OT needing ice cream experts

It's called "sorbet" and it probably predates ice cream by centuries. Inventing it would put you alongside that Australian who recently patented the wheel.

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Every 'sorbet' I've ever tasted is *nothing* like ice cream. It's the creamy- not just the cold and sweet- that is the attraction..

Leslie & The Furbabies in MO.

Polly, I just made some wonderful ice cream, though a far cry from "fat free".

It called for the traditional "custard" to be cooked on stove top (eggs, cream, etc), and while it was cooking, it called for an entire vanilla bean, split open lengthwise and the little seeds scooped out.

After it was put together with all of the other ingredients, it called for an additional 2 tsps of vanilla. I thought that was overkill too, but the flavor was divine. Why not split the difference and put in 3? Or...... use two, plus a vanilla bean.

After I simmered the bean in the ice cream custard, I rinsed it off and dried it on some paper towels overnight, and then tucked it in a little plastic container with about 2 cups of sugar. I hear that vanilla sugar is spectacular for baking.

Patti in Seattle

Polly, I don't qualify mine as low fat, but it is egg free so maybe it will help you with the ratios.... and everyone always raves.... it's really simple... just use the directions that go with your maker for procedures ...here you go:

Vanilla 2 cups whipping cream 2 cups half and half 1 cup sugar 1 tablespoon vanilla extract

Chocolate 2 cups whipping cream 2 cups half and half 1 cup sugar 1 tablespoon vanilla extract

Jan RCTQ Coffee Diva

I love Skinny Cow! Debbi in SO CA

Pat > If all else fails, try the Low Fat Ice Cream Sandwiches. Some brands are

The other part of it is that fat carries flavor. Less fat means you have to bump up other things to get the same taste. That's likely why so much vanilla.

We're doing strawberry sorbet tonight. It's actually hot here and the produce delivery had a beautiful basket of strawberries in it. No fat, no eggs, but definitely different than ice cream.

Later in the week we'll have blackberry frozen yogurt. You can use any fruit you like. It's more like ice cream than sorbet.

I quart plain non-fat yogurt

1 C sugar 1 C crushed fruit (berries or peaches are my favorites)

Stir up until sugar is dissolved and pour into ice cream freezer.

I keep thinking I will play around and make chocolate one day but I never have.

marcella

Yum--love Skinny Cow!!

Then, put a blindfold on DH and ask him if he can tell which one is chocolate, and which one is vanilla - it could be hours of entertainment!

Patti Polly, I don't qualify mine as low fat, but it is egg free so maybe it will help you with the ratios.... and everyone always raves.... it's really simple... just use the directions that go with your maker for procedures ...here you go:

Vanilla =A02 cups whipping cream =A02 cups half and half =A01 cup sugar =A01 tablespoon vanilla extract

Chocolate =A02 cups whipping cream =A02 cups half and half =A01 cup sugar =A01 tablespoon vanilla extract

Jan RCTQ Coffee Diva

Don't quilt your day job, Jan. Exactly how does the recipe for Chocolate ice cream become chocolate? :) Not really picking on you, I was just wondering if the recipe called for chocolate syrup or powdered or what. Polly

Vanilla 2 cups whipping cream 2 cups half and half 1 cup sugar 1 tablespoon vanilla extract

Chocolate 2 cups whipping cream 2 cups half and half 1 cup sugar 1 tablespoon vanilla extract

Jan RCTQ Coffee Diva

Thank you, thank you all. I knew there would be some fine help here. I had a home ec teacher who would make boot camp sergeants tremble and seem to remember that 3 teaspoons equals l tablespoon - so the amount of vanilla is resolved. I'm betting that a quart of fat-free yogurt can be sneaked in. DH thinks he hates yogurt but I can keep it a secret. How wonderful it would be to have some grand Georgia peaches. The ones here are nothing to bother with. The ice cream experiment is going to be a very happy Father's Day gift. Polly

Whoopsie!!! ROTFL.... and I didn't even get what Patti was going for until I hit Polly's message... I obviously need more coffee.... one more time....

Chocolate

2 cups half and half 1 1/2 cups sugar 1/2 cup baking cocoa 1 teaspoon vanilla extract 2 cups whipping cream

Polly

I haven't been on line much lately, and today is the first time for days I have read the ng. And there I saw your call for ice cream "experts". Now I am no expert, but this recipe always went down well when I made it for a friend who had cholesterol problems.

500ml (16 fl oz / 2 cups) plain yoghurt 125g (4oz / 1/3 cup) honey 45g (1 1/2oz / 1/3 cup) unsweetened carob powder 125ml (4 fl oz / 1/2 cup) light/low fat whipping cream IF DESIRED

Just whip yoghurt until smooth and stir in honey and carob. You can add just a little low fat cream if you want without blowing out most diet restrictions.

I have another one for Apricot Icecream made with soybean milk if that is any help. It uses dried apricots so it is not "seasonal".

DH & I both really like Weight Watchers English Toffee Crunch Ice Cream Bars. I can eat one of them and stop. If I'm dishing up ice cream, I think I have to fill the bowl heaping.

Well now, Cheryl, I'm sure you weren't surprised to drop in and see that we were making ice cream. After all, lots of quilters are wonderful cooks. We miss you badly when you're absent. Welcome home. We left the light on for you. Polly

"CATS" wrote in part >

Well, you see, Donna. Therein lies the problem. Back when DH and I were courting, Mama would use her dainty little crystal ice cream dishes for everybody except my DH. He was always served in the big Pyrex mixing bowl with the chip in the rim. She knew a serious ice cream person when she saw one. Polly

Howdy!

Marcella, could it be easier?

I use 1/2 cup Splenda w/ a quart of berries, whatever berries, sometimes yogurt-sometimes not, dumped into the little Cuisinart Sorbet/Ice Cream freezer; 25 minutes later this luscious sorbet comes out, we fight over the dasher. The yogurt does make it more like an ice cream; no fat necessary. Can drizzle (or drown) w/ chocolate syrup, which also comes in fat-free form. Yum! Laughing at Polly's "there will be chocolate cake"-- Whole Foods Market sells a chocolate angel food cake-- Divine!

25 minutes of sorbet freezing = 25 minutes of quilting, a fair trade.

R/Sandy-- the pear & peach sorbets are also fabulous!

>

I can't wait until we get a Whole Foods in our neck of the woods. Some day . . .

When I was a kid we would have big family dinners in the summer when the Illinois relatives came to visit. My 4 uncles, after eating huge amounts of food, would then proceed to have an ice cream eating contest. We're not talking small cereal or dessert bowls full, we're talking big vegetable serving bowls. We usually had these dinners at the house of my uncle & aunt who were dairy farmers. They would buy ice cream from the creamery in big 5 gallon containers. All of us could make a very serious dent in the 5 gallons especially with the contestants doing their bit to empty those big cardboard cans.