Make your own ice cream

No, seriously....most ice creams today are now called "frozen dairy deserts" because they aren't really made with natural ingredients anymore.

And it is too expensive to buy healthy ice cream.

And all it takes to make ice cream is cream, milk, stevia/xylatol (to be sugar free but sweet) and egg yolks. And it costs about half as much to make as ice cream bought at the store.

So just don't waste your health on that store bought crap any more.

reply to post by FreeMason


Wow...first you begin this thread...www.abovetopsecret.com... which you claim to eat mostly meat and vegetables then you begin a thread promoting ice cream?

Are you hungry?

justreleased
reply to post by FreeMason

 

Wow...first you begin this thread...www.abovetopsecret.com... which you claim to eat mostly meat and vegetables then you begin a thread promoting ice cream?

Are you hungry?

Nah, I just ate, but the thought occurred to me for some reason, I think it was the thread about expired food or such, that we have so much chemicals being pumped into our foods now, and ice cream is a big one. Tragic, when you consider how easy it is to make.

reply to post by FreeMason


dude i made khalua coffe grounds vanilla ice cream one time so let me just say that yes, ice cream is best homemade

reply to post by FreeMason


Real icecream like my Grandmother used to make. Finally something decent on ATS

The best ice cream I ever had homemade, was a vanilla with melted homemade butter swirled into it.

reply to post by FreeMason


Can you post a recipe and method please

FreeMason
No, seriously....most ice creams today are now called "frozen dairy deserts" because they aren't really made with natural ingredients anymore.

And it is too expensive to buy healthy ice cream.

And all it takes to make ice cream is cream, milk, stevia/xylatol (to be sugar free but sweet) and egg yolks. And it costs about half as much to make as ice cream bought at the store.

So just don't waste your health on that store bought crap any more.

Eh?

Frozen.. sounds natural.
Dairy.. Hmm, cows and chickens.
Deserts.. The actual treat.

Why are they calling it that to confuse people into thinking it's a natural product?

And.. HEALTHY ICE CREAM? Here's a quick pro-tip - It's Frozen Cream. Hence the name Iced Cream. And you're eating it. It's the least healthy thing you can imagine.

Your recipe does sound nice tho. Stevia is good in sweet things. It's not good in sour things, like taditional lemonade, has a funky taste. Can be a little odd in coffee. But you can eat it raw and it's like white chocolate.

but yeah.. healthy ice cream

"This can of condensed milk actually turns into caramel if you boil it in the can. zomg!! It must be full of sugar!"

winofiend

FreeMason
No, seriously....most ice creams today are now called "frozen dairy deserts" because they aren't really made with natural ingredients anymore.

And it is too expensive to buy healthy ice cream.

And all it takes to make ice cream is cream, milk, stevia/xylatol (to be sugar free but sweet) and egg yolks. And it costs about half as much to make as ice cream bought at the store.

So just don't waste your health on that store bought crap any more.

Eh?

Frozen.. sounds natural.
Dairy.. Hmm, cows and chickens.
Deserts.. The actual treat.

Why are they calling it that to confuse people into thinking it's a natural product?

And.. HEALTHY ICE CREAM? Here's a quick pro-tip - It's Frozen Cream. Hence the name Iced Cream. And you're eating it. It's the least healthy thing you can imagine.

Your recipe does sound nice tho. Stevia is good in sweet things. It's not good in sour things, like taditional lemonade, has a funky taste. Can be a little odd in coffee. But you can eat it raw and it's like white chocolate.

but yeah.. healthy ice cream

"This can of condensed milk actually turns into caramel if you boil it in the can. zomg!! It must be full of sugar!"

Cream is not "unhealthy". Take your Food Pyramid lies elsewhere. But no, the companies now call their products "frozen dairy deserts", I noticed this as they change from using just cream and sugar, to using corn syrup, and HFCS and etc.

