LCHF Ice cream
Shadowmf023
Posts: 812 Member
I've received my ice cream machine today! So I added the ice cream mix and churned it according to manufacture instructions. But it stayed liquid. I read in the manual that ice cream with a high fat content may not stiffen at all. This recipe calls for 500ml cream and 1 cup milk. Was it supposed to stiffen up? Or supposed to stay liquid?
Sounds like an obvious question but I'm wondering if it was something wrong with the machine or just the recipe?
Sounds like an obvious question but I'm wondering if it was something wrong with the machine or just the recipe?
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Replies
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I would like to know this also. I want to make my own LCHF ice cream but I'm afraid to try. I have made ice cream before though. What machine are you using?1
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Doesn't most ice cream have a fairly high fat content? At least if it's delicious, it does....
My first batch was a bit runny, but I think that was because I didn't freeze the bowl long enough....1 -
Ohhh...I didn't freeze the bowl ... LOL! DUH!!!!8
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Yeah, might have to remake that recipe...Lol!
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Shadowmf023 wrote: »Ohhh...I didn't freeze the bowl ... LOL! DUH!!!!
Aaaaa!!!!! HAHA HAHA HAHA!!!!! Too cute....
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Lol excitement got to me. I've been waiting for that machine for almost 3 darn weeks!!!! I never properly read the instruction manual...le sigh... 3
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And in my inexperience...I wondered why the heck I hear liquid in the bowl. Lmao!!!2
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Still.... Too cute.
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But she was so excited about that ice cream! Cuz...ICE CREAM!!!! duh.
I bet she had this face when it didnt' turn out.
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Hey did you keep the mix?? Throw it back in the FROZEN bowl!!0
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baconslave wrote: »But she was so excited about that ice cream! Cuz...ICE CREAM!!!! duh.
I bet she had this face when it didnt' turn out.
Yes... That's the face...LOL4 -
SuperCarLori wrote: »Hey did you keep the mix?? Throw it back in the FROZEN bowl!!
No I didn't. It was already half frozen and would just be watery when defrosted now.
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Omg I'm sorry but I just laughed so hard! That's totally something I would do!!!! I'm tempted to make some keto ice cream myself. I've heard it can be made in a vitamix blender with a ton of ice and cream and whatever flavour, I might try that because I haven't frozen the insert to my ice cream maker. I want peanut butter ice cream something fierce and see that in my near future...Does anyone have any good keto ice cream recipes they want to share??1
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Shadowmf023 wrote: »SuperCarLori wrote: »Hey did you keep the mix?? Throw it back in the FROZEN bowl!!
No I didn't. It was already half frozen and would just be watery when defrosted now.
Milk shake if it happens again? I have an ice cream maker but haven't used it for 20 years. Yes, mine was always tasty but so darn expensive to make for such a little batch. I'm cheap, though.
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Omg I'm sorry but I just laughed so hard! That's totally something I would do!!!! I'm tempted to make some keto ice cream myself. I've heard it can be made in a vitamix blender with a ton of ice and cream and whatever flavour, I might try that because I haven't frozen the insert to my ice cream maker. I want peanut butter ice cream something fierce and see that in my near future...Does anyone have any good keto ice cream recipes they want to share??
The one I would have made uses 500ml cream, 250ml full cream milk, 2 tsp vanilla extract, 2-3 tablespoons unsweetened cocoa powder, and sweetener to taste. 6 servings for about 6-7ish carbs p/serving. Just a basic chocolate ice cream recipe.2 -
I just googled it...the first time I made frozen custard...it was okay, and made a basic vanilla ice cream the second time...it was better.1
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PLEASE NOTE: when you make ice cream at home, it's never going to be "hard" when it's finished churning. Rather it is always going to be the consistency of soft serve. Just fyi. I make homemade low carb ice cream A LOT. It only gets hard once you put it in the freezer. I also strongly recommend that you add at least 1 tablespoon of vegetable glycerin to the ice cream base before churning and 2 tablespoons of vodka to the ice cream base about 2-3 minutes before the churning process is finished.
Vegetable glycerin helps the ice cream get softer more quickly once you take it out of the freezer so unless you really want to wait 45-60 minutes for your ice cream to soften...
You can find it at whole foods in the beauty section (yes, some brands are edible, I looked it up the same product online on amazon). I use the Now Solutions brand.
https://www.amazon.com/Solutions-Glycerine-Vegetable-16-Fluid-Ounces/dp/B0019LWU2K/ref=sr_1_1_a_it?ie=UTF8&qid=1473994769&sr=8-1&keywords=vegetable+glycerine
Vodka helps prevent the ice cream from forming ice crystal (aka iciness) once in the freezer (trust me on this one)!4 -
Vodka ice cream.... That just seems like a win-win situation.4
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Mine yielded 6 and I still couldn't taste it. But darn...that ice cream turned out gooood!
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Shadowmf023 wrote: »Mine yielded 6 and I still couldn't taste it. But darn...that ice cream turned out gooood!
My above post included a typ-o...meant to say "6-8 servings."1 -
Shadowmf023 wrote: »Mine yielded 6 and I still couldn't taste it. But darn...that ice cream turned out gooood!
My above post included a typ-o...meant to say "6-8 servings."
I misread your post and added the Vodka with the rest of the ingredients at the beginning. But it still turned out perfect.
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Shadowmf023 wrote: »I misread your post and added the Vodka with the rest of the ingredients at the beginning. But it still turned out perfect.
@Shadowmf023 ...well, that's all that really matters in the end now isn't it?! This past week-end I made up a batch of LC "old-fashioned" pumpkin ice cream (OH YES I DID!!). 4 -
Shadowmf023 wrote: »I misread your post and added the Vodka with the rest of the ingredients at the beginning. But it still turned out perfect.
