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Old 10-30-2004, 12:52 PM   #1
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Anyone have a LO FAT icecream recipe?

Does anyone have a low fat/no fat ice cream recipe? (and little or no sugar) that works and is tasty?

Can I use yoghurt? Soy milk? Egg substitute?

How do I mix and freeze them?

I tried making some with ricota, it was a disaster.

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Old 10-30-2004, 01:57 PM   #2
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I have a delicious dark chocolate gelato recipe, lowfat. If you're interested, let me know, and I'll post it.
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Old 10-30-2004, 02:57 PM   #3
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I will consult my ice cream book tomorrow and post any finds. Off the bat, I'm guessing most suitable recipes are gonna be for sorbets and so on, tho.
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Old 10-30-2004, 05:04 PM   #4
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Darkstream, you can make low-fat and (thanks to Splenda) sugar-free Ice Cream. I've made this recipe several times and have never been disappointed in the flavor. It came from a local hospital "Healthy Living" mailer:

Low-Fat French Vanilla Ice Cream

4 cups fat free half and half
3/4 cup sugar (or 3/4 cup Splenda)
3 tbsp cornstarch
2 ea egg yolk (or 4 tbsp Egg Beaters)
1 tbsp vanilla
pinch salt

Combine 3 1/2 cups of fat-free half and half with sugar and pinch of salt in a 2-quart heavy-bottomed saucepan. Heat over medium heat, whisking/stirring often until steaming hot but not quite boiling. Do not let boil.

In a medium sized bowl whisk 1/2 cup remaining half and half with cornstarch until blended. Whisk in egg yolks until mixture is smooth and set aside.

When half and half is steaming, remove from heat and take approximately 1 cup of hot liquid from saucepan. Whisking continuously, slowly pour hot half and half into cornstarch/egg yolk mixture until blended. When smooth, whisk egg yolk mixture into saucepan with hot half and half.

Whisking constantly over medium heat continue to cook custard until thickened enough to coat the back of a spoon, 10 to 15 minutes. Custard is done if a line remains when finger is drawn across back of coated spoon. Remove from heat, stir in vanilla and food coloring if using and strain mixture into a clean bowl. Cover and cool custard thoroughly before freezing.

Transfer vanilla custard mixture to and ice cream machine and freeze according to manufacture's directions.


Nutrition Information per Serving:

calories - 183
total fat - 1 gram
sat fat - 0
protein - 1 gram
fiber - 0
sodium - 122 mg
carbs 34 (using granulated sugar)

Why they didn't list cholesterol, I haven't a clue. As I recall, one large egg yolk has about 215 mg of cholesterol, so two would be 430. Egg beaters and other such substitutes have zero cholesterol.

This stuff is outstanding with fresh peaches or strawberries, etc....
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Old 10-31-2004, 11:58 AM   #5
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Darkstream, I consulted my ice cream book and there's only two "low fat" recipes, one each for chocolate and vanilla.

Basically, all either one say that would be different from a "regular" recipe is to use fat-free sweetened condensed milk and skim milk instead of cream. Both recipes still call for eggs.

Sorry I couldn't be much help. I echo Audeo's use of Splenda, tho. Works just fine for anything calling for sugar.
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Old 11-01-2004, 03:38 PM   #6
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Dear ladies,

Thank you for your interest.

merstarr - Yes , please post the chocolate ice cream recipe. I can get 85% pure
chocolate, which has virtually no sugar and is strongly bitter. I can use Splenda to
sweeten slightly. Lets have it.


Audeo, what is the fat nature of the above chocolate? Obviously vegetable, but how
much saturated? Cholesterol is the (fat) issue, the rest is just calories which can be
controlled. (I know this question is up your street).

Audeo - WHAT EXACTLY is “half and half”? I always guessed it was half milk, half
cream (although I did not know if half single or half double). I can get “cream” that is
12% fat and 9% saturated fat, which is within diet boundaries. I presume “Egg
Beaters” is a brand name for an egg substitute that works to make custards, omelettes,
for baking etc. Could you list the ingredients from the back of the pack please?


mudbug - As for sorbet, problem here is that except when I began making it, I allways
used a sugar syrup, added the fruit juice, froze, part melted, added an egg white,
whipped in the processor (to bulk up and then refroze). When I first started, I used
gelatine, but it allways turned out like a frozen jelly, so I stopped. I found the syrup
and eggwhite would hold the air while I froze and made it light.

SO........does anyone know how much gelatine to add to a liquid so that it can be
whiped (with egg white, no problem there) to make it light. Cannot use sugar in this
quatitiy or form.
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Old 11-01-2004, 03:48 PM   #7
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Let me read up on sorbets some more. Have not heard of using gelatin or egg whites to lighten it, altho it makes sense. The only sorbets I have made at home involved simple syrup, blackberry puree, and Cabernet, and simple syrup and watermelon puree. The watermelon one turned out better; although good, the other was too rich to be considered a "palate cleanser."
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Old 11-01-2004, 04:27 PM   #8
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Quote:
Originally Posted by Darkstream
I can get 85% pure
chocolate, which has virtually no sugar and is strongly bitter. I can use Splenda to sweeten slightly. Lets have it.

Audeo, what is the fat nature of the above chocolate? Obviously vegetable, but how
much saturated? Cholesterol is the (fat) issue, the rest is just calories which can be
controlled. (I know this question is up your street).
My darkest chocolate on hand with the highest cacao is Guittard's Columbian Varietal Couverture at 65%. Nutritionally,

Calories = 230
Fat = 14 g.
Saturated Fat = 9 g.
Cholesterol = 0 mg.
Sodium = 0 mg.
Caffeine = 31 mg.
TransFats = 0 g.

