- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Ice Cream Recipe Help
Posted on 2/26/20 at 8:56 am
Posted on 2/26/20 at 8:56 am
Help me tweak my ice cream recipe.
Currently I use:
-24oz Almond milk
-8oz Heavy cream
-Strawberry extract
-Vanilla extract
-Truvia
-salt
Right now, the heavy cream is 3.5g of saturated fat per TBSP. 16 TBSP in 8oz gives me 56g of saturated fat for the whole container of ice cream.
Any suggestions of what I could replace the heavy cream with and still have a creamy texture without all the saturated fat? Keep in mind I don't want to use fruit because of the sugar content.
Currently I use:
-24oz Almond milk
-8oz Heavy cream
-Strawberry extract
-Vanilla extract
-Truvia
-salt
Right now, the heavy cream is 3.5g of saturated fat per TBSP. 16 TBSP in 8oz gives me 56g of saturated fat for the whole container of ice cream.
Any suggestions of what I could replace the heavy cream with and still have a creamy texture without all the saturated fat? Keep in mind I don't want to use fruit because of the sugar content.
9
Posted on 2/26/20 at 8:59 am to Donka Doo Balls
6 oz heavy cream and 2 oz milk might cut it a bit
You might be able to replace with coconut cream but I've never tried that
You might be able to replace with coconut cream but I've never tried that
Posted on 2/26/20 at 9:27 am to Donka Doo Balls
Go to grocery store
Open freezer door
grab some blue bell
Open freezer door
grab some blue bell
Posted on 2/26/20 at 9:39 am to LSUcdro
HAHAHAHA I wish. The good stuff just kills me. Ice cream is my crutch. 
Posted on 2/26/20 at 10:23 am to Donka Doo Balls
I know this is not what you are asking but I'm replying in case you decide to buy some commercial
"Tillamook" Ice Cream
Check at Albertsons or Sprouts - I grew up in TX eating Blue Bell, but after repeated closings of several plants for bacterial issues I started looking for an alternative that was as good or better than Blue Bell = Tillamook
"Tillamook" Ice Cream
Check at Albertsons or Sprouts - I grew up in TX eating Blue Bell, but after repeated closings of several plants for bacterial issues I started looking for an alternative that was as good or better than Blue Bell = Tillamook
This post was edited on 2/26/20 at 10:26 am
Posted on 2/26/20 at 11:17 am to Donka Doo Balls
I wouldn’t know the exact measurements, but Jeni’s ice cream base uses more whole milk than heavy cream, and also incorporates cream cheese
2c whole milk
1.5 oz cream cheese
1.25c heavy cream
You could play with the ratios and maybe come up with something that fits your needs
2c whole milk
1.5 oz cream cheese
1.25c heavy cream
You could play with the ratios and maybe come up with something that fits your needs
Posted on 2/26/20 at 11:36 am to Donka Doo Balls
Mint chocolate chip or bust.
Posted on 2/26/20 at 11:46 am to Donka Doo Balls
quote:
creamy texture
I want to say that cream of tartar could help here.
Posted on 2/26/20 at 12:39 pm to Donka Doo Balls
quote:
-24oz Almond milk
-8oz Heavy cream
-Strawberry extract
-Vanilla extract
-Truvia
-salt
That's not even ice cream.
Posted on 2/26/20 at 3:28 pm to Donka Doo Balls
Look up gelato recipes. It’s lower in fat than ice cream, generally speaking.
But you’re not going to get decent mouthfeel without the fat.
Try making fruit sorbets or granita instead of ice cream, if the saturated dairy fat is a no go.
But you’re not going to get decent mouthfeel without the fat.
Try making fruit sorbets or granita instead of ice cream, if the saturated dairy fat is a no go.
Posted on 2/26/20 at 7:46 pm to Donka Doo Balls
quote:
ice cream recipe
...what I could replace the heavy cream with
Ice cream is basically milk, cream, and sugar. And you want to substitute every single ingredient?
Posted on 2/26/20 at 8:27 pm to Moe Betta
quote:
know this is not what you are asking but I'm replying in case you decide to buy some commercial "Tillamook" Ice Cream Check at Albertsons or Sprouts - I grew up in TX eating Blue Bell, but after repeated closings of several plants for bacterial issues I started looking for an alternative that was as good or better than Blue Bell = Tillamook
Tillamook is the GOAT. They have a cherry flavor that’s amazing
Wish Rouses still carried it
Posted on 2/26/20 at 9:43 pm to Donka Doo Balls
quote:
Any suggestions of what I could replace the heavy cream with and still have a creamy texture without all the saturated fat?
Guar Gum
Posted on 2/27/20 at 7:30 am to KamaCausey_LSU
quote:Corn Starch.
creamy texture
I want to say that cream of tartar could help here.
I make Ice Milk from whole milk, sugar, and vanilla extract (sometimes cocoa powder too) and add a teaspoon of corn starch to prevent large ice crystals forming and give a creamier mouth feel.
(I do it every other night or so during Summer in the little 1 pint Donvier hand mixer with the metal cylinders ya stick in the freezer.)
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News