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Homemade ice cream using inulin or oligofructose?

by (80) Updated October 01, 2010 at 12:42 AM Created March 13, 2010 at 4:48 PM

Someone posted a few weeks ago on one of the blogs that they make homemade ice cream using inulin or oligofructose to improve 'mouth feel' in low sugar ice cream; unfortunately I can't find it again. I have made ice cream with very little to no sugar and the texture isn't good. I would love to figure out a way to make ice cream with limited sugar. Any help is appreciated!

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5 Replies

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1988 · March 13, 2010 at 4:54 PM

You could try using egg yolk instead of gassy soluble fiber. It's hard to give a suggestion how to improve a recipe without knowing specifically what you are doing. Could you post your current recipe?

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13928 · March 14, 2010 at 5:23 PM

Use a tablespoon of arrowroot powder and a table spoon of stevia powder. The arrowroot is a perfectly reasonable unprocessed tuber powder (use in limited quantities) and the stevia adds the sweet.

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383 · March 14, 2010 at 7:29 PM

The mouth-feel of ice cream comes from the amount of air fluffed into it. Try using liquid nitrogen to make it more "airy."

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578 · March 13, 2010 at 10:59 PM

Have you ever tried this recipe for banana ice-cream? It only uses bananas, so I'm pretty sure it qualifies in the low-added sugar category. Out of luck if you don't like bananas, though :D.

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103 · March 13, 2010 at 6:02 PM

Check out this link: http://high-fat-nutrition.blogspot.com/2008/08/food-optimal-ice-cream.html

That recipe uses sucrose and honey for sweetness and flavor. I would ditch the honey. In another post, he mentions using dextrose (google dextrose powder or glucose powder) as opposed to sucrose (which is fructose and glucose). Enjoy!

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