My dismal failure to make vegan ice cream pt.2
axlq
failure to create vegan ice cream" which set off a thread that you
can read here:
http://groups.google.com/groups?threadm=alrjv6%24o16%241%40samba.rahul.net
My criteria were:
* smooth and creamy, not crystalline
* sweetened with stevia (no sugar, no artificial sweeteners)
* no animal products (no dairy, no gelatin, no eggs)
* (new criterion) no bananas
I appreciate everyone's feedback. I have come close to meeting the
criteria I set, achieving something tasty having the consistency of
a sorbet that can still be cut with a spoon after sitting in the
freezer overnight.
The results of my experimenting so far are documented at
http://unicorn.us.com/alex/icecream.html
Making progress, but not quite there yet....
-Alex
Plug
"axlq" <ax...@spamcop.net> wrote in message
news:amin67$727$1...@blue.rahul.net...
> About a week and a half ago I posted an article called "My dismal
> failure to create vegan ice cream" which set off a thread that you
> can read here:
>
Deb
MEow
howling, the moon was full and in a distance I heard ax...@spamcop.net
(axlq) say:
> About a week and a half ago I posted an article called "My dismal
> failure to create vegan ice cream" which set off a thread that you
> can read here:
>
> http://groups.google.com/groups?threadm=alrjv6%24o16%241%40samba.rahul.net
>
Have you notice the recipes and links I posted for you in another
thread?
--
Nikitta - aa#1759. Apatriot#18.
Remove the obvious to email me
axlq
MEow <nik...@ichimusai.water_is_wet.org> wrote:
>Have you notice the recipes and links I posted for you in another
>thread?
No, I missed that. Thanks, I just found it using google:
http://groups.google.com/groups?selm=hhujougvlmr7rh61cfj6eqkel65dd67dft%404ax.com
Hmm, I forgot to mention in my original thread a week or so ago that I
can't eat bananas, either.
Thanks for those links. 3 of them have agar-agar flakes as an
ingredient. I never thought of that, but it makes sense.
From persuing the other links, and the links within them, it seems
that a vegan "ice cream" having a creamy texture might be difficult
to achieve. The fatfree.com site lists any of the vegan frozen
desserts as sherbets or sorbets. The other challenge I have is in
making a sugar-free version. Sugar (from whatever source) dissolved
in the liquid does give the mix a chemical property conducive to
making a good ice cream, apparently.
-A
axlq
Appreciate the suggestion. However, I didn't post there because
that and many other alt.* groups aren't available on the news server
here. So I couldn't really have a conversation in that group.
Googling the newsgroup gave me several items to investigate further,
though. Thanks!
-A
Mark Thorson
> About a week and a half ago I posted an article called "My dismal
> failure to create vegan ice cream" which set off a thread that you
> can read here:
Your recipe doesn't include algin. Algin is a standard
ingredient in commercial ice creams -- experts
say you can't make as good an ice cream without
algin as you can with. It gives ice cream a more creamy
texture and suppresses ice crystal formation (graininess).
It is an extract of kelp. The major producer is Kelco,
in San Diego.
http://www.ispcorp.com/products/alginates/products/ref.html
If you say you're a food scientist developing a new
product formulation, you can probably get a free
sample. Try asking for a kilogram. Note that there
are different types, so make sure you know which
one you want.
axlq
Mark Thorson <nos...@sonic.net> wrote:
>Your recipe doesn't include algin. Algin is a standard ingredient
>in commercial ice creams -- experts say you can't make as good an
>ice cream without algin as you can with. It gives ice cream a more
>creamy texture and suppresses ice crystal formation (graininess).
>It is an extract of kelp. The major producer is Kelco, in San
>Diego.
>
>http://www.ispcorp.com/products/alginates/products/ref.html
Interesting, thanks. But apparently it's unavailable to consumers.
This isn't what I had in mind. It is a seeweed product, so it
should have similar properties to carageenan. Thre is a consumer
product called Gelozone which combines the properties of carageenan
and bean gums, which should give a result close to what algin gives.
>If you say you're a food scientist developing a new product
>formulation, you can probably get a free sample. Try asking for a
>kilogram. Note that there are different types, so make sure you
>know which one you want.
There are many varieties! No, for home ice cream making, I think
having to rely on industrial products isn't feasible.
-A
MEow
howling, the moon was full and in a distance I heard ax...@spamcop.net
(axlq) say:
>
> Hmm, I forgot to mention in my original thread a week or so ago that I
> can't eat bananas, either.
>
Found yet another one in a.f.v
I have made vegan Mango Ice Cream (all amounts are approximations):
6-8 mangoes, peeled and pureed
2 c. vanilla Silk
1/2c. corn syrup
pinch salt
Put in 6 qt. ice cream freezer, and freeze according to directions.
Is almost a sorbet, but the silk gives it a more creamy texture.
IIRC Silk is a brand name for soy milk...
Keith Moon
one of Graham Kerr's books, and there might be some principle there
you can use. They weren't bad for what they were at all. In fact I'd
make one again.
For a quart of ice cream, each recipe used a cup of yogurt cheese and
3/4 cup soy milk. there was a quarter cup each of corn syrup and
sugar, and each recipe had a thickener. One use a TB of cornstarch,
the other use a half tsp of arrowroot (both were dissolved in a little
liquid before adding. The rest of the ingredients were flavorings and
about a cup and a half to two cups of fruit puree that had been put
through a sieve and cooked to thicken (that's where the
cornstarch/arrowroot was added).
The soy milk and strained yogurt were mixed together and added after
the puree was cooked.
So, yogurt cheese is about the consistency of cream cheese, which is
probably denser than firm tofu. The recipe has the sugar and corn
syrup going for it. However, the reducing of the fruit puree (if
you're going to go that route) and the adding of the thickener, plus
adding the soy milk in roughly the proportion he did (since it was
Graham Kerr we're talking about, the 3/4 cup of soy milk was the least
amount that he felt would work, lest he put any more of that evil,
demon fat into his recipe than he had to), might be transferrable to
what you're doing.
P.S. I never tried Splenda in ice cream, but I did in a "no bake
cheesecake" and it was top notch. the sweetness reminded me of those
good old cyclamates I grew up on when I was a kid.
Don't believe everything you hear on the Internet about Splenda being
toxic. Remember how somebody got a bug up their ass about aspartame a
few years ago and started spreading misinformation around the Internet
that turned out to be groundless? Remember how a bunch of do-gooders
were saying that Olestra was going to kill us all? I think it's all a
conspiracy of health food store owners or guilty fat people who *want*
food that's good for us to continue to taste bad-sort of a nutritional
"hair shirt" if you prefer.
"Diet Coke sucks. It will never be as good as real Coke. So when you
hear them singing, 'just for the taste of it...' remember it's not
about taste."
--Bill Hicks, comedian. 1962-1994
On Sat, 21 Sep 2002 21:09:27 +0000 (UTC), ax...@spamcop.net (axlq)
wrote:
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