85% cacao would be only negligibly more. (What chocolate are you referring to? I would dearly love to explore that!)


Quote:
Originally Posted by Darkstream
Audeo - WHAT EXACTLY is “half and half”? I always guessed it was half milk, half cream (although I did not know if half single or half double). I can get “cream” that is 12% fat and 9% saturated fat, which is within diet boundaries. I presume “Egg Beaters” is a brand name for an egg substitute that works to make custards, omelettes, for baking etc. Could you list the ingredients from the back of the pack please?
My apologies, Darkstream, for using an American dairy product without explanation. It is precisely as you guessed: half milk and half cream (single). I would definitely recommend using the cream you have on hand, for it not only fits your restrictions, but will yield a much creamier ice cream.

Regarding Egg Beaters, this is also a US egg substitute, in actuality is strictly egg whites. There are many similar products on the market, but one can easily achieve the very same product by simply omitting the egg yolk. Nutritional information is:

Calories = 28 (per 2.2 oz or ÂĽ cup serving)
Total Fat = 0g.
Saturated Fat = 0 g.
Cholesterol = 0mg
Sodium – 100 mg.
Total Carbohydrates = 1 g.
Dietary Fiber = 0g.
Sugars = 0g.
Protein = 6 g.

Comparatively, a whole, fresh large egg contains:

Calories = 147
Total Fat = 4.5 g.
Sodium = 140 mg.
Cholesterol = 210 mg.
Total Carbohydrates = .77 g.
Potassium = 134 mg.
Protein = 13 g.

I shall research the ratio of gelatin to egg whites to liquid…fairly certain that I have that somewhere. Someone else may well know it off the top of their expert head, too!
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Old 11-01-2004, 06:24 PM   #9
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Here's the recipe. It's great! Very low in fat, since it uses only whole milk and cocoa powder as opposed to cream, bar chocolate, etc. It's not as thick as standard gelato, but still delicious and creamy. This gelato is actually more like ice cream. Very quick and easy to make with a deep chocolate taste. Note: Scharffen Berger cocoa is a must. I've tried this with other types of cocoa, such as Hershey's and it cannot compare to SB - SB is much, much richer and much more deep chocolatey. Cocoa such as Hershey's is okay in certain recipes, but not where the cocoa is the STAR as in this one. If you can't find SB, try to use another higher end cocoa powder - believe me, it's worth it!


SICILIAN CHOCOLATE GELATO

Ingredients:

3 cups whole milk
3/4 cup sugar
3/4 cup plus 2 tablespoons Scharffen Berger unsweetened natural cocoa powder
1 1/2 tablespoons cornstarch

Equipment:

Ice cream maker

DIRECTIONS:

In medium saucepan bring 2 cups of the milk to a simmer.

Meanwhile whisk the remaining cup of milk with the sugar, cocoa, and cornstarch. Scrape the cocoa mixture into the hot milk.

Cook, stirring constantly until the mixture thickens and bubbles a little at the edges. Stir and cook for a minute longer.

Scrape into a clean bowl and cool. (I strain it into a bowl, immediately cover the surface of the mixture with plastic wrap to prevent a skin from forming, cool, then refrigerate - can also punch a few holes in the plastic with a knife, so steam can escape). Cover the surface of the mixture with plastic wrap and chill overnight.

Freeze according to the instructions with your ice cream maker. NOTE: the mixture is thick to begin with and may take less time than average time in the ice cream maker. (mine took about 35 minutes).

Makes about 1 quart. (my note: makes about 1 pint)

Adapted from Mary Tayler Simeti
Posted at scharffenberger.com
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Old 11-01-2004, 07:17 PM   #10
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The first is a good recipe and very versatile. You can easily add chopped fruit or chocolate while it is freezing. I love very dark chocolate - Valrona and Lindt have 85% chocolates. Right now I am in love with the Dolfin line - they have a very good 88% chocolate - YUM!

Buttermilk Ice Cream
4 c Buttermilk, low fat
1/2 c Sugar
1 1/2 c Corn syrup
1/2 c Lemon juice
Zest of 4 lemons, grated

1.In a bowl, combine well the buttermilk, corn syrup, lemon juice, sugar, and zest. Freeze mixture in an ice-cream freezer, according to directions.

Bittersweet Chocolate Sorbet
1 c Sugar
2/3 c Cocoa powder, good quality (I use Valrona)
1 1/2 c Water
1 ts Vanilla extract
2 tb Brandy or rum (opt)

1.Combine sugar and cocoa powder in a heavy-bottomed saucepan. Gradually mix in the water. Stir it in a little at a time to make a paste.
2.Place over medium heat, bring to a simmer, and stir until the sugar dissolves. Increase the heat and bring to a boil. Boil the syrup until it is a dark, glossy brown, 1 to 2 minutes.
3.Pour the mixture into a bowl and stir in the vanilla and liquor. Cover and chill until very cold.
4.Pour the chocolate sorbet mixture into an ice cream maker and freeze according to directions.

Honey Gelato
1 pk Unflavored gelatin
1/2 c Nonfat dry milk
2 c Milk, skim
1/2 c Honey
1 ts Orange juice
1 ts Lemon juice
2 Egg whites

1.Mix gelatin and dry milk in a saucepan. Stir in skim milk, cook over low heat, stirring constantly until gelatin dissolves. Remove from heat.
2.Stir in honey and juices. Pour into a cake pan and freeze for 1 hour.
3.Pour the mixture into a chilled bowl and add the egg whites. Beat at high speed with an electric mixer until mixture is fluffy. Return to freezer container, cover, and freeze until firm. 1/2 c = 70 calories
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