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Memorial Day, 2010
Another Memorial Day here in the U.S., and another year that we commemorate and remember …
Another Memorial Day here in the U.S., and another year that we commemorate and remember …
Good news — you can make a difference!
According to a presentation at the annual meeting of the American Psychiatric Association last week, the 8,600 comments submitted in response to the draft of the new version of the Diagnostic and Statistical Manual for Mental Disorders (called the "DSM-5″ for short — the 5 stands for the 5th edition of the book) helped spur changes in the draft.
To me, this kind of change demonstrates a fundamental shift in the ability to engage in a meaningful scientific/clinical dialogue. Twenty years ago, there was no easy feedback mechanism for a project of this scale. Back then, significant time and resources would be needed in order to get legitimate and critical feedback (e.g., setting up focus groups in multiple geographic locations, soliciting researchers and clinicians to participate through phone calls and mailings, etc.).
Because of the Internet and the "Web 2.0″ movement — where there is an inherent expectation of the ability to engage in a two-way dialogue about content found online — the DSM-5 has done something never done before. It has encouraged a two-way dialogue with the workgroups responsible for making changes and edits in this important diagnostic manual.
I know that the fastest way to despair is by comparing one's insides with another's outsides, and that Max Ehrmann, the author of the classic poem "Desiderata," was absolutely correct when he said that if you compare yourself with others you become either vain or bitter.
Or, as Helen Keller put it: "Instead of comparing our lot with that of those who are more fortunate than we are, we should compare it with the lot of the great majority of our fellow men. It then appears that we are among the privileged."
But Helen and Max don't keep me from going to the land of comparisons and envy. Before long, I'm salivating over someone else's book contract, or blog traffic numbers, or "Today Show" appearance. Then I have to pull out my set of directions — these 8 techniques — that will lead me out of the continent of jealousy and home, to self-acceptance.
I read somewhere that a large number of Nobel Prize winners become depressed after receiving their honor because their sense of purpose has been taken away. They have to grieve their pre-Nobel Prize life and find a new way of being, something to get excited about that will get you out of bed in the morning.
The same is true, to some extent, when you graduate. With Commencement often comes an emptiness, a sense of loss. Much joy and relief, yes. But also a "what the hell do I do now?" response.
For highly sensitive persons like myself, every kind of life transition — be it graduation, a new job, a baby — comes with a few challenges and their offspring. How to gracefully maneuver between point A and point B? Like you would with any other mourning process. Because you are, in essence, grieving a kind of life-style. Even though there is no funeral involved, it's helpful to process the stages of grief.
Here are the five steps.
There are just a handful of days left until Memorial Day. How are you celebrating this three day weekend? For me, the holiday signifies the start of summer and all that the warm season brings. Superficially, I'm reminded of the things I love like barbecues, tank tops and flip flops and the things I could do without such as termites, cockroaches and hot weather.
But on a deeper level, the summertime brings me back to new beginnings and a fresh start. The hope of facing old fears, the courage of tackling new inner battles and the ever present possibility of a better me, one that's closer to loving and accepting who I am warts and all. It's something about the season, more than at the beginning of a new year (maybe it's the shedding of our outer coats) that brings me closer to my authentic self.
As you shed your outer layer, I hope you too will not only enjoy the summer season and this upcoming holiday to its fullest, but that you will grow closer to who you are truly meant to be. May these top five posts help get you there!
3 Ways to Get Things Done Today!
(Mindfulness & Psychotherapy) – Ever feel overwhelmed by that pile of paperwork sitting atop your desk? Those post-its and reminders of things you still need to catch up on? Then this is the post for you. Mindfulness & Psychotherapy breaks down your task list into 3 simple steps. Look out summer, here you come!
Could inflammation be a contributing factor to some symptoms in schizophrenia? And if inflammation is a significant factor in schizophrenia, could ordinary aspirin help?
Researchers (Lann et al., 2010) from the Netherlands (I love researchers from the Netherlands!) set to find out.
They looked at 70 inpatients in ten psychiatric hospitals who were already taking antipsychotic medications to help treat their schizophrenia (or a related schizophrenia disorder). They randomly divided the 70 patients into two groups — a control group that received placebo, and another group who received 1,000 mg of aspirin per day.
Patient functioning and psychopathology was tested with a common assessment, the Positive and Negative Syndrome Scale (PANSS). The researchers also looked at cognitive functioning and side effects of both groups.
Their findings?
Do you think you smell?
Well, if we assume for a moment that you actually don't smell or emit some sort of stinky odor, you're like most people. In this modern world where many don't think twice about showering each and every day, our bodies often have little chance to work up any kind of odor.
However, if you're amongst a small group of people who think they smell even when they don't, then you might be suffering from Olfactory Reference Syndrome. Olfactory Reference Syndrome is a "new" syndrome coined by researchers who've discovered that amongst people who think they smell bad — even when they don't — suicidal thinking and behavior is rampant.
And it's no wonder — if you think you smell bad and others are noticing the bad smell, and no amount of bathing helps (because the smell is all in the person's head — it doesn't actually exist), you might be driven to the edge of hopelessness. Olfactory reference syndrome is thought to be a specific sub-type or related to obsessive-compulsive disorders by some researchers.
The researchers presented their findings at the annual meeting of the American Psychiatric Association this past week.
I'm always on the lookout for how technology can better help people with mental health issues. But some uses of technology leave me scratching my head. Take, for instance, this one:
If you email a depression assessment quiz to college students, some will take it. Some of those who take it will have depression.
Those are the astounding findings from a research study presented the other day at the annual meeting of the American Psychiatric Association.
But few of the students who received the email at four different colleges bothered taking the quiz — only 691 students — suggesting that it remains an ineffective way of reaching students (except those who may already believe they have or may be at risk for depression).
Worse yet, the email quiz did nothing to encourage students to seek out treatment for depression…
Cindy Haines, Chief Medical Officer of HealthDay and Managing Editor of Physician's Briefing recently remarked that "Grief is an inevitable component of life lived fully. It is a rare soul, indeed, who passes through unscathed. But losing a child ranks at the top of the hardest to bear."
I have thought about this so often: What I would do if one of my kids died before me? I can't begin to appreciate the pain, the heartache, a bereaved mother or father must feel, and the reserve of strength and determination that is needed to forge ahead.
I know that many of my readers have mourned the loss of their children. Several have asked me to write on this topic. However, as I am a mental-health blogger with two healthy children, I thought it best to get some help from a woman I do know that has lived through this and emerged on the other side successfully.
I sat her down for coffee the other morning and interrogated her.
Once in awhile I wish that everyone in the world could spend a week in my chair, listening to people describes their lives. What I think they would find, besides a real chance to help others, is that things they believe are "wrong" with them, are really completely normal.
Our culture does a pretty terrible job educating us about normal human functioning. In fact, after 12 years of school, and then 10 more years of college and graduate school, I never once had a single full lecture on "normal" or "healthy" functioning. That fact alone helps me understand some of the questions or fears my clients have.
"Today is a new day!" — Chicken Little
Ms. Little released the following transcript with permission.
Therapist: Let me make sure I understand this. So you initially believed the sky was falling?
Chicken Little: I know it seems ridiculous now, but I was convinced it was happening.
T: What made you think so?
CL: I was hit on the head.
T: By the sky?
CL: Well, yes, I thought it was.
T: What made you think it was the sky?
CL: Well, it came from above my head, and I thought it was the end of the world.
T: But you started to think there might be other explanations.
CL: Yes, but I always think the worst. If I sneeze, I have swine flu. If I call my boyfriend and he doesn't answer, I think he is with some other chick.
T: Literally?
