Tuesday, May 28, 2013

Dreaming of Ice cream

In my quest to make the perfect sugar free ice cream (because really, I just want to enjoy it, and if I can save some calories and even one gray hair from worrying about that, then I will). 

I've found several references about how to make one of my favorite flavors, Cherry Garcia (mad props to Ben & Jerry for creating this masterpiece years ago) (is there really any *bad* flavor of ice cream? Isn't it like pizza and sex? I digress...) and I'm going to attempt it today.

Here are my tweaks to make this slightly lighter in calories, by cutting some sugar out, and reversing the proportion of milk and cream.  Also, I never make an actual cooked custard first, because I'm really impatient. Sigh.

1/4c, rounded, dark chocolate chips or shavings. 
(You can make your own sugar-free dark chocolate by melting some unsweet chocolate with a bit of heavy cream, adding some sweetener, and pouring onto a piece of aluminum foil on a tray. Let that freeze up, and break into chips.  It will work in ice cream, but will melt a bit at room temp.)

1/4c, rounded, cherries.  The references I've seen say to use fresh Bing, but I'm going to try some canned (in syrup) ones.  Easier to get year-round.  Ensure they are pitted and chopped a bit.
pinch of salt
1tsp vanilla

Soren's lower cal, lower carb ice cream base (2c whole milk, 1c heavy whipping cream, 2 large eggs (or powdered lecithin), 2T glycerin, 2T vodka, 1/4 xylitol, extra sweetener to taste)

Chill the chocolate and cherries. You'll add these almost at the end.
You *can* make a custard from the dairy and eggs and sweetener, and then chill that.  I don't bother, but maybe I'll try this again some time.
Anyway, combine the ice cream base, vanilla, and salt in a blender and get it good and blended.
Pour into your ice cream maker and freeze according to maker's directions, 20-30 minutes or so.

Just before it's done, mix in the chocolate and cherries and let it mix for another few minutes. Or, if you always miss the end, like I do, scoop out the ice cream into it's final container, mix in the chocolate and cherries by hand, and jam it in the freezer super quick!

Let it freeze for a while (like 2hrs or overnight) before serving, to let the flavors blend and everything set up a bit.

Finished product, though it needs to set. But I'm impatient. I did add extra cherries and chocolate, partly because hubby shredded a lot of chocolate, and because I thought it needed more cherries!

Tasting note: I think I'll try this with fresh cherries, but first, I'll taste it after it sets up for a day... I'm not getting a lot of cherry flavor right now, 1hr out of the churn

Hey! No math this time!

ETA: Nutritional Info

My lower-cal lower-sugar ice cream base makes 8 servings, and has this info:

205 cals per serving (not counting mix-ins) (1640 calories for the whole base recipe)
14g fat (9g saturated, 4g monounsaturate, 1g polyunsaturated)

102mg cholesterol
59mg sodium
132mg potassium
10g total carbohydrates
6g fiber (so that's 4g net grams, if you count those-- we are subtracting fiber and the polyol as well here)
4g protein
10% of your daily calcium
12% of your vitamin A
11% of your B2 (riboflavin).

Add to this, your values from the chocolate and cherries, depending how much you used

the brand of 85% chocolate I used:
1.4oz = 230 calories, 15 g carb (6g fiber)

1c of cherries (recipe calls for less): 135 calories, 34.5g carbs, 3.8g fiber


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