How to get creamier homemade ice cream?
I made some homemade ice cream, but made it EXTREMELY low cal by using light soymilk and alternatives for the "heavy" stuff like evaporated milk….Anyway, the ice cream wasn't smooth and creamy like storebought ice cream. How can I make my homemade ice cream creamier WITHOUT adding high calorie items.
Would adding banana or honey work?
Here's two recipes made from soy milk maybe they could help:
CAROB ICE CREAM
2 c. lukewarm water
1 c. soft cooked rice
1/2 c. soy milk (Soyagen or Soyamel)
1/2 c. brown sugar
1/3 c. carob powder
1/4 c. oil
1 tbsp. vanilla
1/2 tsp. salt
Whiz all ingredients in blender. Freeze until semi-solid, whip until creamy. Freeze again until almost solid. Serve immediately. Yield approximately 5 cups.
MAPLE NUT ICE CREAM
1 1/4 c. dates
2 1/2 c. water
2 c. soy milk powder
2 tbsp. oil
2 tbsp. liquid lecithin
1 tbsp. maple flavoring
1 1/2 c. water
Pinch of salt
1/2 c. pecans pieces
1 banana
Whiz 2 1/2 cups water, powder, oil, lecithin and maple flavor in blender. Pour into ice cream freezer. In blender, whiz the 1 1/2 cup water, banana, dates, and salt until smooth. Pour into freezer. Stir in pecans. Assemble freezer per instructions.
Servings: 8 (2/3) cups.
hope these help. good luck and enjoy.
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Here's two recipes made from soy milk maybe they could help:
CAROB ICE CREAM
2 c. lukewarm water
1 c. soft cooked rice
1/2 c. soy milk (Soyagen or Soyamel)
1/2 c. brown sugar
1/3 c. carob powder
1/4 c. oil
1 tbsp. vanilla
1/2 tsp. salt
Whiz all ingredients in blender. Freeze until semi-solid, whip until creamy. Freeze again until almost solid. Serve immediately. Yield approximately 5 cups.
MAPLE NUT ICE CREAM
1 1/4 c. dates
2 1/2 c. water
2 c. soy milk powder
2 tbsp. oil
2 tbsp. liquid lecithin
1 tbsp. maple flavoring
1 1/2 c. water
Pinch of salt
1/2 c. pecans pieces
1 banana
Whiz 2 1/2 cups water, powder, oil, lecithin and maple flavor in blender. Pour into ice cream freezer. In blender, whiz the 1 1/2 cup water, banana, dates, and salt until smooth. Pour into freezer. Stir in pecans. Assemble freezer per instructions.
Servings: 8 (2/3) cups.
hope these help. good luck and enjoy.
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add flavors but if you go to pizza mart they have the best soft serve ice cream
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Haven't made ice cream in a very long time but I noticed on "Good Eats" last night that Alton Brown used bananas in an ice cream and he said to freeze them, then thaw them before putting in food processor. He said this increases the creaminess. You could probably look it up on food network. I love the chocolate light soy milk- I'll bet that would make tasty ice cream too. good luck!
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As the name implies, Ice Cream requires cream and full fat ingredients to be creamy. Making it with lower fat ingredients significantly impacts texture, as you've discovered. If using no cream at all, you end up with something resembling ice milk (which is "crunchier") not ice cream (which should be creamy).
If you don't want to use the higher fat ingredients – but still want creamy texture – be prepared to play Fun-With-Chemistry in the kitchen because it's going to take a variety of chemicals added in.
Trade off.
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When your ice cream is just setting….. get a wooden spoon and give it a hard stir. It gets rid of ice flakes and makes the texture creamier and softer.
May repeat a few times.
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Fold in some low-fat or fat-free coolwhip
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