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  1. #21
    adr617's Avatar
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    Quote Originally Posted by Chatty View Post
    I ate a carrot last night that was sweeter than the strawberries.
    Wonder what carrot ice cream tastes like?
    My town is awesome & we have a primal-friendly frozen yogurt shop. The current seasonal flavor is carrot cinnamon
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  2. #22
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    Quote Originally Posted by Grumpy Caveman View Post
    Why are you afraid of this?

    RUM!!
    Second RUM..
    If you have a problem with what you read: 1. Get a dictionary 2. Don't read it 3. Grow up 4. After 3, go back to 1/ or 2. -- Dennis Blue. | "I don't care about your opinion, only your analysis"- Professor Calabrese. | "Life is more important than _______" - Drew | I eat animals that eat vegetables -- Matt Millen, former NFL Linebacker. | "This country is built on sugar & shit that comes in a box marinated in gluten - abc123

  3. #23
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    Quote Originally Posted by Dr. Bork Bork View Post
    better yet, use coconut nectar instead of rice syrup. Then it's 100% primal, and potentially 100% raw (esp if you use raw milk)
    duly noted.
    If you have a problem with what you read: 1. Get a dictionary 2. Don't read it 3. Grow up 4. After 3, go back to 1/ or 2. -- Dennis Blue. | "I don't care about your opinion, only your analysis"- Professor Calabrese. | "Life is more important than _______" - Drew | I eat animals that eat vegetables -- Matt Millen, former NFL Linebacker. | "This country is built on sugar & shit that comes in a box marinated in gluten - abc123

  4. #24
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    you could also make an avocado ice cream from mixing smooshed avocado and frozen bananas. COMPLETELY primal.

  5. #25
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    Quote Originally Posted by Saoirse View Post
    you could also make an avocado ice cream from mixing smooshed avocado and frozen bananas. COMPLETELY primal.
    or just go straight for freezing a sliced banana then obliterating it in a food processor
    although, I suppose the fat from the avo would slow down the sugar rush some, and it would add protein as well
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  6. #26
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    A little alcohol will keep it from freezing so solid. Really, that's the only thing I can think of to soften it up.

  7. #27
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    Quote Originally Posted by Saoirse View Post
    you could also make an avocado ice cream from mixing smooshed avocado and frozen bananas. COMPLETELY primal.
    I hadn't thought of the avocado, trying this one stat!
    “Your task is not to seek for love, but merely to seek and find all the barriers within yourself that you have built against it.” Rumi

  8. #28
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    You need alcohol, a stabilizer and air. Significant amounts of all. Commercial ice cream has overrun - air whipped into it - on the scale of 50-100%. That means up to half the weight of the ice cream is air. It also contains gums/thickeners/emulsifiers regarded as "stabilizers" that improve the texture. I recommend you do the following assuming you're making a half gallon sized quantity (as typical for store-bought):

    - Add 1/4 cup of 80-100 proof alcohol. Spiced rum is good for vanilla ice creams. If you don't want the rum flavor, use vodka. This is in addition to any alcohol-based extracts you already use like vanilla, mint, almond, etc.

    - Right before churning, dissolve 1 packet of unflavored gelatin (like Knox gelatin) in a few tablespoons of warm milk or cream. You can use xanthan gum in varying quantities, but gelatin produces a far superior (and healthier) result IMO. Xanthan gum almost makes the ice cream taste "warm" or "mushy". Gelatin doesn't do that.

    - Make sure you reserve 1 cup of HEAVY CREAM to add in at the very end. Right before you freeze the custard in your ice cream maker, whip the heavy whipping cream til it's double to triple in volume. Gently fold it into the custard with a rubber spatula. Since you're adding this at the end, make sure your custard is a little sweeter than you'd usually like it since the extra volume of unsweetened cream will reduce the sweetness and you don't want to add in sweetener in cold custard since it won't dissolve properly.

    Then churn.

    So, recap:

    Alcohol
    Gelatin
    Whip in air

    You won't be able to do Step #3 with a pure coconut milk ice cream well, and while it can still be good, don't expect coconut milk to be a perfect substitute for heavy cream in terms of texture. It can't be. You can freeze a can of coconut milk and scoop off the coconut cream and whip it similarly to heavy cream to produce some of the results kind of like here, but again, it won't be a perfect substitution.

    My ice cream is far superior to any shelf ice cream and I use very little sugar (sometimes some coconut sugar, sometimes I use none and only stevia). This stuff works. Just practice. Again, this is for a half gallon serving, so scale it accordingly.
    Last edited by ChocoTaco369; 04-17-2012 at 10:15 AM.
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  9. #29
    Chatty's Avatar
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    Quote Originally Posted by ChocoTaco369 View Post
    You need alcohol, a stabilizer and air. Significant amounts of all. Commercial ice cream has overrun - air whipped into it - on the scale of 50-100%. That means up to half the weight of the ice cream is air. It also contains gums/thickeners/emulsifiers regarded as "stabilizers" that improve the texture. I recommend you do the following assuming you're making a half gallon sized quantity (as typical for store-bought):

    - Add 1/4 cup of 80-100 proof alcohol. Spiced rum is good for vanilla ice creams. If you don't want the rum flavor, use vodka. This is in addition to any alcohol-based extracts you already use like vanilla, mint, almond, etc.

    - Right before churning, dissolve 1 packet of unflavored gelatin (like Knox gelatin) in a few tablespoons of warm milk or cream. You can use xanthan gum in varying quantities, but gelatin produces a far superior (and healthier) result IMO. Xanthan gum almost makes the ice cream taste "warm" or "mushy". Gelatin doesn't do that.

    - Make sure you reserve 1 cup of HEAVY CREAM to add in at the very end. Right before you freeze the custard in your ice cream maker, whip the heavy whipping cream til it's double to triple in volume. Gently fold it into the custard with a rubber spatula. Since you're adding this at the end, make sure your custard is a little sweeter than you'd usually like it since the extra volume of unsweetened cream will reduce the sweetness and you don't want to add in sweetener in cold custard since it won't dissolve properly.

    Then churn.

    So, recap:

    Alcohol
    Gelatin
    Whip in air

    You won't be able to do Step #3 with a pure coconut milk ice cream, and while it can still be good, don't expect coconut milk to be a perfect substitute for heavy cream in terms of texture. It can't be. You can freeze a can of coconut milk and scoop off the coconut cream and whip it similarly to heavy cream so produce some of the results kind of like here, but again, it won't be a perfect substitution.

    My ice cream is far superior to any shelf ice cream. This stuff works. Just practice. Again, this is for a half gallon serving, so scale it accordingly.
    I believe you. So the complete recipe looks like?:

  10. #30
    magnolia1973's Avatar
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    Choco, do you have your custard recipe? The folding in whipped cream sounds brilliant.

    Also... I always read NOT to add too much alcohol or it won't freeze (was a bit conservative on my bourbon pumpkin ice cream)....It makes me happy to know I can make boozy ice cream. Damn- peach brandy, chocolate rum, BAILEYS. Disarrano and cherry. Awesome.

    Now to move some meat around and get my maker in the freezer.

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