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Tennessee Cowboy

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    Nashville, Tennessee

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  1. Sorry about the omission. The recipe was 500 g cream, 200 g milk, 80 g skimmed milk powder, 80 g egg yolks. The sugar substitute was 70 g xylitol, 30 g PolyD, 15 g Splenda (my wife's request) and 5 g of Trim Healthy Mama supersweet blend (Erythritol and Stevia, in that order). I left out the glycerine accidentally and included no gums at all. The result satisfied my wife (she doesn't like stevia at all, uses xylitol daily in her tea) in both sweetness and mouth feel. Most important, for me, it was scoop-able right out of the freezer though hard. After five minutes in the bowl it was acting like the full sugar version I made a few days ago. I may try the same recipe and add a tiny amount of my blended gum (guard, lambda, locust bean) to see if i can get it to be a tiny bit more elastic when frozen. As of now, i feel that Ruben's method of cooking the mix at 160 fahrenheit for 25 minutes rather than the PolyD may be the key to scoopability. If so, I've discovered something really important. BTW, have you ever tried the extended low-temperature cooking method?
  2. Hello, friend.  I am excited about a new experiment with sugar-free ice cream.  I have stumbled onto a method that has produced good tasting vanilla ice cream that is scoopable (though a bit stiff) right out of the freezer.  would love to know what you think.

  3. Hi, IndyRob.  Just wanted to let you know that my experiments with no-sugar-added vanilla ice cream appears to have uncovered a method to make scoopable ice cream with sugar alcohols in place of sucrose.  If you have time to review what i've posted I would LOVE to know what you think.  Roger (Tennessee Cowboy)

  4. Bad news and good news on my no-sugar-added experiment. The recipe using sugar alcohols, polydextrose, glycerine and a blend of three gums was not a success. The result was too scoopable. It was gummy, almost pudding-like, the stevia taste overwhelmed the tongue, and the family turned thumbs down. So I eliminated the gums and the glycerine. Put another way, I used a conventional egg-based custard, a sugar alcohol blend and polydextrose. I again used the the icecreamscience 25-minute-at-71 degrees celsius method of cooking down the ingredients developed by Ruben Porto. The result? Voila! Sweetness that my stevia-hating spouse said was perfect, smooth mouth feel, AND ice cream that was scoopable as soon as it came out of the freezer! It was not quite as elastic as I prefer, so I'm going to tinker, but I invite others to try his method and see if you get results siimilar to mine. If so, we may have stumbled on a significant breakthrough for those of us trying to avoid sucrose in our ice cream.
  5. I ran this batch through the cuisinart this morning. While it is freezing, I put a couple tablespoons of the cream in a small bowl in the freezer for a quick taste. First impressions: It has the same incredible smoothness as I got from Ruben's method previously. The erythritol-stevia blend was too sweet, as feared. Will have to wait another 24 hours to see if it is scoopable after freezing.
  6. I ran this batch through the cuisinart this morning. While it is freezing, I put a couple tablespoons of the cream in a small bowl in the freezer for a quick taste. First impressions: It has the same incredible smoothness as I got from Ruben's method previously. The erythritol-stevia blend was too sweet, as feared. Will have to wait another 24 hours to see if it is scoopable after freezing.
  7. Today I tried making a sugar free ice cream that combines the 25 minute technique from our friend Ruben Porto and the gum mixture from an egullet post that I printed out earlier but cant find now. The recipe is as follows: 80 g egg yolk (approx 4) 70 g xylitol 50 g trim happy mama super sweet erythritol & Stevia blend 25 g poly-D powder 46 g skim milk powder 500 g cream (US) 200 g milk 1 vanilla bean, split and innards raked out. 4t vegetable glycerine 1.5 g gum mixture (4 parts guar gum, four parts lamda carageenan, six parts locust gum) procedure: Weigh pan. Mix egg yolk with dry ingredients. Add milk and cream a mix for one minute. Weigh pan again with mixture inside; do the math to measure your liquid (mine was 1020 g). Bring to 162 degrees farenheit (71 degrees Celsius) for 25 minutes. Weigh pan with liquid to assure 15% reduction. Add vegetable glycerine to hot cream mixture. After starting stick blender, sprinkle gum mixture slowly until completely mixed. Pour mix into plastic bag through strainer and put bag into ice bath. I'll run it through the cuisinart tomorrow, freeze it and report results. Some comments: (1) After rereading some earlier posts, the mix may not have been hot enough to properly activate the gums, so it may not be a fair test. (2) Forgot the salt. (3) After completing the recipe I went to the trim happy mama web site, and it appears their erythritol stevia blend is much sweeter than I thought. However, my primary goal here is the holy grail of sugar free ice cream--scoopability and mouth feel. I can adjust for sweetness later. I am hoping that the combination of Ruben's 25 minute method and the gum mixture will succeed. Watch this space!
  8. How much of the mixture do you put into a batch of ice cream? I'm currently using a recipe that starts at 1,000 g and is reduced to 850 g before putting it into the ice bath.
  9. Sorry that I didn't get to this sooner. So everyone will see it, 30 minutes is a long time, but it's at 300 degrees Farenheit. Don't know about the science involved, but maybe the long cooking time dries out the nuts so they stay crisp? Don't know, but this worked for me.
  10. To all of the egullet members who helped me perfect my pistachio ice cream recipe, I won the blue ribbon--first prize--at the annual Martha O'Bryan Ice Cream Crankin' fundraiser and competition. Thanks for all of your help. I did the following: I used the recipe found at Icecreamscience.com for the cream. I used the same web site to decide how much pistachio paste to put in (110 g to accompany liquid that had been reduced from 1000 g to 850 g, per the recipe. I added extra pistachios that were prepared using a recipe adapted from Jeni's Ice Cream Cookbook (essentially, you mix the nuts with egg whites, add sugar and salt, and toast them in the oven for 30 minutes. The eggwhite-sugar mixture seals out the cream so the nuts are still crispy when they hit your mouth).
  11. There is a NIH-funded study that says glycerine does not trigger and insulin response. See http://archinte.jamanetwork.com/article.aspx?articleid=574143
  12. 'Too tame." Well, the flavor didn't jump out at me the way I expected. Despite the absence of cream and the use of the best pistachio paste, it was subdued. I chopped up some toasted pistachios and sprinkled them on top, and they had a lot more taste. Also, the MC recipe was really icy. The icecreamscience recipe was the smoothest I've ever made, by far, and I used the same pistachio paste in both.
  13. Test results: I tried the MC Gelato recipe and the icecreamscience recipe. The MC recipe was little too tame for my taste, and was barely scoopable. The icecreamscince recipe wins, hands down. Smooth, not too much butterfat, scoopable right out of the freezer. Mix ins: I tried three: Pistachio Pralines, Pistachio Bark (pistachios and 72% cacao, melted) and a varietion on Jeni's Rosemary Bar nuts (coat nuts with egg whites and a little sugar and cardamom. Cook for 30 minutes at 325, stirring every 10 minutes). The pralines were too sweet, the chocolate bark produced a reaction of "meh, why go to the trouble." The Pistachio Bar nuts were the best.
  14. Thanks. I followed your directions and it worked. 30 minutes after being moved to the refrigerator I could dip it. However, the gelatin still has the grainy texture I associate with ice crystals. Not sure what I did wrong.
  15. I have tried this recipe. It is the smoothest, best ice cream I've ever made, and the pistachio version has great mouth feel and taste. I used Fiddleyfarms pistachio paste, btw, which is 100% pistachios
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