lactose free frozen desserts?
has anyone had any experience making frozen desserts in ice cream machines using Lactaid or other lactose-free milk substitutes?
i'm hoping to make "ice cream" for a lactose-intolerant family member, but all of the recipes that i have come across involve heavy cream, for which i have not been able to find a lactose-free substitute.
is it possible to make a creamy dessert using only milk (and lactose-free milk, at that)?
any ideas/advice/recipes would be much appreciated.
I've made pies with lactaid milk... with some success... but haven't tried ice cream. I would love to know how it comes out if you try it.
For what it's worth, I think ice cream recipes containing only heavy cream come out very strange. Half and half would be a better bet, if Lactaid makes that.
Is the person sensitive to evaporated milk? A few people on this board, myself included, have had great luck using that instead of any fresh milk.
I also make banana ice cream using bananas and sweetened condensed milk. Again, it depends how sensetive your relative is.
As a general tip, I'd go ahead and try the Lactaid whole milk or half and half products, but pick a recipe that's low on dairy to begin with. Good luck, and do report back if you try it!
Just remember that heavy cream has far less lactose per unit of volume than milk. Heavy cream has about half the grams of sugar of an equivalent volume of milk. Because it is the fat that is skimmed off the milk, as it were.
Lactose intolerance tends to be much higher, then, with milk as compared with the richest cream.
One doesn't hear the term "ice milk" much anymore, apparently the FDA changed labelling regs and allowed it to be called "low fat ice cream" which of course sounds much better to most people, so the manufacturers switched to it almost overnight. But if if you Google it, you'll come up with a number of recipes. Also milk sherbets, as opposed to sorbets which never have dairy in them, might be a good term to search on. I've never used Lactaid for a frozen dessert, but it generally behaves like milk in cooking, so I don't see why it wouldn't work.