Ice cream

Gregory Gadow · Joined: 26 Jul 2007 Posts: 34

Linda wrote:

> I have never looked in on your group before but would really appreciate it
> if anyone has a diabetic ice cream recipe. My husband has type 2 diabetes
> and would love to have some again.
> Thanks.

I recently bought a home ice cream maker and started experimenting with
Splenda based mixtures.

The one that worked out best was a simple blueberry sorbet, made thuswise:

Take three pint baskets of fresh blueberries, cleaned. Put in to a saucepan
with one cup water and one cup Splenda and place over medium heat until it
comes to a boil. Reduce heat and simmer about 15 minutes, stirring
occasionally, until the berries are very soft. Remove from heat and crush the
remaining berries, either with a "mashed potato masher" or the back of a large
spoon (or leave the remaining berries whole if you like.) Chill in the
refrigerator for several hours or overnight. Place in your maker and follow
the manufacturer's instructions. "Ripen" in the freezer for an hour or two
before eating.

The resulting sorbet is surprisingly "fluffy", almost like freshly fallen
blueberry snow Smile

Raspberries are delightful too, although I recommend
straining out the seeds before chilling. Strawberries didn't work so well;
there were too many big chuck that ended up freezing solid, leaving a rocklike
mass. Next summer when I try again, I'll try running the strawberry syrup
through a food mill before chilling. I never got to try lemon ice, but I am
*very* anxious to try. Fluffy frozen lemonade on a hot summer day... mmmmmmmm!

Sorbets made with sugar never freeze quite solid; the sugar greatly lowers the
freezing point. Such does not seem to be the case with Splenda, so be careful.
It is very easy to end up with a Splenda sweetened ice cube.
--
Gregory Gadow
techbear@serv.net
http://www.serv.net/~techbear

Archived from group: alt>food>diabetic

Mrs. Kim A. Yoshiwara · Joined: 26 Jul 2007 Posts: 1

I regularly make diabetic ice cream for an Alzheimer's day care. I
substitute Perfectly Sweet (liquid) for sugar and remove half the Perfectly
Sweet volume from the milk (or cream). Perfectly Sweet freezes well and
candies well. I have made wonderful ice cream and sherbets.

Kim
yoshluntz@cfl.rr.com

"Linda" wrote in message$ajfou$1@ID-118374.news.uni-berlin.de...
> I have never looked in on your group before but would really appreciate it
> if anyone has a diabetic ice cream recipe. My husband has type 2 diabetes
> and would love to have some again.
> Thanks.
>
>
>

Morgan Scopes · Joined: 26 Jul 2007 Posts: 1

My mom who is has diabetes has a Minimed. This is a good product because
she can just bolis the right amount and she can eat whatever she wants.
She just keeps track of carbs is all.

"Linda" wrote in message$ajfou$1@ID-118374.news.uni-berlin.de...
> I have never looked in on your group before but would really appreciate it
> if anyone has a diabetic ice cream recipe. My husband has type 2 diabetes
> and would love to have some again.
> Thanks.
>
>

Vicki Beausoleil · Joined: 26 Jul 2007 Posts: 27

CapStick wrote:

> >
> > "Linda" wrote in message
> > $ajfou$1@ID-118374.news.uni-berlin.de...
> > > I have never looked in on your group before but would really appreciate
> it
> > > if anyone has a diabetic ice cream recipe. My husband has type 2
> diabetes
> > > and would love to have some again.
> > > Thanks.
> > >
> Please excuse my ingnorance
> What is a 'Minimed' and what does it do
> Is your mum type 1 or 2
>
> ---
> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system (http://www.grisoft.com).
> Version: 6.0.524 / Virus Database: 321 - Release Date: 06/10/2003

It's an insulin pump. A $5000 solution to be able to eat ice cream and
pizza (a somewhat tongue-in-cheek comment, BTW).

Here's something a little less expensive.

