We all scream...

As noted two postings ago, I have been experimenting with making ice creams and sorbets that are both low fat and sugar-free, using the Cuisinart ICE 21 I received as a birthday present.

Some observations:

An immersion blender is your friend.

Cure and store your finished frozen delight in the freezer in one of those large round storage containers with the screwtop lids. It keeps better and will be less icy.

If you are using real sugar for these recipes, lower the amount used by a tablespoon or two.

If it has gotten really hard in the freezer over time, put it in the microwave on a very low temperature (I use 6) for a minute or 90 seconds before dishing it up.

One packet unflavored gelatin dissolved in 3 T. water/juice in the microwave on low for 30 seconds and stirred into the ice cream mix before freezing will improve the texture and volume.

I have had success using Tillamook fat-free sour cream (no BST) to replace at least half the milk products in batches. Sometimes I also use canned evaporated milk or low-fat evaporated milk instead of fat free half and half. If it is not as critical that it have a low fat content, I use real half and half, which has an entirely different mouth feel. Hell, go with a mixture of half and half and real whipping cream, if your doctor will let you.

However, if you want a really creamy texture without the fat, you can make a cooked cornstarch pudding, then add the rest of the liquid or the fat-free sour cream after it cools, blending it well before freezing.

Never fill the cannister more than 2/3 full or it won't freeze with the volume and texture you want.

A Not-Quite-Naughty Pina Colada Sorbet

This would be even greater mixed with something (remembering that alcohol doesn't freeze well), so if you add rum or another alcoholic beverage, only add a little, or freeze a batch then blend it with the percentage wanted in each drink.

1 can low-fat coconut milk

1-1/2 cup fresh chopped pineapple

1 ripe banana

2/3 cup of erythritol (or xylitol. Splenda gives it a different consistency)

2 T. agave syrup

An immersion blender can be used to combine everything in the bowl, or use a regular blender.

Pour it into the pre-frozen cannister (make sure it's been in the freezer at least 24 hours and no liquid is sloshing around). Turn on the machine and freeze the mixture 25-30 minutes. Transfer into a large covered freezer container and ripen it at least 30 minutes. It becomes really hard in the freezer if left more than a few hours. Reblended a few days later with juice or a mixture of rum or other alcoholic beverage, it makes a really delicious creamy iced drink.


Cherry Vanilla Ice Cream

1-1/2 cups fat-free half and half, plus 1/2 cup 2 percent milk

2/3 cup erythritol

1/3 cup Eggbeaters, which is pasteurized and presents no salmonella danger.

1/2 tsp. salt, 1 tsp. vanilla

At least 1/2 pound pitted cherries. (Dark or Rainier cherries are fine. If they are sour pie cherries, add a little sweetener at this stage)

I often cook a little sugar-free juice first (cranberry mixes are fine) with a packet of unflavored gelatin, rather than water.
Add the seeded and chopped cherries and cook it a little longer. When I use the immersion blender a short time, some of the cherries stay chunky,which gives it a nice texture.


Strawberry Ice Cream

For a slightly more decadent frozen dessert:

2/3 of a pint of half-and-half, the real thing.

Blend it with an equal amount of fat-free half-and-half or milk, or use all half-and-half

2/3 cup of xylitol

1 envelope of unflavored gelatin, dissolved in a bit of water or juice

1 T. honey plus 1 T. agave, plus a dash of salt

1/4 cup of Eggbeaters

1 tsp. of vanilla

8-10 strawberries

Blend using an immersion or regular blender, leaving some sizeable chunks of berries.

This version expands to the top as it freezes, is creamier, and has the mouth feel of real ice cream. The leftovers made an incredible milkshake several days later.


The Best Yet Strawberry Ice Cream

9 ounces (two-thirds of a carton) of Tillamook non-fat sour cream

an equal amount (two-thirds of a can) of evaporated milk

2/3 cup xylitol (you could use erythritol)

2 T. of agave syrup

1 packet unflavored gelatin dissolved in water

1 tsp. of vanilla, a little salt

8 large fresh strawberries, quartered

2 T. of homemade sugar-free blackberry jam.

I didn't use Eggbeaters for this batch. I used the immersion blender again, but this time there were fewer large pieces of strawberry left. It doubled in volume and turned into a creamy berry frozen dessert with soft-serve consistency. Yum!

Chocolate Ice Cream

This batch was the best yet. Mom really loved it. Measurements are approximate, but here goes:

About 1/4 cup good quality non-alkali powdered dark cocoa

3 T. dutch cocoa powder

3 T. sugar-free cocoa drink mix

3 T. cornstarch

1 can fat-free evaporated milk

2/3 cup erythritol

1/4 tsp. salt

Mix in a heavy bottomed saucepan and cook, stirring constantly, until it thickens and turns more translucent. Cool it a bit.

Using an immersion blender or whisk, add:

2/3 cup fat-free Tillamook sour cream

1 tsp. good vanilla (Trader Joe's Tahitian bourbon is great)

1/2 tsp. cinnamon

1/3 cup 2 percent milk

Cool. Make sure it is all well-blended and cool to the touch before putting it in the ice cream freezer. Run it a good half hour, then transfer it into a container to ripen in the freezer.

　
Fruity Sherbet

Using an immersion blender, combine:

3-4 fresh seeded apricots, blended with 2/3 carton of fresh boysenberries/blackberries

1/2 cup Tillamook fat-free sour cream

1 cup two percent milk

2/3 cup erythritol

2 T. agave syrup, plus a pinch of salt

2/3 package of unflavored gelatin dissolved in liquid and cooked briefly in the microwave

1/4 tsp. grated dried lemon peel

This is so amazing - slightly tart yet rich and fruity. Mom and I just had some for dessert following a bowl of homemade minestrone. We are replete.