CL: Yes, there are a lot of good-looking chicks in my area of the woods.
Life is about beginnings and endings. As one season ends, for example, another one begins. While it's difficult to let go of our beloved television shows (Lost) and our favorite season (spring), there is always something new and exciting just around the bend. The challenge is to have a bit of faith as we make our way blindly through the unexpected and unseen twists and turns in our path.
One thing I've been doing recently is rereading old journals and diaries. It has taught me is that the answers to my questions would reveal itself with time. All of my frustrations, goals, and uncertainties were just a handful of pages away. I just needed to stop fretting and start trusting that my needs would be met and my prayers would be answered.
As you head off into a brand new season of summer, I hope you'll bring patience, compassion and faith to yourself and your life. Here's hoping this week's top posts will help get you there!
Depression and Spirituality – An Unavoidable Mix
(Light, Laughter & Life) – Speaking of journals and having faith, this week's top post discusses both in light of the big D or depression. There's no denying the difficulty depression brings, but is there a silver lining? This blogger admits there is and it's a spiritual one.


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What's a tag?
Think of a tag as a keyword or category label. Tags can both help you find products on the Amazon site as well as provide an easy way for you to "remember" and classify products for later recall.

subset: commoncrawl


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Twin Berlin cooks up release party
|Twin Berlin — Chris Auger, Sean O'Neil, James Janocha and Matt Lopez — will celebrate the release of its new EP with a show Friday at Cook's Cafe in Naugatuck. Credit: contributed
Twin Berlin has a knack for making connections that put them on the map.
The New England-based band just released an EP, "There Goes My Virtue," which features one rock star's artwork and another rock star as producer and percussionist for the disc's three tracks. The group will celebrate the release of the new EP with a special show Friday at Cook's Cafe in Naugatuck.
Twin Berlin features Matt Lopez on vocals and guitar, Sean O'Neil on bass and vocals, James Janocha on drums and Chris Auger on lead guitar. Many local musicians may recognize Lopez from behind the counting at Watertown's Westbury Music, where he occasionally can be spotted. Lopez grew up locally, despite not being around the area much lately due to the band's recent adventures.
Last year, the band contacted former Weezer bassist Mikey Welsh to create artwork for the group's new album cover. Welsh agreed and created the cover art, which ended up being one of the last pieces of art the rocker ever created. He died in October, giving Lopez quite a shock when he heard the news. The band was the recipient of a bit of morbid notoriety from Welsh's death, with Twin Berlin mentioned in news articles and on Welsh's Wikipedia page.
Last fall, Twin Berlin had its next brush with rock stardom when the band won Guitar Center's "Your Next Record" contest, and the chance to record music with Travis Barker, most known for his work as the drummer for Blink-182. Late last year, the group flew out to Los Angeles to record three tracks with Barker at Red Bull Studio in Los Angeles. Instead of being a figurehead producer, Barker was hands-on with the band, doling out advice and genuinely putting in hours with the band.
The result is "There Goes My Virtue," which is delightfully a fully-loaded rock EP standing out from the pop junk floating around lately. It's rock the way rock'n'roll should be: Honest, grungy and produced to perfection a sound that can be recreated live without any disappointments to a music fan.
The first single, "Can't Take, Take, Take," sets the tone, with its catchy repetition and understated homage to sounds remembered from the grungy tunes on college radio in the late 1980s and early 1990s.
Music fans can check out Twin Berlin's "There Goes My Virtue" via the band's web page at www.twinberlin.net.
Friday's CD release show at Cook's Cafe, 203 Church St., will begin at 9 p.m. and is for patrons age 21 years and older. The show also feature performances by Suicide Dolls, Black Nash and White Wall.
Admission is $5.
BE A SOUL MAN: The Palace Theater in Waterbury will keep rocking long after the Original Blues Brothers Review show on Saturday night.
The venue is hosting a post-show Blues Brothers Karaoke Party, hosted by Al "DJ ACT" Taylor. Don your Fedora and Raybans to channel your inner "Soul Man" with your take on Blues Brothers classics like "In the Midnight Hour," "Whose Making Love" and "Shout."
This show, sanctioned by Aykroyd and the John Belushi Estate, features a 10-piece intercontinental rhythm-and-blues revue band, and pays homage not only to the Blues Brothers, but the rich history of blues, gospel and soul music.
The show starts at 8 p.m. Tickets are $35, $45 and $55.
A pre-show dinner is also available at the theater's Poli Club. Dinner is $40 per member, $50 per non-member.
For details, call 203-346-2000 or visit palacetheaterct.org.
TIX ON SALE: Speaking of the Palace, tickets go on sale at 11 a.m. Saturday for a show by Cake on May 9.
Cake, which formed in the early '90s, is approaching its 20th anniversary and celebrating its sixth full-length studio album, "Showroom of Compassion." The CD is the band's first independently released record from their own Upbeat Records label. For details, visit www.cakemusic.com.
Tickets are $50, $40 and $35. For details, call 203-346-2000 or visit palacetheaterct.org.
BENEFIT SHOW: Crosseyed Cat is getting ready to headline at special show April 22nd at the Waterbury Elks Lodge 265. The show is the "2nd Annual KJP Memorial Fundraiser" for Connecticut Children's Medical Center. Other bands scheduled to perform are Red Line, The Bernadettes and Soul Funk.
Admission is $10, which also includes a buffet meal. The event will be from noon until 6 p.m. at the Elks Lodge on West Main St. in Waterbury.
For details, visit the Facebook event page "2nd Annual KJP Memorial Fundraiser."
THIS WEEK IN ROCK HISTORY: On this day in 1976, Jimmy Carter said that his musical inspiration as governor of Georgia was Bob Dylan, the Grateful Dead, and Led Zeppelin. Carter was campaigning for the presidency, and made pertinent quotations from Dylan's "Blowin' in the Wind."
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More stories from Nightlife
- 'Soul' of Funkee Boy delights fans
- In your face
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- Irish songs a little early in Waterbury
- Sunday fun day for Beyonce and Jay-Z at NY concert
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- Jazz Fest headliners return to Goshen
- Willie Nininger gives Irish twist to third Thursday
- Twin Berlin cooks up release party


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Gemplus has launched a smart-card-based security solution, which avoids processing the pin-code on the PC. The GCR420 achieves this by connecting directly to the keyboard port. The pin-code is then sent directly to the reader for authentication, avoiding any possible security weaknesses.
Gemplus is aiming the card at e-commerce, home banking, PC access control and internet markets. It is compatible with all major OSs, and is based on the Gemplus GemCore hardware and firmware technology. It will also operate with smart cards complying with the ISO 7816 standard.
The GCR420 is available from Gemplus at #20 per reader.
Gemplus: (01705) 486444.
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Focus on cost efficiency, simplicity, performance, scalability and future-readiness when architecting your data protection strategy


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We propose that the company rename this product "Clean But Irritating Shave Foam" because the numerous fragrant oils it contains are nothing but irritating to skin. They may smell invigorating, but when it comes to skin care, they're more trouble than they're worth. Shave gels from Aveeno, Edge, Noxzema, and Nivea Men are all preferred over this, and are much less expensive.
Innovative, lightly foaming gel formula delivers a cleaner, closer shave. Enriched with natural extracts of aloe, cucumber and eucalyptus to soothe and rejuvenate skin. Especially recommended for those prone to razor bumps and irritation.
