oh yeah gfs what flavour did you make did you add too much liquid flavouring. ? that maybe another issue.
Sinders Wicked LC Ice Cream
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Sherrie wrote:
GG do you take it out and beat it as it's freezing. I have made an egg free one before and I had to do that a couple of times I think.
I've heard that too, but I thought that was needed for normal icecream, to break up the ice crystals, and as there's no water in this one, and as no-one mentioned having to do this, I didn't.
sinders wrote:
you wither didnt whip whites or cream enough..
or you over mixed when folding whites through the cream .. it shouldnt be hard. i have mine in fridge for ages. and it never is hard.
1st bowl whites. whip till stiff
2nd bowl cream whip till holds it self.
3rd bowl egg yolks whip will and fold into cream then fold half of whites through then the next half.do it in thrids if need be.. fold with your hands gives the best mix.
hope this helps
I whipped the whites to the point I could hold it over my head without it sliding out. I whipped the cream until it formed fairly solid peaks (I didn't want to make butter though!). I beat the egg yolks well with a fork, adding the vanilla to it. I'm pretty sure I folded gently - it certainly looked like the photos in this thread.
The only variation I had was that I forgot about the splenda until the end, so I had to fold it through the finished mixture, although I did so as briefly as possible so I didn't over-fold. Maybe that did equal too much folding, or maybe the splenda didn't dissolve properly and affected the consistency?
It tasted good - just didn't have the right texture.
sinders wrote:
oh yeah gfs what flavour did you make did you add too much liquid flavouring. ? that maybe another issue.
I don't think so - apart from forgetting about the splenda until the last minute, I followed every instruction exactly. -
yeah maybe just over folded it. try again it will be well worth it.
ive overfolded it before too. but i meant to as i wanted a slice type thing. as it was for a christmas cake. yummo. -
I just went and checked mine, GG, and although it's not soft as store-bought ice cream, it's not rock hard. Solid, but not grainy or icey, and I can scoop it out easily with a spoon.
Here's a pic ~ I made it on Monday, so its been in the freezer for nearly 4 days now
[Blocked Image: http://i824.photobucket.com/albums/zz162/TheGypsy7/LC%20Foods/DSC_2411.jpg]
It will stay like that now; I haven't had it form ice crystals like normal ice cream does.
Like Sinders said, maybe you over-mixed the whites. Or did you use too much cream? Sinders original recipe said 300g, but I usually use about 1/2 a litre to stretch it out, so more cream shouldn't be a problem.
Darn... now I've eaten 3 spoons of ice cream! Very yummy!
I've also read somewhere that if you add alcohol to the ice cream mix, it will never go hard. I've toyed with adding a couple of shots of Baileys to it... sure to be divine, but will blow the carbs!
Fiona, you could make the vanilla ice cream and pour the syrup over the top, if you're not sure, although I don't see why the Cottees wouldn't work. Or try adding unsweetened cocoa to the cream mix, for chocolate ice cream. The sweetener in the egg whites will sweeten it up.
The Chef at the Holiday Inn used to zoom up whole snickers bars in the blender and mix them into his ice cream... to die for! No, no ~ don't even start thinking about it!!! :p Nothing tastes as good as being slim feels
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Scribe wrote:
Fiona, you could make the vanilla ice cream and pour the syrup over the top, if you're not sure, although I don't see why the Cottees wouldn't work. Or try adding unsweetened cocoa to the cream mix, for chocolate ice cream. The sweetener in the egg whites will sweeten it up.
I didn't even think of adding cocoa to it. That's a very good idea Scribe, thank you.
I'll make two batches - one with the cocoa and one with the Cottees. I love my chocolate icecream. :p
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75kg when I first discovered LC. Lost 9kg then got complacent. Back on the wagon. -
I'm finding the vanilla is really yummy and creamy. I think I add more vanilla than the recipe says. I might try mixing through some blue berries and cranberries next time.
Let us know how the chocolate goes, Fiona! I can't get any low sugar syrups here, but cocoa we have! Nothing tastes as good as being slim feels
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Scribe wrote:
I'm finding the vanilla is really yummy and creamy. I think I add more vanilla than the recipe says. I might try mixing through some blue berries and cranberries next time.
Let us know how the chocolate goes, Fiona! I can't get any low sugar syrups here, but cocoa we have!
i just melt chocolate and add the egg yolks. and some cream and then fold it through the cream mixture before you fold in whites.
and you can substitute 3 tbsp of coco and 1 tbsp of butter -
Scribe wrote:
I just went and checked mine, GG, and although it's not soft as store-bought ice cream, it's not rock hard. Solid, but not grainy or icey, and I can scoop it out easily with a spoon.
Here's a pic ~ I made it on Monday, so its been in the freezer for nearly 4 days now
[Blocked Image: http://i824.photobucket.com/albums/zz162/TheGypsy7/LC%20Foods/DSC_2411.jpg]
It will stay like that now; I haven't had it form ice crystals like normal ice cream does.
Like Sinders said, maybe you over-mixed the whites. Or did you use too much cream? Sinders original recipe said 300g, but I usually use about 1/2 a litre to stretch it out, so more cream shouldn't be a problem.
