Guest guest Posted June 7, 2006 Report Share Posted June 7, 2006 What do you think of using guar gum in making ice cream thicker? I tried Irish Moss but it's such a pain to make the gel. I know Irish Moss has nutritional benefits and I don't think guar gum does. But is it neutral like I think something like carob powder is? I can't find any great list on carob powder's benefits such as I can for cacao, so I figure carob is kinda neutral, right? So is guar gum neutral? Is it okay to use? Should I try it? Minnie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2006 Report Share Posted June 7, 2006 How are you all making ice cream that you need a thickening agent? I make frozen stuff all the time and i've never needed one. Thanks Bridgitte -- In rawfood , " minnie9090 " <minnie9090 wrote: > > What do you think of using guar gum in making ice cream thicker? I > tried Irish Moss but it's such a pain to make the gel. I know Irish > Moss has nutritional benefits and I don't think guar gum does. But is > it neutral like I think something like carob powder is? I can't find > any great list on carob powder's benefits such as I can for cacao, so I > figure carob is kinda neutral, right? So is guar gum neutral? Is it > okay to use? Should I try it? > > Minnie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2006 Report Share Posted June 8, 2006 I really don't understand all the problems with making your ice cream thicker. Just use coconut water, coconut meat, and a few cashews. That makes the creamiest, richest Vice Cream you will ever want to sample. Here is my friend, Jeff Rogers', 100% raw Vice Cream from the book of the same name. After you read this and try it you will really want to buy his book. It is all about raw, natural frozen " creams " and no dairy is involved. (I have his permission to put this out to you.) RAW VANILLA 2 vanilla beans 2 1/2 cups young coconut water (from the coconut, not a can!) 1 cup raw organic cashews or cashew pices 3/4 cup packed organic pitted honey dates (I sometimes use Medjool) Cut the vanilla beans into small pieces. Grind to a fine powder in a clean coffee grindger. (I use a Vitamix so I skip this step and go on to the next just adding the vanilla bean pieces with the coco water & cashews.) Combine the ground vanilla, coconut water, and cashews in a blender. Blend on high until silky smooth, at least 1 minute. With the motor running, gradually add the dates and blend until smooth. Place the blender in the freezer for 40 minuntes to 1 hour or in the refrigerator for at least 1 hour or up to overnight, until well chilled. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately or transfer to airtight cotainers and store in the freezer until ready to serve. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2006 Report Share Posted June 8, 2006 Where can I find this book? :)Angela --- SV <shavig wrote: > I really don't understand all the problems with > making your ice cream thicker. Just use coconut > water, coconut meat, and a few cashews. That makes > the creamiest, richest Vice Cream you will ever want > to sample. > > Here is my friend, Jeff Rogers', 100% raw Vice Cream > from the book of the same name. After you read this > and try it you will really want to buy his book. It > is all about raw, natural frozen " creams " and no > dairy is involved. (I have his permission to put > this out to you.) > > RAW VANILLA > > 2 vanilla beans > 2 1/2 cups young coconut water (from the coconut, > not a can!) > 1 cup raw organic cashews or cashew pices > 3/4 cup packed organic pitted honey dates (I > sometimes use Medjool) > > Cut the vanilla beans into small pieces. Grind to a > fine powder in a clean coffee grindger. (I use a > Vitamix so I skip this step and go on to the next > just adding the vanilla bean pieces with the coco > water & cashews.) > > Combine the ground vanilla, coconut water, and > cashews in a blender. Blend on high until silky > smooth, at least 1 minute. With the motor running, > gradually add the dates and blend until smooth. > > Place the blender in the freezer for 40 minuntes to > 1 hour or in the refrigerator for at least 1 hour or > up to overnight, until well chilled. Pour the > mixture into an ice cream maker and freeze according > to the manufacturer's instructions. Serve > immediately or transfer to airtight cotainers and > store in the freezer until ready to serve. > > Shari > > [Non-text portions of this message have been > removed] > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2006 Report Share Posted June 8, 2006 Hi What can I use instead of the coconut water? Thank-you Chava rawfood [rawfood ]On Behalf Of SV Thursday, June 08, 2006 4:57 AM rawfood Re: [Raw Food] Guar Gum as a thickener in ice cream?? I really don't understand all the problems with making your ice cream thicker. Just use coconut water, coconut meat, and a few cashews. That makes the creamiest, richest Vice Cream you will ever want to sample. Here is my friend, Jeff Rogers', 100% raw Vice Cream from the book of the same name. After you read this and try it you will really want to buy his book. It is all about raw, natural frozen " creams " and no dairy is involved. (I have his permission to put this out to you.) RAW VANILLA 2 vanilla beans 2 1/2 cups young coconut water (from the coconut, not a can!) 1 cup raw organic cashews or cashew pices 3/4 cup packed organic pitted honey dates (I sometimes use Medjool) Cut the vanilla beans into small pieces. Grind to a fine powder in a clean coffee grindger. (I use a Vitamix so I skip this step and go on to the next just adding the vanilla bean pieces with the coco water & cashews.) Combine the ground vanilla, coconut water, and cashews in a blender. Blend on high until silky smooth, at least 1 minute. With the motor running, gradually add the dates and blend until smooth. Place the blender in the freezer for 40 minuntes to 1 hour or in the refrigerator for at least 1 hour or up to overnight, until well chilled. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately or transfer to airtight cotainers and store in the freezer until ready to serve. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2006 Report Share Posted June 8, 2006 http://www.thenaughtyvegan.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2006 Report Share Posted June 8, 2006 Don't know, have only ever used coconut water. If I couldn't get the coconuts and use the water, I would probably make a macadamia nut milk and use about a tablespoon of coconut oil per quart of milk to make it creamier. You have to be careful, though because too much oil and it won't freeze properly. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2006 Report Share Posted June 8, 2006 Thank-you Chava rawfood [rawfood ]On Behalf Of SV Thursday, June 08, 2006 2:46 PM rawfood Re: [Raw Food] Guar Gum as a thickener in ice cream?? Don't know, have only ever used coconut water. If I couldn't get the coconuts and use the water, I would probably make a macadamia nut milk and use about a tablespoon of coconut oil per quart of milk to make it creamier. You have to be careful, though because too much oil and it won't freeze properly. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2006 Report Share Posted June 8, 2006 I found it on amazon.com: http://www.amazon.com/gp/product/1587611996/qid=1149789319/sr=1-4/ref=sr_1_4/103\ -8403088-1715022?s=books & v=glance & n=283155 --- Angela Coate-Hermes <acoate314 wrote: > Where can I find this book? > :)Angela > > --- SV <shavig wrote: > > > Here is my friend, Jeff Rogers', 100% raw Vice Cream > > from the book of the same name. After you read this > > and try it you will really want to buy his book. It > > is all about raw, natural frozen " creams " and no > > dairy is involved. (I have his permission to put > > this out to you.) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2006 Report Share Posted June 8, 2006 Thank you! :)Angela in Oregon --- Mike Elliot <mmelliot wrote: > I found it on amazon.com: > http://www.amazon.com/gp/product/1587611996/qid=1149789319/sr=1-4/ref=sr_1_4/103\ -8403088-1715022?s=books & v=glance & n=283155 > > --- Angela Coate-Hermes <acoate314 wrote: > > > Where can I find this book? > > :)Angela > > > > --- SV <shavig wrote: > > > > > Here is my friend, Jeff Rogers', 100% raw Vice > Cream > > > from the book of the same name. After you read > this > > > and try it you will really want to buy his book. > It > > > is all about raw, natural frozen " creams " and no > > > dairy is involved. (I have his permission to > put > > > this out to you.) > > > Quote Link to comment Share on other sites More sharing options...
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