New discovery!

Lesley · Post by **Lesley** » Mon Jun 09, 2014 9:36 pm

I make ice cream and sorbets, using coconut milk and/or frozen fruit. My problem with I was reading something about vodka's freezing temp being very high and had an idea. The last batch of ice cream I made I heated 2 cans of full fat coconut milk (I use golden star coconut milk from Ralph's - no additives!) with pure vanilla (next time I will use real vanilla bean), stevia (using liquid) and a little agave syrup to take away the aftertaste of the stevia. If you can tolerate a TEENY TINY bit of xanthan gum (about 1/32 of a teasp) it makes it creamier.
Bring to the boil whisking, and cook for a few minutes still whisking. Take off the range, cool slightly and add - 1 TBLSP OF VODKA! Ta da!
Chill thoroughly. Takes about 25 minutes in the ice cream machine to get to soft serve. It doesn't get hard and icy, stays way softer and creamier.

What a discovery!

Leah · Post by **Leah** » Tue Jun 10, 2014 9:16 am

yup, I use to do that when I use to make sorbets. Enjoy!

Lesley · Post by **Lesley** » Tue Jun 10, 2014 2:37 pm

I should have known you would know this. Nearly 4 years it took me!
BTW - sorbets have never been a problem. Ice creams go too hard and icy. Not that I stopped making them.

The other thing that keeps them softer is using a liquid syrup sweetener, but since I have ALMOST given up sugar the only thing I can use is liquid stevia.

Sheila · Post by **Sheila** » Tue Jun 10, 2014 5:57 pm

Thanks, Lesley. I had given up on homemade ice cream. I'm going to copy your recipe and try it one of these days when I'm craving ice cream.

Sheila W

Lesley · Post by **Lesley** » Tue Jun 10, 2014 8:49 pm

Amazing what a difference a teeny tiny few grains of xanthan gum and a tbsp of vodka make. I am using TJs NEUTRAL GRAIN vodka.

I had some fruit that needed to be used so I threw it in with the pure gold star coconut milk I had and have a great fruity ice cream.

dfpowell · Post by **dfpowell** » Thu Jun 12, 2014 4:19 pm

Lesley,

What type of ice cream maker do you use? Would your recipe work with sugar?

thanks

drdebc · Post by **drdebc** » Thu Jun 19, 2014 7:11 pm

I miss ice cream SO much. This sounds delicious. Now I need to buy an ice cream maker.
Thanks!

Lesley · Post by **Lesley** » Sun Jun 22, 2014 10:54 pm

I use a cuisinart. $40, and worth every penny. I am an icecreamaholic. Always have been.

And yes, but it's better to make ice cream with a liquid sweetener, like agave, rice, coconut, maple syrups. plain isn't good for freezing. For sorbets make a simple syrup - 1 cup of sugar, 1 cup of water, melted, to 2 cups of fruit or fruit and juice (mango lime for e.g.).
You can also make a sugar syrup for ice cream, but use 1/2 cup of water to 1 cup of sugar.

I made coconut vanilla ice cream today because I had a blueberry apple crumble with an oat meal and pecan topping. It needed ice cream.

Enjoy!

drdebc · Post by **drdebc** » Sun Jun 22, 2014 11:01 pm

Thanks, Lesley,
I already have a Cuisinart food processor. It is a work horse. Thus, I trust this brand. I will buy this ice cream maker online right now. I will try your wonderful recipe with liquid stevia. I just love it! I am avoiding sugar. However, I am creative.
thanks again,
Deb

nerdhume · Post by **nerdhume** » Mon Jun 23, 2014 3:22 am

Lesley,
You must be getting better if you are eating:

coconut vanilla ice cream & blueberry apple crumble with an oat meal and pecan topping.

Lesley · Post by **Lesley** » Wed Jun 25, 2014 2:48 pm

Now why would you assume that Theresa?

Those are all safe foods for me. I just happen to be a very creative cook and use my limited ingredients to good advantage. I can't have rice, corn, soy, eggs, dairy, almonds, cashews, poultry, gluten (of course) among other things. Oats, apples and blueberries (cooked), pecans and coconut are safe according to enterolab and the MRT.
The only grain I eat is oats.
Frankly, in spite of the tests I am still unsure of the foods to which I react.
I have tried giving them ALL up and eating only lamb, potatoes (also non reactive) and some home made apple sauce for 7 weeks recently, but it had no effect on the inflammation. I added back foods one at a time to see if things got worse, but they remained stable. Still badly inflamed.

Right now I am trying Gabes's method of magnesium and vit C while continuing LDN.

And I am thinking of going to Jean's method of eating ONLY ground lamb for a while to see how that sits.

drdebc - you are welcome. You have to be creative with this disease.

drdebc · Post by **drdebc** » Wed Jun 25, 2014 3:37 pm

I have ordered the icecream maker via Amazon. I can't wait to try it out! I am unsure as to my food allergies. I do not eat gluten or soy. I do know I cannot tolerate wine. I am currently on the generic form of Entocort. So far so good! I am also using Gabes magnesium method-gel and my leg and feet cramps are gone.I am also taking vit C (time released) for my stuffy nose.
I meet with my holistic MD on July 8. I am hoping she will code the EnteroLab tests so I can ID my food allergies without paying more out of pocket expenses (I have satisfied my deductible). To date, the only one she saw was peanuts (blood test) and I highly suspect that result.They administered Propoyl for my scope and colonostomy and I had absolutely no side effects.
Back to the yummy ice cream...I plan to make it with rice or coconut milk and peaches. The SC ones are delicious right now.
thanks again,
Deb

nerdhume · Post by **nerdhume** » Thu Jun 26, 2014 3:54 am

Lesley,
Previously you had posted that you were only eating lamb and potatoes, so I assumed you must be feeling better if you had added the other foods, guess I was wrong

I have tried giving them ALL up and eating only lamb, potatoes (also non reactive) and some home made apple sauce for 7 weeks recently

MICROSCOPIC COLITIS SUPPORT

New discovery!

New discovery!

Yum!

Thanks, Lesley