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Fleur Apr 18, 2006 04:37 AM

I ordered my Deni Ice Cream Machine as recommended by other posters. Thanks for the tip.

I have never made ice cream before. Please help with your best recipes and cookbook tips.

Has anyone made ice cream using Splenda, or part Splenda? Suzanne Somers Somersweet or mixes? A product called "not sugar"?

Want to make real ice cream and gelato, but also low carb options. Summer is getting closer!

  1. t
    Tracy L. Apr 19, 2006 12:21 AM

    Thank you for posting this question. I am interested in making ice cream eith a sugar alternative too.

    5 Replies
    1. re: Tracy L.
      Fleur Apr 19, 2006 03:37 AM

      Suzanne Somers has some recipes in her books using her sweetener called SomerSweet. She also sells mixes to make in your own ice cream maker.
      I think the best result would be part sugar, part Splenda, maybe using Expert Foods' product "Not Sugar" as well.

      1. re: Fleur
        Carb Lover Apr 19, 2006 04:54 AM

        To be honest, I'm skeptical about results w/ sugar substitutes. Sugar is so integral to ice cream, gelato, or sorbet for both flavor and texture. I'd worry that other sweeteners would leave a bad aftertaste and/or not have the proper chemical makeup to stabilize the ice cream. I haven't eaten a low-sugar/carb commercial ice cream, but I can't imagine it would be any good. Let us know how your experiments go though...

        That said, congrats on your new Deni! I hope it will serve you as well as mine has served me! I'm trying to think of recipes that are naturally lower carb/sugar, but every recipe I like has roughly the same dose of sugar. There are recipes out there that have WAY too much sugar, so as a reference, I typically like about a scant 1/4 c. sugar to 1 c. dairy. This may change for fruit-based sorbets depending on the sweetness of the fruit.

        I have made all kinds of interesting flavors, but my ultimate ice cream nirvana continues to be vanilla. I like using a combo of vanilla bean and Tahitian vanilla extract. Linked a report from petradish w/ my brief description on my vanilla gelato. Some key points:

        1. Always add a tiny pinch salt to lift flavors.

        2. Refrigerate overnight to get very cold if you want to minimize churning time, resulting in a denser concoction.

        I'm going to try a recipe from a friend for coffee ice cream and will hopefully post a report and photo soon! Please report on your adventures in ice cream making!

        Link: http://www.chowhound.com/topics/show/...

        1. re: Carb Lover
          Fleur Apr 19, 2006 05:56 PM

          Thanks for your ideas.
          I agree about using some sugar substitutes, especially to replace the total amount of sugar. I have been having good results substituting Splenda, which has no aftertaste or bitter taste, for 1/3-1/2 the sugar.
          Can't wait to start churning!

          1. re: Fleur
            Tracy L. Apr 19, 2006 10:55 PM

            As a general practice I tend to reduce sugar in most dessert recipes I make. Your idea of using half splenda and half regular sugar might be the key. After I made the honey lavender ice cream I realized it be good to rely on herbs or spices as a way of using less sugar.

            1. re: Tracy L.
              Fleur Apr 20, 2006 03:11 AM

              Your honey lavender ice cream sounds wonderful. Would you post it?
              I find that replacing part of the sugar with Splenda works in most baking recipes, and with milkshakes,mousse etc. You might want to use less Splenda than its equivalent in sugar..say 5-6 TBS Splenda to substitute for 1/2 cup sugar ( 8 TBS) I use the Expert Foods product "Not Sugar" in addition. It adds the sugar mouth feel and texture. I get it at Netrition.com

    2. a
      adamclyde Apr 18, 2006 10:07 PM

      My favorite... lemon creme fraiche. Posted on here a few times.

      also, someone else posted a recipe for mexican chocolate ice cream from Epicurious. It's wonderful. You can easily find it on epicurious. My recipe for the lemon ice cream is below.

      Good luck!!!

      Link: http://www.chowhound.com/topics/show/...

      3 Replies
      1. re: adamclyde
        Fleur Apr 18, 2006 11:50 PM

        Thank you. Lemon ice cream was always one of my favorites
        Is it better if the zest is added? How about lemon extract or lemon oil?

        1. re: Fleur
          adamclyde Apr 19, 2006 01:43 PM

          If you wanted less lemon, and more creme fraiche taste, then you could probably just use zest. But it works wondefully with just fresh lemon juice.

          But, I haven't tried those options, so can't say.

          1. re: adamclyde
            Fleur Apr 19, 2006 05:57 PM

            I meant adding the zest to the lemon juice mixture.

      2. r
        reallyrednails Apr 18, 2006 11:32 AM

        My top three are the classics: Vanilla, Chocolate (Mousse!) and Fresh Strawberry. I can post the recipes tonight if you want them.

        1 Reply
        1. re: reallyrednails
          Fleur Apr 18, 2006 11:32 PM

          Thank you!
          I love strawberry ice cream.

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