Melting melting melting
Feb. 7th, 2009 08:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kerravonsenAnother horribly hot day. So of course, there is ice cream!
Experiment #41: Canteloupe Ice Cream with evaporated milk
Recipe:
* 3/8 of a canteloupe (1)
* 3 T erythritol
* 2 T xylitol
* 1 t xanthan gum
* 1 t maple essence
* 375 low-fat evaporated milk (2)
* 4 T Splenda granular
* a "long squirt" of sugarless maple-flavoured syrup (no, I didn't measure it) (3)
Result: It took a long time to churn; in the end I gave up and stopped the machine anyway. I'm not sure if it was because it was such a hot day, or because there was too much sugar-alcohol in it, or both. Also didn't help that there was too much mixture for the machine and it was overflowing. I spooned out some into containers, then put the bucket into the freezer for ten minutes, to see if it would freeze a little more. Still very soft; a little too fluffy, but nice and creamy. Very mild taste, but you can still taste the canteloupe and definitely the maple. Nice.
Lessons: (a) don't put so much sugar-alcohol in if the mix is dairy-based (b) don't overfill the ice-cream machine
(1) Because I couldn't resist eating 1/8 of it as soon as I chopped the canteloupe up. Yum. I froze the other half of the canteloupe for use in smoothies.
(2) I was originally going to do ricotta ice cream, from a tub I had in the 'frige of another brand I wanted to try, but kept on not getting around to it. Despite the use-by date which said it was still okay, it was off. So then I thought I'd try the buttermilk which I had in the 'frige; it also was within its use-by date... and it also was off. It was too hot to go the whipped milk route, so I got a can of low-fat evaporated milk out of the cupboard. I have a few cans now, because the supermarket gave me free samples of it the last two deliveries, along with a little evaporated-milk recipe book (the identical recipe book both times); they must be having an evaporated milk promotion.
(3) because I was squirting it into the mixture as it was churning
Experiment #41: Canteloupe Ice Cream with evaporated milk
Recipe:
* 3/8 of a canteloupe (1)
* 3 T erythritol
* 2 T xylitol
* 1 t xanthan gum
* 1 t maple essence
* 375 low-fat evaporated milk (2)
* 4 T Splenda granular
* a "long squirt" of sugarless maple-flavoured syrup (no, I didn't measure it) (3)
Result: It took a long time to churn; in the end I gave up and stopped the machine anyway. I'm not sure if it was because it was such a hot day, or because there was too much sugar-alcohol in it, or both. Also didn't help that there was too much mixture for the machine and it was overflowing. I spooned out some into containers, then put the bucket into the freezer for ten minutes, to see if it would freeze a little more. Still very soft; a little too fluffy, but nice and creamy. Very mild taste, but you can still taste the canteloupe and definitely the maple. Nice.
Lessons: (a) don't put so much sugar-alcohol in if the mix is dairy-based (b) don't overfill the ice-cream machine
(1) Because I couldn't resist eating 1/8 of it as soon as I chopped the canteloupe up. Yum. I froze the other half of the canteloupe for use in smoothies.
(2) I was originally going to do ricotta ice cream, from a tub I had in the 'frige of another brand I wanted to try, but kept on not getting around to it. Despite the use-by date which said it was still okay, it was off. So then I thought I'd try the buttermilk which I had in the 'frige; it also was within its use-by date... and it also was off. It was too hot to go the whipped milk route, so I got a can of low-fat evaporated milk out of the cupboard. I have a few cans now, because the supermarket gave me free samples of it the last two deliveries, along with a little evaporated-milk recipe book (the identical recipe book both times); they must be having an evaporated milk promotion.
(3) because I was squirting it into the mixture as it was churning