Water, Cocamidopropyl Betaine, Sodium Methyl Cocoyl Taurate, Ricinoleamidopropyl Pg-Dimonium Chloride Phosphate, Aloe Barbadensis Leaf Juice, Peg-120 Methyl Glucose Dioleate, Tocopherol, Aspalathus Linearis Leaf Extract, Symphytum Officinale Leaf Extract (Symphytum Officinale), Helianthus Annuus (Sunflower) Seed Extract, Chamomilla Recutita (Matricaria) Flower Extract, Cucumis Sativus (Cucumber) Fruit Extract, Citrus Aurantium Dulcis (Orange) Peel Oil, Citrus Tangerina (Tangerine) Peel Oil, Citrus Grandis (Grapefruit) Peel Oil, Mentha Piperita (Peppermint) Oil, Eucalyptus Globulus Leaf Oil, Panthenol, Sodium Pca, Benzyl Pca, Glycerin, Butylene Glycol, Ppg-5-Ceteth-20, Phenoxyethanol, Limonene, Linalool, Citral
"Facialist to the stars," L.A.'s "number one face man," and "one of Hollywood's hottest facialists" are but a few of the accolades Denmark-born Ole Henriksen has garnered since he first made a name for himself in Los Angeles back in 1974. Henriksen's skin-care philosophy was, and still is, a mix of holistic teachings, common sense, and, as seen in countless other cosmetic lines (though Henriksen was somewhat of a trailblazer when he started), an affinity for Mother Nature and all she has to offer the skin.
We agree with Henriksen's philosophy that feeling good from the inside can manifest itself on the outside, and we applaud the fact that he admonishes his clients for being too hard on themselves when it comes to their complexions. That bromide loses some of its believability, however, when you realize that Henriksen's products are all about fixing the outside of you, especially the parts with wrinkles, puffy eyes, skin discolorations, and on and on.
For example, all the self-confidence in the world won't change the need for sunscreen or change your genetic propensity for certain skin conditions. Clearly, Henriksen believes that, too, because his skin-care products are meant to help his devotees put their best faces forward. He maintains that his products are different because they are "pure," "natural," and "high performance" products—now really, how often have we heard that? Way too many times, and as is often the case, the products aren't pure or all natural in the least. It turns out that Henriksen's products aren't anywhere close to being all natural. Every product is rife with plenty of unnatural ingredients, most of which are used industry-wide. (That doesn't make them bad, but marketing hype and distortion should not be the basis for making decisions about what skin-care products you use.) In essence, the only unique aspect of this line is Henriksen's ability to charm his clients into thinking that his products are in some way unique and worth the money, when they absolutely are not. A quick review of the ingredient label reveals far more problems than is acceptable for anyone's skin.
Stepping away from the marketing aspect, this product line has way too many missteps to make it interesting or beneficial. While it does contain helpful plant extracts and oils, it is certainly not the only line that includes those ingredients. Sadly, the potency, and yes, even the purity, of many of the good plant extracts are compromised due to his tendency to use jar packaging rather than more stable, airtight options (all plant extracts deteriorate when exposed to air or light). And the amount of irritating plant extracts makes some of his products just hurtful for skin.
Perhaps the saddest part is that a so-called skin-care expert can't even get sun protection right. You place all that trust in someone's expertise and they don't even have the basics down! Henriksen's Herbal Day Creme SPF 15 lacks titanium dioxide, zinc oxide, avobenzone, Mexoryl, or Tinosorb. All the ballyhooed "calming extracts" and "pure botanicals" in the world cannot stave off one wrinkle if your sunscreen lacks sufficient UVA protection. A few of the sunscreens that do provide adequate UVA protection contain skin cell–damaging lavender oil. Sigh. It's not fun when you consistently run into examples in line after line that prove that natural ingredients are not inherently better for skin! Given how many consumers want to use such products, we'd love to offer them some slam-dunk options.
This aesthetician-created line has a few reasonably decent options to consider, but overall the line is not on par with many others. The overwhelming emphasis on "natural skincare" (which, we repeat, this line definitely is not) might sound like it will be good for you, but that is not what you will find here. A company's apparent blindness to the published evidence that many of the natural extracts as well as many of the synthetic ingredients they include are potent skin irritants means you don't want to shop this line through rose-colored glasses.
For more information about Ole Henriksen, call (800) 327-0331 or visit www.olehenriksen.com.
Paula Begoun is the best-selling author of 20 books on skin care and makeup. She is known worldwide as the Cosmetics Cop and creator of Paula's Choice. Paula's expertise has led to hundreds of appearances on national and international television including:
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North Shore LIJ Hospital
Following Son's Death, L.I. Family Urges Parents To Come Up With Food Allergy Plan
Giovanni Cipriano,14, had an anaphylactic reaction to eating trail mix he didn't know contained peanuts. Gio slipped into a coma, was on life support for weeks and died last month.
L.I. College Students Take Part In 'Mass Casualty Incident' Simulation
Nursing students from Molloy College acted as frantic victims as part of a domestic terrorism drill in New Hyde Park.


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Please remove your children from the room.
The winners of something or other are here!
Okay. Simmer down. We did 'Prometheus'.
So you're thinking about getting a parasite. It's no mystery why-the relationship between parasite and host is one of the most intimate and wonderful in the whole world. Just take…
"2001: A Space Odyssey" is one of the greatest movies ever made about traveling through the stars, but as true cinephiles know, it's not the only one. Here are eight…
Cinematic audiences have always been interested in stories that revolve around the prehistoric era. Any opportunity to see mammoths, dinosaurs, and other unrecognizable creatures roam across the earth and wreak…
'Prometheus' sounds pretty metal.
Can't we all just get along?
And to answer your question, yes, it's pretty weird.
"R" is short for "awesome."
In honor of the campaign for 'Prometheus'…
The man could sell a ketchup popsicle to a xenomorph.
I'm starting to feel really bad for the crew of the Prometheus. Not only do they have to travel far from home and those they love, but they also need…
No more teasers…
It will be set in space and you will hear screaming.
Mr Popper's Penguins, anyone?
Here you go. It looks more like 'Entertainment Weekly' than it does a movie.
You must accept that it's not an 'Alien' prequel.
Say it isn't so, Ridley.
Our jaws are salivating too.
Predator will not be allowed within 500 yards of the set.
This could be his Guy Pearciest role yet.
Green's resume includes roles in Brooklyn's Finest, "The O.C.", and Devil, which makes him really, really lucky to have scored this coveted role.
In addition, Fassbender quietly confirms the kind of character he's playing. Hint: It may not be human, you guys.
Actors are apparently lined up around the block to get chewed up by the aliens in Ridley Scott's 'Prometheus'.
The rumor is that the film features the 'Alien' aliens, but in a different form. Maybe they're all Cloverfields now?
You'd think a name like that would put his headshot and resume in the "???" pile, but it turns out McNairy ('Art School Confidential') is a hot name right now.
Charlize Theron is joining Michael Fassbender and Noomi Rapace for the sci-fi project that contains "strands of Alien's DNA."
Spaihts and Bruckheimer are "in like" with each other, and news of their second project together should take things to the next level.


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Weight Loss & Diet Plans
Fall (Autumn) Health Directory
Back to Fall (Autumn) Health Home
More about Fall (Autumn) Health
Sort by: Date A-Z
- 8 Fall Steps for Healthy Living
- 8 Fall Tips for Healthy Living
- Rich Weil, MEd, CDE: Fall Into Fitness
- 9 Frighteningly Fattening Fall Foods
- Fall Fitness Plan: Get Out & Exercise
- 10 Tips for Fall Fitness
- Get Fit In Fall
- 7 Ways to Jump-Start Your Weight Loss Plan This Fall
- Fall Feasts
- 5 Halloween Character Case Files
- Ghoulishly Healthy Halloween Snacks
- Halloween: The Truth Is Out There
- Fall Allergies and Sinusitis
- Ragweed Pollen and Fall Allergies
- Fall Allergies: Seasonal Tips to End the Itch
- Halloween Safety Tips
- The Scariest Halloween Treats
- 10 Tricks to Avoid Halloween Candy Temptations
- Fat Festival? Calories in Food at the Fair
- Got Pumpkin?
