The Return of the Revenge of the Mad Scientist

[kerravonsen]

The ice cream is back! There were some experiments I did last summer, but I don't have sufficient stuff written down for them to be worth recording. But yesterday I made the first ice cream experiment of this summer.

If they're called Kurds, where are the Wheys?

Experiment #62: Frozen Vanilla Yoghurt
Recipe:
* 500ml Jalna Premium Vanilla Yoghurt (1 tub)
* 3 T Erythritol
* 1 T Natvia (Stevia and Erythritol blend)
* 1/2 t Vanilla Bean Powder
* 1/2 t Xanthan Gum

Mix ingredients.
Process in ice-cream machine.

Whys: Because Jalna Premium Vanilla Yoghurt is delicious, and I wondered what it would be like as an ice-cream.

Result:
Colour is creamy-white with black flecks from the vanilla bean.
Texture is nice and creamy. Taste is like, well, delicious creamy vanilla yoghurt, tangy, mild, not too sweet, not overpoweringly vanilla-flavoured.
It's also not rock-hard when in the freezer overnight; it isn't soft, but it isn't rock-hard.

Verdict: Yum.

Lessons:
(a) Delicious ingredients are likely to make delicious ice cream.
(b) It might be worth experimenting with King Island Yoghurt, except that I like the Jalna Premium Vanilla more, and it's cheaper, too.

Comments

[vjezkova.livejournal.com]

Awesome!
Yum!!!:-)

[sue-bursztynski.livejournal.com]

Okay, I know about yoghurt, even the brand. And I know about vanilla beans. What on earth is all the rest? It sounds more like something you'd find in a chemistry lab than a supermarket. :-)

I found a rather nice recipe on Sophie Masson's food blog (not just a pretty face, that lady - YA fantasy fiction AND great cooking!). It was very similar to my sorbet recipe except you add cream to the egg white, fruit and caster sugar. I mean to try it, perhaps even today.

[kerravonsen]

I should probably do a post explaining my ice cream stuff... but I'm afraid nobody would be interested.
Natvia one can actually buy in a supermarket; the other two from health food stores... ;-)