Low Carb Cook
10/21/2005
Recipe: Cinnamon chocalate ice cream
Ok here is the first additions to this blog/podcast This is the show notes and they always will be posted before the audio goes online to give you time to get the ingredients.
First off here's the ingredient list.
3 1/2 cups of heavy whipping cream
3/4 cup splenda
1 tbsp vanilla extract (get no sugar added type or as low carb as possible)
1 vanilla bean scraped (optional for more vanilla flavor)
1 tsp ground cinnamon (cheap cinnamon, not true cyelon cinnamon)
1 drop of cinnamon oil (optional for more cinnamon flavor)
This is a very simple low carb icecream. Combine all of the above in a blender and blend well for about 1 minute, now dump all of it into an airtight container and refrigerate for at least 1 hour, longer is better finish the chilling in the freezer for 15-20 minutes to try and bring the temperature down near 34 degrees, the colder this is the better. I typically chill my mix for 24 hours to really kick the flavors in. I then fire up my smallish ice cream maker (I use a 1 quart bottom freeze bowl unit I picked up at the local walmart for $19.00) and dump the mixture into the unit while it is churning. let the unit go for about 15-20 minutes, during that time contemplate added goodness. I like to add dark choclate chunks by taking a low carb choclate bar and cutting it up into 1/4 inch sized pieces. almond slivers are good as well as pecan chunks. Let this run until the unit is having trouble churning. Remove the motor and paddle blade and cover the top with wax paper and wrap the whole thing in a towel to let it sit for about 10-15 minutes to firm up a bit more. prepare a nice container that is air tight (you do not want fridge funk flavored ice cream) to put the ice cream into. after chilling spatula out al lthe ice cream into the container as fast as you can then seal it and put it in the freezer for at least 1 hour to firm up. this last part is very important to getting a nice firm ice cream.
This is a basic recipie I eat this on a regular basis changing the cinnamon to other flavors as my whim desires (adding a tsp unsweetened cocoa and a tbsp of instant coffee make a great mocha ice cream!) and is good for a fast treat. There are ways of making much better low carb ice cream and we will explore those later.
Carb count is really low, 3 carbs per 1 cup serving and will vary depending on the added goodies you put in, lower if you convert cooking splenda to packet splenda. (packet splenda has no carbs as it is missing filler.) Some nuts are higher in carbs. you can thin it a bit by replacing 1 1/4 cups of heavy whipping cream with a low carb soy milk to get the icemilk texture and flavor. This is not bad, but I really enjoy the decadance of 100% heavy cream ice cream. If you buy your cream in bulk (1 quart or even 1/2 gallon size) you can make a 1/2 gallon of ice cream cheaper and certianly better than the low carb fare in the stores. Now you are no longer stuck with the ho-hum flavors that they have, you are in control of your treats! ¶ 11:25 AM 0 comments
First off here's the ingredient list.
3 1/2 cups of heavy whipping cream
3/4 cup splenda
1 tbsp vanilla extract (get no sugar added type or as low carb as possible)
1 vanilla bean scraped (optional for more vanilla flavor)
1 tsp ground cinnamon (cheap cinnamon, not true cyelon cinnamon)
1 drop of cinnamon oil (optional for more cinnamon flavor)
This is a very simple low carb icecream. Combine all of the above in a blender and blend well for about 1 minute, now dump all of it into an airtight container and refrigerate for at least 1 hour, longer is better finish the chilling in the freezer for 15-20 minutes to try and bring the temperature down near 34 degrees, the colder this is the better. I typically chill my mix for 24 hours to really kick the flavors in. I then fire up my smallish ice cream maker (I use a 1 quart bottom freeze bowl unit I picked up at the local walmart for $19.00) and dump the mixture into the unit while it is churning. let the unit go for about 15-20 minutes, during that time contemplate added goodness. I like to add dark choclate chunks by taking a low carb choclate bar and cutting it up into 1/4 inch sized pieces. almond slivers are good as well as pecan chunks. Let this run until the unit is having trouble churning. Remove the motor and paddle blade and cover the top with wax paper and wrap the whole thing in a towel to let it sit for about 10-15 minutes to firm up a bit more. prepare a nice container that is air tight (you do not want fridge funk flavored ice cream) to put the ice cream into. after chilling spatula out al lthe ice cream into the container as fast as you can then seal it and put it in the freezer for at least 1 hour to firm up. this last part is very important to getting a nice firm ice cream.
This is a basic recipie I eat this on a regular basis changing the cinnamon to other flavors as my whim desires (adding a tsp unsweetened cocoa and a tbsp of instant coffee make a great mocha ice cream!) and is good for a fast treat. There are ways of making much better low carb ice cream and we will explore those later.
