Sugar-free Ice Creams and Sorbets

[Pete]

A good friend and his wife are on the Atkin's Diet (have been for quite some time now) and just bought a really nice ice cream machine (he got a $500 Simac for about $200 on ebay!!). They have been making a lot of ice cream and sorbets using ''Splenda''. They are really happy with the flavor they get, and the stuff is nice and creamy right out of the machine. The problem is the left overs. They put it in the freezer, and they freeze solid, with large ice crystals. They asked me if there was any way to avoid this problem. I told them that I didn't think so, knowing the role that sugar plays in the freezing process. As far as I know, most artifical sweeteners will sweeten, but don't have the crystaline properties of sugar that are needed in sorbet and ice cream production. Am I right, or is there a way they can make smooth, creamy ice creams that stay that way in the freezer??

[miahoyhoy]

You are correct.
Sugar does a lot for the texture. Alchohol does much the same but they have to steer clear of that as well.

They could try using only heavy cream and more egg yolks to boost the fat content and perhaps, no, forget it. The fat will freeze solid as well.

The atkins people have developed an Ice cream and sell it through their site, I imagine it has a few special chemicals to achieve the texture desired.

I gues they need to just make what they need eh?

Jon

[Pete]

Actually, they can drink alcohol. Alcohol, by it's very nature is very low in carbs since carbs are nothing but long sugar chains, basically. In the step prior to fermentation, the carbs in grains are converted to sugars, which in turn are converted to alcohol by yeasts.

[miahoyhoy]

You're right pete,
I was thinking of the induction period of atkins.
My wife started the plan this week.
I just read that after the induction phase adult bevies are allowed.

But the amount of carbs varry form bevie to bevie,

Alcohol Item (serving size) Carbs (g)
Beer, regular (12 fl oz) 13g
Beer, light (12 fl oz) 4.5g
Wine, red (3.5 fl oz) 1.75g
Wine, rose (3.5 fl oz) 1.5
Wine, white (3.5 fl oz) 1g
Cider, dry (1 pint) 15g
Gin, Rum, Vodka, Whisky (1 fl oz) 0g
Sherry (2 fl oz) 3g
Port (2 fl oz) 6g
Guinness (1/2 pint) 4g

So drinking 3 beers is like a serving of pasta.

So I'll just stick to dry martinis!

Jon

[miahoyhoy]

Hey Pete,
Did a little snooping and had to say duh to myself.
http://www.sendicecream.com/sugicecreamr.html

Gelatin! Gelatin is the answer.

Jon

[Mezzaluna]

Jon, those recipes could still have a lot of carbs due to the high milk-sugar content of low fat dairy products. Half and half or cream would be much better. The Nesle's quick sugar free also has a lot of carbs, if I remember correctly.

Do you have recipe software with nutritional equivalents built in? Mine gave 8.19 carbs, based on 8 servings per recipe of the chocolate, made with 1% milk. Not bad, so long as it's worth eating! She'd save a carb or two per serving by substituting heavy cream or half and half, but the flavor and texture might be better.

[miahoyhoy]

Very good point!

here goes... there's

ice cream

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package gelatin
2 1/4 cups skim milk
1 cup nonfat dry milk
4 ounces egg substitute
5 teaspoons equal® sweetener
1/8 teaspoon lemon extract
2 teaspoons vanilla extract

13+ grams carbs per serving

and a tweaked version


ice cream

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package gelatin
3 1/4 cups cream

4 each egg yolk
5 teaspoons equal® sweetener
1/8 teaspoon lemon extract
2 teaspoons vanilla extract

6+ grams of carbs

I gave it 8 servings for a 4 ounce serving.
cut it in half and it seems reasonable.

jon