FreeMason

winofiend

FreeMason
No, seriously....most ice creams today are now called "frozen dairy deserts" because they aren't really made with natural ingredients anymore.

And it is too expensive to buy healthy ice cream.

And all it takes to make ice cream is cream, milk, stevia/xylatol (to be sugar free but sweet) and egg yolks. And it costs about half as much to make as ice cream bought at the store.

So just don't waste your health on that store bought crap any more.

Eh?

Frozen.. sounds natural.
Dairy.. Hmm, cows and chickens.
Deserts.. The actual treat.

Why are they calling it that to confuse people into thinking it's a natural product?

And.. HEALTHY ICE CREAM? Here's a quick pro-tip - It's Frozen Cream. Hence the name Iced Cream. And you're eating it. It's the least healthy thing you can imagine.

Your recipe does sound nice tho. Stevia is good in sweet things. It's not good in sour things, like taditional lemonade, has a funky taste. Can be a little odd in coffee. But you can eat it raw and it's like white chocolate.

but yeah.. healthy ice cream

"This can of condensed milk actually turns into caramel if you boil it in the can. zomg!! It must be full of sugar!"

Cream is not "unhealthy". Take your Food Pyramid lies elsewhere.

But no, the companies now call their products "frozen dairy deserts", I noticed this as they change from using just cream and sugar, to using corn syrup, and HFCS and etc.

It's a food pyramid with an all seeing dorito!

Ahh fair enough, corn syrup is in everything. I'm not too worried about plain old corn syrup, but the high fructose versions seems to warrant consideration. Actually, given the way I used to treat my cadaver, I could ingest pure hydrofluoric acid and it would barely cause an itch. I do fear the stuff in the red cordial I used to drink. Banned in the US, Canada, Japan and the Netherlands, but Oh hoo legal down here it dinky di ol'e Australia.

At least we're not sucking beaver funk.. there's plenty of things out there that make even ME raise an eye brow..

Oo

And the worst part is, I know it's hardly dairy products any more, but I could really inhale a large bowl of frozen coagulated pistatchio flavoured plastic.... with sprinkles.

oO

reply to post by winofiend


"And the worst part is, I know it's hardly dairy products any more, but I could really inhale a large bowl of frozen coagulated pistatchio flavoured plastic.... with sprinkles."

Recipe please. And can I use almonds.

reply to post by FreeMason


I don't know why,but late last year I got it in my head for the first time in my life that I wanted to make homemade ice cream. I even went out and bought an ice cream maker for it and looked up recipes.Heres one that I tried and it is yummy,I substituted real eggs for the egg product for wholesome ice cream. My next adventure will be homemade butter and cheese when I get my land.

southernfood.about.com...

Dimithae
reply to post by FreeMason

 

I don't know why,but late last year I got it in my head for the first time in my life that I wanted to make homemade ice cream. I even went out and bought an ice cream maker for it and looked up recipes.Heres one that I tried and it is yummy,I substituted real eggs for the egg product for wholesome ice cream. My next adventure will be homemade butter and cheese when I get my land.

southernfood.about.com...

Just get raw milk, take cream into a mason jar, shake real hard for about 5 minutes or more, you'll start to see it curd and solidify.

The result is buttermilk and butter.

easy, takes almost no time at all.

Ingredients

1 cup of milk
1 tablespoon sugar
½ teaspoon vanilla extract
Alternate flavor: if you want chocolate ice cream, add 1 tablespoon of cocoa powder
4-6 tablespoons salt
2 trays of ice cubes
Small amount of butter
5 teaspoons flavored syrup


Steps

Freezer Bag Method

1
This is good for making individual servings of ice cream to be eaten promptly after making. The video at the bottom of this article shows how to make ice cream with a sandwich bag. Pour in the milk, sugar, and flavoring in a quart-size bag.

2
Take roughly two quarts of ice, crushed if possible, and place it into the gallon-sized bag with rock salt (also known as coarse salt). Ideally, the gallon bag will be roughly half full with the ice and salt mixture.