- Make Halloween Less Scary For Your Diet
- Trick or Treat ... or Cavities?
Diet Tools & CalculatorsSee all tools
Today on WebMD
4 tips for shedding yours.
Does it have health benefits?
For weight loss, some aren't so bad after all.
24 simple, practical tips.


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As we close another week at TSS that was only built for Cuban Linx, get your face numb with the best hits of the past seven days.
– Pro athletes can still be dead beat daddies.
– Kat Stacks exposed Soulja Boy's "dope boy swag." He and Paris Hilton "know a guy."
– Nike Basketball x NYC = a beautiful thing.
– David D. revealed that Ronnie Laws was a forefather of Hip-Hop.
– Keith Murray recalled the time he gave Makaveli and Dame Dash a knuckle sandwich.
– Blockbuster's Borderline Bankrupt.
– Nelly copied T.I.'s blueprint.


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Very Gabby LCF Member!!!
Your sweetening problems stem from the fact that Splenda and chocolate doesn't mix well, using some erythritol or stevia plus some Splenda in a recipe with chocolate will yeild much better results. Splenda alone in the fruit flavored recipes works fine.
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Last edited by VonMagnum; 04-30-2012 at 02:19 PM..
Very Gabby LCF Member!!!
It is kind of weird but it's true, the long-time low-cab cooks on here can attest to it. Splenda + chocolate = no good. I've had the best luck sweetening chocolate with erythritol and stevia.
Years ago I bought Whey Low but for some reason I threw it out, not sure why unless I found out that it is some form of fructose.
Senior LCF Member
Ok, UPS just delivered my almond flour (time to enjoy pancakes again!) and my guar gum. That just leaves the erythritol and Whey Low.
Senior LCF Member
Join Date: Jun 2008
Location: British Columbia, Canada
Posts: 418
Gallery: SherBel
WOE: Atkins Induction-(esque)
Start Date: Feb 17, 2012
Good grief. I really wish that you were my next-door neighbor. I would assist in the taste testing!
Seriously awesome thread. Really.
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Pam is correct. Splenda and chocolate do not play well together. I use 1/2 splenda and 1/2 erythritol.
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OK, I could not wait and had to play with these new ingredients...
I decided to put the new gum and glycerine to the test and make gelato, which thus far has come out grainy/icy every single time. I'm still waiting on the freezer tests, but the soft-serve was out of this universe SMOOTH!!! It was SO smooth, I'm planning on trying it again with NO cream the next time and see what happens (i.e. the Holy Grail of ice cream...an ice cream with almost no calories or carbs!!!)
I made Vanilla Butternut Gelato Style Custard:
2 cups almond-coconut milk (Almond Breeze unsweetened)
1/2 cup heavy cream
3 large eggs
20 teaspoons Splenda
~2 tablespoons Glycerine
~1 teaspoon Guar Gum
~1 teaspoon Xanthan Gum
~1 teaspoon Imitation Vanilla Butternut Extract
~1 teaspoon Pure Vanilla Extract
~2 teaspoons Vodka (still trying to get the freezing temperature lower so it doesn't freeze so hard)
~1 teaspoon REAL SUGAR (OMG, I know! I figured 1 teaspoon wouldn't hurt too much and maybe it would help set it)
~ Ingredients are estimate pours
The only problem with this recipe is that I played with so many new variations, I can't isolate the variables as to what caused what, which means further experimentation will be needed and SOMEONE is going to have to eat all this ice cream! (looks around and sees no one) I guess it'll just have to be me!
Anyway, I put all the ingredients save the heavy cream and vodka into the Vitamixer and blended on high. I was very light on the gums at first and when I didn't see enough thickening, I added just a bit more of each (estimate total of 1 teaspoon each). It then got plenty thick...weird thick, like the mixer wanted to vomit it up (i.e. didn't just spin the blades but tossed it and made sick sounds like the motor wanted to be sick). I quickly added the 1/2 cup of cream to even it out. That got it a little more even, but it was still plenty thick. I think maybe I used too much gum, but I wanted it thick and smooth since there was going to be very little cream compared to the previous recipes that turned out well and all gelato style mixes came up icy before.
I put it in the machine and it glooped a bit like it was about to get chunky. I got the machine running and I didn't want it to struggle with any clumps so I added just a bit more almond milk and the little bit of vodka through the trap door (maybe 1/8 a cup) It seemed to turn OK so I let do its thing. 47 minutes later (new record for longest churn), the paddle stopped.
I pulled the blade out and it made a little sound that made me think it was icy, but I was WRONG. This was so smooth and light that it literally tasted like I was eating semi-frozen whipped cream! No weird texture other than smooth as SILK (It would have been ironic if I had used Pure Silk brand almond milk I suppose). I can't say that it was too sweet, but I wouldn't say it was bad either (maybe a tad sweeter would have been better, but it was pretty good just the same. The half I put in my bowl to eat on the spot didn't last 2 minutes. YUM!
Frankly, I'm having a hard time keeping myself from raiding the freezer right now and just gobbling down the other half! Got to control myself. Got to see freeze results....arrgh.
Really, other than trying to get a scoopable freeze at typical freezer temperatures (the simple solution would be for me to use my beer fridge's freezer I have downstairs and set it to a warmer temperature...say around 28 degrees and it would never freeze hard. If I can't find some combo that really works well, I may end up doing that. Frankly, now that I have found I can get SMOOOOOOOTH gelato (I want to see if I don't need the eggs now either), I'm not sure the Whey Low will be so important since it would definitely add some unwanted carbs/calories (that would partially cancel the reduced cream I was hoping to achieve with it).
The real question is what made the biggest difference here? Was it the Guar/Xantham gum (I hadn't tried either with a gelato style mix up until this point) or was it the glycerine or a bit of both? I can't imagine 1 teaspoon of sugar made THAT much difference. It surely wasn't the eggs or milk as they failed royally on previous attempts at gelato. I guess I have to experiment to find out....
BTW, glycerine by itself tastes BAD, IMO. Palm oil... yeah I think that's a good description alright. I felt like I was tasting tanning oil or something.
Edit: I just had a taste of ~1 hour soft-freeze. Just a hint of icy grain (still better than typical ice cream smoothness) that wasn't there at all in the soft-serve (must be the higher water content), but otherwise, it tastes like a DREAM. I really had to fight not to just eat the contents of the entire bowl!
Last edited by VonMagnum; 04-30-2012 at 06:59 PM..
Senior LCF Member
I just can't stop myself....
I decided I just HAD to see if I could make a smooth gelato custard with NO CREAM (I thought no eggs might be a bit too big of a step all at once so I'll see how this goes first). I needed a good flavor and so instead of Vodka I made...
Butterscotch Schnapps Gelato Custard!
2 cups Almond-Coconut milk (I'm now out of it and only have almond and pure coconut milk left)
1/2 cup Pure Silk Coconut Milk (3g of carbs here, but I didn't want all almond for this one)
3 Large Eggs
20 teaspoons Splenda
~2 tablespoons Glycerine
~1 teaspoon Pure Vanilla Extract
~1 teaspoon Guar Gum
~1 teaspoon Xanthan Gum
~1 shot of Butterscotch Schnapps (yeah there's a few sugar carbs here, so don't eat it all at once! )
I whipped it all up at once in the blender and it thickened nice and smooth with the guar gum and xanthan gum combo. I put it in the machine and slowly it churns....
