Ice Cream

[Labarum]

Re: Ice Cream

I am not there often. To drive through a lemon grove when the blossom out is an incredible experience. (sigh)

[Labarum]

Re: Ice Cream

http://www.nicosia.org.cy/english/greekhome.shtm

For a view of the city.

[not2late]

Re: Ice Cream

Does the lemon grove have a lemony scent as well? I literally ran into a lime tree once at a botanical garden and it have a very distinctly "limey" scent.

[Labarum]

Re: Ice Cream

Tow walk (or even drive) through a lemon grove when the blossom is out is overpoweringly smelly, but a wonderful smell. A lemon or orange straight of thr e tree has so much more flavour - and much more juice.

There is a saying in Cyprus:

"A rich man is like a lemom -
the more you squeeze, the more you get."

[kkat55]

Re: Ice Cream

I have a real simple recipe (not low carb) that you can convert.

Two cups milk (plain with vanilla for vanilla ice cream)
1/4 cup sweetened condensed milk
1/2 cup whipped cream

That is all you need and I put my maker on for 30 minutes.

I add vanilla extract to make plain vanilla.

Sometimes I add instant coffee to the milk with twice the splenda as I would normally use for coffee (for some reason freezing takes the sweetness out so you have to put more in).

A few times I have used instant pudding in my milk as part of the recipe -- like pistachio.

I have also used the Swiss Miss Sugar Free w/Splenda and made chocolate.

But, again, this is not low carb.

[scott123]

Re: Ice Cream

Unless you're going to eat the entire batch of ice cream in one sitting, it's especially helpful to include some form of freezing point depressor. Sugar is what keeps ice cream scoopable when frozen . Without it, you can use:

Alcohol
Sugar Alcohols
Polydextrose or Inulin (if you can find them)

Beating air into your base before you freeze it helps create a more scoopable end product as well.

[not2late]

Re: Ice Cream

Labarum, I made the lemon custard for the lemon ice cream last night. My intent was to see how Mrs. M's recipe worked and because I wanted a lemon meringue pie substitute. Anyhow, the custard is delicious! I used the peels of 3 lemons (because that was all I had in the house), the juice of two of them and 8 egg yolks. It has a very pronounced lemon flavor with the right amount of tartness for my taste. The texture is very light and very rich.

If I make it again, I'll put it into my ice cream freezer and see how it is. I have a feeling it will be very, very good.

[Labarum]

Re: Ice Cream

Must get some cream and try some of these. Did you use no sweetener at all?

[not2late]

Re: Ice Cream

I used Splenda. I'll bring the rest of the lemon custard to work with me tomorrow for my co-workers to eat.

I bet lemon ice would be nice as a granita.

[Labarum]

Re: Ice Cream

I Tried

10 fl oz UK Double Cream
10 Fl oz Semi-Skimmed Milk
3 egg yolks

Made custard, cooled and added crushed splenda tablets, teaspoon glycerol and vanilla extract.

Put in ice cream maker.

Didn't look as if it would firm up enough so I added 2 fl oz ice cold water.

Better, but not firm enough.

Back in freezer for 15 minutes then 5 min wizz in ice cream maker.

Texture now fine, but very rich - too rich for me.


The ice cream mix I liked was

8 oz double cream
8 oz semi milk
7oz water
1 egg yolk
4 tablespoon of powder
which I guess was mostly polydextrose and sweetener.
All wizzed up in liquidizer and tipped onto ice cream maker.


Any suggestions?

[not2late]

Re: Ice Cream

So you've gone from not as rich as you want to too rich.

Try adding another egg yolk to the recipe you like and see if it gives you the richness you want.