2/29/2024 0 Comments Sugar vanilla ice cream![]() Thanks for the comment Beth, but I have to disagree with you to a certain extent. That said, I’m currently avoiding ALL sugar AND dairy for my nursing baby with allergy problems, so…sadly…no ice cream for me. So, scientifically, yes, sugar is sugar in its basic molecular structure, but nutritionally, honey and maple syrup are better. Also, when something is consumed within the matrix in which it was originally made (by God and the bees or trees, not by the chemists), it is not a straight shot of sugar in other words it delivers “stuff” along with the sugar to aid a healthy body in processing it internally, and to reduce the spike/crash effect sugar otherwise has on the blood sugar. That said, you cannot discount the fact that with unprocessed honey and minimally processed maple syrup, you are consuming nutrients that are not available in HFCS. □ I will agree that the body recognizes a sugar molecule as a sugar molecule and will respond in kind. ![]() My hubs is a trained science guy, too, from Marquette University, and we have had this same discussion, and researched it ad nauseum. Thanks for being the guinea pig! Next time you need ice cream testers, let us know! Also, Newman’s Own Organic Oatmeal Chocolate Chip Cookies might also make a great topping…or so I’ve heard. Maple syrup is now our sweetener of choice. So, I’ve deduced that honey and maple syrup are GREAT ice cream sweeteners! Don’t waste your time or cream on the stevia. And I just might have hidden it in the back of the freezer – but I’m not so dumb as to think that Barry will forget it’s in there. And I just might have given myself more than Barry. And I just might have picked it up and eaten it. I just might have dropped a chunk of this in the floor. If it’s possible, maple syrup gets 10 thumbs up. This was the best batch of ice cream I’ve ever made – ever. This is the way ice cream was meant to be! When it was done, I found myself in the kitchen licking the beater and groaning with delight – Barry was in the living room and I know he wonders what I was doing…but probably not since he knew I was churning ice cream. It will dissolve just fine with cold milk, so mix together all your ingredients and refrigerate for 2-24 hours. Highlands Sugarworks is the organic maple syrup that I buy from Amazon. I saved the maple syrup for last because I had a feeling it would be best – I mean, maple syrup is like ketchup – it makes everything taste better. I try not to think about the fact that I lost two cups of heavy cream. And it had the WEIRDEST texture in the morning – like liquid motor oil. I lost my mind and put this batch in the fridge instead of the freezer – uhhhh, oops? So, no more stevia ice cream. It wasn’t creamy and it wasn’t sweet enough. I felt like I wasted the cream…but Barry said it wasn’t the worst thing he’d ever eaten. The texture wasn’t like real ice cream – it was more like ice milk. I churned the ice cream and was sadly disappointed. I tasted the cream mixture (everyone does that, right?) to see how it was – not sweet enough. I mixed the stevia, milk, salt, vanilla, and cream together. Since I use 3 cups total of liquid, I first tried 24 drops. The bottle says to use 5-8 drops for 8 ounces of liquid. Next, I decided to go with stevia – liquid. ![]() It got thumbs up from my whole family – and we finished it in only 24 hours. In fact, my sister couldn’t even taste it. I’m not a huge fan of the taste of honey, but this was very light. Refrigerate for 2-24 hours and then churn. Throw in a pinch of salt, one tablespoon of vanilla, and 2 cups heavy cream. In a saucepan warm 1 cup of whole milk just a tad…not too hot, just to knock the cold off of it so that the honey will dissolve quicker. Normally I use ¾ cup of turbinado in my ice cream, so since honey is stronger I used a bit less…but not too much less because I sorta wanted the honey flavor to shine through – I went with 2/3 cup of raw honey. I tried my same base recipe for all three tests (I’ll give it at the bottom). But I also eat a lot in the summer too…and I eat it fast and don’t share so that it won’t melt into nothingness. Here is my reasoning – I don’t have to eat it super fast in the winter because I’m not worried about it melting – so I enjoy it long and slow. NOTE: I eat more ice cream in the winter than in the summer. So, I tried three different “healthy” sweeteners to see which ranked the highest: honey, liquid stevia, and maple syrup. I’ll just go ahead and tell you the truth – I want to be able to eat more ice cream, so if I feel like it’s HEALTHY then I can eat more…right? Yes. But, I started wondering if there were other things that I could sweeten my ice cream with – besides turbinado sugar ( (we don’t like sucanat in ice cream). ![]() It’s my favorite dessert of all time – and my Cuisinart gets LOTS of use around here. I dream about it…and I dream about making different flavors (hence the Butternut Ice Cream post).
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