Awaiting the results. The batter tastes SO GOOD.
Senior LCF Member
Well, the good news is that despite no cream and very little fat (just almond-coconut milk), there's virtually no ice crystals and it's very very smooth. The flavor is very good, although for some odd reason I almost feel like I'm eating banana-bread ice cream for reasons I can't quite put into words. The one down side is the texture is a little strange. There's this slight gelatinous quality to it I can't quite pin down, almost like a slightly sheened-oily cookie dough or something (I don't want to use the word 'slimy' but I can see how some might want to use that word for lack of a better term. It's like eating porridge. Yes, it's somewhat similar to oatmeal or cream of wheat, only cold and tastes like ice cream. I'm sure it's the gum effect on a mixture that has almost no fat. It kind of clumps around the spoon like oatmeal, yet it's not icy on the tongue or anything. Yeah, like if butterscotch almost-banana bread flavored cream of wheat were an ice cream flavor, this would be it.
I'm curious how it will freeze, but I kind of doubt this is the sort of thing most people would want to aim for (beats grainy/ice any day, IMO, though). On the other hand, with other sweeteners and a different flavor, it would be extremely low calorie and low-carb and yet smooth. Maybe a little less gum and it would be normal? OTOH, I suspect it's that gum that's keeping it from being icy, although I suppose it could be the glycerine. Maybe I'll try little or no gum next time to find out.
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It seems to be 0.5 carbs per teaspoon due to the maltodextrin. That would be about 10 carbs from Splenda form most of the above (if you eat the entire ~quart in one sitting) plus any other sources (eggs are like 0.32 for medium, 0.38 for large) and Pure Silk coconut milk is 3g per half cup (it's not unsweetened and I can't find a coconut milk that is offhand at the grocery stores; Almond Breeze makes a combo Almond-Coconut that is, however).
My diet consists almost entirely of around 2 grams per day from eggs and 2g at breakfast from a combo EAS chocolate low carb shake + almond milk. Everything else I typically eat is meat or cheese. So eating half a recipe here isn't going to kill me at 12grams for the day (or around 20 today). I agree granular Splenda isn't the best idea here, but it's what I have on hand. Nearly everything else (save maybe Stevia) has to be mail-ordered and I'm still waiting on it. Trying to wait until the erythritol gets here is just too difficult.
But yeah, if you eat a lot of other carb sources during the day, following the exact recipes above might not be the best idea. Use liquid Splenda instead. Heck, you could add some real sugar in for the difference and probably get a better texture for the same amount of carbs as the maltodextrin (or better yet equivalent in Whey Low). The recipes I'm trying are just meant to be starting points. By all means try experimenting with them on your own if you have an ice cream maker. I'm just sharing my data as I go. It's a good reference point for me in the future if I need some data down the road.
I don't expect everyone to follow my meat, egg, cheese low carb diet. Personally, I prefer it since I don't like most vegetables and the ones I do like i pretty much can't have except a Caesar salad. I normally drink a low-carb protein shake mixed with almond milk for breakfast (and take vitamin and fiber supplements), eat 2 hard-boiled eggs and 2 pieces of string mozzarella cheese for lunch and usually have a ham/cheese omelet or sausage links and eggs or curried fish/shrimp for dinner or a big steak and Caesar salad for dinner. Low carb ice cream is just a good way to deal with dessert cravings (sugar free Jello gets old fast) as I figure I'll be on this diet for 6-8 months if I want to get all the weight off. I'm probably down 20-25 pounds already which leaves me 75-80 to go to reach my normal weight for my height/frame of 190-200 pounds. All I know is no conventional diet gets those kind of numbers and allows me to eat AND raises by good cholesterol just out of this side of the stratosphere (my good/bad cholesterol ratio was literally 2 points from being off the bottom of the risk chart and has stayed in that zone for half a decade since I first went on this diet (could be genetics there too, but no one else in my family has those numbers).
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I don't mean to hijack your thread, but mixing almond milk with the low-carb protein shake is genius! Wish I had thought of that.
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I tested both batches this morning. They're semi-scoopable (i.e. not solid blocks; I can still spoon them up), but they're a bit icy with tiny ice crystals. Nothing horrible. The gummy batch is still a bit odd in texture (still reminds me of oatmeal). The vanilla butternut one is pretty good. I'm currently trying an experiment with just almond milk, splenda, fruit concentrate, glycerine and the two gums (i.e. no eggs and no cream).
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My experiment with just pure almond milk (no cream and no eggs) came out pretty well. It was smooth as could be, but the texture was slightly off once again, despite using half the amount of gum. I guess I got to figure that it's basically just blended almonds, water, glycerine and a couple of gums holding it together. I could try again without the gums and see how just glycerine does, but even so, it was a nice mango-passion fruit frozen dessert treat similar to a frozen dessert my mom made that was a huge hit at Christmas in the past. Considering it's only 120 calories or so total for 2+ cups and 8 carbs from the Splenda plus maybe another 6 from the fruit concentrate, it wasn't too shabby (it'd be very low carb with liquid Splenda or some other option and near zero with vanilla or something instead of fruit concentrate). I'm going biking today so I could probably use a few extra carbs. My normal daily carbs are so low, I go back to induction almost immediately even if I break ketosis for a day. You also can't build muscle very well without some carbs. Weight lifters go low-carb every other day instead and it works for them.
Anyway, considering how smooth it came out, I decided I have to try something else next. I'm attempting low-carb Sorbet using nothing but fruit concentrate (Mango-Passion Fruit again), Splenda, glycerine, water and guar + xanthan gum and very little at that. The mix came out like a yogurt and tastes good. It's in the machine now. I read sorbet is nearly impossible to come out smooth and not icy without sugar. I have the feeling I'm about to prove otherwise.
Hopefully, the erythritol and whey-low will get here today.
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I did it! They said I was mad, but I did it! (Ok, I just ripped off Sheldon Cooper from Big Bang Theory)
Anyway, the sorbet was MAGNIFICENT. It took only 30 minutes flat in this machine and was perfectly set and SMOOOOOTH.
Mango-Passion Fruit Low Carb Sorbet
2 Cups water
16 teaspoons Splenda (I'm sure liquid Splenda would be better to remove 8g carbs, although I don't know if the texture would be affected)
~1 oz DaFruta Mango Concentrate
~1 oz DaFruta Passion Fruit Concentrate
~2 tablespoons glycerine
~0.75 teaspoon of Xanthan Gum
~0.75 teaspoon of Guar Gum
Mix on HIGH in blender. Pour into NewAir or similar ice cream machine. 30 minutes later, PERFECT Sorbet. No icy texture at all. Fantastic!
Very Gabby LCF Member!!!
That weird mouthfeel you're describing is from the gums not the glycerine. I have found that mixing them intensifies this effect and I find it unpleasant myself and it also intensifies the thickening power. I've also tried mixing xanthum with glucomannan and I don't like that at all.
I like using only xanthum and glycerine in ice cream. I've tried glucomannan and guar but I prefer the xanthum ice cream.
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Yeah, it seems a little gum goes a long way, particularly if you mix them. I think it did come in very handy with the sorbet, though in giving it a nice smooth texture that holds together well. I didn't find the texture objectionable at all there. I'll have to try it without gum or very little to compare, to be sure, though.
Glycerine does seem to make a huge difference in getting smooth results with few ice crystals regardless of gums. I tried a batch of just vanilla and almond milk (no eggs, no cream) with just a hint (half teaspoon) of Xanthan gum and glycerine and splenda and I have to say it TASTED the most like normal old fashioned ice cream made in one of those salt/ice crank machines. It wasn't ultra smooth, but the flavor was spot-on and it wasn't objectionably icy. It did cool in the mouth more like ice milk, though (i.e. almost no fat = colder).
