Kathryn A. (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
kerravonsen) wrote2010-11-06 09:42 pm
kerravonsen) wrote2010-11-06 09:42 pm
Entry tags:
The Ice Cream: The Phantom Taster
Here be the weekend, and here be more ice cream!
Regarding Experiment #51, it was rather interesting eating the second half of it (the bit that was put in the freezer overnight) - it was still very gummy. I finally told myself that it was like a frozen strawberry marshmallow; from that point of view, it was yummy.
Experiment #52: Low-Fat Strawberry Ice Cream
Recipe:
* 1 punnet (250g) fresh strawberries
* 8 T Xylitol
* 1/2 t vanilla bean powder
* 100 ml skim milk powder
Chop the strawberries. Microwave on high for 2 minutes.
Add Xylitol. Puree.
Mix in the other ingredients.
Put in the refrigerator to cool.
Process in ice-cream machine.
Whys: I wanted to try the stewing idea again, but with fewer and simpler ingredients.
I added the Xylitol to the strawberries before pureeing them because Xylitol cools things down when it dissolves, so I thought it might cool down the strawberries a teeny bit faster.
Result: Creamy soft-serve texture (but it didn't stick to the sides this time, which is good). The volume was low because I hadn't added any water to the mixture. The taste was mildly strawberry with an odd sort of aftertaste; perhaps it was the Xylitol?
Verdict: Nice texture, not so good in taste.
Lessons: (a) Cooking the strawberries is still a good idea. (b) Try a mix of Xylitol, Erythritol and Splenda next time. (c) More strawberries, less milk.
Regarding Experiment #51, it was rather interesting eating the second half of it (the bit that was put in the freezer overnight) - it was still very gummy. I finally told myself that it was like a frozen strawberry marshmallow; from that point of view, it was yummy.
Experiment #52: Low-Fat Strawberry Ice Cream
Recipe:
* 1 punnet (250g) fresh strawberries
* 8 T Xylitol
* 1/2 t vanilla bean powder
* 100 ml skim milk powder
Chop the strawberries. Microwave on high for 2 minutes.
Add Xylitol. Puree.
Mix in the other ingredients.
Put in the refrigerator to cool.
Process in ice-cream machine.
Whys: I wanted to try the stewing idea again, but with fewer and simpler ingredients.
I added the Xylitol to the strawberries before pureeing them because Xylitol cools things down when it dissolves, so I thought it might cool down the strawberries a teeny bit faster.
Result: Creamy soft-serve texture (but it didn't stick to the sides this time, which is good). The volume was low because I hadn't added any water to the mixture. The taste was mildly strawberry with an odd sort of aftertaste; perhaps it was the Xylitol?
Verdict: Nice texture, not so good in taste.
Lessons: (a) Cooking the strawberries is still a good idea. (b) Try a mix of Xylitol, Erythritol and Splenda next time. (c) More strawberries, less milk.
no subject
This is a sign that the freezing temperature of the mixture is too high, not too low. You need to lower it, so that it doesn't freeze so quickly. If you can get hold of some Xylitol or Erythritol you could use them. Xylitol would probably be easier for you to find, considering that according to Wikipedia "the largest manufacturer globally is the Danish company Danisco" which ought to make it easy to get hold of in Europe.
Technically of course, I'm not supposed to be using the Stevia at all, as it's still illegal in this country to use in foodstuffs *rolls eyes*
Seriously? That's nuts!
no subject
Aha! Thank you. I think I can get Xylitol here, but I've not managed to find Erythritol anywhere yet, although it's possible it's being sold under some kind of pseudonym.
Seriously? That's nuts!
Yeah. General consensus seems to be it was a scam to protect the interests of the massive European sugar industry. The last review was nearly 10 years ago though, and it looks as though the equivalent of the FDA may be about to approve Stevia for food consumption in the next review - because Coca Cola wants to market a product with Stevia in it... I'm guessing that means Coke packs more financial punch than Sugar.
I did manage to get some in the end though. There are some companies that are willing to sell it to you online. As far as they're concerned they're just selling a product. What you do with it once you get it is entirely up to you ;-D
no subject
Very likely so. The Erythritol I use is sold by the company "Nature's Goodness" under the name of "No-Cal" and it's not until you read the INGREDIENTS on the back that it says "100% Erythritol". But I think it's worth trying to find it because it has some advantages over Xylitol. First, too much Xylitol can have a laxative effect. Second, it isn't as sweet as either Xylitol or sugar, which means that you can have more control over the flavour of your ice-cream. Third, it has much fewer calories than Xylitol does.