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
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
