Soft scoop ice cream


(Andrew Winn) #1

I now have my first ice cream maker and I found a half decent LC recipe on the Atkins website.
If you eat just after freezing it’s quite nicely soft but after overnight in the freezer can be over hard.
Does anyone have any tips on recreating soft scoop that stays soft after a while in the freezer?

Thanks


(AnnaLeeThal) #2

I add a little brandy to mine sometimes


#3

What kind of sweetener did you put in and how much? Did it taste good? Tx!


#4

I add a little salt and a tablespoon of vodka (you don’t taste it), but it still comes out hard sometimes. I read on Maria Emmerich’s site that it’s the lack of sugar that makes it freeze so dang hard. So I either:

  1. Nuke it 10 seconds before serving, or

  2. Take it out before dinner to have after


(Andrew Winn) #5

3/4 cup of Xylitol.
It taste great,
I have tried some almond milk recipes but these ended up like frozen ice.


(Michelle) #6

Carrie Brown’s ice cream book is the best. The ice cream is never hard, and it’s delicious.


#7

Thank you very much. I just saw that the NYT just published an Ice cream making guide:

NYT how to make ice-cream


(Jane Reed) #8

That link to the NYT requires a registration and log in.

Does the article address the issue of sugar free ice cream?


#9

No, but lots on technique, which seems to be super important for ice cream.


(Carey) #10

The recipe I use says that MCT oil is a must for softness. It isn’t the only fat added but about 2T of the total


(Andrew Winn) #11

I’ve made some tweaks to the original recipe using some of techniques from the NYT and some suggestions here.

3 cups heavy cream
6 egg yorks
3/4 cup of xylitol
1 tsp salt
50 ml vodka
1 tsp vanilla extract

So basically I increased the egg yorks,removed the whole egg, double the salt and added some vodka.

What a result, soft scoop even after over 24hrs in the freezer.
The only thing now is to try some other flavours.

Thanks all for your suggestions,
Andrew


#12

Great! Thanks for being our research scientist on this… gotta start freezing my container right now. And maybe buy some xylitol. I’ve been using erythritol.