@Shadowmf023 ...well, that's all that really matters in the end now isn't it?! This past week-end I made up a batch of LC "old-fashioned" pumpkin ice cream (OH YES I DID!!).
Old fashioned pumpkin ice cream?! Pffft... Americans and their pumpkin' pie ways... 1 -
PLEASE NOTE: when you make ice cream at home, it's never going to be "hard" when it's finished churning. Rather it is always going to be the consistency of soft serve. Just fyi. I make homemade low carb ice cream A LOT. It only gets hard once you put it in the freezer. I also strongly recommend that you add at least 1 tablespoon of vegetable glycerin to the ice cream base before churning and 2 tablespoons of vodka to the ice cream base about 2-3 minutes before the churning process is finished.
Vegetable glycerin helps the ice cream get softer more quickly once you take it out of the freezer so unless you really want to wait 45-60 minutes for your ice cream to soften...
You can find it at whole foods in the beauty section (yes, some brands are edible, I looked it up the same product online on amazon). I use the Now Solutions brand.
https://www.amazon.com/Solutions-Glycerine-Vegetable-16-Fluid-Ounces/dp/B0019LWU2K/ref=sr_1_1_a_it?ie=UTF8&qid=1473994769&sr=8-1&keywords=vegetable+glycerine
Vodka helps prevent the ice cream from forming ice crystal (aka iciness) once in the freezer (trust me on this one)!
Forgot to mention something VERY IMPORTANT...not all vegetable glyerin is edible. Some is downright toxic so please thoroughly research the brand you intend to use for cooking purposes before using it. For example: vegetable glyercin which is derived from the jatropha plant may contain toxins:
http://www.byronwhiteformulas.com/vegetable-glycerin-toxicity-used-in-herbal-formulas-creates-health-problems/0 -
Shadowmf023 wrote: »Old fashioned pumpkin ice cream?! Pffft... Americans and their pumpkin' pie ways...
LOL
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PLEASE NOTE: when you make ice cream at home, it's never going to be "hard" when it's finished churning. Rather it is always going to be the consistency of soft serve. Just fyi. I make homemade low carb ice cream A LOT. It only gets hard once you put it in the freezer. I also strongly recommend that you add at least 1 tablespoon of vegetable glycerin to the ice cream base before churning and 2 tablespoons of vodka to the ice cream base about 2-3 minutes before the churning process is finished.
Vegetable glycerin helps the ice cream get softer more quickly once you take it out of the freezer so unless you really want to wait 45-60 minutes for your ice cream to soften...
You can find it at whole foods in the beauty section (yes, some brands are edible, I looked it up the same product online on amazon). I use the Now Solutions brand.
https://www.amazon.com/Solutions-Glycerine-Vegetable-16-Fluid-Ounces/dp/B0019LWU2K/ref=sr_1_1_a_it?ie=UTF8&qid=1473994769&sr=8-1&keywords=vegetable+glycerine
Vodka helps prevent the ice cream from forming ice crystal (aka iciness) once in the freezer (trust me on this one)!
Forgot to mention something VERY IMPORTANT...not all vegetable glyerin is edible. Some is downright toxic so please thoroughly research the brand you intend to use for cooking purposes before using it. For example: vegetable glyercin which is derived from the jatropha plant may contain toxins:
http://www.byronwhiteformulas.com/vegetable-glycerin-toxicity-used-in-herbal-formulas-creates-health-problems/
I can't find vegetable glycerin here so I just used normal. The brand I used is a brand my mom use to give me when I was little. I can't remember what for (for my teeth maybe), but it is edible. If it weren't... I would be dead by now...Lol0 -
Shadowmf023 wrote: »Forgot to mention something VERY IMPORTANT...not all vegetable glyerin is edible. Some is downright toxic so please thoroughly research the brand you intend to use for cooking purposes before using it. For example: vegetable glyercin which is derived from the jatropha plant may contain toxins:
http://www.byronwhiteformulas.com/vegetable-glycerin-toxicity-used-in-herbal-formulas-creates-health-problems/
I can't find vegetable glycerin here so I just used normal. The brand I used is a brand my mom use to give me when I was little. I can't remember what for (for my teeth maybe), but it is edible. If it weren't... I would be dead by now...Lol[/quote]
I'm very glad that the kind you use is indeed safely edible and that you are still very much alive!! lol
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Shadowmf023 wrote: »Forgot to mention something VERY IMPORTANT...not all vegetable glyerin is edible. Some is downright toxic so please thoroughly research the brand you intend to use for cooking purposes before using it. For example: vegetable glyercin which is derived from the jatropha plant may contain toxins:
http://www.byronwhiteformulas.com/vegetable-glycerin-toxicity-used-in-herbal-formulas-creates-health-problems/
I can't find vegetable glycerin here so I just used normal. The brand I used is a brand my mom use to give me when I was little. I can't remember what for (for my teeth maybe), but it is edible. If it weren't... I would be dead by now...Lol
I'm very glad that the kind you use is indeed safely edible and that you are still very much alive!! lol [/quote]
All good... I actually remember drinking that stuff by the spoonful lol. Imagine if it were toxic... I must have been some... Super baby or something 0 -
Shadowmf023 wrote: »Shadowmf023 wrote: »I misread your post and added the Vodka with the rest of the ingredients at the beginning. But it still turned out perfect.
@Shadowmf023 ...well, that's all that really matters in the end now isn't it?! This past week-end I made up a batch of LC "old-fashioned" pumpkin ice cream (OH YES I DID!!).
Old fashioned pumpkin ice cream?! Pffft... Americans and their pumpkin' pie ways...
This made me chuckle. 0
This discussion has been closed.