Fresh Is Best
Dec. 19th, 2010 04:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kerravonsenIt may be stormy, but I made ice cream, because it was on my list of things to do.
Achtung! Achtung! Ve haf vays of making you eat cheese!
Experiment #60: Vanilla Ricotta Ice Cream
Recipe:
* 375g Lemnos Organic Ricotta cheese (1 1/2 tubs)
* 5 T Natvia (Stevia and Erythritol blend)
* 1 t Vanilla Bean Powder
* 4 T Inulin
* 1 t Xanthan Gum
* 2 T Maple Syrup
* 2 T Splenda granular
* 1/2 t Maple essence
Mix ingredients.
Process in ice-cream machine.
Whys: I had chocolate cake, and I wanted some vanilla ice cream to go with it. I couldn't find any of the brand of Ricotta I used last time, so I thought I'd try Lemnos, because I already knew that Perfect Italia wasn't good enough for ice cream.
Result:
Colour is creamy-white with black flecks from the vanilla bean.
Texture is creamy with a slight grainy feel like the texture of Ricotta cheese (no surprise there). It's also a bit more solid and less fluffy than some ice-creams.
Taste is like vanilla cheesecake, only not quite, but that's the closest I can describe. I didn't really notice any Maple flavour, despite the Maple essence.
Verdict: Yum.
Lessons:
(a) Lemnos Organic Ricotta is good enough.
(b) Make maple flavour stronger or don't bother with it at all.
Igor, what is that growing on the strawberries?
Experiment #61: Strawberry Ricotta Ice Cream Sorbet
Recipe:
* 400g fresh chopped strawberries
* 5 T Xylitol
* 3 T Natvia (Stevia and Erythritol blend)
* 125g Ricotta
* 1/2 t Vanilla Bean Powder
* 2 T Inulin
* 1/2 t Guar Gum
* 3 T Splenda granular
Add Xylitol and Natvia to chopped strawberries in a microwave-safe container.
Microwave on high for 4 minutes, or until strawberries are bubbling and simmering.
Puree.
Cool.
Add remaining ingredients, blend.
Process in ice-cream machine.
Whys: I had strawberries which needed using before they grew fuzz. I wanted to use the remaining bit of Ricotta from the previous recipe. I used a mix of Xylitol and Natvia because Xylitol is cheaper and it's probably better to have a mix of sweeteners to balance each other in the taste.
Result:
Colour is dark pink.
Texture is somewhere between creamy and sorbet texture.
Taste is strong strawberry - not too strong, but not mild.
Verdict: Yum.
Lessons:
(a) Lots of stewed strawberries is good.
Achtung! Achtung! Ve haf vays of making you eat cheese!
Experiment #60: Vanilla Ricotta Ice Cream
Recipe:
* 375g Lemnos Organic Ricotta cheese (1 1/2 tubs)
* 5 T Natvia (Stevia and Erythritol blend)
* 1 t Vanilla Bean Powder
* 4 T Inulin
* 1 t Xanthan Gum
* 2 T Maple Syrup
* 2 T Splenda granular
* 1/2 t Maple essence
Mix ingredients.
Process in ice-cream machine.
Whys: I had chocolate cake, and I wanted some vanilla ice cream to go with it. I couldn't find any of the brand of Ricotta I used last time, so I thought I'd try Lemnos, because I already knew that Perfect Italia wasn't good enough for ice cream.
Result:
Colour is creamy-white with black flecks from the vanilla bean.
Texture is creamy with a slight grainy feel like the texture of Ricotta cheese (no surprise there). It's also a bit more solid and less fluffy than some ice-creams.
Taste is like vanilla cheesecake, only not quite, but that's the closest I can describe. I didn't really notice any Maple flavour, despite the Maple essence.
Verdict: Yum.
Lessons:
(a) Lemnos Organic Ricotta is good enough.
(b) Make maple flavour stronger or don't bother with it at all.
Igor, what is that growing on the strawberries?
Experiment #61: Strawberry Ricotta Ice Cream Sorbet
Recipe:
* 400g fresh chopped strawberries
* 5 T Xylitol
* 3 T Natvia (Stevia and Erythritol blend)
* 125g Ricotta
* 1/2 t Vanilla Bean Powder
* 2 T Inulin
* 1/2 t Guar Gum
* 3 T Splenda granular
Add Xylitol and Natvia to chopped strawberries in a microwave-safe container.
Microwave on high for 4 minutes, or until strawberries are bubbling and simmering.
Puree.
Cool.
Add remaining ingredients, blend.
Process in ice-cream machine.
Whys: I had strawberries which needed using before they grew fuzz. I wanted to use the remaining bit of Ricotta from the previous recipe. I used a mix of Xylitol and Natvia because Xylitol is cheaper and it's probably better to have a mix of sweeteners to balance each other in the taste.
Result:
Colour is dark pink.
Texture is somewhere between creamy and sorbet texture.
Taste is strong strawberry - not too strong, but not mild.
Verdict: Yum.
Lessons:
(a) Lots of stewed strawberries is good.