Thus, I just finished a batch with 2 cups almond milk, 1/2 cup heavy cream with glycerine, Splenda, vanilla and a half teaspoon of Xanthan gum to see if the extra fat would make it less cold and creamier in the mouth. It's basically vanilla gelato by ratios. Whereas before when I tried it with eggs and no glycerine and again with and without gums, it was just too icy either way. THIS time, it came out PERFECT. The only thing that could be better is more creaminess for perfectly smooth Dairy Queen style fat on the tongue and I'm sure going with a reverse ratio cream to almond milk would accomplish that. But it was definitely smoother and creamier than with no cream, about the same as a typical commercial grade soft-serve machine (i.e. I'm saying Dairy Queen's ice cream is extra creamy/fatty tasting). I could not tell it didn't have sugar in it at all. It tasted like I went to the local tasty whip and got a soft-serve cone.
Now I don't know how well either of those are going to freeze, yet (some batches that were ultra-creamy as soft-serve weren't quite so creamy after freezing), but I'm happy with the vanilla soft-serve flavor finally and it has no eggs and very little cream. Substitute out the granular Splenda and it would be low-carb and low-calorie. All I can say is glycerine all the way (I do think some tiny amount of Xanthan gum is needed as a stabilizer, though since there's no eggs; 1/2 - 1 teaspoon seems to be enough).
Almost Perfect Soft-Serve Vanilla (Gelato; reverse cream/milk for ice cream)
2 Cups Almond milk (unsweetened)
1/2 cup heavy cream
12-18 teaspoons Splenda (or equivalent alternate or liquid version)
1 teaspoon vanilla extract
1/2-1 teaspoon of Xanthan gum
2 tablespoons glycerine
Mix in blender on high and pour in machine. It's very straight forward.
Senior LCF Member
Ok, I tried the reverse of the above recipe (i.e. 2 cups cream and 1/2 cup milk) and not only did it come out smooth as could be and taste good (maybe too creamy; I might back off slightly on the cream towards milk next time), BUT it froze PERFECTLY. I just scooped vanilla ice cream that has been sitting for 15+ hours in the freezer and it scooped just as easily as any store-bought ice cream that has sugar in it! And it tastes absolutely ice-free (i.e. still smooth). In short, it's low-carb ice cream that tastes as good as Haagen Daaz, IMO. I'd never guess it didn't have real sugar in it. It blows the doors off Bryers awful low-carb stuff.
My erythritol just came in today (something's holding up the Whey-Low; it hasn't even shipped yet), so the only adjustments left are to get rid of much or all of the granular Splenda for Erythritol and/or liquid Splenda or whatever. That would then make it really low-carb with the option of more calories for high-end silky smooth premium ice cream or low calories for a gelato but with a bit more grain.
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Thank you so much for experimenting! I had talked myself out of an ice cream machine as I felt I could not afford the calories of all that HWC. If you are able to come up with some low carb and fairly low calorie ice cream, I may end up buying that ice cream maker!
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I need to prefix the following comments since I just looked up some data on vegetable glycerine and it turns out it's a lot higher in calories/carbs than I ever imagined (like 5g per teaspoon, it seems, although there's some arguments out there how much those 'count' in terms of a low-carb diet (conflicting data). So keep that in mind, given I'm using 1-2 tablespoons in recent recipes (i.e. add that one below if you think it counts plus about 50 calories per pint).
Well, that latest recipe for ice cream (the reverse of the posted one using 2 cups cream and 1/2 cup almond milk) is about 800 calories a pint (around 400 less than Haggen Daz with sugar) and 8 grams of carbs per pint using granular Splenda. So, a half-pint is only 4g carbs and 400 calories (works for me if I can control myself to eat a pint or less per day). By the way, it is still utterly PERFECT still 24 hours later and as smooth as can be and not hard frozen AT ALL; it's identical to regular premium ice cream, maybe even softer than some brands and tastes utterly delicious IMO. In fact, I think that recipe is better as hard pack than as soft-serve, where it was almost too smooth/whipped topping-like. I think I preferred the gelato version for soft-serve, maybe just a bit more cream, but it was pretty darn nice, just the same and that one is only around 250 calories a pint or 125 a half-pint if I'm doing my math correctly (seeing as unsweetened almond milk is generally 35-45 calories per cup).
Assuming liquid Splenda doesn't alter the texture any, that could remove pretty much ALL the effective carbs (calories are from fat, though so they're still there, but calories don't seem to be as damaging on low-carb as regular diets so I worry less until the numbers start going through the stratosphere like eating 1.5 quarts the other day in testing...man that was rough on me... ). And the gelato version would then be 125 calories and almost no carbs per half pint or 250 and no carbs per pint.
I don't know for certain yet that the lack of maltodextrin (using liquid Splenda) wouldn't screw up the texture. It may need some adjustment to Xanthan and/or glycerine (that might have been as much as 3 tablespoons; I really should measure it rather than a timed drip, but it's so messy to clean off the silverware and get it all into the pot; I don't know the exact amount is critical anyway; 2-3 is about right here).
I think the sorbet was about 3g carbs for the fruit concentrate per pint (6 grams per 2.5 oz in fructose and I used about 2-2.5 ounces total for a quart) plus any granular Splenda, so maybe 10-11 grams per pint total (easily reduced to 3g total if you use liquid Splenda instead (maybe 8g with glycerine counting) which I doubt would hurt that one at all) and it was (get this), a whopping 25 calories (more like 80 with glycerine added) per pint! It is basically just low calorie fruit concentrate plus water, splenda, xanthan/guar gums and some glycerine.
The next step will be to see how erythritol interacts with the same two basic recipes (and sorbet for that matter). If it doesn't change flavor/texture much, it'll basically just reduce the carbs; the same would got for liquid Splenda over granular.
But it seems glycerine + xanthan gum (and ironically no eggs works better than with eggs for low-carb texture) makes the biggest difference in getting it to behave like regular ice cream. Almond milk works exceedingly well (beyond my expectations).
At least for me, I'm figuring 30-35g in carbs per day and other than 0.3 per egg for about 7-8 per day (2.5g maybe), I have no carbs on a typical day so ice cream works well on paper. Now whether any of those ingredients might 'stall' the diet anyway, I can't say for sure this early and it doesn't help that I'm refusing to look at a scale at this stage, but I need to do that to avoid getting irked at plateaus and the like.
All I know is this ice cream beats the pants off Breyer's low carb stuff (much more like eating Haggen Daz regular in my opinion) and so I'm finally a happy camper with the results I'm getting.
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Interesting note about the eggs. The recipe I usually use calls for eggs. I'm going out of town this weekend but hopefuly I'll be back early enough Saturday to give your recipe a try.
I also have been using Calorie Countdown milk, I've never tried using almond milk.
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OK, I just made a batch with 1/2 erythritol and 1/2 Splenda and it came out lovely, at least as soft-serve. I'm freezing half now. I've got a second batch in that's the same except that I'm using only 1/2 cup cream instead of 1 cup and increasing the almond by 1/2 cup. My only reservations about erythritol is that it's expensive (this 1lb bag is pretty small and goes fast at 8 teaspoons a mix and despite Splenda only being 11oz for $6 (generic) here, it's puffed up so much with maltodextrin that the same teaspoons are much less actual weight/volume. I'm thinking I'm going to have to order liquid Splenda instead as it would be a better value. Erythritol is also very hard to mix with liquids using just a spoon (I tried mixing some in with some unsweetened almond milk and it just didn't want to dissolve at all).
