, heavy cream and whisk in the freezer for 10 minutes for easier whipping.
                Add ¼ cup of sugar to the cream and start beating it using whisk attachment till you get stiff peaks. Do not over beat otherwise it will curdle.
                Then add pureed mango and vanilla.
                Fold them in using spatula; pour it into a freezer safe shallow container. Cover it and let it half set. It will take about 4 hours.
                Once half frozen then remove it to the blender and blend it into smooth, so ice crystal will break.
                Pour it back to the same container. Cover with plastic wrap. Make sure that plastic touches to the surface of the ice cream. Thus there will be no ice crystal on the surface once frozen.
                Let it set completely. Scoop and serve.

                Comment


                • #9
                  I have tried mango flavor ice cream :
                  INGREDIENTS
                  Mango puree - 1¾ cups (puree from about 3 mangoes)
                  Heavy whipping cream - 1½ cups
                  Sugar - ¼ cup + more (1/4 cup of sugar is perfect to sweeten the cream + more as required as per your mangoes' sweetness)
                  Pure vanilla extract - 1 tablespoon

                  INSTRUCTIONS
                  Puree the mango with enough sugar to make it sweet.
                  Chill bowl, heavy cream and whisk in the freezer for 10 minutes for easier whipping.
                  Add ¼ cup of sugar to the cream and start beating it using whisk attachment till you get stiff peaks. Do not over beat otherwise it will curdle.
                  Then add pureed mango and vanilla.
                  Fold them in using spatula; pour it into a freezer safe shallow container. Cover it and let it half set. It will take about 4 hours.
                  Once half frozen then remove it to the blender and blend it into smooth, so ice crystal will break.
                  Pour it back to the same container. Cover with plastic wrap. Make sure that plastic touches to the surface of the ice cream. Thus there will be no ice crystal on the surface once frozen.
                  Let it set completely. Scoop and serve.

                  Comment

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