Guest guest Posted August 12, 2006 Report Share Posted August 12, 2006 Hi Everyone - Dessert is always vegetarian, right? That's my motto. At any rate, I recently got a Cuisinart Ice Cream Maker, and have made a couple of recipes from their booklet. The problem is that they are really high fat (heavy cream, whole milk, egg yolks, etc). I'd love to make a good tasting ice cream (with good texture too) with lower fat ingredients. Does anyone know if you can substitute Half-and-Half for the heavy cream? Or liquid egg substitute for the yolks? Or lower fat milk for the whole milk? Thanks for any help you can give. Blair Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2006 Report Share Posted August 12, 2006 That's a good question? I'm wonderign if there are any soy versions. That'd be cool. Will have to look around. Debbie , " blair_larsen " <blair wrote: > > Hi Everyone - > Dessert is always vegetarian, right? That's my motto. > > At any rate, I recently got a Cuisinart Ice Cream Maker, and have made > a couple of recipes from their booklet. The problem is that they are > really high fat (heavy cream, whole milk, egg yolks, etc). I'd love to > make a good tasting ice cream (with good texture too) with lower fat > ingredients. > > Does anyone know if you can substitute Half-and-Half for the heavy > cream? Or liquid egg substitute for the yolks? Or lower fat milk for > the whole milk? > > Thanks for any help you can give. > > Blair > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2006 Report Share Posted August 12, 2006 http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=166 sue ---- debjreed 08/12/06 21:52:28 Re: Lower Fat Ice Cream Maker recipes? That's a good question? I'm wonderign if there are any soy versions. That'd be cool. Will have to look around. Debbie , " blair_larsen " <blair wrote: > > Hi Everyone - > Dessert is always vegetarian, right? That's my motto. > > At any rate, I recently got a Cuisinart Ice Cream Maker, and have made > a couple of recipes from their booklet. The problem is that they are > really high fat (heavy cream, whole milk, egg yolks, etc). I'd love to > make a good tasting ice cream (with good texture too) with lower fat > ingredients. > > Does anyone know if you can substitute Half-and-Half for the heavy > cream? Or liquid egg substitute for the yolks? Or lower fat milk for > the whole milk? > > Thanks for any help you can give. > > Blair > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2006 Report Share Posted August 12, 2006 I found this recipe on the ppk: Vegan Soy Ice Cream Submitted by Lee Busch prep time: 5-10 minutes | cooking time: 25 minutes freezing time | makes 3 cups of vegan ice cream This vegan soy ice cream recipe is easy to make, infinitely customizable, and has a luxuriously creamy texture. It was developed by the head chef at Goodbaker Gourmet, where we make the world's best organic vegan baking mixes. We wanted something to enjoy with our vegan cake and cookie mixes... Equipment: - Blender or food processor - Ice cream machine (the kind with the tub you chill in the freezer works fine, and they cost less than $50) Ingredients 1 tetra box firm silken tofu (like Mori-Nu) -or- 8 ounces soy yogurt Between 3/4 to 1 cup plain soy milk 1/3 cup maple syrup or brown rice syrup (or a combination) 2 tsp vanilla Directions Combine all 4 main ingredients in a blender or food processor and blend until thoroughly combined and smooth. Blend in any desired flavoring ingredients (see below). Pour into your ice cream machine, and freeze following the manufacturer's instructions. Add-ins: For various flavors, add to the food processor: For Banana Soy Ice Cream, blend in 2 ripe bananas For Strawberry Soy Ice Cream, blend in 12-16 frozen and partially thawed strawberries. For Pineapple Soy Ice Cream, blend in 1 can or 1 cup of pineapple (well drained). You may want more sweetener. For Ginger Soy Ice Cream, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up). Use your imagination to come up with new flavors! Flavored liquers or syrups are a great way to add punch. Try creme de menthe and chocolate chips, or coffee liqueur, or instant coffee powder... > , " blair_larsen " <blair@> > wrote: > > > > Hi Everyone - > > Dessert is always vegetarian, right? That's my motto. > > > > At any rate, I recently got a