The recipe I just made was as follows:
Vanilla Ice Cream using 1/2 Erythritol and 1/2 Splenda:
1.5 cups Heavy Cream
1.5 cups Almond Milk
8 teaspoons Splenda (4g carbs)
8 teaspoons Erythritol
1 teaspoon Pure Vanilla Extract
1 teaspoon Xanthan gum
1 tablespoon glycerin (5g carbs)
I mixed everything but the cream in the blender on high and then added the cream on low. I originally used 1 cup of almond milk, but it got too thick too fast so I ended up adding another half cup to get it to finish mixing. The results were perfectly smooth excellent tasting soft-serve ice cream. I'm freezing half to see if it freezes as well as the last Splenda only batch that used 2 cups cream to 1/2 cup milk. That should be about 4g of carbs per PINT (including the glycerin) and perhaps 700 calories +/-50? (i.e. I didn't measure the total output volume which fluffs up).
The next batch (in the machine now) reduces cream to 1/2 cup and increases almond milk to 2 cups (i.e. gelato). I think the erythritol helped with creaminess/volume so I think I can get by with less cream and still get smoother results than before. It's crystallized so it may behave more like real sugar. This should reduce calories to around 300-350 per pint with the same 4g carbs.
Last edited by VonMagnum; 05-04-2012 at 01:19 PM..
Senior LCF Member
The 2nd batch with 1/2 cup cream came out a bit icier, but wasn't terrible as soft-serve. It also took just over an hour to freeze in the machine so clearly the erythritol has an effect on the freeze temperature (we'll see how that affects scoopability).
Senior LCF Member
I decided to revisit the Wendy's Frosty style Chocolate-Vanilla ice cream using Erythritol to see if I could get a sweeter result. Success.
Low Carb Chocolate-Vanilla Ice Cream
2 cups heavy cream
1 cup almond milk
10 teaspoons Erythritol
8 teaspoons Splenda
1 teaspoon pure vanilla extract
4 heaping teaspoons unsweetened cocoa
1 tablespoon glycerin
1 teaspoon Xanthan gum
Mix everything but cream and Xanthan gum in blender. After blending for 10-12 seconds, add Xanthan gum and cream and continue to blend until thick. Put in machine. 50 minutes later in my NewAir and I had perfectly smooth, delicious chocolate-vanilla ice cream that tastes like a Wendy's Frosty. I set half aside to freeze and made short work of the rest. It's Mmmm.mmm.mmm.mmm...delicious.
Approximately 9g carbs for the entire batch (~1 quart or so) and maybe 1700 calories or thereabouts (or 4.5g carbs and 850 calories per pint, which is a Ben&Jerry's size container). Based on prior recipes, it should freeze extremely well (i.e. scoopable at 0 degrees Fahrenheit, which is the temperature of my freezer).
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The Chocolate-Vanilla eventually froze somewhat hard. I can only assume the Erythritol negatively impacted the freezing temperature (just the opposite of what I wanted). I put a temperature probe into the freezer and opening/closing the freezer, it was around 0 degrees, but letting it sit 16 hours, it actually got down to -5F, which is pretty cold. I ended up turning the freezer thermostat up a notch. It's now at +5F degrees, which hopefully will help keep these a bit softer. I'm thinking Erythritol isn't all it's cracked up to be (hard to dissolve in cold liquids and EXPENSIVE).
I never did get my Whey Low and it hasn't shipped, which is ridiculous, IMO. I'd like this stuff some time THIS YEAR. I sent Barry Farms (Amazon distributor of Whey Low) a cancellation request. If they can't send out a simple bag of sugar out within 2 weeks, they should go out of business, IMO. The local supermarkets are restocked weekly like clockwork. Amazon was showing a shipping date estimate of the end of May, which is unacceptably slow. I'm not sure I even want it at this point even from Whey Low's own site. I've gotten the texture to come out lovely without it and it's extra carbs (the glycerin is bad enough). I'm thinking liquid Splenda/sucralose would be a better choice at this point. Whey Low is ridiculously expensive anyway as is Erythritol (which didn't help freezing). I am concerned that liquid sucralose may affect the texture as well since it has not maltodextrin in it. I guess there's only one way to find out. I could try liquid Stevia as well, I suppose.
Last edited by VonMagnum; 05-06-2012 at 03:56 AM..
Senior LCF Member
I did a little ingredient reading at the supermarket and found that guar gum is the most common gum (even more than locust bean gum) in the ice creams I looked at. In fact, I think every ice cream I looked at had it except Haggen Dazs, which was pure cream, skim milk, sugar, egg yolks, ground vanilla bean and vanilla extract and NOTHING else. Even Ben & Jerry's Vanilla uses guar gum. NONE used Xanthan gum so now I'm wondering if I should experiment more with guar. I also noticed the gelato for sale had vegetable oil as one of ingredients along with guar (i.e. I'm trying to see if I can make a smoother less icy gelato without using sugar). So I bought a bottle of pure vegetable oil to play with (zero carbs so I figured why not).
In any case, the largest local supermarket around does not carry liquid anything (save Agave) in terms of sweeteners. I bought a box of 50 packets of Stevia to try. I'll have to order liquid sucralose and what not.
Today, I tried making raspberry gelato and ice cream. To be succinct, both were incredibly delicious flavor-wise, but the gelato was a bit icy (2.5 cups almond milk, 1/2 cup cream) whereas the ice cream (2.5 cups cream, 2/3 cup almond milk) was utterly perfect tasting.
The recipe I used was (make the above substitution to try the icier but still edible gelato):
Low Carb Raspberry Ice Cream
2.5 cups light whipping cream
2/3 cup unsweetened almond milk
1 tablespoon glycerine
1 teaspoon vanilla extract
9 packets of Stevia sweetener
4 teaspoons Splenda
8 teaspoons Erythritol
1 heaping teaspoon guar gum
1/4 pint raspberries
2 tablespoons vegetable oil (not sure if this helped or not; the gelato does seem a bit less icy than previous batches at this milk/cream combo so maybe)
I mixed the milk, sweeteners, vanilla, glycerine in the blender for around 10 seconds and then added the guar gum and most of the raspberries (I saved around a half dozen to add into the machine in the last 10 minutes through the little removable door to get larger chunks in it). While still mixing, I then added the cream and let it mix for another 12 seconds or so (it was about to stop as it whipped up anyway). I poured this mixture into the ice cream machine (well 'scooped' would be more accurate as it was quite thick; the gelato was not by comparison). About 10 minutes or so before it was done (estimate as I'm never certain when it will finish), I added the raspberries through the little door which got turned around and left nice little raspberry chunks here and there.
The ice cream was perfectly smooth and tasted terrific. Based on past recipes, it should freeze well. The gelato, not as well.
Last edited by VonMagnum; 05-08-2012 at 01:58 PM..
Senior LCF Member
Several hours later, it's as I expected. The 'gelato' is a bit icy and the ice cream version is almost perfect.
I've been reading about normal ice cream getting icy and it seems there's some enzyme action in milk that improves when it's heated (less sure about eggs; most seem to be grossed out by raw eggs so I assume that's why they want them heated). But I'm not using real milk (and stopped using eggs as they didn't seem to really improve things once I switched to glycerin and gums), so I don't know that any of that applies here. I could try heating an almond milk based custard and see what happens for the heck of it, though.
Most of the other problems people mentioned seemed to have more to do with those gel-freezer bowl models not freezing fully, etc. That's not an issue here with a -30F compressor. I'd just REALLY like to get a smooth gelato since it's less calories. But this icy stuff once frozen is not to my liking and not as good as the ice cream even as soft-serve (but edible).