* Exported from MasterCook *

Chocolate Ice Cream

Recipe By : "Splendid Desserts" by Jennifer Eloff
Serving Size : 16 Preparation Time :0:00
Categories : Desserts Sugar-Free
Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon cornstarch
2 tablespoons cocoa
1/2 teaspoon salt
1 1/2 cups Splenda
2 cups skim milk
1 cup whole milk
2 egg yolks
1 cup whipping cream
1/2 cup whole milk
1 teaspoon vanilla

Combine cornstarch, cocoa, salt and Splenda in a saucepan. Gradually add
the skim milk and 1 cup whole milk. Stir constantly over medium heat
until the mixture begins to simmer. Stir 3/4 cup of the hot mixture
into the egg yolks and return egg yolks to pan. Cook over very low heat
for 3 minutes, stirring constantly.
Remove from heat and whisk in the chocolate until smooth. Pour into ice
cream maker and add the whipping cream, whole milk and vanilla. Stir
well. Cover and refrigerate for 2 hours. Follow manufacturer's
instructions for freezing.

- - - - - - - - - - - - - - - - - -

88calories, 7 g total fat, 4 g carbohydrates per serving (note that the
serving size is small)

Vicki's notes on making ice cream

Because there is no sugar, this ice cream will freeze rock-hard if not
eaten immediately. The addition of two ounces of alcohol will somewhat
alleviate this problem. Be sure to use an alcohol that doesn't contain
excess sugar, like whiskey, brandy or vodka. Avoid liqueurs, they taste
good but have a lot of sugar.

HTH

Vicki

CapStick · Joined: 26 Jul 2007 Posts: 7

"Morgan Scopes" wrote in message$N91.575@chiapp18.algx.net...
> My mom who is has diabetes has a Minimed. This is a good product
because
> she can just bolis the right amount and she can eat whatever she wants.
> She just keeps track of carbs is all.
>
> "Linda" wrote in message
> $ajfou$1@ID-118374.news.uni-berlin.de...
> > I have never looked in on your group before but would really appreciate
it
> > if anyone has a diabetic ice cream recipe. My husband has type 2
diabetes
> > and would love to have some again.
> > Thanks.
> >
Please excuse my ingnorance
What is a 'Minimed' and what does it do
Is your mum type 1 or 2

---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.524 / Virus Database: 321 - Release Date: 06/10/2003

Linda · Joined: 26 Jul 2007 Posts: 4

Once again I would like to thank everyone who has taken the time to reply to
my post. I have had some nice recipes and will try them out asap.
Linda

"Gregory Gadow" wrote in message@serv.net...
> Linda wrote:
>
> > I have never looked in on your group before but would really appreciate
it
> > if anyone has a diabetic ice cream recipe. My husband has type 2
diabetes
> > and would love to have some again.
> > Thanks.
>
> I recently bought a home ice cream maker and started experimenting with
> Splenda based mixtures.
>
> The one that worked out best was a simple blueberry sorbet, made thuswise:
>
> Take three pint baskets of fresh blueberries, cleaned. Put in to a
saucepan
> with one cup water and one cup Splenda and place over medium heat until it
> comes to a boil. Reduce heat and simmer about 15 minutes, stirring
> occasionally, until the berries are very soft. Remove from heat and crush
the
> remaining berries, either with a "mashed potato masher" or the back of a
large
> spoon (or leave the remaining berries whole if you like.) Chill in the
> refrigerator for several hours or overnight. Place in your maker and
follow
> the manufacturer's instructions. "Ripen" in the freezer for an hour or two
> before eating.
>
> The resulting sorbet is surprisingly "fluffy", almost like freshly fallen
> blueberry snow Smile

Raspberries are delightful too, although I recommend
> straining out the seeds before chilling. Strawberries didn't work so well;
> there were too many big chuck that ended up freezing solid, leaving a
rocklike
> mass. Next summer when I try again, I'll try running the strawberry syrup
> through a food mill before chilling. I never got to try lemon ice, but I
am
> *very* anxious to try. Fluffy frozen lemonade on a hot summer day...
mmmmmmmm!
>
> Sorbets made with sugar never freeze quite solid; the sugar greatly lowers
the
> freezing point. Such does not seem to be the case with Splenda, so be
careful.
> It is very easy to end up with a Splenda sweetened ice cube.
> --
> Gregory Gadow
> techbear@serv.net
> http://www.serv.net/~techbear
>
>