"Not having an ice cream maker, nor time to crank one, I make sort of a shortcut ice cream that no one whines about. It is usually served as a thick milk shake. If you’d like to try this, just whip a teaspoonful of vanilla and as much sweetener(sugar) as you like into a quart of fresh milk. Put the bowl into the freezer with a cover on it. I use a saucer if I don’t have a cover. When it is starting to freeze, take it out and beat it very well with a hand mixer or a blender. Put back into the freezer until almost frozen. Take out and mix well again. Back into the freezer until as hard as you’d like. Most of the time we can’t wait any longer and eat it like soft serve ice cream or add a bit of milk and beat it well, making milk shakes. Of course, like the yogurt, you can add as much or as little as you want in the way of flavorings. Fruit, jam, chocolate, chocolate chips, or even marshmallows and nuts all can be incorporated into the nearly frozen ice cream. You can also add almond, black walnut, or whatever extract you desire. Then there are banana splits, sundaes with fresh fruit (we used our wild blueberries, strawberries, and raspberries, and syrup made from them). "
as soon as i finish up the last of this batch I made gonna give this one a whirl
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
I thought all ice cream was fat free or low fat if you believe it is.....:look: :D;)
Abe, Seriously though..........I just use the CIA text book recipe for a base and make substitutions. Personally I've never found a suitable substitute for the egg yolks when I make homemade ice cream so I just use them. But I have substituted fat free half and half for the heavy cream (or half and half if you wish) and skim milk for whole. Also if you use splenda instead of sugar to sweeten it helps greatly but don't use the weight measurment.....wayy too sweet. :eek: You have to convert it to volume even though they claim it "measures like sugar". Splenda doesn't weigh as much as sugar. ;)