I REALLY need to get some liquid Splenda. Erythritol is just too expensive (and I can't get it locally) and I can't get large bags of Stevia locally either (it doesn't quite taste like sugar to my taste buds anyway so it needs mixed with something else). I can't tell Splenda from sugar in most things, but the maltodextrin is unwanted carbs.
Very Gabby LCF Member!!!
I buy my liquid splenda from that big auction website.
I'm watching this thread very closely because I love making homemade low-carb ice cream.
Some things I've leaned in the process of low-carb cooking, (these are my opinions only):
Best white stevia extract is Kal (I also buy it from the auction place).
Best powdered erythritol is Sensato that I buy from Netrition.
Best erythritol/stevia blend is Steviva, also available from Netrition and actually at a better price than direct. There isn't a powdered version of it but I have powdered it in a coffee grinder. It's not as fine as the Sensato powdered but it still works well. Powdered E dissolves better than granular.
I always use white stevia extract in conjunction with E and also with the Steviva, usually about 1/8 tsp. I sometimes use some liquid splenda too but I like sweet stuff to be really sweet.
I tried using lecithin in one batch to try and reduce the iciness but it gave it a funny taste, probably used too much and I used the granules. I've since bought the liquid but haven't tried it again with it.
I've always used eggs, which naturally contain lecithin, but since you've had success without them I may leave them out in my next batch.
I used xanthum and glucomannan, never tried guar and have never bought any, I'm still using on the bag of xanthum I bought around the year 2000. I prefered the xanthum over the glucomannan. All the gums can have a sliminess effect but in my experience it is pronounced when you use glucomannan with a milk product. As mentioned before, mixing them can be really slimy too.
My maker is one of those gel-freezer bowl models but I really like it. It's a cheap Deni that I bought off the clearance rack but it works well. The finished product is soft-serve but I always put in a lock-n-lock container and put in the freezer to firm it up more. It will freeze hard after about 48 hours but it just takes a few minutes out on the container to make it soft enough to scoop, I had to do the same thing with the Breyers Carb Smart.
That's all I can think of for now, I'll probably think of something else later. I really appreciate your posting of your experiments, it helps a lot. I may dig out a low-carb ice cream cookbook that I bought years ago and start throwing out a flavor challege to you. One flavor I'm really wanting to try is strawberry cheesecake. I've printed out some high-carb recipes and I'm about ready to try it myself but I don't have a lot of free time in the evenings and I'm so disorganized it will probably take me a couple of days to find the recipes I've printed out, LOL.
Last edited by PaminKY; 05-09-2012 at 10:02 AM..
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Our Picnic Basket party theme celebrates outdoor picnics, backyard BBQ's and summertime fun! Red and blue gingham patterns mix with red and blue stars and a faux picnic basket weave design. The Picnic Basket party supplies include three sizes of plates, two styles of napkins, sturdy 12 ounce beverage cups and a plastic border print tablecover. Coordinate additional solid colored party supplies, like plastic cutlery, along with solid color party decorations, such as streamers and balloons, in the basic colors of red, white and blue for a picnic basket filled with surprises that is sure to please!
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Enjoy Good Old Fashioned Summertime Fun with Our Picnic Basket Party Theme!
The warm days and long cool nights of summer make it the perfect time to celebrate with friends and family! Our Picnic Basket party theme is ideal for picnics in the park and casual backyard BBQ�s! The simple design of classic red/white and blue/white gingham, combined with red and blue stars, are accentuated by a faux wooden basket weave design.
Picnic Basket Party Supplies For A Summertime Picnic in the Park:
For your next outdoor gathering at the local park, pack up the Picnic Basket party supplies and be picnic-ready!
The Picnic Basket plastic tablecover is sized for a long rectangular table. After the picnic is over, simply dispose of tablecover and all your disposable table supplies in the garbage! It is a good idea to bring some tablecloth weights to help keep the tablecover from blowing away in the event there is a breeze.
Pair the Picnic Basket banquet or dinner size plates with a wooden wicker plate charger. The combination will highlight the basket design around the outer edges of the plates and will help stabilize the plate once it is filled with delicious picnic food!
Serve up a slice of good �ol American apple pie on the Picnic Basket 7 inch dessert plates which can easily accommodate any pastries and desserts! Other easy to pack picnic friendly desserts include brownies, freshly baked chocolate chip cookies, and lemon bars.
Make a container of ice cold lemonade and serve it up to thirsty picnickers in the Picnic Basket beverage cups. The 12 ounce cups are roomy enough to hold a generous amount of liquid along with a handful of ice.
Hands can get dirty quickly, so clean up messy hands with the 3-ply Picnic Basket napkins; the luncheon size is perfect for food service, while the smaller beverage size napkin works well for desserts and as a coaster for ice cold drinks.
Besides your picnic supplies, be sure to have on hand anti-bacterial hand wipes or gel for everyone to clean their hands before eating, sunscreen if it is sunny, insect repellant for pesky bugs, camping chairs for people to sit on, and fun picnic toys and games to play!
Picnic Basket Backyard BBQ Party Decorations:
The Picnic Basket party supplies are also perfect for a casual backyard BBQ! Add to the summertime vibe with some of our party decorations suggestions:
For the tablecovers, select linens that coordinate with the shades of red and blue in the Picnic Basket theme. Because the theme party supplies are patterned, a solid colored tablecover in classic red or true blue would be a great choice to highlight decorations. If you aren�t able to find the right shade of blue or red, white can also be used as an alternative.
A fun Picnic Basket centerpiece idea is to fill a wicker picnic basket with blue and white hydrangeas which are the quintessential summertime bloom.
You can never go wrong with solid colored latex balloons as one of your event decorations! For your backyard BBQ, inflate red, blue and white balloons with helium. Tie each with a length of coordinating ribbon and tie each ribbon to a golf tee or small garden stake. Secure the tee or garden stake into the ground and arrange the balloons in fun patterns around the backyard. Alternately, you can inflate the balloons with regular air and suspend them upside down from tree branches, garden arbors and gazebos; an unexpected way to decorate with balloons! To weight the balloons down, drop a marble inside each.
Other classic party decorations are crepe streamers. Twist red, blue, and white streamers together and drape them along fences, porch railings, on patio beams, around the food or dessert tables, etc.
Other BBQ party decorations can include red, blue, and white paper lanterns, red and blue star garland (either store bought or homemade), and blue, red, and white tissue paper pom poms. Directions and tutorials on how to make the pom poms can be found on the Internet.
Delicious Picnic Basket Summertime Desserts:
Match your dessert to the color palette of the Picnic Basket party supplies! There are so many scrumptious summertime desserts that can be served at a backyard BBQ! Here are some ideas:
Strawberry shortcake with whipped cream (red and white)
Blueberry cobbler with vanilla ice cream (blue and white)
Apple crisp with vanilla ice cream (tan and white)
Jell-O parfaits: in a glass parfait glass alternately layer cubes of blue and red Jell-O with whipped cream, ending with a topping of whipped cream. Top each parfait with a maraschino cherry (red, white and blue). Not a fan of Jell-O? Substitute red strawberries or raspberries and blueberries instead!
Picnic Basket Backyard Bubble Blowing Contest!
How fun to host a bubble gum blowing contest! Set out glass apothecary jars filled with red, white, and blue gumballs. Have each participant chew a gumball or two and have a competition among guests to see who can blow the biggest bubble gum bubble! Award a fun prize to the winner!
Picnic Basket Party Favors:
Send guests home packing with a treat from your party favor picnic basket! Fill the basket with all sorts of fun surprises and let guests pick an item on their way home! Ideas can include bottles of your favorite BBQ sauce, Red Vines licorice, boxes of Animal crackers � whatever you think your guests will love!
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