Darn... now I've eaten 3 spoons of ice cream! Very yummy!
I've also read somewhere that if you add alcohol to the ice cream mix, it will never go hard. I've toyed with adding a couple of shots of Baileys to it... sure to be divine, but will blow the carbs!
Fiona, you could make the vanilla ice cream and pour the syrup over the top, if you're not sure, although I don't see why the Cottees wouldn't work. Or try adding unsweetened cocoa to the cream mix, for chocolate ice cream. The sweetener in the egg whites will sweeten it up.
The Chef at the Holiday Inn used to zoom up whole snickers bars in the blender and mix them into his ice cream... to die for! No, no ~ don't even start thinking about it!!! :p
Thanks Scribe. I guess I did overfold mine then - because I definitely couldn't scoop it with a spoon. I'll make some more soon - but just bought a pack of Skinny Cow icecreams so I'll get through them first - 6g carbs per icecream, so not too bad for an icecream fix. -
I just made my first batch of Sinders ice cream. I added half a block of 85% Lindt, melted, and about half a cup of Cottees diet chocolate topping to the yolks before I added them to the cream. It has just gone into the freezer, so I'll find out how it tastes after dinner tonight.
I was very careful folding the whites into the cream mixture, but I'm not sure if all the whites should be mixed in or not. Should I still be able to see little blobs of unmixed white or should they be folded until there are no visible blobs?
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75kg when I first discovered LC. Lost 9kg then got complacent. Back on the wagon. -
ok some people have been having trouble.
hey fiona let me know how yours go. im not sure about using so much liquid may go a bit icy...
anyway this is exactly how i do it with pics.
i did a double batch just before so i could show you chocolate and vanilla
6 eggs
pinch of cream of tartar
600 ml cream
2 cups of sugar approx to taste
2 tsp of vanilla .
1/2 block of lyndt melted.
1st bowl. whip whites with cream of tartar and 1 cup of the sugar.
2nd bowl whip cream with the other cup of sugar. with vanilla.
3rd bowl add chocolate melt with a little cream once melted. whip in egg yolks.
fold chocolate mixture into cream then fold half of whites through. then the second lot...
if making vanilla fold egg yolks into cream and then continoue white the whites.
pics as follows.
whites. melted choch with yolks. and then cream -
next lot the icecream pictured is from a week ago i will upload new icecream once set. the chocolate and vanilla side by side.
ok so pics are
end product. vanilla and chocolate, icecream thats been in freezer for week, and scoops out beauitifully -
Thanks for that last set of pics, Sinders (it all looks so yummy!)
I think I use more cream than you, so mine is a bit harder. Your recipe has 300ml cream, I use about 500ml (don't really measure it). I might have to increase the egg whites to get it that frothy. It's still easy to scoop with a spoon though.
How do you get the cream and whites so thoroughly mixed? Your's looks really frothy. I'm scared of breaking the whites up too much and ending up with mush...
Fiona, mine has tiny bits of white in it from the egg whites but it still tastes good. Now I'm not sure if I'm mixing it enough! Nothing tastes as good as being slim feels
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75kg when I first discovered LC. Lost 9kg then got complacent. Back on the wagon. -
I tried a little bit of mine after it had been in the freezer for 4 hours and it tastes really good. The consistency is very light, like frozen chocolate mousse, but I guess the real test will be seeing what its like after a few days in the freezer.
Oh and I just made Lemon/Lime cheesecake as well. I'm on a roll.
[Blocked Image: http://tickers.TickerFactory.com/ezt/t/wfthdPQ/weight.png]
75kg when I first discovered LC. Lost 9kg then got complacent. Back on the wagon. -
sinders wrote:
hey fiona let me know how yours go. im not sure about using so much liquid may go a bit icy...
Sinders, we had some for dessert last night and while it tasted really nice, it was a little icy and there was some liquid under the solid.
Next time I'll leave out the Cottee's syrup and see what happens. My husband really liked it too, but my daughter was less enthusiastic.
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75kg when I first discovered LC. Lost 9kg then got complacent. Back on the wagon. -
this is mine after being in the freezer over night.
still scoops out soft and silky just like normal icecream -
Mmmm, your ice cream looks delicious, Sinders. Okay... I'll use less cream next time!
Is that your little girl in the photo? She looks gorgeous!
I think this ice cream is something that gets easier and better each time we make it. You can probably make your's in your sleep by now! I love mine, but am happy to experiment... and at least all the experiments taste good! Nothing tastes as good as being slim feels
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Scribe wrote:
Mmmm, your ice cream looks delicious, Sinders. Okay... I'll use less cream next time
Is that your little girl in the photo? She looks gorgeous!
just add a couple more eggs and all will be good. lol
yep thats my baby girl. she just turned 4 and she lovvves my icecream. -
Looks yummo, has anyone tried it without the sweetener? Wondering how it would turn out.
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it would work fine just wouldnt be sweet. or do you want to use sugar instead. and yes would work fine either way .
Dragonlady wrote:
Looks yummo, has anyone tried it without the sweetener? Wondering how it would turn out.
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