mgaretz

The other day I made another attempt at chocolate. I upped the amount of glycerin to 2 tbs in an effort to keep it scoopable. That worked. I gave it one initial spin on Lite Ice Cream It came out a bit icy, but not too bad. I did not respin it, so that may help next time or possibly a different cycle as it was pretty loose after the first spin. I also tried a can of "no sugar added" cherry pie filling, adding only a tbs of glycerin and a tbs of almond extract. It was Ok but not nearly as good as first attempt with full sugar pie filling. It may be because of the reduced sugar or the fact that it was Great Value (Walmart house brand). I have a can of their full sugar filling so I will try that next.

Cow-based turkey - aka tri-tip. Cooked SV then seared. Served with a combo of store-bought sweet-potatoes in brown sugar that were way too sweet so cut with fresh-baked sweet potato.

Burgers on the PAG, served with steamed Brussels sprouts in butter.

What inulin are using?

My take on wor wonton soup with pork wontons, shrimp, char siu, spinach, peas, carrots, celery and onion. The wontons kinda fell apart, but it was good.

Respun the chocolate on the sorbet cycle to see what it would do. Very dense but lovely texture. Very gelato-like. Still freezes up too hard though (but not any harder than most commercial ice cream).

I must really like pork chops on the NFG. Served with charred (ok, over-grilled) yellow squash with buttered rye toast.

Tri-tip steak, cooked SV then seared, served with steamed cauliflower in butter.

Not an efficient use of freezer space or container cost.

No, but the prep wouldn't be worth filling only a servings worth.

Because I don’t eat anywhere close to the whole pint at one sitting. A pint will last me a week or two.

Yesterday I put up two batches - chocolate and salted caramel peanut butter at around 11:00am. Spun them about 2:00 pm today and put them back in the freezer. Tonight the SCPB was perfect, the chocolate was a bit hard. Same base recipe with Paul Raphael's stabilizer formula and the flavoring additions were pretty similar: SCPB: 1/4 cup peanut butter powder 1 tbs Torani Caramel Syrup 1/2 tsp salt Chocolate: 1/4 cup cacao powder 1 tbs Torani Chocolate Syrup 1 tsp vanilla extract pinch of salt There must be something to the notion that chocolate hardens more.

Stir fry with noodles, bok choy, onion, mushrooms, carrots, celery and char siu.

Yet another thick pork chop, cooked on the NFG, with carrots and squash.

Lack of fat content you'd have with dairy, I am assuming.

Our company had a room and a broken coffee maker... 😉

Still lite cycle I think.

I would try the Lite Ice Cream cycle as you don't mention that you added any extra sugar.

I did a spin on the Lite Ice Cream Cycle followed by a real res-spin cycle. It was good right away, but after being back in the freezer for 4 hours it was hard again. I'm giving up on the stabilizer blend. Back to @paulraphael's blend.

The chocolate was hard again last night. I am going to try respinning on the Lite Ice Cream cycle.

Well last night the chocolate was very hard, so I spun it again twice on the ice cream cycle. We'll see how it is tonight.

Chocolate, made with the base above but I substituted a different stabilizer blend. For the flavoring it was 1/4 cup of cacao powder, 1 tsp espresso powder, 1 tbs Torani chocolate syrup and 1 tsp vanilla extract. Came out good, if a little chewy. I think I like the other stabilizer blend better. This only needed one spin on the regular ice cream cycle.

Pot roast with potatoes, carrot, celery, onion, peas and corn. Made in the IP.

The next night, scooped with a normal teaspoon, served over bananas.

Ok, folks, near perfection at last (for a dairy-free, reduced sugar dessert)! Same basic recipe as last time, just changed from the Lite Ice Cream to the Regular Ice Cream cycle. Perfect texture right after spinning. Only flaw is a slight bit of ice on the sides. Here is the recipe: Base: 12 ozs plain unsweetened almond milk 60 grams of sugar 60 grams of Whole Earth erythritol/monk fruit blend 22 grams of coconut oil powder (80% fat) 1.5 tsp of stabilizer blend (2 parts carboxy methyl cellulose, 1 part guar gum, 1 part lambda carrageenan) 1 tbs vegetable glycerin Flavoring: 1/4 cup peanut butter powder 1 tbs Torani Classic Caramel syrup 1/2 tsp sea salt (table grind) Directions: Mix all dry ingredients in a bowl (primarily to disperse the stabilizer to keep it from clumping) Add wet ingredients to a blender, followed by the dry Blend on low speed until well mixed, about 45 seconds Pour into pint container Freeze for 24 hours Process on Ice Cream cycle Enjoy