Paleo Diet and Paleolithic Diet Questions & Answers

Question

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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!

edited Oct 1 2010 at 0:42

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asked Mar 13 2010 at 16:48

Wobur
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Any updates on the ice cream making ? – Ikco May 29 2010 at 16:01

Acton · Answer 1 · 2010-03-13 16:54:50Z UTC

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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?

answered Mar 13 2010 at 16:54

Acton
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Good point, Acton. The rule of thumb for most ice cream recipes is 1 C of sugar to 4 cups of milk/cream; some contain eggs or egg yolks, and some don't, and flavorings/additions, like berries or chocolate. The variations are endless but the ratio of sugar to dairy is fairly consistent. I can cut the sugar by about 20% in any recipe I've tried, but more than that and the texture suffers proportionately. A poster somewhere said he corrected that problem with inulin or oligofructose. I probably should make less ice cream anyway.... – Wobur Mar 14 2010 at 14:42

gilliebean · Answer 2 · 2010-03-14 17:23:48Z UTC

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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.

answered Mar 14 2010 at 17:23

gilliebean♦
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Raza · Answer 3 · 2010-03-13 18:02:23Z UTC

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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!

answered Mar 13 2010 at 18:02

Raza
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I think an "ose" in any form may not be good...probably just need to make ice cream less often, although I usually restrict it to birthdays but we have a lot of them! At least homemade doesn't have high fructose corn syrup! – Wobur Mar 14 2010 at 14:45

NickW · Answer 4 · 2010-03-13 22:59:10Z UTC

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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.

answered Mar 13 2010 at 22:59

NickW
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Thanks, Nick. I will try that! Might have to add a few chocolate chips but at least my husband especially likes bananas. – Wobur Mar 14 2010 at 14:46

Durandal · Answer 5 · 2010-03-14 19:29:07Z UTC

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

answered Mar 14 2010 at 19:29

Durandal
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Chef Durandal can I ask for more info about how to make N(02) Ice cream ? :D – Ikco May 29 2010 at 16:00

Homemade ice cream using inulin or oligofructose?

5 Answers