OT needing ice cream experts

This sounds as if this is something I could eat safely being diabetic. But can you tell me what a quart of berries are. We do not use the expression here in Uk. It did used to be a measurement in liquid I.E. two pints make one quart before metric came in. Can you give me some idea of what a quart of berries would be in ounces. Thanks Shirley

In message , Sandy Ellison writes

4 cups to a quart, dont know if that works for berrys too tho. i looooove frozen berry yogurt, berry sorbet, lime/orange/raspberry sherbet. i could eat a quart of any one of those all by myself i reckon. i like ice cream but cant eat nearly that much, lol. we only eat the low fat here now, so the sorbet we just found in the shop with 0% fat works for me but only about twice a week, it is still full of sugar. ok, now i gotta have a dish after dinner tonight with all this talk bout it. mmmmmmm jeanne

Sandy, can the yogurt/berrys be made without a machine? if it can be made without the machine i'd be in heaven. i hope sugar works too, same amount? ta in advance, jeanne

Absolutely no expert in any form of cooking! But: 'vanilla' You have to remember that there is a distinction in vanilla sold for your delectation! Vanilla *essence* and vanilla *extract*. One is weak and feeble, the other is strong. Of course, being me, I don't remember which is which!! So, I can only remind you of the fact. And there are vanilla pods which can flavour milk and sugar. (You get these from a 'good' store). . In message , Polly Esther writes

One frozen treat I discovered is nothing but fruit and honey. You need really good honey, so it isn't a cheap thrill. But try putting a smallish banana, a pound of strawberries or peaches (hulled/peeled etc.), and a cup of honey through the food processor until it is completely smooth. Then freeze in your machine. I use linden honey.

So when shall we come over for the taste test? Roberta in D

"Polly Esther" schrieb im Newsbeitrag news: snipped-for-privacy@corp.supernews.com...

I think I can get you aimed in the right direction, Shirley. There are four cups in a quart; therefore there would be 32 ounces in a quart. We don't want to go crazy with that though; probably some berries are heavier than others so the 'volume' - the size of the pile of berries - you were measuring would vary. How sweet the berries you have will vary too, so you'll have to guess how much allowed sweetner will be good. Alton Brown on my favorite cooking tv show can get mighty serious about weighing ingredients instead of dumping them in a measuring cup. How about if you have too many berries, you just eat a few? That ought to do it. Polly

Okay, Patti, you may not be an expert in cooking but you've discovered the special touch we are investigating. 'Store-bought' ice cream often contains artificial flavoring. Using the good stuff instead, I'm hoping, will make a nice improvement. I do have some fine real vanilla here. The cute UPS guy hasn't brought my vanilla beans yet. Polly

The first batch of this grand experiment should be ready in about 22 minutes, Roberta. The cake will take a while longer. I'm curious about your saying 'really good honey'. I wasn't aware that there was a difference. Care to educate us on that? Polly

When DH and I went to Tahiti on holiday, we purchased THE most wonderful vanilla beans. We brought home three and used them in a bottles of Bacardi. Just toss the vanilla bean into the bottle, let sit for a month or so and you have a truly delightfully flavoured rum. CiaoMeow >^;;^<

PAX, Tia Mary >^;;^< (RCTQ Queen of Kitties) Angels can't show their wings on earth but nothing was ever said about their whiskers! Visit my Photo albums at

Oh boy, that sounds good! . In message , Roberta Zollner writes

Here's a recipe from my ice cream maker book:

Low Fat Non-Dairy Strawberry Freeze

3 cups non-dairy creamer 4 oz. egg substitute 1 1/2 teaspoon plain gelatin 1 1/2 cups pureed strawberries 3/4 cup sugar 1 teaspoon vanilla

In a small saucepan, sprinkle the gelatin over 1 1/2 cup of non-dairy creamer. Warm the mixture (do not boil) to dissolve the gelatin, stirring if necessary. Add remaining ingredients and mix well in a blender or food processor. Chill thoroughly. Then follow your machine's directions.

In my other recipes, evaporated skim milk or non-dairy creamer are substitutes for the heavy cream. Egg substitute is used instead of eggs.

My machine makes 1 1/2 quarts of ice cream at a time, and the vanilla ice cream recipe calls for 1 1/2 teaspoon of vanilla.

One of the sugar free recipes calls for sugar substitute.

I haven't made any sugar free ice cream, but I've used the egg substitute and skim milk and it was good. I generally just make a low fat vanilla ice cream, then add strawberries, peaches, blueberries, or whatever fruit is available. We have a large blackberry patch and in about 3 weeks I'll try blackberry ice cream.

Hope this helps

Denise

QI

I haven't tried this recipe, but it sounds heavenly, and it's fat-free.

Fat free peach ice cream

1 1/2 cup evaporated skim milk 1 cup pureed ripe peaches 1 1/2 teaspoon plain gelatin 4 ounce egg substitute 6 ounce fat-free cream cheese 1 teaspoon vanilla 1 cup sugar (or substitute) 1/2 teaspoon cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg

To soften gelatin, place 1 1/2 cups of milk in a small saucepan and sprinkle the gelatin over the surface. Allow 3 minutes for the gelatin to absorb into the mixture, warm the milk and stir the mixture to completely dissolve.

Combine the remaining ingredients in a blender or food processor. Mix well. Add the milk/gelatin and continue processing to ensure proper mixing.

Chill thoroughly then follow your machine's directions.

I never thought to add cream cheese to ice cream, sounds good to me.

I make my own vanilla extract. Buy a pint of good vodka and add one vanilla bean split down the middle. Store in a closet for a few months and you'll have a delicious vanilla extract. I make mine in the summer and give them as Christmas gifts.

Denise

QI

The 1-pound boxes we see in the grocery store here seem to be about the size of the quart boxes we used to get. So I'd guess a quart would be about 1 pound, or 16 ounces. That should be close enough for a recipe like this.

Julia > This sounds as if this is something I could eat safely being diabetic.

I suspect that vanilla essence is stronger. The stuff in the grocery store is usually labeled vanilla extract. I made my own vanilla extract last winter. I bought a half-pint of cheap vodka, added a couple whole vanilla beans, and let it sit in the cupboard for a month or two before using. I use it like I would use vanilla extract from the store. It doesn't get as dark as that because it doesn't have any coloring added but it does give good flavor.

Julia > Absolutely no expert in any form of cooking!

Thanks for the info. I have some cups that I bought while visiting an email pal in NJ 8 years ago. Sadly she seems to have disappeared from view no contact for nearly two years now. No replies to emails or no return of Christmas or birthday greetings. Guess she did not want to be bothered with me anymore. Shirley

In message , Polly Esther writes

Thank you that seems feasible to me. Shirley

In message , Julia in MN writes

Don't mean to sound like an expert, cause I'm not, but just try tasting a few different ones. Some honey producers apparently feed their bees on sugar water and sell the result as "real honey". Which it is, sort of. But it doesn't taste like much of anything. Roberta in D

"Polly Esther" schrieb im Newsbeitrag news: snipped-for-privacy@corp.supernews.com...

Don't you think the best part is that it's so easy? Love it

Yum. We did strawberry sorbet last night. Had it with those plain vanilla meringue cookies. Delish. Gotta love hot ice cream weather!

marcella

Except the recipe is

1 quart (4 C, 32 oz) YOGURT and only 1 C crushed fruit (about 8 oz in this case, it varies with what you use)

It's not a quart of fruit - that would make a huge batch!

marcella