Carb count is really low, 3 carbs per 1 cup serving and will vary depending on the added goodies you put in, lower if you convert cooking splenda to packet splenda. (packet splenda has no carbs as it is missing filler.) Some nuts are higher in carbs. you can thin it a bit by replacing 1 1/4 cups of heavy whipping cream with a low carb soy milk to get the icemilk texture and flavor. This is not bad, but I really enjoy the decadance of 100% heavy cream ice cream. If you buy your cream in bulk (1 quart or even 1/2 gallon size) you can make a 1/2 gallon of ice cream cheaper and certianly better than the low carb fare in the stores. Now you are no longer stuck with the ho-hum flavors that they have, you are in control of your treats! ¶ 11:25 AM 0 comments
10/16/2005
Prepration for Cooking low carb
I am planning the first podcast as we speak, but a thought crossed my mind that many people are not prepared for low carb cooking. This is not your normal american cooking such as open the bag or box, mix according to the instructions and then cook it. No being a Low-carb cook requires you to find the lost art of "from scratch" that frightens many. sorry that is the way it is, corperate america is abandoning you fast. corperate america does not want you as their customer, because fi they did they would not have stopped making the low carb delights that were just starting to taste good and actually be decent. I still remember the horrible crud passed off to us lowcarbers back 3 years ago.. some of the atkins brand items were downright horrible (atkins low carb baking mix for example) that were so bad tasting that you would prefer to starve than eat it. Here in 2005 they started to get better (I was so turned off by the horrid taste of the atkins brand that I avoided them for two years straight and only recently started testing them once again... they are better now.) Everything I cook had better taste good, I will not eat it and be tempted to stray back to the carb land of evil goodness... (sweet potato french fries sprinkled with sugar and salt... Mmmm heavenly!) But return to that land means ballooning back up to the 300+ pound point that that path leads to. Carbs = bad no matter what the health nuts tell you, it's is true... our grandparents ate at least 1/5th to 1/6th the carbs we do today, and they were healthier.
Items you will need to have around for low carb cooking.
Soy flour. Yes it's nasty but a necessary evil.
soy protien powder. the stuff above with the nasty flavor removed.
Almond flour. Blanched almonds ground into a powdery flour like substance. good low carb filler.
heavy whipping cream. you need this in your house 24/7 you can make pudding from a sugar free box with this stuff that is downright great and extremely low carb.. and there is the best ice-cream you have ever tasted inside that whipping cream container waiting to be created.
Almonds, these are the #1 nut you need to love, 1/2 cup is only 2 carbs and gobs of fiber. eat at least 1/2 a cup daily for good health.
soy milk, or better yet a low carb milk, 2% type white. some recipies ask for milk and this is what we will use. cutting whipping cream with water just is not the same.
sugar free choclate syrup. if you can get it, walmart is my source.
sugar free baking dark choclate. Yes we will be making candy.
Splenda. get a big bag of it and a box of the packets. packets = 0 carbs the big bag has fillers but is the only way to get it bulk legally. (more on splenda later.)
That is a good start, I am looking at starting with some good easy recipies with you to start. (one meat based, one no meat soup) and then progress depending on my whims from savory hearty meals to breakfast, to candy and endulgence.
Oh, some breakfast tips... go out and buy sugar free tang. It's a decent substitute to your morning Orange Juice. no it's not as good as fresh squeezed valencia, but it's better than nothing and only 2 carbs per serving. (big 16 oz glass) coupled with a nice omlet it makes breakfast less dreary and you not hate eggs as much.. I know that first few weeks makes you despise eggs and meat.
Well that is the start. if you have any questions please feel free to ask! ¶ 5:54 PM 0 comments
Items you will need to have around for low carb cooking.
Soy flour. Yes it's nasty but a necessary evil.
soy protien powder. the stuff above with the nasty flavor removed.
Almond flour. Blanched almonds ground into a powdery flour like substance. good low carb filler.
heavy whipping cream. you need this in your house 24/7 you can make pudding from a sugar free box with this stuff that is downright great and extremely low carb.. and there is the best ice-cream you have ever tasted inside that whipping cream container waiting to be created.
Almonds, these are the #1 nut you need to love, 1/2 cup is only 2 carbs and gobs of fiber. eat at least 1/2 a cup daily for good health.
soy milk, or better yet a low carb milk, 2% type white. some recipies ask for milk and this is what we will use. cutting whipping cream with water just is not the same.
sugar free choclate syrup. if you can get it, walmart is my source.
sugar free baking dark choclate. Yes we will be making candy.
Splenda. get a big bag of it and a box of the packets. packets = 0 carbs the big bag has fillers but is the only way to get it bulk legally. (more on splenda later.)
That is a good start, I am looking at starting with some good easy recipies with you to start. (one meat based, one no meat soup) and then progress depending on my whims from savory hearty meals to breakfast, to candy and endulgence.
Oh, some breakfast tips... go out and buy sugar free tang. It's a decent substitute to your morning Orange Juice. no it's not as good as fresh squeezed valencia, but it's better than nothing and only 2 carbs per serving. (big 16 oz glass) coupled with a nice omlet it makes breakfast less dreary and you not hate eggs as much.. I know that first few weeks makes you despise eggs and meat.
Well that is the start. if you have any questions please feel free to ask! ¶ 5:54 PM 0 comments
10/10/2005
Welcome!
This is the place for the beginning of the low carb cook. I owe a lot to the low carb lifestyle. I have lost lots of weight and feel better than I ever have. I will NOT be giving out any medical advice and claim no responsibility for anything you do. I will share only recipies and cooking tips on how to cook low carb. time to get great food back in your live even with the stores and corperations abandoning you by not making good tasting foods anymore. You can stay on low carb without the pre-made breads, pasta, soups, and meals. you CAN make this stuff at home. and this site with the podcast and IPTV show that will start next year will help kick it off.
¶ 5:33 PM 0 comments
