Chocolate Ice Cream to Scream for

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Chocolate Ice Cream to Scream for


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Old 02-25-2015, 21:30   #1
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Default Chocolate Ice Cream to Scream for

Ice cream was non-negotiable. I had to find a way to include ice cream, or the LCHF WOE would never be sustainable for me.
First the philosophy. Ice cream should be free of stabilizers, emulsifiers, sea weed, etc. It should melt quickly in your mouth to a thin liquid, and leave a thin film of butter on your lips when finished. My old favorite was Breyers Natural with ingredients like cream, milk, sugar, and natural flavorings. It should not be too sweet and should have a bit of crunch. After much experimentation I came up with this recipe. Probably the most expensive ice cream you ever had. My non-diabetic wife will choose this over the Breyers every time.

Chop 4 oz bar of Ghirardelli unsweetened baking chocolate in blender. Remove. (Bakers brand is okay, but Ghirardelli really makes it.)

Place 1/4 Cup plus 2 teaspoons vegetable glycerin in a microwavable pint size measuring cup. Fill to pint mark with cream. (I get grass fed stuff from the co-op that contains nothing but cream). Nuke for 2 minutes on high.

Pour cream and glycerin in blender. While mixing slowly, pour chopped chocolate back into blender. To avoid churning it into butter, avoid mixing any longer than necessary (been there). Add 1 Tablespoon vanilla extract. (1st Street brand from Cash and Carry has no added sugar. Amazing that even those labeled "pure" have sugar in the ingredient list). Add 1 Cup half and half (grass fed preferred) and follow your ice cream maker's instructions. Near the end of the cycle, add 1 Tablespoon cocoa nibs.

So what's the carb count? I haven't added it up. I expect most of the carbs come from the glycerin, but I understand glycerin causes no spiking. I know it causes no spikes with me, and I consume a small scoop of this or one of my other flavors of home made ice scream almost daily.

From this recipe, it's easy to get to the others. Start with half a cup of a high fat flavoring like tahini or coconut butter. If it comes out hard or crumbly, try using more glycerin or less fat. Lately I've been experimenting with a chocolate cream cheese flavor. Not yet perfected, but it sure is fun trying.

'later

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Old 02-26-2015, 15:31   #2
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What is glycerine? I thought that was a skin care ingredient.

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Old 02-26-2015, 15:42   #3
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Quote:
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What is glycerine? I thought that was a skin care ingredient.
That's one of the uses (and one of the spellings). In this case it is used as a sweetener with anti-freeze properties in place of sugar. I do make sure I get a product that's labeled "food grade."

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Old 02-26-2015, 16:07   #4
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Quote:
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What is glycerine? I thought that was a skin care ingredient.
It is, Rose, and I'm not altogether comfortable with eating it, even if it does say 'food grade'. I haven't found anything online that actually encourages people to eat it - all they do is explain what it is and that it's considered 'safe' to eat. And these are the people who encourage us to eat carbs, for cryin' out loud!




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Old 02-26-2015, 19:23   #5
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I assume the glycerine helps keep the ice cream creamy and not turn into a block of ice? I see lots of low-carb ice cream recipes on the net. Some of them use gelatin. Does that help at all with the creaminess/rock issue? What about adding egg yolks? BTW Steve great idea on the cocoa nibs.

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Old 02-26-2015, 19:54   #6
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As good as would be to have ice cream, carb wise I could have 1/2 cup. I don't trust me to stop at 1/2 cup LOL

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Old 02-26-2015, 20:55   #7
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Quote:
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As good as would be to have ice cream, carb wise I could have 1/2 cup. I don't trust me to stop at 1/2 cup LOL
What I do is pour them out in 1/2 cup containers and then toss in the freezer.

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Old 02-26-2015, 20:56   #8
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Quote:
Originally Posted by Tea Rose View Post
I assume the glycerine helps keep the ice cream creamy and not turn into a block of ice?
The cream keeps it creamy and the glycerin keeps it soft and provides sweetness.

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Originally Posted by Tea Rose View Post
I see lots of low-carb ice cream recipes on the net. Some of them use gelatin. Does that help at all with the creaminess/rock issue?
I have no experience with either since they fail my no stabilizer/emulsifier test stated above. (I recall the time my old college roommate wished to dispose of some stale commercial ice cream by letting it melt in the sink and run down the drain. At room temperature it failed to run and remained in place in the carton) I did experiment with vodka as anti-freeze. A lot was required and it altered the flavor too much for me.

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Old 02-26-2015, 21:05   #9
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Sounds like a waste of good vodka too. LOL

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Old 02-26-2015, 21:43   #10
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Does your own ice cream melt and run down the drain?




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