Cuisinart Ice Cream Maker, and have > made > > a couple of recipes from their booklet. The problem is that they > are > > really high fat (heavy cream, whole milk, egg yolks, etc). I'd > love to > > make a good tasting ice cream (with good texture too) with lower > fat > > ingredients. > > > > Does anyone know if you can substitute Half-and-Half for the heavy > > cream? Or liquid egg substitute for the yolks? Or lower fat milk > for > > the whole milk? > > > > Thanks for any help you can give. > > > > Blair > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2006 Report Share Posted August 12, 2006 Blair Here is one I use. This is from the top of my head. I was thinking of making some before the summer ends. We have a gallon maker. It is not exactly low fat because it uses cream but lower than some. Stonyfield Farms makes a very good ice cream that I do not think uses cream. It tastes very creamy though. I wonder how they do it. Pumpkin Ice Cream 3 cups 2% milk 3 cups cream 28 oz. can pumpkin 1 - 1 1/2 cups honey 4 Tbsp. pumpkin pie spice Blend honey with milk until combined. Mix with other ingredients. Put in ice cream maker and follow directions. GB , " blair_larsen " <blair wrote: > > Hi Everyone - > Dessert is always vegetarian, right? That's my motto. > > At any rate, I recently got a Cuisinart Ice Cream Maker, and have made > a couple of recipes from their booklet. The problem is that they are > really high fat (heavy cream, whole milk, egg yolks, etc). I'd love to > make a good tasting ice cream (with good texture too) with lower fat > ingredients. > > Does anyone know if you can substitute Half-and-Half for the heavy > cream? Or liquid egg substitute for the yolks? Or lower fat milk for > the whole milk? > > Thanks for any help you can give. > > Blair > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2006 Report Share Posted August 13, 2006 I put the wrong amounts in the previous recipe. This is better. GB Blair Here is one I use. This is from the top of my head. I was thinking of making some before the summer ends. We have a gallon maker. It is not exactly low fat because it uses cream but lower than some. Stonyfield Farms makes a very good ice cream that I do not think uses cream. It tastes very creamy though. I wonder how they do it. Pumpkin Ice Cream 6 cups 2% milk 6 cups cream 28 oz. can pumpkin 1 - 1 1/2 cups honey 4 Tbsp. pumpkin pie spice Blend honey with milk until combined. Mix with other ingredients. Put in ice cream maker and follow directions. GB , " greatyoga " <greatyoga wrote: > > Blair > > Here is one I use. This is from the top of my head. I was thinking > of making some before the summer ends. We have a gallon maker. It > is not exactly low fat because it uses cream but lower than some. > Stonyfield Farms makes a very good ice cream that I do not think > uses cream. It tastes very creamy though. I wonder how they do it. > > Pumpkin Ice Cream > > 3 cups 2% milk > 3 cups cream > 28 oz. can pumpkin > 1 - 1 1/2 cups honey > 4 Tbsp. pumpkin pie spice > > Blend honey with milk until combined. Mix with other ingredients. > Put in ice cream maker and follow directions. > > GB > > , " blair_larsen " <blair@> > wrote: > > > > Hi Everyone - > > Dessert is always vegetarian, right? That's my motto. > > > > At any rate, I recently got a Cuisinart Ice Cream Maker, and have > made > > a couple of recipes from their booklet. The problem is that they > are > > really high fat (heavy cream, whole milk, egg yolks, etc). I'd > love to > > make a good tasting ice cream (with good texture too) with lower > fat > > ingredients. > > > > Does anyone know if you can substitute Half-and-Half for the heavy > > cream? Or liquid egg substitute for the yolks? Or lower fat milk > for > > the whole milk? > > > > Thanks for any help you can give. > > > > Blair > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2006 Report Share Posted August 13, 2006 I'm going to have to try tofu again aren't I? Debbie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2006 Report Share Posted August 13, 2006 Many thanks for the ideas, suggestions and recipes! They look good, and have given me enough to do some serious experimenting. Thank you all - Blair Quote Link to comment Share on other sites More sharing options...
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