kerravonsen | Summer Christmas Preparations

I made two batches of Christmas Pudding Ice Cream today - yay! That's a weight off my mind. One of the good things about the recipe is that the ice cream it makes is still scoopable even when it's been in the freezer. Which is why I could make it ahead of time. I made the second batch with dried apricots and dried raspberries instead of mixed dried fruit; everything else was the same.

However, after making the two batches, I had some leftover yoghurt...

Experiment #33: Lassi ice cream
Recipe:
* 100ml natural non-fat yoghurt
* 350ml water
* 3 T Splenda granular (oops. I was following my Lassi recipe and forgot I needed to use erythritol or xylitol)
* 1/8 t Rose essence (it's strong essence)
* 3 T erythritol
* 8 T inulin
I tasted it, and it was far too sweet, so I added
* 1 T rose petals
(in the hope that their slight bitterness would help)
Result: Texture, half-icy half creamy. Taste, very sweet, very rose-flavoured. I still enjoyed it, but you wouldn't want to have too much at once.
Lessons: (a) put in the Splenda last, to taste (b) use more inulin (c) and don't forget the Xanthan gum.

Worth having another go at, I think.