3
Place the sealed quart-sized bag with the ingredients into the gallon-sized bag. Make sure the bags stay sealed. Do not allow the contents to mix at any time. If the bags don't seal sufficiently, seal the top of both bags to ensure they don't open during shaking.

4
Gently agitate, massage, and shake the bags for about fifteen to twenty minutes. In this amount of time the contents of the quart bag should start to turn into solid ice cream. It is important that you are mixing the contents of the inner bag, but you don’t want to be so aggressive that you burst the inner bag or cut it on the ice. Double-bagging should prevent this. If your hands get uncomfortably cold, use a towel or an old T-shirt to hold the bags as you massage them; the bags will be quite cold and might become slippery with accumulated condensation. Consider using gloves or massaging while holding onto the top seal if a towel or similar cloth is not available.

5
Remove the finished ice cream from the sandwich bag and serve.


Pot-Freezer Method

1
This is how ice cream was typically made before modern refrigeration, using ice cut from lakes and ponds. Hand-cranked ice cream machines are a variation of the sorbetière (a covered pail with a handle attached to the lid) which is a French adaptation of the pot-freezer method.
2
Put the ice cream ingredients in a bowl.

3
Put the bowl in a tub filled with ice and salt. Make sure the ice and salt mixture doesn't spill over the edges or into the bowl.

4
Mix the ingredients of the bowl vigorously. The salty ice water will absorb heat from the mixture, bringing it below the freezing point of water and turning the mixture into ice cream.[1] It's important to mix as thoroughly as you can to prevent the formation of ice crystals. If you can, use a whisk or better yet, a hand-held mixer.


5
Remove ice cream from the bowl and serve.

Freezer Method

1
This method works best with a custard-based recipe that incorporates eggs, because the result will be much smoother. Since it involves a good bit of waiting, however, it may not be the most immediately gratifying for kids.[2]

2
Pour the ice cream mixture into a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer.

3
Put it in the freezer for 30 minutes.

4
Check the mixture. When it starts to freeze at the edges, take it out and stir it vigorously with a spatula until all of the ice crystals are broken up. If you can, use a whisk or a hand-held mixer.

5
Check and stir every 30 minutes until the mixture turns into ice cream. This might take 2-3 hours.


Coffee Can Method

1
This is very similar to the bag method, except instead of using two bags, you use two coffee cans, one bigger than the other.

2
Put the ice cream mixture in the smaller coffee can. Seal tightly.

3
Put the smaller coffee can in the big coffee can along with ice and rock salt. Seal the large can tightly.

4
Shake the large can vigorously for about 10 minutes. Kids can roll or throw it around, but make sure the cans are sealed well. Do this step outside, just in case. Check the smaller coffee can to see if the mixture has turned into ice cream yet. If you see ice crystals forming, stir or whisk the mixture.
5
Continue shaking, rolling, or throwing until ice cream is formed.

Read More Ice Cream Tips

FreeMason
No, seriously....most ice creams today are now called "frozen dairy deserts" because they aren't really made with natural ingredients anymore.

And it is too expensive to buy healthy ice cream.

And all it takes to make ice cream is cream, milk, stevia/xylatol (to be sugar free but sweet) and egg yolks. And it costs about half as much to make as ice cream bought at the store.

So just don't waste your health on that store bought crap any more.

I think you're on to something. Just discussing this very topic not long ago with a neighbor.

We have noticed a decline in the quality of ice cream, among other things. Brands that used to be decent no longer are.

It has to do with the decline of the USD. Companies are trying to keep their prices down by reducing the quality of the ingredients. More air is being whipped into the ice cream. Quantities are also being cut down.

I noticed that Ben & Jerry's is now sold with the line "Still a pint." So when will it be less than a pint? Or are they going to have to raise their prices?

The best ice cream I've ever tasted was all natural and homemade.