295167 Tue Dec 02 19:46:28 -0800 2003 7 27 General Chowhounding Topics 0 1621045 Most ice cream recipes call for boiling together the cream and sugar and milk first. What would happen if I just boiled together the cream and milk, and then added the sugar with the egg yolks. Would the consistency just come out wrong? Just so you know, I'm going to try and make ice cream for my dad's wife using Splenda since she's Atkins-ing it, so I'm trying to avoid subjecting the Splenda to high heat where it tends to turn bitter. Thanks in advance! Tue Dec 02 19:46:28 -0800 2003 0 Emme 1 1621047 The mixture doesn't need to be cooked in advance. French-style custard is just common. A non cooked mixture might be a better option for a sugar substitute. If you are okay eating raw eggs you might want to explore other recipes. Tue Dec 02 19:56:00 -0800 2003 1621045 0 JudiAU 1 1621082 If you are using an ice cream machine, (I have the cuisinart, not a bad machine btw), they have recipes that you do not have to cook since there is no egg involved. I make the very best easy cookies n' cream ice cream from their easy vanilla recipe. Though i have never used a sugar subsitute. Wed Dec 03 09:20:24 -0800 2003 1621045 0 the doll face 2 1621209 Check out the bulletin boards on the Low Carb Luxury site. The folks over there are obsessively devoted to the best ways to make Atkins ice cream. Link: http://www.lowcarbluxury.com Wed Dec 03 20:21:26 -0800 2003 1621082 0 Chowpatty 1 1621357 I, too, have the Cuisinart ice cream maker. I have had good results (with good texture) following recipes in the Ben and Jerry's ice cream cook book (see link below), most of which do not involve heating the mixture. The book is from the 1980s and is somewhat dated because some of the ice cream bases use raw eggs. I have used both raw eggs without problem and have also used Eggbeaters (which are pasteurized, I believe) without a noticeable difference in texture. Link: http://www.amazon.com/exec/obidos/tg/detail/-/0894803123/qid=1070638302//ref=sr_8_xs_ap_i1_xgl14/102-8352627-5419334?v=glance&s=books&n=507846 Fri Dec 05 10:36:10 -0800 2003 1621045 0 John R 2 1621399 I have a Cuisinart too, and I found that the texture of the ice cream produced varies greatly with the temperature of your freezer when you freeze the bowl. The colder the better, so if your freezer is at or close to 0F, you're going to get much better results than if it's at 10F or higher. Fri Dec 05 16:22:46 -0800 2003 1621357 0 Caviar 2 1621440 In the Northeast, where salmonella is the worse, you have a 1 in 10,000 chance of contracting salmonella by eating raw eggs. In other parts of the country, the risk is even less. The sanitary practices have improved enough that, at least for me, raw eggs are not an issue. Another point, Egg Beaters are not pasturized and have the same risk as regular eggs. Link: http://www.cdc.gov/ncidod/dbmd/diseaseinfo/salment_g.htm Fri Dec 05 21:25:32 -0800 2003 1621357 0 Naes 3 1621443 Eggs Beaters (and like products) are pasteurized. Link: http://www.eggbeaters.com/products/faqs.jsp Fri Dec 05 22:17:19 -0800 2003 1621440 0 Caitlin McGrath